One bite into these warm biscuits and you get tender garlic butter shrimp surrounded by melted cheese and fluffy golden dough. They make an easy seafood appetizer that tends to disappear quickly, coming together in just 33 minutes with refrigerated biscuit dough for a simple shortcut.
Why You’ll Love This Recipe
- Fluffy dough, cheesy shrimp center. Every bite has a satisfying mix of textures.
- That garlic butter finish. Brushed on before and after baking for maximum flavor.
- Easy shortcut dough. Refrigerated biscuits keep the prep simple without sacrificing flavor.
- Great for parties. These make an impressive, shareable appetizer for any gathering.
Ingredients
- 1 can (16 oz) refrigerated biscuit dough, 8 biscuits
- 1 lb medium shrimp, peeled and deveined
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, finely minced
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
How to Make Garlic Butter Shrimp Stuffed Biscuits
1. Season the shrimp. Pat the shrimp dry and toss with Old Bay seasoning, smoked paprika, salt, and black pepper. Heat the olive oil in a skillet over medium heat and cook the shrimp for 1 to 2 minutes per side, just until pink.
2. Make the garlic butter. Combine the melted butter, minced garlic, Italian seasoning, parsley, and lemon juice. Brush a little of the garlic butter over the cooked shrimp.
3. Stuff the biscuits. Preheat the oven to 375°F. Flatten each biscuit into a round. Add mozzarella, Parmesan, and 2 to 3 shrimp to the center of each biscuit. Bring the edges of the dough around the shrimp filling and pinch firmly to seal.
4. Bake until golden. Place the stuffed biscuits seam side down on a parchment-lined baking sheet. Brush generously with garlic butter and sprinkle with a little Parmesan. Bake for 15 to 18 minutes until puffed and golden brown.
5. Finish and serve. Brush the hot shrimp stuffed biscuits with the remaining garlic butter and sprinkle with fresh parsley. Serve warm while the cheesy centers are still melted.
Tips for the Best Shrimp Stuffed Biscuits
- Don’t fully cook the shrimp in the skillet. They’ll finish baking inside the biscuits, so just getting them to pink is enough.
- Pinch the dough firmly to seal. This keeps the cheesy filling from leaking out while baking.
- Place seam side down. This helps keep the biscuits sealed as they bake.
- Brush with garlic butter both before and after baking. This layers in the most flavor.
What to Serve with Garlic Butter Shrimp Stuffed Biscuits
These are rich enough to be the star of an appetizer spread, but they pair nicely with a simple dipping sauce like garlic aioli or cocktail sauce.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw completely and pat very dry before seasoning and searing.
Can I make these ahead of time?
You can prepare the shrimp and stuff the biscuits a few hours ahead, then refrigerate and bake fresh when ready to serve.
Can I use homemade biscuit dough instead of refrigerated?
Yes, a simple homemade biscuit dough works just as well if you’d rather skip the canned version.
Garlic Butter Shrimp Stuffed Biscuits
Ingredients
Equipment
Method
- Pat the shrimp dry and toss with Old Bay seasoning, smoked paprika, salt, and black pepper. Heat the olive oil in a skillet over medium heat and cook the shrimp for 1 to 2 minutes per side, just until pink.
- Combine the melted butter, minced garlic, Italian seasoning, parsley, and lemon juice. Brush a little of the garlic butter over the cooked shrimp.
- Preheat the oven to 375°F. Flatten each biscuit into a round. Add mozzarella, Parmesan, and 2 to 3 shrimp to the center of each biscuit. Bring the edges of the dough around the shrimp filling and pinch firmly to seal.
- Place the stuffed biscuits seam side down on a parchment lined baking sheet. Brush generously with garlic butter and sprinkle with a little Parmesan. Bake for 15 to 18 minutes until puffed and golden brown.
- Brush the hot shrimp stuffed biscuits with the remaining garlic butter and sprinkle with fresh parsley. Serve warm while the cheesy centers are still melted.