21 Delicious Stuffed Shrimp Recipes for Every Occasion

Unlock the secret to turning simple shrimp into spectacular meals with our roundup of 21 Delicious Stuffed Shrimp Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, hosting a fancy gathering, or craving some comfort food, these stuffed shrimp delights promise to impress. Dive in and discover your next favorite dish that’s sure to make waves at any table!

Crab Stuffed Shrimp with Garlic Butter Sauce

Zesty and luxurious, this dish is a showstopper that’s surprisingly simple to whip up. You’ll love how the succulent shrimp and rich crab stuffing come together under a golden, garlicky butter sauce.

Ingredients

• 12 large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 1 cup lump crabmeat (fresh is best, but canned works in a pinch)
• 1/4 cup breadcrumbs (I like panko for extra crunch)
• 2 tbsp mayonnaise (helps bind the stuffing without drying it out)
• 1 tbsp lemon juice (freshly squeezed, please!)
• 2 cloves garlic, minced (because more garlic is always better)
• 1/4 cup unsalted butter (I swear by Kerrygold for its rich flavor)
• Salt and pepper to taste (but don’t be shy with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, mix crabmeat, breadcrumbs, mayonnaise, lemon juice, and half the minced garlic. Season with salt and pepper.
3. Carefully stuff each shrimp with the crab mixture, pressing gently to adhere. Place them in the prepared dish.
4. Melt butter in a small saucepan over low heat. Add the remaining garlic and cook until fragrant, about 1 minute.
5. Drizzle the garlic butter over the stuffed shrimp. Bake for 12-15 minutes, until shrimp are pink and the stuffing is lightly browned.
6. Let them rest for 2 minutes before serving. This allows the flavors to meld beautifully.

Mouthwatering doesn’t even begin to describe these shrimp. The crab stuffing is creamy and flavorful, while the shrimp stay juicy and tender. Serve them over a bed of lemon-infused rice or with a crisp green salad for a meal that feels fancy but is totally doable on a weeknight.

Cheesy Spinach and Artichoke Stuffed Shrimp

Delicious doesn’t even begin to cover it when you’re talking about these cheesy spinach and artichoke stuffed shrimp. Imagine juicy shrimp stuffed with a creamy, flavorful filling—it’s a game-changer for your dinner table.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 1 cup chopped spinach (I like using fresh, but thawed frozen works in a pinch)
• 1/2 cup chopped artichoke hearts (the marinated ones add extra flavor)
• 1/2 cup cream cheese, softened (room temp blends smoother)
• 1/4 cup grated Parmesan cheese (the real deal makes a difference)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (but don’t skip it—seasoning is key)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. In a bowl, mix the spinach, artichoke hearts, cream cheese, Parmesan, and garlic powder until well combined. Tip: Let the cream cheese soften first to avoid lumps.
3. Carefully cut a slit along the back of each shrimp to create a pocket for the filling. Don’t cut all the way through!
4. Stuff each shrimp with about a tablespoon of the spinach-artichoke mixture. Press gently to close.
5. Place the stuffed shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque. Tip: Don’t overcook, or they’ll get rubbery.
7. Broil for an additional 1-2 minutes if you like a bit of golden color on top. Watch closely to prevent burning.

Ready to dig in? The shrimp are succulent, the filling is creamy with a slight tang from the artichokes, and the Parmesan adds a nice salty crunch. Serve them over a bed of rice or with a crisp salad for a meal that feels fancy but is totally doable on a weeknight.

Bacon Wrapped Stuffed Shrimp with Cream Cheese

Oh, you’re in for a treat with this one! Bacon Wrapped Stuffed Shrimp with Cream Cheese is the kind of dish that turns a regular dinner into a celebration. It’s surprisingly simple to make, yet it looks and tastes like something from a fancy restaurant.

