Jump to Recipe
Baked Stuffed Shrimp inspired by Anthony's Pier 4
Inspired by Anthony's Pier 4
Try the Original

Baked Stuffed Shrimp

Main Course
This elegant seafood preparation features jumbo shrimp with a flavorful breadcrumb and seafood stuffing. The butterflying technique creates an impressive presentation while allowing the stuffing to cook evenly with the shrimp. Baking at high heat ensures the shrimp remain tender while the stuffing develops a golden crust.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 4

Ingredients

  • 16 whole Jumbo shrimp (U-10 or U-12 size, peeled, deveined, tails on)
  • 4 tbsp Butter (Divided)
  • 2 tbsp Shallots (Finely chopped)
  • 1/4 cup Celery (Finely diced)
  • 1/4 cup Red bell pepper (Finely diced)
  • 2 cloves Garlic (Minced)
  • 6 oz Fresh lump crabmeat (Picked over for shells)
  • 4 oz Bay scallops (Finely chopped)
  • 3/4 cup Panko breadcrumbs
  • 3 tbsp Mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 2 tbsp Fresh parsley (Chopped)
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Dry white wine
  • 1 whole Lemon wedges (For serving)

Tools You'll Need

  • Sharp knife
  • Skillet
  • Mixing bowl
  • Baking dish
  • Measuring cups and spoons
  • Wooden spoon or spatula

Chef's Tip

When butterflying shrimp, cut along the outer curve almost all the way through, but leave the inner curve intact. This creates a pocket for stuffing while keeping the shrimp connected and easier to handle.

Instructions

  1. Preheat oven to 425°F. Lightly butter a baking dish large enough to hold all shrimp in a single layer.
  2. Butterfly shrimp by cutting along the outer curve almost to the tail, leaving tail and inner curve intact. Open flat like a book.
  3. In a skillet, melt 2 tablespoons butter over medium heat. Add shallots, celery, and red pepper; sauté until softened, about 3 minutes.
  4. Add garlic and cook for 30 seconds until fragrant. Add scallops and cook just until they begin to turn opaque, about 1 minute.
  5. Transfer to a mixing bowl and let cool slightly. Gently fold in crabmeat, being careful not to break it up too much.
  6. Add panko, mayonnaise, mustard, Old Bay, parsley, and lemon juice. Mix gently until combined. If mixture seems dry, add a little more mayonnaise.
  7. Arrange butterflied shrimp in prepared baking dish, cut side up. Mound stuffing mixture onto each shrimp.
  8. Melt remaining 2 tablespoons butter and stir in white wine. Drizzle over stuffed shrimp.
  9. Bake until shrimp are pink and opaque and stuffing is golden brown, about 12-15 minutes.

Plating

Serve 4 stuffed shrimp per person on warmed plates. Garnish with lemon wedges and additional chopped parsley. For a complete presentation, accompany with rice pilaf and steamed asparagus.

Storage & Reheating

Best consumed immediately after preparation. If necessary, leftover stuffed shrimp can be refrigerated in an airtight container for up to 2 days. Reheat in a 350°F oven until warmed through, about 10 minutes.

About This Recipe

A classic dish from Anthony's Pier 4, these stuffed shrimp elevate simple seafood to an elegant entrée. The restaurant's version featured a seafood-rich stuffing that complemented the sweet shrimp rather than overwhelming them. The generous portion and impressive presentation made this a popular choice for special occasions and celebrations.

How did it turn out?

We'd love to hear about your experience making this recipe!