Stuffed Shrimp: A Seafood Lover’s Dream!

Try this easy stuffed shrimp recipe: Jumbo shrimp filled with creamy crab and wrapped in crispy bacon—pure seafood heaven in every bite! Luxuriously indulgent and irresistible, this dish is perfect as an appetizer or main course.

Pssst! Here’s a little secret about stuffed shrimp: we actually prefer cooking them under the broiler in the oven rather than on the grill. GASP!

Yes, this is a baked stuffed shrimp recipe.

David is always eager to fire up his Weber, but we’ve found that grilling these shrimp can sometimes overshadow their natural sweetness. The bacon adds just the right amount of smokiness, so you don’t miss that grill flavor. Of course, you could try grilling them yourself—it’s just our humble opinion!

What Are Stuffed Shrimp?

Stuffed shrimp are one of our all-time seafood favorites, where big, juicy shrimp get some tasty filling before they’re cooked up. The filling is made of crab meat in crab cake form, packed around a jumbo shrimp with a nice thick-cut slice of bacon holding it all together. You can bake, broil, or grill them. Whether you serve them as an appetizer or a main course, stuffed shrimp are all about big flavor and a fancy touch.

Flashback to our Virginia Beach days: David and I used to frequent Frog Island Seafood in Barco, NC, right at the junction of 158 and 168. You’ve probably passed this spot if you’ve ever driven to the Outer Banks. We used to clean cottages in Corolla, working full-time jobs during the week in Hampton Roads and then traveling down on weekends for extra income. After a day at the beach, we’d always crave seafood, and Frog Island was our go-to stop.

We’d treat ourselves to their delicious stuffed shrimp, which became a favorite reward after long days of working and commuting. Eating stuffed shrimp brings back great memories of our summer cottage-cleaning days and the satisfying taste of well-deserved seafood treats.

Ingredient Overview

The ingredients—sweet crab meat, tender shrimp, and crispy bacon — come together to create a delicious mix of flavors and textures. Here’s a quick rundown of what you’ll need. The recipe card at the end of this post lists the complete ingredient list with measurements.

1. Crab Cakes: You’ll need 8 ounces of prepared crab cakes. When selecting a crab cake, choose ones with a high crab meat content and minimal fillers like breadcrumbs. A well-balanced mix of binding ingredients and proper seasoning enhances the crab’s flavor rather than masks it. Make them yourself—they’ll be the best!
2. Jumbo Shrimp: Large, raw shrimp with tails on is the star of the dish, offering a juicy and tender bite and a handle for heating. Get the biggest and freshest shrimp you can find!
3. Bacon: wraps around each shrimp, adding a smoky, crispy layer that complements the crab meat and holds everything together.
4. Lemon Wedges (optional): serve on the side to add some fresh lemon juice. This zesty touch balances out the rich flavors.

How To Make Stuffed Shrimp

Just preheat your broiler, stuff the shrimp, and let it work magic. In no time, you’ll have crispy, flavorful shrimp that will impress! Let’s dive in and get cooking. Here’s a brief summary of how we make stuffed shrimp. No, you can’t actually stuff a shrimp, but bacon makes it possible! The recipe card at the end of this post provides detailed instructions with time and temperature.

1. Prep Your Oven: Position your oven rack to the top and preheat the broiler to high. We’re aiming for a perfect crisp on that bacon!
2. Shrimp Prep: Peel your shrimp and devein them, but keep those tails on—they’ll add a bit of flair to your presentation.
3. Stuff and Wrap: Divide your crab cakes into even portions for each shrimp and slice of bacon. Lay out your bacon slices flat. Lay a shrimp in the palm of your hand and shape a portion of crab cake around it, forming a neat little ball (make sure the tail stays exposed). Wrap a bacon slice around the stuffed shrimp, tucking the ends underneath. Secure with a toothpick to ensure everything stays in place. Repeat for each shrimp.
4. Broil: Place the prepared shrimp on a baking sheet and pop them under the broiler. Let them cook for about 10 to 15 minutes, or until the bacon is crispy and the shrimp are opaque and cooked through.
5. Finish and Serve: Remove the toothpicks and serve your shrimp with lemon wedges for a citrusy zing.

Helpful Tips

• Choose large jumbo shrimp or colossal shrimp. They have enough space to hold the stuffing and the tail makes a great “handle” for picking them up.
• Deveining removes the gritty digestive tract, improving texture and taste, and making the shrimp more appealing.
• Use toothpicks or twine to keep the stuffing in place.
• Serve with fresh herbs, lemon, or melted butter if desired.
• We like our crab meat pretty plain and simple, but you can spice it up with some old bay seasoning or some dashes of hot sauce if you prefer.
• Jumbo lump or lump crab meat by itself is difficult to keep together. That’s why we recommend using crab cakes instead.

Freezing & Cooking Stuffed Shrimp

Freezing: Prep these ahead of time and freeze them in individual portions to have on hand as needed. Wrap uncooked (raw) individual portions in wax paper and place them inside a zip-top freezer-safe bag, removing as much air as possible or vacuum seal.

Cooking: Defrost in the fridge for 6-8 hours or overnight and cook as directed in the recipe card below.

So, while David’s Weber is always tempting, we’ve discovered that broiling brings out the best in stuffed shrimp, highlighting their natural sweetness. The bacon adds a touch of smokiness without overpowering the shrimp’s delicate flavor.

If you’re a grill enthusiast, experiment and find what you like best. Enjoy your cooking adventure, whether it’s broiled or grilled!