My Grandma’s Baked Stuffed Shrimp recipe is a delicious New England restaurant recipe that dinner guests always rave about! It’s buttery and perfectly seasoned.
It costs about $10.12 to make this stuffed shrimp recipe at home. The recipe makes four servings, which works out to only $2.53 per serving.
Folks, you are in for a special treat with this recipe today because I am sharing with you my grandma’s recipe. My dad used to go nuts whenever she made this Baked Stuffed Shrimp recipe.
He describes it as being so delicious that it will make your socks roll down and back up! Ha Ha! I’m not sure exactly what that means, but I think it’s safe to say he loved it when she made baked stuffed shrimp.
My dad gets nostalgic, talking about this dish. It’s fun to sit and listen to him tell stories of going to restaurants as a kid, specifically for their family to order stuffed shrimp.
He remembers his mom getting tired of only eating it at a restaurant, so she created this stuffed shrimp recipe on her own so they could have restaurant-quality food at home.
She would make Baked Stuffed Shrimp on special occasions such as birthdays and New Year’s Eve. He describes this dish as a labor of love.
RELATED: How to Peel and Devein Shrimp
I have recreated it to bring a little bit of my Grandma’s New England home cooking into my kitchen and yours. I like to serve this stuffed shrimp with my rice pilaf recipe. This spinach salad would also go well with this dish.
In addition to the salad, you could whip up my crispy smashed potatoes, and then you’ll have yourself one delicious dinner!
Ingredients and Cost
Per Serving Cost: $2.53
Recipe Cost: $10.12
- 2 large garlic cloves – $0.10
- 1 small shallot – $0.49
- 5 Tablespoons butter – $0.50
- 1 sleeve Ritz crackers – $0.70
- ¼ cup sherry wine – $0.34
- ½ teaspoon black pepper – $0.03
- 1 pound jumbo Shrimp – $7.96
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, preheat the oven to 375 degrees F, line a baking sheet with foil, and lightly spray it with cooking spray.
- To make the stuffing melt the butter in a skillet and then add in the shallot and saute for 3-4 minutes.
- Then, add garlic and cook for about a minute. In a separate bowl, combine the shallot, crushed Ritz crackers, melted butter, sherry wine, and pepper and stir until combined.
- Next, prepare the shrimp, remove the shell, and make a shallow cut down the shrimp’s back. Then you will need to remove the vein.
- Next, cut along the length of the inside of the shrimp without cutting all the way through. After this, you can flatten the shrimp with the tail pointing up and place it on the baking sheet with the newly cut side facing up.
- Finally, to put the shrimp and stuffing together, scoop a tablespoon of stuffing into a mound on the shrimp’s flat part. Then, bake for about 20 minutes.
- Instead of RITZ crackers you can use saltines.
- If you an’t find jumbo shrimp, then you can use small shrimp, but you will need to reduce the cooking time by 5 minutes.
- You can add ½ cup of crab meat to the filling, but you will need to use 2 pounds of shrimp to use up all of the filling (not a problem in my mind!).
Storage Tips & Make Ahead
SERVE: You can keep the shrimp out for about two hours before it needs to be covered and stored in the refrigerator.
STORE: Cover and place in the refrigerator for 2-3 days.
FREEZE: Once cooled, place the shrimp in a freezer-safe container and freeze for 1-2 months.
THAW: Thaw overnight in the refrigerator or at room temperature for about 60-90 minutes.
MAKE AHEAD: Make the recipe right up until baking it. Then, freeze the shrimp on a baking sheet. Once the shrimp is frozen solid, place the shrimp in a freezer-safe Ziploc bag. When you’re ready to make them, arrange the shrimp on the prepared baking sheet and let them sit at room temperature until thawed, about 60-90 minutes. Then proceed with the baking instruction in the recipe below.
Baked Stuffed Shrimp is a classic New England dish found in most restaurants back East. It is made by filling the shrimp with a mixture of butter, crackers, and garlic.
You can freeze the stuffing in an airtight container to use at a later time. You can also freeze shrimp as long as you also store it in an airtight container. So now you have a meal that will be a little bit easier to prepare next time.
The numbers you see on a package of shrimp represent the number of shrimp you will be getting per pound. So, for example, if it were to say 16/20, you would know there are 16-20 shrimp in a pound in that particular package.
When you see a number such as U-12, the U represents the word Under. So for U-12, it means you will be getting Under 12 per pound. The lower the number, the bigger the shrimp, which is excellent for stuffing.
Oftentimes shrimp comes pre-cooked. Or you baked fresh shrimp, had some leftovers, and now you want to reheat it. It is perfectly safe to cook already cooked shrimp. First, thaw the shrimp if necessary and then bake it in the oven or microwave as needed.
- paring knife
- chef’s knife
- cutting board
- 10-inch skillet
- 1-Tablespoon scoop
More Main Dish Recipes:
- Old Fashioned Chicken and Noodles
- Chicken Enchilada Casserole
- Classic Shepherd’s Pie
- Pork Loin Roast
- Cherry Glazed Ham
- Lobster Alfredo
- Smoked Burgers
- Smoked Ribs
- Grilled BBQ Chicken
- Smoked Lobster Tails
- Three Cheese Calzones
- Baked Three Cheese Manicotti
Baked Stuffed Shrimp
- 2 large garlic cloves minced
- 1 small shallot minced
- 1 Tablespoon butter
- 35 Ritz crackers 1 sleeve, crushed into small crumbs
- 4 Tablespoons salted butter melted
- ¼ cup sherry wine
- ½ teaspoon black pepper
- 1 pound jumbo shrimp U-12 size, frozen or fresh (if frozen, defrost them)
- Lemon wedges
- Chopped fresh parsley
- Melted butter for dipping
PREP THE OVEN:
- Move oven rack to the middle position and preheat to 375°Line a rimmed baking sheet with foil and lightly spray it with noncook cooking spray.
MAKE THE STUFFING:
- In a small skillet or pan add the butter and melt over medium heat. Add in the shallot and saute, stirring frequently, until softened and the edges begin to turn light brown, about 3-4 minutes. Add garlic and cook until fragrant, about 30-60 seconds.
- In a medium bowl, add the shallot, crushed Ritz crackers, melted butter, sherry wine, and pepper. Stir until combined.
PREPARE THE SHRIMP:
- Remove the shell, leaving the tail section intact. Hold the shrimp in your hand with the inside of the curve facing down. Make a shallow cut with a paring knife down the back of the shrimp. Use the tip of the knife or a toothpick to remove the vein.
- Then, flip the shrimp, so the inside of the curve is facing up. Run the paring knife along the length of the inside, cutting about ½-inch into the flesh, BUT NOT ALL THE WAY THROUGH! You should now be able to flatten the shrimp with the tail pointing up. Place the shrimp, with this new cut side facing up, on the prepared baking sheet and repeat with the remaining shrimp.
STUFF THE SHRIMP AND BAKE:
- Use a 1-Tablespoon scoop to scoop the stuffing into a mound on the flat part of the shrimp. Repeat with the remaining shrimp.
- Bake for 20 minutes, or until the shrimp are pink and the stuffing is golden brown.
- Serve with lemon wedges, a sprinkle of paprika, and melted butter for dipping, YUM!