Baked Stuffed Shrimp


Bake stuffed shrimp is pretty easy – it requires just a few simple steps. I like buying small “peeled and deveined” shrimp , plus they are easier to eat since they are small. The only downside is that you have a lot of shrimp to fill with stuffing but it will be worth it in the end! This stuffing is made from ritz cracker and few other vegetables. Hope you give it a try!


  • 1/2 Pound Peeled & Deveined Shrimp (under 31-40 per pound)
  • 1 Cup Mushrooms (I used baby bella for this recipe) – Finely Chopped
  • 2 Celery Stalks – Finely Chopped
  • 1/2 Onion – Finely Chopped
  • 2 Cloves Garlic – Finely Chopped
  • 1/2 Cup Chicken Stock
  • 1 Sleeve Ritz Crackers
  • 1 TBS Butter 
  • 1 TSP Paprika
  • 1 Lemon – Sliced for Serving


  1. Pre-heat Oven to 375 degrees and line a baking sheet with foil and coat with non stick olive oil spray
  2. Heat 1 TBS Canola Oil in a non stick skillet and add mushrooms, celery, onion, garlic, and season with salt and pepper. Sauté for 5-10 minutes until the water has evaporated
  3. While the vegetables are cooking, food process the sleeve of ritz crackers and add to the vegetables after they have cooked for 5-10 minutes
  4. Add the chicken stock to the pan, then season with salt and pepper
  5. Mix around the pan and you’ll see the stuffing form – take off the heat and set aside after mixing for 2 minutes
  6. Rinse the shrimp and pat dry
  7. Carefully slice down the middle of each shrimp and get rid of the middle vein
  8. Fill each shrimp with the stuffing mixture and place on the baking sheet
  9. Melt the 1 TBS butter and drizzle over the the shrimp, sprinkle the 1 TBS paprika over the shrimp, and bake for 15 minutes, or until they are cooked through and browned. *I have a convection oven so they cooked quickly and browned the stuffing but feel free to broil at the very end to add a crisp.
  10. Serve!



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