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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.

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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.

Stuffed shrimp on a platter - close up view with text overlay

Ingredients for Stuffed Shrimp:

  • Jumbo Shrimp
  • Crawfish Tails
  • Olive Oil
  • Onion
  • Bell Pepper
  • Celery
  • Egg
  • Panko Bread Crumbs
  • Brown Sugar
  • Cajun seasoning

Stuffed Shrimp with crawfish stuffing on a platter, blue and white check towel in background

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How to Make Stuffed Shrimp:

peeled and deveined shrimp on a wood cutting board

  • Peel and devein shrimp.

Butterflied jumbo shrimp on a cutting board

  • Butterfly shrimp by cutting shrimp about 3/4 of the way through all the way from the head end to the tail.

butterflied shrimp on a grill pan

  • Fold the tail end of the shrimp under and place on a grill pan and place in the refrigerator while you prepare the stuffing.

Peppers, onions, celery in a skillet

  • Cook diced onion, bell peppers and celery in olive oil until vegetables are softened.

cutting board with cooked trinity vegetables and crawfish tails

  • Cool slightly and place on a cutting board with crawfish tails.

chopped crawfish tails and vegetables on a cutting board

  • Chop fine.

bowl of crawfish stuffing for butterfly shrimp

  • Pour mixture into a bowl and combine with a beaten egg, Panko, brown sugar and Cajun seasoning.

Cajun Crawfish stuffed shrimp on a grill pan

  • Scoop into about 1 tablespoon sized balls and place on top of shrimp.
  • Top each with a crawfish tail if desired.

grill pan with crawfish stuffed shrimp on the grill

  • 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.

Grilled stuffed shrimp appetizers on a platter

  • 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.

Grilled shrimp appetizer on a platter- overhead view

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.

Grilled Appetizers to Try

Platter of shrimp appetizers

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 appetizer on a platter
Yield: 8 servings

Stuffed Shrimp

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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. 

Ingredients

  • 1 pound Jumbo Shrimp (16 - 20 count)
  • 1 tablespoon olive oil
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 1 1/4 cups cooked crawfish tails (divided use)
  • 1/4 cup Panko bread crumbs
  • 1 egg, beaten
  • 1 tablespoon brown sugar
  • 1 tablespoon Cajun spice mix

Instructions

  1. Peel and devein shrimp.
  2. 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.
  3. Set shrimp in the refrigerator while you prep the stuffing.
  4. Add olive oil to a skillet and cook bell peppers, onions and celery until softened.
  5. Pour onto a cutting board and add 1 cup of crawfish tails. Chop fine.
  6. Add mixture to a bowl with beaten egg, Panko and Cajun spices and mix well.
  7. Scoop by about tablespoonfuls and mound onto shrimp.
  8. Top each with a crawfish tail.
  9. Prepare a grill fire to about 300° with hickory for smoke flavor.
  10. Grill over indirect heat with the grill lid closed about 15- 20 minutes.
  11. Check shrimp with a digital thermometer cooking until shrimp reaches 145°.
  12. Remove from grill and serve immediately.

Notes

Conventional Oven Method:

Bake on a lined baking sheet at 375° for about 20 minutes.

Store leftover stuffed shrimp in an airtight container in the refrigerator up to 2 days. Reheat in 325° for about 8 minutes or until heated through.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 143Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 183mgSodium: 1001mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 20g

Nutritional information is estimated and may not be accurate.

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