Ingredients

• 12 large shrimp, peeled and deveined (leave the tails on for a prettier presentation)
• 4 oz cream cheese, softened (I like to let it sit out for about 30 minutes to make mixing easier)
• 6 slices bacon, cut in half (thick-cut works best for wrapping)
• 1 tbsp chopped chives (fresh is always better, but dried will do in a pinch)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp smoked paprika (for that irresistible smoky flavor)
• Salt and pepper (just a pinch of each to season the cream cheese mixture)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix the softened cream cheese, chives, garlic powder, smoked paprika, salt, and pepper until well combined.
3. Carefully make a slit along the back of each shrimp, creating a pocket for the cream cheese mixture.
4. Spoon about 1 tsp of the cream cheese mixture into each shrimp, then press the shrimp closed to seal in the filling.
5. Wrap each stuffed shrimp with a half-slice of bacon, securing it with a toothpick if necessary.
6. Arrange the bacon-wrapped shrimp on the prepared baking sheet, making sure they’re not touching.
7. Bake for 15-20 minutes, or until the bacon is crispy and the shrimp are pink and opaque.
8. For an extra crispy bacon, broil for the last 2-3 minutes, but keep a close eye to prevent burning.

Just imagine biting into these—the crispy bacon gives way to juicy shrimp, with a creamy, flavorful center. Serve them on a platter with lemon wedges for a pop of brightness, or skewer them for a fun appetizer at your next gathering.

Jalapeno Popper Stuffed Shrimp

Dive into this spicy, creamy, and utterly irresistible dish that’s perfect for your next gathering or a fancy weeknight dinner. You’ll love how the jalapeno’s heat balances with the creamy cheese stuffing, all wrapped up in succulent shrimp.

Ingredients

• 12 large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 4 oz cream cheese, softened (I like to let it sit out for about 30 minutes to make mixing easier)
• 1/4 cup shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 2 jalapenos, finely diced (remove the seeds if you’re not into too much heat)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp smoked paprika (for that subtle smokiness)
• 1/4 cup breadcrumbs (I use panko for extra crunch)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Salt to taste (but really, don’t skip it)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, mix the cream cheese, cheddar cheese, diced jalapenos, garlic powder, and smoked paprika until well combined. Tip: Taste the mixture now and adjust the seasoning if needed.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for the stuffing. Don’t cut all the way through!
4. Spoon about a teaspoon of the cheese mixture into each shrimp’s pocket. Press gently to close.
5. Brush each stuffed shrimp lightly with olive oil, then sprinkle with breadcrumbs. Tip: For extra golden breadcrumbs, spray a light mist of cooking oil over the top.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the breadcrumbs are golden. Tip: Don’t overcrowd the baking sheet to ensure even cooking.

These jalapeno popper stuffed shrimp come out juicy with a crispy topping, offering a delightful contrast in every bite. Serve them on a bed of greens for a pop of color or with a side of ranch dressing to cool down the spice.

Lobster Stuffed Shrimp with Lemon Butter Sauce

Just imagine biting into succulent shrimp, stuffed with rich lobster, all drizzled with a tangy lemon butter sauce. It’s the kind of dish that turns a regular dinner into a special occasion.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 1/2 lb lobster meat, chopped (I like to use fresh, but thawed frozen works in a pinch)
• 1/4 cup breadcrumbs (panko gives a nice crunch)
• 2 tbsp melted butter (unsalted is my preference for better control over the dish’s saltiness)
• 1 tbsp fresh parsley, finely chopped (dried just doesn’t compare here)
• 1 clove garlic, minced (because garlic makes everything better)
• 1/4 cup white wine (a dry Chardonnay adds a lovely depth)
• 2 tbsp lemon juice (freshly squeezed, please)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, mix the chopped lobster, breadcrumbs, melted butter, parsley, and garlic until well combined. This is your stuffing.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Don’t cut all the way through.
4. Stuff each shrimp with about a tablespoon of the lobster mixture, pressing gently to close.
5. Arrange the stuffed shrimp in the prepared baking dish. Pour the white wine and lemon juice over the shrimp.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque. The stuffing should be lightly golden.
7. While baking, baste the shrimp once with the juices in the dish to keep them moist.
8. Serve immediately, spooning the pan juices over the shrimp for extra flavor.

Perfectly cooked, the shrimp are juicy and tender, while the lobster stuffing adds a luxurious texture. The lemon butter sauce ties it all together with its bright, buttery goodness. Try serving over a bed of creamy polenta for a truly decadent meal.

