Stuffed Shrimps Recipe (Best Christmas Appetizer)

Here is my go-to stuffed shrimp recipe that combines fresh jumbo shrimp, savory breadcrumbs, herbs, and a touch of lemon – all baked until golden brown and perfect for your holiday table.

These stuffed shrimp have become our Christmas Eve tradition, and I always make an extra batch because they disappear so quickly. There’s something special about serving seafood during the holidays, don’t you think?

What Type of Shrimp Works Best?

For stuffed shrimp, bigger is definitely better – you’ll want to look for jumbo (16/20 count) or colossal (13/15 count) shrimp, which refers to how many shrimp you get per pound.

These larger sizes give you enough space to add a generous amount of stuffing and make for an impressive presentation on the plate.

Fresh shrimp is great if you can find it, but don’t shy away from frozen shrimp since most “fresh” shrimp at the seafood counter was previously frozen anyway.

When prepping your shrimp, make sure to butterfly them from the back (where you removed the vein), leaving the tail on – this creates a perfect little boat for your stuffing while keeping that restaurant-style look.

Options for Substitutions

Let’s talk about some handy swaps you can make in this seafood recipe:

• Lump crab meat: If lump crab meat is hard to find or too pricey, you can use less expensive claw meat, or even imitation crab meat. The texture will be different, but it’ll still taste good!
• Ritz crackers: Don’t have Ritz? Regular butter crackers, plain breadcrumbs, or even crushed saltines work great. Just add an extra tablespoon of melted butter if using plain breadcrumbs to keep the stuffing moist.
• Old Bay seasoning: You can make your own by mixing paprika, celery salt, black pepper, and a pinch of cayenne. Or try Cajun seasoning as a quick substitute – just watch the salt content!
• Dijon mustard: Regular yellow mustard or whole grain mustard can work in place of Dijon. If you’re out of mustard completely, try a splash of white wine vinegar for that tangy kick.
• Fresh parsley: Dried parsley works in a pinch (use 1 teaspoon instead), or try fresh chives or dill for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing stuffed shrimp is overcooking them, which can turn your perfectly tender seafood into a rubbery disappointment – cook just until the shrimp turn pink and opaque, usually 12-15 minutes at 375°F.

When cleaning your shrimp, be careful not to cut too deeply when butterflying them, as you want to keep the tail intact and create a pocket that’s just deep enough to hold the stuffing without splitting the shrimp completely in half.

Another common error is making the crab stuffing too wet, which can make it slide right off the shrimp – ensure your crab meat is well-drained and the Ritz cracker crumbs are finely crushed to help bind the mixture properly.

For the best flavor, avoid skipping the 10-minute rest time after taking the shrimp out of the oven, as this allows the stuffing to set and the flavors to meld together perfectly.

What to Serve With Stuffed Shrimp?

Since stuffed shrimp is such a special dish, I like to keep the sides simple but complementary.

A bed of fluffy rice pilaf or angel hair pasta with a light garlic butter sauce makes a perfect base for catching any loose bits of the crab stuffing.

For vegetables, steamed asparagus or roasted Brussels sprouts work really well – just add a squeeze of lemon to keep the flavors fresh and bright.

If you want to make it extra special, serve it alongside a crisp Caesar salad or some garlic-roasted baby potatoes that can soak up all those tasty juices from the shrimp.

Storage Instructions

Keep Fresh: If you have any leftover stuffed shrimp (which rarely happens at my house!), place them in an airtight container and keep them in the fridge for up to 2 days. The sooner you enjoy them, the better they’ll taste, since seafood is best when fresh.

Make Ahead: You can prep these stuffed shrimp a few hours before cooking. Just assemble them, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. This is super helpful when you’re planning a dinner party or holiday gathering!

Warm Up: To enjoy leftover stuffed shrimp, gently warm them in the oven at 325°F for about 10-12 minutes. I don’t recommend microwaving as it can make the shrimp rubbery. A quick squeeze of fresh lemon juice before serving brings back that just-cooked taste.

 

Christmas Stuffed Shrimp FAQ

Why do my stuffed shrimp keep falling apart when cooking?

The key to keeping stuffed shrimp together is making sure your stuffing mixture is the right consistency. I always make sure my crab mixture is well-combined and slightly moist from the butter and Worcestershire sauce before stuffing. Also, I gently press the stuffing onto each shrimp without packing it too tightly, which helps it stay put during baking.

Should I remove the tails before stuffing the shrimp?

No, I recommend keeping the tails on when making stuffed shrimp. The tails serve as a perfect handle for picking up and eating the shrimp, plus they add a nice presentation touch that’s perfect for holiday gatherings. Just make sure to devein the shrimp and remove the shells, leaving only the tail intact.

How do I prevent the Ritz cracker topping from burning?

The trick to getting perfectly golden cracker crumbs is to place the stuffed shrimp on the middle rack of your oven. I also keep a close eye on them during the last few minutes of baking. If you notice the tops browning too quickly, simply place a piece of foil loosely over the top until the shrimp are fully cooked.

Preparation Time	20-30 minutes
Cooking Time	13-15 minutes
Total Time	33-45 minutes
Level of Difficulty	Medium

Ingredients

• 1 pound large shrimp (jumbo or colossal)
• 8 ounces lump crab meat (checked for shells)
• 10 ritz crackers, finely crushed (just under 1/2 cup crumbs)
• 2 tablespoons melted unsalted butter
• 1 teaspoon old bay seasoning
• 1 teaspoon dijon mustard
• 1 teaspoon kosher salt (split)
• 1/2 teaspoon worcestershire sauce
• 1 tablespoon chopped parsley (extra for garnish)
• Lemon wedges (for serving)

Step 1: Butterfly and Devein the Shrimp

Begin by peeling the shell off the shrimp, discarding the shell but leaving the tail on.

Insert a paring knife about two-thirds of the way down into the shrimp, starting at the top where the head would be.

Run the knife down around the curve of the shrimp until you reach the tail.

Open the flesh of the shrimp until it lies flat.

Simultaneously, use a paring knife or fork to remove and discard the vein; it should lift away easily.

Step 2: Preheat Oven

Preheat your oven to 375°F (190°C).

This will ensure it’s ready when you finish preparing the shrimp and filling.

Step 3: Make the Filling

In a large mixing bowl, combine the following ingredients: crab, 2 tablespoons of melted butter, Ritz cracker crumbs, 1 teaspoon of Old Bay seasoning, 1 teaspoon of Dijon mustard, 1/2 teaspoon of Worcestershire sauce, 1 tablespoon of chopped parsley, and 3/4 teaspoon of Kosher salt.

Gently mix these ingredients until they are well combined.

Step 4: Stuff the Shrimp

Season the cleaned shrimp with 1/4 teaspoon of Kosher salt.

Place approximately 1 1/2 tablespoons of crab filling on top of each shrimp, so they are standing upright.

Use your hand to gently press the filling into the shrimp to ensure it adheres well.

Step 5: Bake the Shrimp

Place the stuffed shrimp in the preheated oven and bake for about 13-15 minutes, depending on the size of the shrimp.

Cook until the crab filling is a light golden brown and the shrimp reach an internal temperature of 145°F (63°C).

Step 6: Serve and Enjoy

Once the shrimp are cooked, remove them from the oven and serve immediately.

Garnish with lemon wedges and additional chopped parsley if desired.

Enjoy!