Stuffed Shrimp
Stuffed Shrimp is an elegant appetizer to add to any gourmet meal or holiday get together. Butterflied shrimp is stuffed with a delicious crawfish stuffing and grilled to perfection. A great addition to any appetizer menu.
If you are a shrimp fan, this stuffed shrimp is sure to be a favorite. It makes a great appetizer or would be a great to serve alongside your favorite grilled ribeye steaks or make shrimp two ways with our grilled pineapple shrimp recipe.
Ingredients for Stuffed Shrimp:
- Jumbo Shrimp
- Crawfish Tails
- Olive Oil
- Onion
- Bell Pepper
- Celery
- Egg
- Panko Bread Crumbs
- Brown Sugar
- Cajun seasoning
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How to Make Stuffed Shrimp:
- Peel and devein shrimp.
- Butterfly shrimp by cutting shrimp about 3/4 of the way through all the way from the head end to the tail.
- Fold the tail end of the shrimp under and place on a grill pan and place in the refrigerator while you prepare the stuffing.
- Cook diced onion, bell peppers and celery in olive oil until vegetables are softened.
- Cool slightly and place on a cutting board with crawfish tails.
- Chop fine.
- Pour mixture into a bowl and combine with a beaten egg, Panko, brown sugar and Cajun seasoning.
- Scoop into about 1 tablespoon sized balls and place on top of shrimp.
- Top each with a crawfish tail if desired.
- Grill over indirect heat with hickory for smoke flavor with the grill closed about 15- 20 minutes or until shrimp reaches 145° using a digital thermometer.
- Remove from grill and serve immediately.
Shrimp appetizers are always a big hit and if you are looking for something beyond the classic shrimp cocktail, this Stuffed Shrimp is a surefire hit. We also love this quick and easy Honey Garlic Shrimp for a great addition to any appetizer spread.
Conventional Oven Method:
If you aren’t grilling, you can always bake these shrimp appetizers in the oven. Just place on a lined baking sheet and bake for about 20 minutes at 375° or until shrimp reaches 145° internal temperature.
How to Store and Reheat:
Store leftover stuffed shrimp in an airtight container in the refrigerator up to 2 days.
Reheat in a 350° oven for about 8 -10 minutes or until heated through.
Stuffed shrimp would make a great starter to our Maple Ginger Glazed Salmon for entertaining guests or a special occasion dinner.
You might also like this delicious Grilled Buffalo Shrimp recipe for a quick and easy appetizer.
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These Stuffed Shrimp appetizers are sure to elevate celebration meal or holiday gathering. The amazing flavor combination will be a show stopping addition to any get together.
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Stuffed Shrimp
Ingredients
- 1 pound Jumbo Shrimp 16 - 20 count
- 1 tablespoon olive oil
- ¼ cup diced bell peppers
- ¼ cup diced onion
- ¼ cup diced celery
- 1 ¼ cups cooked crawfish tails divided use
- ¼ cup Panko bread crumbs
- 1 egg beaten
- 1 tablespoon brown sugar
- 1 tablespoon Cajun spice mix
Instructions
- Peel and devein shrimp.
- Butterfly shrimp by cutting 3/4 of the way through from the head to the tail. Fold tail end under and place on a grill pan.
- Set shrimp in the refrigerator while you prep the stuffing.
- Add olive oil to a skillet and cook bell peppers, onions and celery until softened.
- Pour onto a cutting board and add 1 cup of crawfish tails. Chop fine.
- Add mixture to a bowl with beaten egg, Panko and Cajun spices and mix well.
- Scoop by about tablespoonfuls and mound onto shrimp.
- Top each with a crawfish tail.
- Prepare a grill fire to about 300° with hickory for smoke flavor.
- Grill over indirect heat with the grill lid closed about 15- 20 minutes.
- Check shrimp with a digital thermometer cooking until shrimp reaches 145°.
- Remove from grill and serve immediately.
