Ina Garten Stuffed Shrimp

This delicious Ina Garten Stuffed Shrimp is prepared using shrimp, olive oil, butter, garlic, and panko. This satisfying stuffed shrimp recipe is an appetizer that takes about 30 minutes to prepare and can serve up to 4 people.

Ina Garten Stuffed Shrimp Ingredients

• 2 pounds shrimp (12 to 15 per pound, in the shell)
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

How To Make Ina Garten Stuffed Shrimp

1. Preheat the Oven: Set your oven to 425°F (220°C) and let it fully preheat while you prepare the shrimp.
2. Prepare the Shrimp: Peel, devein, and butterfly the shrimp, keeping the tails intact. Toss them in a bowl with olive oil, dry white wine, kosher salt, and freshly ground black pepper. Allow the shrimp to sit at room temperature.
3. Make the Butter Mixture: In a small bowl, combine softened butter, minced garlic, minced shallots, fresh parsley, fresh rosemary, crushed red pepper flakes, grated lemon zest, lemon juice, egg yolk, and panko. Season with salt and pepper, then mix well.
4. Arrange the Shrimp: Place the prepared shrimp in a single layer in an oven-safe dish, curling their tails upward. Pour any remaining marinade from the bowl over the shrimp.
5. Bake and Serve: Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until the shrimp are hot and bubbly. For a golden top, broil for an additional minute. Serve immediately with lemon wedges on the side.

Recipe Tips

• Add some lemon zest: For an extra burst of fresh flavor, make sure to zest the lemon right before using it in the butter mixture to keep it aromatic and vibrant.
• Use high-quality shrimp: Choose large, fresh shrimp for the best texture and taste. The better the shrimp, the more flavorful and tender your stuffed shrimp will be.
• Don’t overcook the shrimp: Bake until just cooked through to avoid tough, rubbery shrimp. They should be opaque and firm but not dry.
• Butter mixture should be mixed thoroughly: Ensure the butter mixture is well combined before spreading it over the shrimp. This guarantees an even distribution of flavors and a consistent texture.

What To Serve With Stuffed Shrimp

Serve your savory stuffed shrimp with garlic-roasted asparagus, lemony quinoa salad, creamy avocado dip, spicy roasted sweet potatoes, or herb-infused couscous.

You can also pair it with crunchy pickled vegetables or zesty citrus slaw to add extra layers of flavor.

How To Store Stuffed Shrimp

To Refrigerate: Place leftover stuffed shrimp in an airtight container. Store in the refrigerator for up to 3 days. Make sure the container is well-sealed to prevent moisture loss and maintain freshness.

To Freeze: If you want to freeze stuffed shrimp, place them in a freezer-safe bag or container. They can be frozen for up to 1 month. Ensure they are tightly sealed to prevent freezer burn.

How To Reheat Stuffed Shrimp

In The Oven: Preheat your oven to 350°F (175°C). Arrange the shrimp in a single layer on a baking sheet. Heat for 10-12 minutes until warmed through. Ensure they are heated evenly and not overcooked.

In The Microwave: Place the shrimp on a microwave-safe plate. Cover loosely with a microwave-safe lid. Heat on medium power for 2-3 minutes, checking and stirring halfway through to avoid uneven heating.

In The Air Fryer: Preheat the air fryer to 350°F (175°C). Arrange the shrimp in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through. This method keeps them crispy.

Frequently Asked Questions

Check out More Recipes From Ina Garten:

• Barefoot Contessa Oyster Stew
• Barefoot Contessa Crab Cakes
• Ina Garten Shrimp Risotto