Cajun Stuffed Shrimp with Remoulade Sauce

Wow, have you ever had one of those days where you crave something a little fancy but still totally doable? That’s where these Cajun Stuffed Shrimp with Remoulade Sauce come in. They’re the perfect mix of spicy, savory, and just a tad indulgent.

Ingredients

• 12 large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 1/2 cup cream cheese, softened (room temp blends smoother)
• 1 tbsp Cajun seasoning (adjust based on how spicy you like it)
• 1/4 cup breadcrumbs (I use panko for extra crunch)
• 2 tbsp olive oil (extra virgin is my go-to for flavor)
• 1/2 cup mayonnaise (for the remoulade, trust me, it’s better homemade)
• 1 tbsp Dijon mustard (adds a nice tang)
• 1 tsp paprika (smoked paprika gives a deeper flavor)
• 1 garlic clove, minced (fresh is best here)
• 1 tbsp lemon juice (freshly squeezed makes a difference)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. In a bowl, mix the cream cheese and Cajun seasoning until well combined. Tip: Taste as you go to adjust the spice level.
3. Carefully stuff each shrimp with the cream cheese mixture. A small spoon or piping bag works great for this.
4. Press the stuffed shrimp into the breadcrumbs, coating them lightly. This adds that perfect crunch.
5. Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the shrimp and cook for 2 minutes per side until golden.
6. Transfer the skillet to the oven and bake for 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
7. While the shrimp bake, whisk together mayonnaise, Dijon mustard, paprika, garlic, and lemon juice for the remoulade. Tip: Let it sit for a few minutes to let the flavors meld.
8. Remove shrimp from the oven and let them rest for a minute. This keeps them juicy.

Ready to dig in? The shrimp are juicy with a spicy kick, and the remoulade adds a cool, creamy contrast. Serve them over a bed of greens or with a side of crusty bread to soak up all that goodness.

Parmesan and Herb Stuffed Shrimp

Dive into this mouthwatering dish that’s perfect for impressing guests or treating yourself to something special. You’ll love how the savory Parmesan and fresh herbs elevate the shrimp to a whole new level.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 1/2 cup grated Parmesan cheese (the real deal makes a difference)
• 2 tbsp chopped fresh parsley (basil works great too)
• 1 tbsp minced garlic (because garlic makes everything better)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1/2 tsp salt (I prefer sea salt for its texture)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix together the Parmesan, parsley, garlic, salt, and pepper. This is your stuffing mix.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Tip: Don’t cut all the way through.
4. Stuff each shrimp with about a teaspoon of the Parmesan mixture. Press gently to close.
5. Arrange the stuffed shrimp on the prepared baking sheet. Drizzle with olive oil. Tip: A little oil goes a long way in keeping them moist.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque, and the cheese is golden. Tip: Keep an eye on them to avoid overcooking.

Serve these beauties hot, straight from the oven. The shrimp are juicy, the stuffing is crispy and flavorful, and they’re fantastic with a squeeze of lemon or over a bed of greens.

Avocado and Corn Stuffed Shrimp

Believe it or not, this Avocado and Corn Stuffed Shrimp is as fun to make as it is to eat. You’ll love how the creamy avocado pairs with the sweet corn, all wrapped up in a juicy shrimp.

Ingredients

• 12 large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 1 ripe avocado, diced (I like mine just a tad firm so it holds up better)
• 1/2 cup corn kernels (fresh off the cob is best, but frozen works in a pinch)
• 1 tbsp lime juice (freshly squeezed, please—it makes all the difference)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. In a bowl, gently mix the avocado, corn, lime juice, salt, and pepper. Tip: Don’t overmix to keep the avocado chunky.
3. Carefully slice each shrimp down the back to create a pocket. Be careful not to cut all the way through.
4. Stuff each shrimp with about a tablespoon of the avocado-corn mixture. Tip: A small spoon works great for this.
5. Brush the stuffed shrimp with olive oil. This helps them get that beautiful golden color.
6. Place the shrimp on a baking sheet and bake for 12-15 minutes, or until the shrimp are pink and opaque. Tip: Keep an eye on them after 10 minutes to avoid overcooking.

