Stuffed Shrimp with Garlic Butter Breadcrumb Topping
These buttery, garlicky stuffed shrimp come together in 35 minutes with no special equipment. A cold cream cheese binder keeps the golden breadcrumb topping perfectly in place. Broiled until the topping shatters when you bite into it – better than any restaurant version.
Equipment
- Baking Sheet or Cast Iron Skillet
- Small Mixing Bowl
- Paring Knife
- Small Spoon or Fingers
- Parchment Paper
Ingredients
- 12 jumbo raw shrimp (16/20 count), peeled and deveined with tails on
- 4 oz cream cheese, softened but still cold
- 1/2 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2 cloves garlic, minced (divided)
- 3 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 lemon zest
- 2 tbsp fresh parsley, chopped
- 1/2 tsp Old Bay seasoning or paprika
- Salt and black pepper to taste
Instructions
- Preheat your broiler to high and position a rack about 6 inches from the heat source. Line a baking sheet or cast iron skillet with parchment paper.
- Butterfly the shrimp: Lay each shrimp flat on a cutting board. Using a paring knife, cut along the back from the top to just before the tail, cutting about halfway through the shrimp. Open it flat like a book to create a small pocket.
- Pat the shrimp dry on both sides with paper towels. This helps them brown instead of steam.
- Make the stuffing: In a small bowl, combine the softened cream cheese, half the panko, the Parmesan, half the minced garlic, the lemon zest, Old Bay, and a pinch of salt and pepper. Mix until just combined – the mixture should be thick enough to hold a shape.
- Stuff the shrimp: Spoon about 1 tablespoon of the mixture onto each butterflied shrimp, pressing gently so it stays in place. Don't overstuff.
- Chill for 10 minutes in the fridge to set the stuffing so it doesn't slide off during broiling.
- Make the butter drizzle: In a small bowl, combine the melted butter, remaining minced garlic, lemon juice, and a pinch of salt.
- Brush or drizzle half of the garlic butter over the stuffed shrimp, then sprinkle the remaining panko on top for extra crunch.
- Broil for 5-7 minutes, watching closely after 4 minutes. The shrimp should be pink and opaque, and the stuffing should be deep golden brown.
- Drizzle the remaining garlic butter over the hot shrimp, sprinkle with fresh parsley, and serve immediately with lemon wedges.
Notes
Meal prep: Assemble the stuffed shrimp up to 8 hours ahead, keep covered in the fridge. Add butter drizzle and extra panko right before broiling.
Swaps: Gluten-free – use almond flour or crushed pork rinds instead of panko. Spicy – add 1/4 tsp red pepper flakes to the cream cheese. Crab-stuffed – fold in 1/4 cup lump crabmeat. Dairy-free – use dairy-free cream cheese and vegan butter.
Key tips: Cut deeper than you think for butterflying – the shrimp should lie flat. Use cold cream cheese (softened but still cold) – it holds its shape under the broiler. Don't skip the 10-minute chill step. Watch the broiler like a hawk – times vary between ovens.