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Stuffed Shrimp

Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that’s a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience.
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 2 dozen


  • 4 ounces cream cheese, softened
  • 4-1/2 teaspoons prepared horseradish
  • 1 tablespoon grated Parmesan cheese
  • 1 pound cooked large shrimp, peeled and deveined
  • Minced fresh parsley
  • Seafood cocktail sauce, optional


  • In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp.
  • Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.

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  • becky8637
    Jul 20, 2010

    These were great! I made them a day ahead and they were fine.

  • findlay965
    May 2, 2009

    No comment left