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Baked_Garlic_Parmesan_Stuffed_Jumbo_Shrimp

Baked Garlic Parmesan Stuffed Jumbo Shrimp

These baked garlic Parmesan stuffed jumbo shrimp feature butterflied shrimp topped with a buttery mixture of panko breadcrumbs, Parmesan, garlic, parsley, and spices. Baked until the shrimp are tender and the topping is crisp and golden, then finished with lemon butter, they make an impressive appetizer or light seafood dinner in just 27 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 3 servings
Course: Appetizer, Main Course
Cuisine: American, Italian-Inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 6 jumbo raw shrimp, peeled and deveined, tails on
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tbsp fresh parsley, chopped and divided
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes, optional
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice

Equipment

  • Baking dish
  • mixing bowl
  • Sharp paring knife For butterflying the shrimp
  • Spoon For adding the topping and lemon butter

Method
 

  1. Preheat the oven to 400°F (200°C). Cut deeply along the back of each jumbo shrimp without slicing all the way through. Gently open the shrimp and arrange them in a lightly greased baking dish.
  2. Combine the panko breadcrumbs, Parmesan, minced garlic, 1 tablespoon parsley, garlic powder, paprika, red pepper flakes, black pepper, and salt. Stir in 3 tablespoons melted butter until evenly moistened.
  3. Divide the garlic Parmesan mixture between the butterflied shrimp. Press the topping gently onto each shrimp to create a generous mound. Drizzle lightly with olive oil.
  4. Bake the stuffed shrimp for 9 to 12 minutes, checking early, until the shrimp are opaque and cooked through and the topping is crisp and golden.
  5. If the garlic Parmesan topping needs more browning, broil the shrimp for 30 to 60 seconds. Watch carefully so the breadcrumbs do not burn.
  6. Mix the remaining 1 tablespoon melted butter with the lemon juice and remaining parsley. Spoon the lemon butter around the hot baked shrimp, keeping the crispy topping from getting soggy.
  7. Serve the baked garlic Parmesan shrimp immediately while the topping is crisp and the buttery shrimp are tender.

Notes

Cut deeply along the back of each shrimp without slicing all the way through so the shrimp stay intact while creating space for the topping.
Press the garlic Parmesan topping on firmly so it stays in place during baking.
Start checking the shrimp at the 9-minute mark to avoid overcooking.
If additional browning is needed, broil for only 30 to 60 seconds and watch carefully.
Spoon the lemon butter around the shrimp instead of directly over the topping to help keep it crisp.
Frozen jumbo shrimp may be used if fully thawed and patted very dry before preparing.
The breadcrumb topping may be mixed a few hours ahead and refrigerated until ready to use.
This recipe can be doubled as long as the shrimp have enough space in the baking dish to cook evenly.