Vibrant and flavorful, these stuffed shrimp are a hit every time. The avocado stays creamy, the corn adds a sweet crunch, and the shrimp? Perfectly tender. Try serving them over a bed of greens for a light, summery meal.

Sun-Dried Tomato and Feta Stuffed Shrimp

Now, imagine biting into a succulent shrimp, its juicy interior bursting with the tangy sweetness of sun-dried tomatoes and the creamy saltiness of feta. It’s a flavor combo that’s hard to beat, and today, I’m walking you through how to make these stuffed shrimp at home.

Ingredients

• 12 large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 1/2 cup sun-dried tomatoes, finely chopped (the oil-packed ones add extra flavor)
• 1/2 cup feta cheese, crumbled (I love using Bulgarian feta for its creaminess)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh basil, chopped (because fresh herbs make all the difference)
• 1/2 tsp garlic powder (for that quick garlicky punch without the chopping)
• Salt and pepper to taste (but really, just a pinch of each)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the sun-dried tomatoes, feta cheese, basil, garlic powder, salt, and pepper. This is your stuffing.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for the stuffing. Be careful not to cut all the way through.
4. Stuff each shrimp with about a tablespoon of the sun-dried tomato and feta mixture. Press gently to close.
5. Place the stuffed shrimp on the prepared baking sheet and drizzle with olive oil.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque. No need to flip them.
7. Let them rest for a couple of minutes before serving. They’ll be piping hot!

Delightfully, these shrimp come out juicy with a slight crisp from the baking, the stuffing melding perfectly with the shrimp’s natural sweetness. Serve them over a bed of arugula for a light meal or alongside a crisp white wine for an elegant appetizer.

Creamy Mushroom Stuffed Shrimp

Hey, you’re going to love this creamy mushroom stuffed shrimp recipe. It’s the perfect blend of savory and rich, with a texture that’ll make your taste buds dance.

Ingredients

• 12 large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 1 cup finely chopped mushrooms (I like cremini for their earthy flavor)
• 2 tbsp unsalted butter (because everything’s better with butter, right?)
• 1/4 cup heavy cream (this is where the magic happens)
• 1/2 cup shredded mozzarella cheese (for that gooey, stretchy goodness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• Salt and pepper to taste (but don’t be shy with the pepper)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. In a skillet over medium heat, melt the butter and sauté the mushrooms until they’re golden, about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of sauté.
3. Stir in the heavy cream and let it simmer for 2 minutes until slightly thickened. This creates a luxurious base for the stuffing.
4. Remove from heat and fold in the mozzarella until it’s all melty and combined. Tip: Let the mixture cool slightly so it’s easier to handle.
5. Carefully stuff each shrimp with the mushroom mixture. A small spoon works wonders here.
6. Drizzle olive oil over the stuffed shrimp and season with salt and pepper. Tip: A light hand with the salt lets the natural flavors shine.
7. Bake for 12-15 minutes, until the shrimp are pink and opaque. The cheese should be bubbly and slightly golden.

Now, the shrimp are tender and juicy, with a creamy, cheesy center that’s downright irresistible. Serve them over a bed of greens or with a squeeze of lemon for a bright finish.

Thai Peanut Stuffed Shrimp

Kick off your culinary adventure with this Thai Peanut Stuffed Shrimp recipe that’s as fun to make as it is to eat. You’ll love the crunch of the shrimp paired with the creamy, spicy peanut filling—it’s a flavor explosion in every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for a pretty presentation)
• 1/2 cup creamy peanut butter (the all-natural kind works best here)
• 2 tbsp soy sauce (low sodium is my preference to control the saltiness)
• 1 tbsp honey (for that perfect sweet balance)
• 1 tsp sriracha (adjust based on your heat tolerance)
• 1 clove garlic, minced (fresh is always better)
• 1/4 cup breadcrumbs (panko gives an extra crunch)
• 2 tbsp vegetable oil (for frying to golden perfection)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine peanut butter, soy sauce, honey, sriracha, and minced garlic until smooth. Tip: If the mixture is too thick, a splash of warm water can loosen it up.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for the filling.
4. Spoon about 1 tsp of the peanut mixture into each shrimp, then press the opening lightly to seal. Tip: Don’t overstuff, or the filling will ooze out during cooking.
5. Gently press the stuffed side of each shrimp into the breadcrumbs to coat.
6. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the shrimp, stuffed side down, and cook for 2-3 minutes until the breadcrumbs are golden brown. Tip: Work in batches to avoid overcrowding the pan.
7. Transfer the shrimp to the prepared baking sheet and bake for 5-7 minutes, until the shrimp are cooked through.

