Baked Stuffed Shrimp
Description
These cast iron baked stuffed shrimp are the ultimate crowd-pleasing appetizer — jumbo shrimp butterflied and packed with a rich, savory filling of hot pepper bacon cream cheese, sharp white cheddar, chopped spinach, and panko breadcrumbs. Topped with a golden olive oil and breadcrumb crust and finished with fresh arugula, every bite delivers creamy, cheesy, slightly spicy perfection with an irresistible crunch. Bold, buttery, and impossibly impressive with minimal effort — this is the recipe that'll have everyone asking for seconds before the skillet even hits the table.
For the shrimp
For the filling
For the crunchy topping
For garnish
Instructions
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Preheat your oven to 350° F
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Peel and devein your shrimp.
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Butterfly your shrimp by holding each shrimp tail up and cutting down into the bottom meaty part of the shrimp almost all the way to the bottom so it open up like a book.
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Dry off your shrimp with a paper towel.
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In a large bowl, add all the seasonings and mix them up to combine.
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Add your shrimp to the bowl and drizzle in 2 tablespoons olive oil, then mix it all up so your shrimp are completely coated with the wet seasoning mixture.
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In a separate bowl, add all of your filling ingredients and stir to combine thoroughly.
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Stuff a spoonful of the filling into the butterflied portion of each shrimp, then set it down, tail up in a large cast iron pan. Do this with all the shrimp, arranging the stuffed shrimp into a swirl, filling the pan.
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In a separate small bowl, combine 1 cup of panko bread crumbs and 1 tablespoon olive oil and mix. Sprinkle this crunchy coating all over your stuffed shrimp in the pan.
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Bake the stuffed shrimp for about 20-25 minutes or until the shrimp are cooked through and the crunchy coating turns a light golden brown. Optional: garnish with some fresh baby arugula. Enjoy!
