Lemon-scented stuffed shrimp
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
These jumbo stuffed shrimp are impressive but not time-consuming, perfect for a fancy dinner at home. They get a bright hit of lemon zest on the shrimp before adding the topping. Butterflying the shrimp gives them more surface area on which the crisp topping can rest. To butterfly, place the tip of your knife at the head of the shrimp, and cut along the back all the way to the tail, cutting into but not through the shrimp. It should be just deep enough that the shrimp will fold open, flattening and widening. You can garnish these with some chopped fresh parsley, if you like, for a pretty presentation.
Ingredients
Uncooked shrimp
½ pound(s), about 6 jumbo-size
Lemon zest
2½ tsp, or zest of 1 medium lemon
Garlic salt
¼ tsp
Paprika
¼ tsp
Mixed grain bread
2 slice(s), broked into coarse crumbs
Red bell pepper
1 small, chopped
Dried thyme
⅛ tsp
Garlic salt
⅛ tsp
Paprika
⅛ tsp
Shallot
1 medium, peeled and minced
Table salt
¼ tsp
Chicken broth
2 Tbsp
Lemon
½ item(s), large, cut into wedges
Instructions
1
Peel and devein shrimp. Butterfly down the back (split but don’t cut through) and flatten. Combine lemon zest and 1/4 teaspoon each garlic salt and paprika. Rub over shrimp. Set aside.
2
To prepare filling, spray small skillet with cooking spray. Add bread crumbs, pepper, thyme, 1/8 teaspoon each garlic salt and paprika, and shallots. Sauté until crumbs are lightly browned, 5 minutes. Stir in salt and chicken broth.
3
Arrange shrimp in shallow dish. Heap on stuffing. Bake in preheated 450°F oven until done, 10 minutes. Serve with lemon wedges. Yields about 1 1/2 cups per serving.
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