Best served immediately, these shrimp offer a delightful contrast between the crispy exterior and the tender, juicy inside. Try skewering them on bamboo sticks for a fun, easy-to-eat appetizer at your next gathering.

Blue Cheese and Walnut Stuffed Shrimp

Mmm, imagine biting into a juicy shrimp stuffed with creamy blue cheese and crunchy walnuts. It’s a flavor explosion that’s surprisingly easy to whip up for your next dinner party or cozy night in.

Ingredients

• 12 large shrimp, peeled and deveined (leave the tails on for a fancy look)
• 1/2 cup crumbled blue cheese (I love the tanginess of Maytag blue)
• 1/4 cup chopped walnuts (toast them lightly for extra crunch)
• 2 tbsp unsalted butter, melted (because everything’s better with butter)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp garlic powder (for that quick garlicky kick)
• Salt and pepper (just a pinch, the blue cheese is pretty salty already)

Instructions

1. Preheat your oven to 375°F (190°C). A toasty oven means perfectly cooked shrimp.
2. In a small bowl, mix the blue cheese, walnuts, garlic powder, and a pinch of pepper. This combo is the heart of the dish.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Don’t cut all the way through!
4. Stuff each shrimp with about a teaspoon of the blue cheese mixture. Pack it in there; it’s okay if some spills out.
5. Place the stuffed shrimp on a lightly greased baking sheet. Drizzle with melted butter and olive oil for that golden finish.
6. Bake for 12-15 minutes, until the shrimp are pink and opaque. The cheese should be bubbly and slightly browned.
7. Let them rest for a couple of minutes before serving. Trust me, they’re molten hot!

Wow, the contrast between the tender shrimp, melty cheese, and crunchy walnuts is unreal. Serve these beauties on a bed of arugula for a peppery bite or with a squeeze of lemon to brighten things up.

Shrimp Stuffed Shrimp with a Twist

Let’s dive into a dish that’s as fun to make as it is to eat—imagine shrimp stuffed with more shrimp, but with a twist that’ll surprise your taste buds.

Ingredients

• 1 lb large shrimp, peeled and deveined (save those tails for presentation!)
• 1/2 lb small shrimp, minced (these are your stuffing stars)
• 1/4 cup breadcrumbs (I love panko for that extra crunch)
• 2 tbsp mayonnaise (the secret binder that keeps everything juicy)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp smoked paprika (for that twist I mentioned)
• Salt to taste (but really, just a pinch)
• 2 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. Preheat your oven to 375°F. A toasty oven means a perfectly cooked dish.
2. In a bowl, mix the minced shrimp, breadcrumbs, mayonnaise, lemon juice, garlic powder, smoked paprika, and salt. This is your stuffing—make sure it’s well combined.
3. Carefully butterfly the large shrimp by making a deep cut along the back, but don’t cut all the way through. You’re creating a pocket for the stuffing.
4. Stuff each butterflied shrimp with a spoonful of the shrimp mixture. Don’t overstuff, or they’ll burst open while cooking.
5. Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the stuffed shrimp. Sear for 2 minutes per side until golden. This step adds a lovely color and flavor.
6. Transfer the skillet to the oven and bake for 10 minutes. The shrimp should be opaque and the stuffing firm to the touch.
7. Let them rest for a couple of minutes before serving. This keeps all the juices inside.

You’ll love the contrast between the tender large shrimp and the flavorful, slightly crunchy stuffing. Serve these beauties over a bed of greens or with a side of garlic aioli for dipping. Yum doesn’t even begin to cover it.

