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 ¾ 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.
Tender and juicy steak topped with melted Jarlsberg cheese is one of the most delicious appetizers for any occasion. All beef meatballs that are seasoned and grilled to perfection are coated in our favorite peach bbq sauce for a delectable bite-sized appetizer. Make these and watch them disappear! A quick and easy appetizer made with sirloin steak, onions and mushrooms. Grilled to perfection with our homemade bbq sauce. Delicious Italian sausage meatballs mixed with mustard bbq sauce for a tasty bite sized appetizer. These poppers are loaded with flavor! BBQ brisket, bacon and a cheesy filling. A guaranteed hit for any get together. Grilled Appetizers to Try
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
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
- 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 ¾ 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.
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:
8Serving Size:
1Amount 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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