Print Options

Back to Stuffed Butterflied Shrimp >

Include these items:

Select reviews >

Taste of Home Logo

Stuffed Butterflied Shrimp

 Stuffed Butterflied Shrimp
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
6 ServingsPrep: 20 min. + standing Bake: 20 min.


  • 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


  • 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.
  • Meanwhile, in a large bowl, combine the bread crumbs, clams, butter
  • and parsley. Drain and discard salad dressing. Arrange shrimp in a
  • greased 13-in. x 9-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.
Nutritional Facts: One serving (4 each) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

2 of 2

Stuffed Butterflied Shrimp (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.