Mexican Style Stuffed Shrimp with Chipotle Sauce

Back in the day, I stumbled upon this gem of a recipe at a tiny beachside cafe in Mexico, and it’s been a hit at my dinner parties ever since. You’re going to love how the smoky chipotle sauce plays off the juicy shrimp.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 1/2 cup cream cheese, softened (I like to let it sit out for about 20 minutes to make mixing easier)
• 1/4 cup shredded Monterey Jack cheese (because who doesn’t love a little extra cheese?)
• 2 tbsp chipotle peppers in adobo sauce, finely chopped (this is where the magic happens)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp garlic powder (fresh garlic works too, but powder keeps it simple)
• Salt to taste (I usually start with 1/4 tsp and adjust from there)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. In a bowl, mix the cream cheese, Monterey Jack cheese, chipotle peppers, garlic powder, and salt until well combined. Tip: Taste the mixture now to adjust the seasoning—it’s easier to fix at this stage.
3. Carefully make a deep slit along the back of each shrimp to create a pocket for the stuffing. Be gentle to avoid cutting all the way through.
4. Stuff each shrimp with about 1 tsp of the cheese mixture. Don’t overfill, or it’ll ooze out during cooking.
5. Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the shrimp and cook for 2 minutes per side just to get a slight sear.
6. Transfer the skillet to the oven and bake for 8-10 minutes, until the shrimp are pink and the stuffing is bubbly. Tip: Keep an eye on them after 8 minutes to prevent overcooking.
7. Serve immediately. Tip: A squeeze of fresh lime juice right before serving brightens up the flavors beautifully.

Absolutely divine! The shrimp are tender and juicy, with a smoky, creamy filling that’s just irresistible. Try serving them over a bed of cilantro lime rice for a complete meal that’ll transport you straight to the coast.

Greek Stuffed Shrimp with Tzatziki Sauce

Vibrant flavors and a touch of Mediterranean magic come together in this dish that’s perfect for impressing guests or treating yourself to something special. You’ll love how the juicy shrimp pairs with the cool, creamy tzatziki.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 1/2 cup feta cheese, crumbled (go for the good stuff—it makes a difference)
• 1/4 cup fresh dill, chopped (don’t skimp, it’s the star here)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 cup Greek yogurt (full-fat for creaminess)
• 1/2 cucumber, grated and drained (trust me, squeeze out the water)
• 1 tbsp lemon juice (freshly squeezed, please)
• Salt and pepper to taste (but be generous)

Instructions

1. Preheat your oven to 375°F. Let’s get it nice and toasty.
2. In a bowl, mix the feta, dill, and half the garlic. This is your stuffing—simple but mighty.
3. Carefully stuff each shrimp with the feta mixture. A little goes a long way.
4. Place the stuffed shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 12-15 minutes, until the shrimp are pink and the cheese is slightly golden. Tip: Don’t overcrowd the pan, or they’ll steam instead of bake.
6. While the shrimp bake, mix the yogurt, cucumber, remaining garlic, lemon juice, salt, and pepper for the tzatziki. Tip: Let it sit for a bit to let the flavors marry.
7. Serve the shrimp hot with the tzatziki on the side or drizzled on top. Tip: A sprinkle of extra dill adds a fresh pop.

What you’ll love is the contrast between the warm, cheesy shrimp and the cool, tangy sauce. Try serving them on a bed of crisp greens or with a side of warm pita for scooping up every last bit of tzatziki.

Pesto and Mozzarella Stuffed Shrimp

Oh, you’re going to love this twist on shrimp that’s perfect for impressing guests or treating yourself. It’s a simple yet elegant dish that combines the freshness of pesto with the creamy goodness of mozzarella, all wrapped up in succulent shrimp.

Ingredients

• 12 large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 1/2 cup basil pesto (homemade or store-bought, but go for the good stuff)
• 1/2 cup shredded mozzarella cheese (the fresher, the better)
• 2 tbsp olive oil (extra virgin is my favorite for its flavor)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Make a slit along the back of each shrimp, creating a pocket for the stuffing. Be careful not to cut all the way through.
3. Stuff each shrimp with about 1 tsp of pesto and a pinch of mozzarella cheese. Don’t overstuff, or it’ll ooze out during cooking.
4. Place the stuffed shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
5. Bake for 12-15 minutes, until the shrimp are pink and opaque and the cheese is bubbly. Keep an eye on them to avoid overcooking.
6. Let them rest for a couple of minutes before serving. This allows the cheese to set slightly so it doesn’t run everywhere.

