Ingredients:

  • 1 pound (454g) large shrimp (20-25 count), peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) paprika
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (60ml) unsalted butter, melted
  • 1/4 cup (30g) finely chopped celery
  • 1/4 cup (30g) finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1 tablespoon (15ml) lemon juice
  • 1/4 teaspoon (1.25ml) dried thyme
  • 1/4 teaspoon (1.25ml) Old Bay seasoning
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Butterfly the shrimp by slicing along the back, being careful not to cut all the way through. Pat dry with paper towels.
  2. Toss the butterflied shrimp with olive oil, garlic powder, paprika, salt, and pepper.
  3. In a bowl, combine panko breadcrumbs, melted butter, celery, onion, minced garlic, parsley, lemon juice, thyme, Old Bay seasoning, red pepper flakes (if using), salt, and pepper. Mix well until evenly moistened.
  4. Place each butterflied shrimp in the baking dish and generously stuff with the breadcrumb mixture, pressing down gently to secure.
  5. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the shrimp are pink and opaque and the topping is golden brown and crispy. Monitor closely to prevent burning.
  6. Garnish with a squeeze of fresh lemon juice and chopped parsley. Serve immediately the baked stuffed shrimp.