Baked Stuffed Shrimp with Salsa and Guacamole

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  • Level: Intermediate
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 6 to 8 servings
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For the shrimp: 

1 pound large shrimp, peeled and deveined, tail left intact

1 teaspoon olive oil

Kosher salt and freshly ground black pepper

For the stuffing:

1/2 cup chopped scallops

1/2 cup chopped shrimp

1/2 cup Panko bread crumbs

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh basil

For the salsa:

3 cups tomatoes, diced

1/3 cup chopped fresh cilantro leaves

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

2 cloves garlic, minced

1/4 cup fresh lime juice

1/4 cup fresh lemon juice

1 teaspoon olive oil

Kosher salt

For the guacamole

3 Hass avocados, halved, pit removed, and peeled

1/4 cup chopped fresh cilantro leaves 

1/4 cup fresh lime juice

Kosher salt


  1. Preheat the oven to 375 degrees F. 
  2. To make the shrimp: Butterfly the large shrimp keeping the tail on, drizzle with olive oil and season with salt and pepper. Place on a baking sheet. 
  3. To make the stuffing: In a large bowl, combine the scallops, shrimp, bread crumbs, rosemary, thyme, basil, salt, and black pepper and stir until the mixture is combined. Divide the mixture evenly to fill each shrimp. Press 1 piece of stuffing onto each sliced shrimp. Place the shrimp stuffing side up on the baking sheet. Bake in the oven for 8 minutes. 
  4. To make the salsa: In a medium bowl, combine the tomatoes, cilantro, red bell pepper, yellow bell pepper, garlic, lime juice, lemon juice, and olive oil. Gently stir the mixture until well combined. Season the salsa with salt, to taste. Set aside. 
  5. To make the guacamole: In a medium bowl, coarsely mash the avocado with a fork and mix with the chopped cilantro and fresh lime juice. Season the mixture with salt, to taste. 
  6. Remove the stuffed shrimp from the oven and serve with the fresh salsa and guacamole on the side.