Jalapeno and Crab Stuffed Shrimp

Total Time:
1 hr 17 min
27 min
20 min
30 min

4 servings

  • Nonstick spray
  • 1 stick plus 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped red onion (about 1/4 small red onion), soaked in cold water 5 minutes
  • 1 jalapeno, seeded and finely chopped
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
  • 2 tablespoons heavy cream
  • 2 tablespoons seafood seasoning, divided (recommended: Old Bay)
  • 2 cups panko breadcrumbs, divided
  • 1 egg, lightly beaten , divided
  • 4 tablespoons chopped fresh cilantro, divided
  • 2 limes, zested, divided
  • 3 limes, juiced, divided
  • 1 pint jumbo lump crabmeat, picked over for cartilage (about 2 cups)
  • 1 pound U-12 or colossal shrimp, peeled, deveined and tails on (about 12 shrimp)
  • Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.

  • In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.

  • In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.

  • Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.

  • While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.

  • Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.

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