Stuffed Shrimp

Jane Netto


Combine the shrimp with a thickly packed mound of seasoned crabmeat, breaded and fried to perfection, and you've got total heaven. The secret to this dish lies in the proportion of crabmeat to seasonings and bread crumbs. If the predominant taste of the stuffing is something other than crab, you've stretched the mixture a bit too far.

This is one of my favorite recipes that I usually ordered in Mandina's on Canal Street in New Orleans, Louisiana, where I grew up. I got this recipe from a very close friend of mine, Roi-Lynne who still lives in New Orleans. This was her families' recipe.


★★★★★ 1 vote

Six to Eight
2 Hr
5 Min
Deep Fry


  • 24
    extra-large raw shrimp
  • 2 Tbsp
    vegetable oil
  • 1/2 c
    finely chopped green onions
  • 1/2 c
    finely chopped parsley
  • 1/2 c
    finely chopped onion
  • 1/2 c
    finely chopped bell pepper
  • 1/2 c
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    garlic powder
  • 1/2 c
    soft bread crumbs
  • 3
  • 1 lb
    lump crabmeat
  • 1/2 lb
    peeled, deveined, cooked, chopped shrimp
  • ·
    salt to taste
  • 1/2 c
  • 1 c
    all-purpose flour
  • 1 c
    bread crumbs or panko bread crumbs
  • ·
    vegetable oil

How to Make Stuffed Shrimp


  1. 1. Peel raw shrimp but leave tails intact. Devein shrimp and with a sharp knife split them down the back to butterfly. Set aside.
  2. 2. In a skillet, combine oil, green onions, parsley, onion, and bell pepper. Over medium-high heat, saute until vegetables are soft, about 3 minutes. Add butter, black pepper, cayenne, garlic powder, and soft bread crumbs.
  3. 3. Spoon skillet mixture into a bowl and allow to cool slightly. Whisk in 1 of the eggs and add crabmeat and cooked shrimp. Gently mix the stuffing mixture and add salt to taste.
  4. 4. Shape 24 portions of stuffing mixture and press into the split in the extra-large shrimp. Whisk together remaining eggs and milk. Place flour and bread crumbs in separate pie pans. Add salt and pepper to taste.
  5. 5. Carefully dust stuffed shrimp with flour, dip into egg batter, then dredge in bread crumbs. Place breaded shrimp on a waxed-paper-lined baking sheet and refrigerate 30 minutes.
  6. 6. Pour vegetable oil into a deep skillet or pot to a depth of 2 inches. Heat to 350 degrees F. Fry shrimp, a few at a time, until golden, about 3 to 5 minutes. Serve with fries or salad. Can also be served with tartar sauce, remoulade sauce, or cocktail sauce.

Printable Recipe Card

About Stuffed Shrimp

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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