Cajun Stuffed Shrimp

Cajun Stuffed Shrimp. I will show you how to cook shrimp showcasing the best of both worlds, crab and shrimp! You get deliciously tender stuffed shrimp covered in a rich butter sauce that's perfect for soaking up fresh crusty bread. Plus you can't beat the quick cooking time of 10 to 15 minutes here!

If you love Shrimp as much as I do, you might also like Pan Seared Shrimp and Hawaiian Shrimp.

Cajun stuffed shrimp is the entrée to remember along with this Creamy Cajun Shrimp Pasta with Sausage. It's absolutely delicious with fresh crab meat and garlic butter. I could probably eat 100 of those with some beer right now. This recipe couldn't get any easier and you'll be dreaming about the crab and the shrimp tonight!

Nothing gummy or rubbery here just delicate, plump, and juicy shrimp with absolutely perfect texture.

Ingredients

• Super colossal shrimp - I used 15 extra large shrimp, which was about one and a half pounds. You do need to go big here in order for the stuffing to stay in place. If you're not sure what you're actually buying, I talk about labels, IQF shrimp, and which ones to avoid in Which Shrimp to Buy.
• Lump Crab meat - Use at least 8 oz of crab meat.
• Olive oil - You can also use canola or avocado oil here.
• Seasonings - The more seasonings the merrier. I used Old Bay seasoning, Cajun seasoning, garlic powder, smoked paprika in this recipe.
• Ritz crackers to mix with the crab.
• Mayonnaise
• Lemon juice - Use fresh lemon juice instead of the bottled stuff.
• Dijon mustard
• Butter - I used unsalted butter
• Minced garlic - use fresh garlic for best results.
• Parsley - for garnish to make shrimp look bright and pretty.

Supplies

• Knife
• Cutting board
• Large mixing bowl
• Medium mixing bowl
• Oven-safe skillet
• Microwave-safe bowl
• Basting brush

What's the difference between jumbo and colossal shrimp

The largest type of shrimp is the giant tiger shrimp, but the ones we are interested in are jumbo and colossal shrimp.

Keep in mind that jumbo, large, and colossal shrimp labels can be misleading. One company's jumbo could be another company's colossal. A better scale is to use count per pound. Aim for 8 to 12 shrimp per pound. Or, just ask Bubba in Forrest Gump!

Once you've got size and spacing under control, both the stovetop and the grill version of Cajun Stuffed Shrimp become much more predictable. You'll see these same ideas-single layer, similar size, hot surface-repeated step‑by‑step in How to Cook Shrimp on the Stove and How to Grill Shrimp.

How should I store my Stuffed Shrimp?

Stuffed Shrimp will keep for three days in the fridge and I do not recommend freezing it. Make sure to store it in the airtight container.

To reheat, place in oven at 275°F for 5-10 minutes until thoroughly warm. I do not like to use the microwave as it tends to make shrimp chewy and rubber-like in texture.

How to make stuffed shrimp

Butterfly the shrimp by running a knife along their backs, making sure not to cut all the way through.

How to make crab stuffing

In a medium mixing bowl, mix the Ritz crackers, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, Cajun seasoning, and smoked paprika. Gently fold in your crab meat.

How to bake shrimp

Combine the shrimp, olive oil, Old Bay seasoning, Cajun seasoning, garlic powder, onion powder, and smoked paprika. Set the shrimp aside to marinate for 5 to 10 minutes.

Bake for 10 to 15 minutes until the shrimp turns pink and opaque.

Scoop the crab mixture onto the shrimp, then place the shrimp bottom side down in an oven-safe skillet, ensuring the shrimp tails rest over the crab mixture.

How to make garlic butter sauce

While the shrimp are cooking, combine the butter, garlic, and parsley in a microwave-safe bowl. Microwave in 30-second increments until the butter is completely melted. Brush the garlic butter over the shrimp and enjoy. I can't wait for you to try this!

Frequently Asked Questions

• How do I keep the shrimp from getting a rubbery texture? Simply do not overcook it. This is a very quick cooking dish for both the stuffing and the shrimp.
• Do I need to remove the tails before stuffing and baking? No, you do not need to remove the tails from the shrimp; they will add to the aesthetics of your dish and help you know that the shrimp are done.
• Can I make this ahead of time? You can assemble Cajun stuffed shrimp ahead of time, but I do not recommend baking them ahead. If you do and then reheat them, it could dry the shrimp out more, so for the best dish, I recommend waiting until you are ready to serve them to bake them. But the stuffed shrimp can be assembled up to the point of baking ahead of time.
• Is this best served as an appetizer or a main dish? Cajun stuffed shrimp can be served as both an appetizer and a main dish; it is really up to you how you want to present it. It's excellent on its own, but when paired with a couple of sides, it would make a solid meal.

Substitutions that I can make

• Regular paprika - It is possible to use regular paprika but the smoked will help add to the earthy flavor the dish is after.
• Panko bread crumbs can be used in place of Ritz crackers.
• I successfully used plain Greek yogurt or sour cream instead of mayonnaise. However, this will lead to a tarter flavor.

What should I serve with my Stuffed Shrimp? 

• Lemon Garlic Green Beans
• Rice - white or yellow
• Mashed Potatoes
• Parmesan smashed potatoes
• Asiago Roasted Broccoli or zucchini
• Lemon slices
• Remoulade sauce
• Extra garlic butter

Love shrimp as much as I do? Take a look at How to Cook Shrimp on the Stove, my full Shrimp Guide, and this collection of Healthy Shrimp Recipes for more easy dinners to make next.

More shrimp recipes

• Hawaiian Shrimp
• Dynamite Shrimp Appetizer
• Creamy Cajun Shrimp Pasta with Sausage
• Shrimp Orzo in Creamy Wine Sauce
• Pesto Shrimp Pasta