Get ready to enjoy shrimp that’s juicy on the inside with a crispy exterior. The pesto adds a herby brightness, while the mozzarella brings a comforting creaminess. Serve them over a bed of arugula for a pop of color and a peppery contrast.

Sweet and Spicy Mango Stuffed Shrimp

Did you know that combining sweet mango with spicy shrimp creates a flavor explosion? This dish is perfect for summer gatherings or when you’re craving something exotic yet easy to make.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 1 ripe mango, diced into small cubes (make sure it’s sweet and juicy)
• 2 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tbsp honey (for that perfect sweetness)
• 1 tsp chili flakes (adjust according to your spice tolerance)
• 1/2 tsp salt (I prefer sea salt for its texture)
• 1/4 cup cilantro, chopped (adds a fresh kick)
• 1 lime, juiced (about 2 tbsp, fresh is always better)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a bowl, mix the diced mango, honey, chili flakes, salt, cilantro, and lime juice. This is your stuffing mix.
3. Carefully make a slit along the back of each shrimp to create a pocket for the stuffing. Tip: Don’t cut all the way through.
4. Stuff each shrimp with about a teaspoon of the mango mixture. Tip: Use a small spoon for easier handling.
5. Place the stuffed shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 8-10 minutes, or until the shrimp turn pink and opaque. Tip: Keep an eye on them to avoid overcooking.

What you’ll love about this dish is the contrast between the succulent shrimp and the sweet, spicy mango. Serve it over a bed of greens or with a side of coconut rice for a complete meal.

Risotto Stuffed Shrimp with Saffron Cream

Venturing into the world of gourmet seafood dishes can be a game-changer for your dinner repertoire, and this risotto stuffed shrimp with saffron cream is no exception. It’s a luxurious yet approachable recipe that’ll impress anyone at your table.

Ingredients

• 1 cup Arborio rice (the secret to creamy risotto)
• 12 large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 2 cups chicken broth (warm it up to save time)
• 1/2 cup dry white wine (a sip for you, a sip for the risotto)
• 1 pinch saffron threads (pricey but worth every penny)
• 1/2 cup heavy cream (go for the good stuff)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1/4 cup grated Parmesan cheese (freshly grated melts smoother)
• 1 small onion, finely chopped (the finer, the better)
• 2 cloves garlic, minced (garlic is life)
• Salt to taste (I swear by sea salt)

Instructions

1. In a medium saucepan, heat the chicken broth over low heat. Keep it warm.
2. Melt 1 tbsp butter in a large skillet over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
3. Stir in the Arborio rice, coating it well with the butter. Toast for 2 minutes until slightly golden.
4. Pour in the white wine, stirring constantly until fully absorbed.
5. Add the warm broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. This takes about 18 minutes.
6. While the risotto cooks, dissolve the saffron in 2 tbsp of warm water. Set aside.
7. Once the risotto is creamy and al dente, stir in the saffron water, Parmesan, and remaining butter. Season with salt. Remove from heat.
8. Preheat your oven to 375°F. Stuff each shrimp with a spoonful of risotto, placing them on a baking sheet.
9. Bake for 10-12 minutes until the shrimp are pink and opaque.
10. Meanwhile, warm the heavy cream in a small saucepan. Drizzle over the shrimp before serving.

Fluffy risotto meets succulent shrimp in every bite, with the saffron cream adding a luxurious finish. Try serving it over a bed of arugula for a pop of color and peppery contrast.

