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Mushroom-Stuffed Shrimp

 Mushroom-Stuffed Shrimp
Hosting a party? These fancy stuffed shrimp will be a hit. From Karolee Plock of Burwell, Nebraska, they’re also a tasty main course with rice or pasta.
4 ServingsPrep/Total Time: 25 min.


  • 12 uncooked shell-on jumbo shrimp (about 1 pound)
  • 1/2 teaspoon chicken bouillon granules
  • 1 tablespoon hot water
  • 3/4 cup soft bread crumbs
  • 2 tablespoons finely chopped fresh mushrooms
  • 2 tablespoons finely chopped celery
  • 1 teaspoon reduced-fat butter
  • 1/4 teaspoon garlic powder
  • 4 drops hot pepper sauce


  • Peel and devein shrimp, leaving the tails on. Butterfly each shrimp
  • along the outside curve. Open shrimp flat and place with tails up in
  • an 8-in. square baking dish coated with cooking spray.
  • In a small bowl, dissolve bouillon in hot water. Stir in the
  • remaining ingredients. Spoon about 1 teaspoon onto each shrimp. Bake
  • at 375° for 5-8 minutes or until shrimp turn pink. Serve warm.
  • Yield: 1 dozen.
Nutritional Facts: 3 stuffed shrimp equals 115 calories, 2 g fat (1 g saturated fat), 170 mg cholesterol, 353 mg sodium, 5 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchange: 3 lean meat.