Stuffed Shrimp Appetizers Recipe

5 1 1
Stuffed Shrimp Appetizers Recipe
Stuffed Shrimp Appetizers Recipe photo by Taste of Home
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Stuffed Shrimp Appetizers Recipe

Read Reviews
5 1 1
Publisher Photo
“This wonderful low-fat treat is delicious, full of flavor, and its presentation makes it especially appetizing. We love it.” Shirley Leasock - Rockwood, Pennsylvania
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 20 uncooked large shrimp (about 1 pound)
  • 1 egg, beaten
  • 1/2 cup soft bread crumbs
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried oregano
  • Dash cayenne pepper
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon paprika

Directions

Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied-side down in an ungreased 15-in. x 10-in. x 1-in. baking pan.
In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tablespoonful of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm. Yield: 20 appetizers.
Originally published as Stuffed Shrimp Appetizers in Simple & Delicious May 2010, p42

Nutritional Facts

1 each: 36 calories, 1g fat (0 saturated fat), 46mg cholesterol, 82mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

  • 20 uncooked large shrimp (about 1 pound)
  • 1 egg, beaten
  • 1/2 cup soft bread crumbs
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried oregano
  • Dash cayenne pepper
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon paprika
  1. Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied-side down in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  2. In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tablespoonful of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm. Yield: 20 appetizers.
Originally published as Stuffed Shrimp Appetizers in Simple & Delicious May 2010, p42

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chachiyati User ID: 6382896 97218
Reviewed Jan. 1, 2013

"This recipe was really good..had a slight kick to it but easy, quick, tasty appetizer.."

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