Black Bean and Corn Stuffed Shrimp

Mmm, you’re going to love this twist on stuffed shrimp. It’s a perfect blend of smoky, sweet, and a little spicy, making it a hit for any gathering or a fancy weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 1 cup black beans, rinsed and drained (I swear by the no-salt-added kind for better flavor control)
• 1 cup corn kernels (fresh off the cob is dreamy, but frozen works in a pinch)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• 1/2 tsp smoked paprika (this is the secret to that deep flavor)
• 1/4 cup cilantro, chopped (love it or leave it, but it adds a fresh pop)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, mix the black beans, corn, olive oil, cumin, smoked paprika, cilantro, and salt. Taste and adjust seasoning—this is your chance to make it perfect.
3. Carefully make a deep slit along the back of each shrimp, creating a pocket for the stuffing. Don’t cut all the way through!
4. Stuff each shrimp with a generous teaspoon of the black bean and corn mixture. Press gently to close.
5. Arrange the stuffed shrimp on the prepared baking sheet. Drizzle lightly with a bit more olive oil for a golden finish.
6. Bake for 12-15 minutes, until the shrimp are pink and opaque. No one likes overcooked shrimp, so keep an eye out!
7. Let them rest for a couple of minutes—this helps the flavors meld beautifully.

Crunchy, juicy, and bursting with flavor, these shrimp are a textural dream. Serve them over a bed of cilantro lime rice or alongside a crisp salad for a meal that’s as vibrant as it is delicious.

Prosciutto and Sage Stuffed Shrimp

Back when I first tried this dish at a friend’s dinner party, I knew I had to recreate it at home. It’s a showstopper that’s surprisingly simple to make.

Ingredients

• 12 large shrimp, peeled and deveined (leave the tails on for a pretty presentation)
• 6 slices of prosciutto, cut in half lengthwise (the saltiness pairs perfectly with the shrimp)
• 12 fresh sage leaves (trust me, fresh makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1/4 cup grated Parmesan cheese (the sharper, the better)
• 1 garlic clove, minced (because garlic is life)
• Salt and pepper to taste (but go easy on the salt, prosciutto is already salty)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the breadcrumbs, Parmesan, and minced garlic. This is your stuffing mixture.
3. Carefully make a slit along the back of each shrimp to create a pocket for the stuffing.
4. Stuff each shrimp with a sage leaf and a generous pinch of the breadcrumb mixture.
5. Wrap each stuffed shrimp with a half slice of prosciutto, securing it snugly around the shrimp.
6. Place the wrapped shrimp on the prepared baking sheet and drizzle with olive oil.
7. Bake for 12-15 minutes, until the shrimp are pink and the prosciutto is crispy.
8. Let them rest for a couple of minutes before serving to let the flavors meld.

What you’ll love about these shrimp is the contrast between the crispy prosciutto and the tender, juicy shrimp inside. Serve them over a bed of arugula with a squeeze of lemon for a light, elegant appetizer.

Curry Stuffed Shrimp with Coconut Milk Sauce

So, you’re looking to spice up your dinner routine with something that’s both impressive and surprisingly easy to pull off. This curry stuffed shrimp with coconut milk sauce is a game-changer, trust me.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 2 tbsp curry powder (go for the good stuff—it makes all the difference)
• 1 cup coconut milk (full-fat for that creamy dreaminess)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp fresh ginger, grated (trust me, fresh beats powdered any day)
• Salt to taste (I use sea salt for a cleaner flavor)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. In a bowl, mix the shrimp with curry powder until each piece is well coated. Let it sit for 10 minutes to marinate.
3. Heat olive oil in a skillet over medium heat. Add garlic and ginger, sautéing until fragrant, about 1 minute.
4. Add the marinated shrimp to the skillet, cooking for 2 minutes on each side. They should start to turn pink but not fully cooked.
5. Pour in the coconut milk, stirring gently to combine. Bring to a simmer, then reduce heat and let it cook for another 5 minutes.
6. Transfer everything to an oven-safe dish and bake for 10 minutes, or until the shrimp are fully cooked.

Finally, you’ve got a dish that’s bursting with flavor—creamy, spicy, and utterly satisfying. Serve it over a bed of fluffy jasmine rice or with some crusty bread to soak up all that delicious sauce.

Conclusion

Magnificent doesn’t even begin to cover it! This roundup of 21 stuffed shrimp recipes offers something for every taste and occasion, proving just how versatile and delightful shrimp can be. We’d love to hear which recipes you try and adore—drop us a comment below. And if you found this collection inspiring, don’t forget to share the love on Pinterest for fellow foodies to discover. Happy cooking!