Stuffed Butterflied Shrimp Recipe
Stuffed Butterflied Shrimp Recipe photo by Taste of Home
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Stuffed Butterflied Shrimp Recipe

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These flavorful, baked shrimp can be an appetizer or entree. I've handed out this recipe to many friends and family.—Joan Elliott, Deep River, Connecticut
TOTAL TIME: Prep: 20 min. + standing Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + standing Bake: 20 min.
MAKES: 6 servings


  • 24 uncooked unpeeled large shrimp
  • 1 cup Italian salad dressing
  • 1-1/2 cups seasoned bread crumbs
  • 1 can (6-1/2 ounces) chopped clams, drained and minced
  • 6 tablespoons butter, melted
  • 1-1/2 teaspoons minced fresh parsley

Nutritional Facts

4 each: 350 calories, 21g fat (8g saturated fat), 143mg cholesterol, 1134mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 18g protein.


  1. Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes.
  2. Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shrimp in a greased 13x9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink. Yield: 2 dozen.
Originally published as Stuffed Butterflied Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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dja1451 User ID: 5721666 165496
Reviewed Dec. 29, 2011

"I definitely would make again .. Excellent taste. However it was more than 20 minutes to peel shrimp and devein. I did not cut the slit deep enough and had a hard time standing these guys up.

But all in all was well received"

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