Shrimp Bake With Stuffing (Print-Friendly Version)
# What You'll Need:
→ Shrimp
01 -
2 pounds large shrimp (16-20 count), shells removed but tails left on, deveined
02 -
1 tablespoon olive oil
03 -
Salt and fresh black pepper, to your liking
→ Stuffing
04 -
1 cup regular breadcrumbs
05 -
1/2 cup butter, melted down
06 -
4 cloves garlic, finely chopped
07 -
2 tablespoons parsley, freshly chopped
08 -
1 tablespoon fresh lemon juice
09 -
1 teaspoon grated lemon peel
10 -
1/2 teaspoon dried oregano
11 -
1/4 teaspoon crushed red pepper (skip if you want)
12 -
1/4 cup Parmesan cheese, grated
13 -
Salt and fresh black pepper, however you like it
→ For Serving
14 -
Lemon slices
15 -
Fresh parsley, chopped up
# Step-by-Step Directions:
01 -
Heat your oven to 425°F (220°C). Grab a 9x13 inch baking dish and coat it lightly with oil.
02 -
Slice down the back of each shrimp but don't cut completely through. Spread them open flat. Put them in your greased dish with cut sides facing up. Brush some olive oil on them and add a bit of salt and pepper.
03 -
Grab a bowl and throw in the breadcrumbs, melted butter, chopped garlic, parsley, juice from the lemon, lemon peel, oregano, red pepper flakes if you want them, and the Parmesan. Stir everything until it's all mixed up. Add salt and pepper until it tastes good to you.
04 -
Take spoonfuls of your breadcrumb mix and put it on each opened shrimp. Press down gently so it sticks.
05 -
Pop the dish in your hot oven for about 12-15 minutes. They're done when the shrimp turn pink and the topping looks golden brown.
06 -
Take them out and let them cool for 5 minutes. Sprinkle with extra parsley and put out some lemon slices for squeezing over the top.
# Helpful Notes:
01 -
Fresh shrimp tastes way better than frozen ones if you can find them.
02 -
Don't leave them in too long or they'll get tough and chewy.
03 -
If you want a wetter stuffing, splash in 2 tablespoons of white wine with your breadcrumbs.