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Stuffed Jumbo Shrimp


From Kitchen Boss.

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  • 2 pounds jumbo shrimp, u-6
  • Salt and pepper
  • 2 tablespoons olive oil, plus extra
  • 2 tablespoons butter
  • 1 large shallot, minced
  • 2 plump cloves garlic, minced splash white vermouth
  • 1 ‑1/2 cups fine Master Breadcrumbs
  • pinch cayenne
  • 1 ‑1/2 tablespoons chopped oregano
  • Grated zest of one lemon


Servings 4
Adapted from


Step 1

Preheat oven to 400°, center rack. Peel the shrimp, leaving the last shell segment and tail intact. Butterfly down the back, deveining. Open the shrimp flat without tearing through. Place shrimp in a bowl, season lightly with salt and pepper and add a little olive oil. Toss to coat and let rest.

Place a sauté pan over medium high heat. Add the butter and oil. When butter foams, add the shallot and garlic and sauté a minute or so. Add a splash of vermouth and let bubble a few moments. Add the crumbs and stir, sautéing until starting to smell toasty. Remove from heat, scrape into a bowl and add the cayenne, oregano and zest. Allow to cool 10 minutes or so.

Oil a pie plate or similar round baking dish. Stuff each shrimp with a tablespoonful or so of the crumbs (this is a loose mixture) and place in the prepared pan, tail towards the center. As you add each shrimp you will ultimately end up with a pinwheel effect. Sprinkle any leftover crumbs over the top and drizzle with a little olive oil.

Bake until shrimp are cooked through, 12-15 minutes. Serve with lemon wedges.

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