Description
Delicious stuffed jumbo shrimp with a flavorful crab filling.
Ingredients
Scale
- 12 raw jumbo shrimp (peeled and deveined with tails on)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup panko
- 2 tablespoons chopped cilantro
- 1 large egg
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1/2 teaspoon fish sauce
- 8 ounces lump crabmeat
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the shrimp. Make a small slit on the inside of each shrimp. Flip the shrimp over and cut a split along the back side, making sure not to cut through the shrimp.
- Combine olive oil, garlic, lemon juice and zest, salt, and pepper in a large bowl. Add shrimp, tossing to combine. Set aside.
- In a medium bowl, whisk together mayonnaise, panko, cilantro, egg, red curry paste, lime juice, grated ginger, and fish sauce until well combined. Add crabmeat, stirring to combine.
- Add the crab stuffing to the shrimp, about 2 tablespoons per shrimp, to create a “C” shape with the flayed side down and the tail resting on top. Place shrimp on prepared baking sheet and repeat with remaining filling and shrimp.
- Bake stuffed shrimp for 8-10 minutes or until shrimp is firm and pink.
Notes
- Ensure that the shrimp are fresh for the best flavor.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 shrimp
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 120mg