Baked Stuffed Shrimp


by: savortherainbow

A fun, creative, delicious, and healthy way to enjoy shrimp! Recipe adapted from Cook's Country


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4-6

4 slices whole wheat bread

1/2 cup Greek Yogurt (I used Chobani)

1/2 cup low-sodium chicken broth

4 scallions, chopped fine

1 tbs garlic, minced

2 tsp grated zest + 1 Tbs juice from one lemon

1 tbs dijon mustard

1/2 tsp cajun seasoning

1/8 tsp cayenne pepper

1 1/4 Ib colossal shrimp, peeled and deveined (U10-14 are preferred My store only had U16-20, which still worked fine However, the bigger they are the easier it will be to stuff them)

Nutrition Facts
Baked Stuffed Shrimp

Servings Per Recipe: 4

Amount per Serving

Calories: 233

  • Total Fat: 2.2 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 229 mg
  • Sodium: 397.3 mg
  • Total Carbs: 19.4 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 4.6 g
  • Protein: 34.5 g

how is this calculated?

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1.  Adjust oven rack to upper-middle position and heat oven to 375 F. Pulse bread in food processor to coarse crumbs. Transfer to baking pan and bake until golden and dry, approx 8-10 min, stirring halfway. Remove pan and lower the oven temp to 275 F.

2.  Combine all the ingredients except the shrimp in a large bowl.

3.  Pat shrimp dry with paper towels. Grease empty broiler pan bottom. Butterfly and cut hole through center of each shrimp. Arrange cut-side down on prepared pan. Divide bread crumb mixture among shrimp, pressing to adhere. Bake until shrimp are opaque, 20-25 min.

4.  Remove shrimp from oven and heat broiler. Broil shrimp until crumbs are golden deep brown, 1-3 min. Serve.

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wow i never seen something like this!! it looks delicious