Easy Baked Stuffed Shrimp with Crab

Baked stuffed shrimp might sound like a special‑occasion dish, but honestly, these come together in about 40 minutes with just a handful of ingredients. The jumbo shrimp are split, piled with a buttery crab filling, and baked until the tops get deeply golden while the shrimp beneath stay sweet and tender.

A squeeze of lemon is all they really need. I make them on weeknights when I want something that feels a little nicer than a quick sauté, but without an hour of work.

What Makes These Stuffed Shrimp So Good

The crab stuffing is the star. It’s rich from melted butter, with a crisp, light crunch from panko and a gentle kick of Old Bay. The shrimp themselves just cook through until they turn pink, staying plump and never rubbery.

That contrast is what I keep coming back to: a crackly golden top sitting on a juicy, sweet shrimp. It looks like you spent way more time on it than you actually did.

Ingredients

• 12 jumbo shrimp (U8 or larger), peeled and deveined with tails on: tails left on look nicer and give you a little handle while eating
• 8 oz lump or backfin crab meat: pick through for any stray shell pieces
• 4 tbsp unsalted butter, melted: divided
• 1/2 cup panko breadcrumbs: the coarse, flaky kind gives the best crunch
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1 lemon, zested: save the lemon for wedges to serve
• 2 tbsp chopped fresh parsley: plus a little extra for finishing
• 1 tsp Old Bay seasoning: see variations if you do not have any
• Salt and freshly ground black pepper

Variations / Substitutions

• Lobster instead of crab: Swap in chopped cooked lobster meat for an even more decadent version.
• Gluten‑free: Use gluten‑free panko or crushed rice crackers.
• No Old Bay: Mix 1/2 tsp paprika, a pinch of celery salt, and a tiny pinch of cayenne.
• Dairy‑free: Use your favorite plant‑based butter stick, melted.
• Imitation crab: It works in a pinch, but the stuffing will be softer and sweeter; reduce the butter by 1 tablespoon and taste before adding salt.

For another quick seafood dinner, try my garlic butter sheet pan shrimp.

How to Make Baked Stuffed Shrimp with Crab

Step 1: Mix the Crab Filling

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Melt all 4 tablespoons butter, then pour 2 tablespoons into a small skillet set over medium heat. Add the minced shallot and garlic and cook, stirring, until softened and just fragrant, about 2 minutes. Take it off the heat and let it cool for a minute or two.

In a mixing bowl, gently combine the crab meat, panko, the remaining 2 tablespoons melted butter, the cooled shallot mixture, lemon zest, 1 tablespoon of the parsley, the Old Bay, and a pinch of salt and pepper. Fold everything together with your fingers or a rubber spatula, stopping while the crab is still in visible flakes. The butter coats everything and keeps the stuffing from drying out in the oven; overmixing will turn it pasty.

Step 2: Butterfly the Shrimp

Lay a shrimp on its side. With a sharp paring knife, make a deep slit along the back of the shrimp, cutting about three‑quarters of the way through from the thick end all the way down to the tail. Remove any vein you see. Open the shrimp like a book, press it gently to flatten it, then place it cut side up on the prepared baking sheet. Repeat with the rest; this takes roughly a minute per shrimp.

If the shrimp want to curl up on themselves, make a small shallow crosshatch cut on the underside to help them lie flat and steady. You want them sitting solidly on the baking sheet so the stuffing does not slide off during baking.

Step 3: Stuff the Shrimp

Spoon about 2 generous tablespoons of the crab mixture onto each butterflied shrimp. Gently press it into place, mounding it just a little in the center. Try to use up the filling evenly so every shrimp gets a good share.

The mound should be roughly the size of the shrimp itself. As the butter in the stuffing melts in the oven it will brown and crisp around the edges, sealing everything together.

Step 4: Bake and Serve

Slide the baking sheet into the oven and bake for 15 to 18 minutes. You will know it is ready when the stuffing is deep golden on top and the shrimp have turned opaque pink and curled up just slightly at the edges.

Pull the pan from the oven. Use a spatula to transfer each stuffed shrimp to plates, spoon any buttery pan juices over the top, and scatter the remaining parsley across them. Serve right away with lemon wedges. A quick squeeze of lemon cuts through that richness and brightens the whole thing up.

A Few Tips for Perfect Stuffed Shrimp

• Buy raw, shell‑on jumbo shrimp and peel them yourself for the best texture and flavor. The pre‑peeled ones tend to be softer.
• If your shrimp are especially thick after butterflying, lightly pound them with the heel of your hand to even out the thickness so they cook evenly.
• Do not let them overbake. Shrimp turn from tender to tough in seconds. Pull them the moment the stuffing looks golden and the flesh is opaque.
• You can assemble the whole tray, cover it, and refrigerate it for up to 4 hours before baking. Add about 2 minutes to the bake time if you are starting from cold.

Bake times will shift a bit depending on the size of your shrimp. Here is a guide:

Storing Leftover Stuffed Shrimp

Refrigerate leftovers in a covered container for up to 2 days. Reheating Skip the microwave; it makes the stuffing soggy. Use a 350°F oven or toaster oven for 6 to 8 minutes, just until warmed through and the topping re‑crisps.

What to Serve with Baked Stuffed Shrimp

These shrimp are rich, so I lean toward something fresh and green. A simple arugula salad with a lemon vinaigrette cuts through the butter beautifully. Steamed asparagus or garlicky green beans work just as well. If you want something more absorbent, spoon the shrimp and their pan juices over a pile of lemon butter rice or orzo.

Frequently Asked Questions

Can I use cooked shrimp instead?

No, raw shrimp are best. Cooked shrimp will overcook in the oven and turn rubbery before the stuffing has time to brown properly.

The stuffing fell off my shrimp. What did I do wrong?

The shrimp probably were not flat enough, or they were over‑stuffed. Make sure each shrimp is butterflied, pressed down securely, and the stuffing is gently pressed onto it so it adheres.

Can I use imitation crab meat?

You can, but the filling will be softer and noticeably sweeter. Cut the butter back by 1 tablespoon and skip the salt until you taste the mixture.

Can I prepare these without an oven?

Yes, you can pan‑fry them butterflied‑side down for a couple of minutes, flip, then cover until the shrimp cook through. The topping will not get as crisp, but it still tastes great.