Ingredients
Scale
For the Shrimp:
- 2 pounds colossal or jumbo shrimp (13-15 count per pound), peeled, deveined, and butterflied
- 1 tablespoon olive oil
- 2 teaspoons Old Bay seasoning (or a medium-heat Cajun seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
For the Crab Stuffing:
- 1 pound lump crabmeat (jumbo lump, claw, or lump crabmeat)
- ½ cup mayonnaise
- 1 large egg
- ½ cup breadcrumbs (Italian-style, panko, or buttery cracker crumbs)
- 3 tablespoons chipotle sauce (or chipotles in adobo, blended)
For the Garlic Butter Topping:
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh cilantro, finely chopped (or substitute parsley or green onions)
- Squeeze of fresh lemon juice for garnish
Instructions
Step 1: Prepare the Shrimp
- Peel and Devein: If your shrimp are not pre-cleaned, remove the shells, leaving the tails on. This helps keep the shrimp structured and makes them easy to pick up when serving.
- Butterfly the Shrimp: Using a small paring knife, make a shallow cut along the back of each shrimp, careful not to slice all the way through. Gently spread the shrimp open to create a pocket for the stuffing.
- Season the Shrimp: Place the butterflied shrimp in a large bowl. Drizzle with olive oil and sprinkle with Old Bay seasoning, garlic powder, salt, and black pepper. Toss until evenly coated.
Step 2: Make the Crab Stuffing
- Combine the Wet Ingredients: In a medium bowl, whisk together the mayonnaise, egg, and chipotle sauce until smooth.
- Fold in the Crab: Gently mix in the lump crabmeat, being careful not to break it apart too much.
- Incorporate the Breadcrumbs: Fold in the breadcrumbs just until combined. The mixture should be moist but firm enough to hold its shape when scooped.
Step 3: Assemble the Stuffed Shrimp
- Fill the Shrimp: Take about a tablespoon of crab stuffing and place it in the opened section of each butterflied shrimp.
- Secure the Tail: Gently press the shrimp tail over the stuffing to help hold it in place.
- Arrange for Baking: Place the stuffed shrimp in a single layer in a large, oven-safe skillet or baking dish.
Step 4: Bake the Shrimp
- Preheat the Oven: Set your oven to 375°F (190°C).
- Bake Until Golden: Place the shrimp in the oven and bake for 20-25 minutes, or until the shrimp turn pink and opaque, and the crab stuffing is golden brown.
- Prepare the Garlic Butter: While the shrimp are baking, melt butter in a saucepan over low heat. Add minced garlic and cook for about 30 seconds until fragrant.
Step 5: Finish and Serve
- Drizzle with Garlic Butter: Once the shrimp are done baking, drizzle them with the melted garlic butter.
- Garnish: Sprinkle chopped cilantro (or parsley/green onions) over the top and add a fresh squeeze of lemon juice for brightness.
- Serve Immediately: Enjoy them hot, either as an appetizer or a main course.
Notes
How to Tell if Shrimp Are Cooked Perfectly
- Color: Raw shrimp start translucent gray but turn opaque white with a pinkish hue when fully cooked.
- Shape: Shrimp naturally curl when cooked. A slight “C” shape is ideal, while an overly tight curl (“O” shape) may indicate overcooking.
- Texture: Properly cooked shrimp should be firm but still tender. Overcooked shrimp become rubbery.
Troubleshooting Common Issues
- Shrimp Cooking Too Quickly: If your shrimp are smaller than jumbo size, reduce baking time to avoid overcooking.
- Stuffing Too Dry: Add a little extra mayonnaise or a teaspoon of olive oil if the mixture seems too dry.
- Stuffing Not Holding Together: If your mixture is too loose, add an extra tablespoon of breadcrumbs.
Kitchen Efficiency Tips
- Buy Pre-Peeled Shrimp: This saves time on prep. Just be sure to butterfly them yourself.
- Use a Food Processor: If using whole chipotles in adobo, blend them into a smooth sauce for easier incorporation.
- Prepare Ahead: The crab stuffing can be made up to a day in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes