Quick Christmas Stuffed Shrimp is the kind of holiday appetizer that says, “I put in effort,” without actually making you break a sweat in the kitchen. If the phrase “party-ready in under 45 minutes” sounds like music to your holiday-stressed ears, keep reading. This quick Christmas stuffed shrimp recipe is a little fancy, a little nostalgic, and wildly flavorful with a creamy, buttery crab stuffing that’ll make your guests hover by the serving tray.
The best part? It looks way more impressive than it is difficult. Think buttery Ritz crackers, sweet lump crab, Old Bay zing, and shrimp that act like little boats delivering joy to your taste buds. Whether you’re hosting the whole extended family or just need something showstopping for your Christmas Eve dinner, this recipe is your ace in the apron pocket. And yes, the keyword “quick Christmas stuffed shrimp” is about to be your new favorite party trick.
Table of Contents
What is Quick Christmas Stuffed Shrimp?
Quick Christmas stuffed shrimp is a warm, festive appetizer featuring jumbo shrimp split open and filled with a savory crab-based stuffing. It’s a timeless seafood dish often seen on fancy holiday menus, but made totally do-able for home cooks—no seafood restaurant experience needed. The “stuffing” here is a buttery blend of crab meat, crushed crackers, Dijon mustard, and Old Bay seasoning. The shrimp are butterflied (which sounds way scarier than it is) and baked until just golden and perfectly tender.
You’ll often see stuffed shrimp at coastal holiday parties or Christmas spreads in seafood-loving households—and now, hopefully, at yours too. What makes this version stand out? It’s straightforward, quick to prepare, and doesn’t skimp on flavor or presentation. Basically, it’s a high-reward, low-stress recipe you’ll turn to again and again when the holidays hit full swing.
Reasons to Try Quick Christmas Stuffed Shrimp
Let’s be real: The holidays are stressful. You’re juggling shopping, wrapping, family drama, and somehow you’re also supposed to feed people? Enter quick Christmas stuffed shrimp. This dish hits the trifecta: it’s fancy-looking, super flavorful, and—hallelujah—it’s fast. It works just as well as a showy starter for Christmas Eve dinner or a potluck dish that actually disappears in 10 minutes. Plus, the ingredients are fairly easy to find and feel festive without screaming “I spent a fortune at the seafood counter.” The use of Ritz crackers? Classic.
The hint of Old Bay? Totally comforting. And the overall effort-to-wow-factor ratio? Practically magical. Bonus: it reheats beautifully (if there’s any left), and the lemony brightness adds that zing we all need after a couple bites of creamy casserole. It’s seafood without the fuss—and with just enough elegance to impress the in-laws.
Ingredients Needed to Make Quick Christmas Stuffed Shrimp
For the shrimp:
- 1 lb large shrimp (peeled and deveined, tails on)
- 1/4 tsp kosher salt
For the stuffing:
- 8 oz lump crab meat (drained and checked for shells)
- 10 Ritz crackers (crushed, just under 1/2 cup)
- 2 tbsp unsalted butter (melted and slightly cooled)
- 1 tbsp fresh parsley (finely chopped)
- 1 tsp Old Bay seasoning
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 3/4 tsp kosher salt
For garnish & serving:
- Lemon wedges
- Extra parsley (optional, for a pop of green)
Instructions to Make Quick Christmas Stuffed Shrimp
Ready to bring some holiday magic to your table? Follow this step-by-step guide to make Quick Christmas Stuffed Shrimp like a pro—even if you’re short on time or new to stuffing seafood. From prepping your shrimp to achieving that perfect golden top, each step is broken down with clear instructions, helpful tips, and a few shortcuts to make the process smooth and stress-free. Let’s dive in!
Step 1: Butterfly and Devein the Shrimp
Start by peeling your shrimp—but leave the tails on. They act like little handles and look great when plated. Using a small paring knife, carefully insert the blade into the back of the shrimp about two-thirds of the way down. Gently slice down the curve until you reach the tail. This technique is called “butterflying,” and it opens up the shrimp so it lies flat, creating the perfect pocket for your stuffing.
As you slice, you’ll see a dark vein—this is the digestive tract.
Go ahead and lift that out with the tip of your knife or a toothpick. Rinse the shrimp under cool water and pat them dry with a paper towel. If this is your first time butterflying, check out our prep tips for handling seafood to get more confidence before starting.
Step 2: Preheat the Oven
Before you get messy with the filling, set your oven to 375°F (190°C). Preheating now means it’ll be ready to go by the time you’ve finished stuffing the shrimp. No one wants to wait on an oven when holiday hunger hits!
Want a shortcut for cleaning up later? Line your baking sheet with parchment paper or a silicone baking mat. Trust us—it’s a small step that’ll save you scrubbing time.
Step 3: Make the Crab Stuffing
In a large bowl, combine 8 ounces of lump crab meat (make sure it’s well-drained), 10 crushed Ritz crackers, 2 tablespoons of melted unsalted butter, 1 tablespoon of chopped fresh parsley, 1 teaspoon of Old Bay seasoning, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 3/4 teaspoon kosher salt.
Gently fold everything together with a fork or spatula. Try not to overmix—lump crab meat is delicate and can turn mushy if handled too roughly. You want chunks of crab in every bite!
If you’re out of Ritz crackers or want a gluten-free version, we’ve got some easy cracker substitutions to help you out.
Step 4: Season and Stuff the Shrimp
Lay the butterflied shrimp on your prepared baking sheet. Lightly sprinkle the insides with the remaining 1/4 teaspoon of kosher salt. This not only seasons the shrimp but draws out a bit of moisture to help the stuffing stay in place.
Scoop about 1½ tablespoons of your crab mixture onto each shrimp. Place the filling right where the shrimp curves and gently press it down so it holds its shape. The goal is to make the shrimp look like it’s hugging the stuffing. Don’t worry if it’s not perfect—once it bakes, it’ll look golden and gorgeous.
Step 5: Bake the Stuffed Shrimp
Place the baking sheet on the middle rack of your preheated oven. Bake for 13 to 15 minutes, or until the shrimp are opaque and slightly curled, and the tops of the stuffing are lightly golden. If you’ve got a food thermometer handy, look for an internal temperature of 145°F—that’s your target for doneness.
The buttery crackers in the stuffing will crisp up just right, and the shrimp will stay juicy—not rubbery. Pro tip: if you want a slightly more golden top, switch to broil for the last 60 seconds, but watch it like a hawk!
Step 6: Garnish and Serve
Once your shrimp are out of the oven, let them cool for a couple of minutes—just enough to avoid any mid-bite steam burns. Squeeze fresh lemon wedges over the top for brightness, and sprinkle on extra parsley if you want that festive green pop.
Serve warm as an appetizer or as part of a larger seafood spread. They pair beautifully with cozy sides like creamy mashed potatoes or even a fresh, crisp autumn salad.
This step-by-step recipe delivers holiday wow-factor with very little stress—and hey, if Karen’s Chesapeake Bay tip about adding a dash of mayo and white pepper inspires you, give it a try. Recipes like this are meant to evolve with your family table.
Still craving seafood? Don’t miss our cozy and creamy Tuscan garlic tortellini soup for your next winter dinner.
What to Serve with Quick Christmas Stuffed Shrimp
Quick Christmas stuffed shrimp plays well with others, especially sides that balance its richness. Think creamy mashed potatoes or buttery rice pilaf for a filling base. A crisp green salad with a lemon vinaigrette or our autumn harvest Honeycrisp apple and feta salad would bring just the right freshness. Serving it as part of a larger buffet? Pair it with red lobster biscuit chicken pot pie or creamy mushroom bisque for an elegant seafood-meets-comfort-food spread. For drinks, a chilled white wine or festive cocktail with citrus notes complements the shrimp and crab without overpowering the flavor.
Key Tips for Making Quick Christmas Stuffed Shrimp
- Go for large shrimp. Small shrimp won’t hold the stuffing well. The bigger, the better here.
- Drain the crab meat. Watery crab = soggy stuffing. Pat it dry and double-check for shells.
- Don’t overmix the stuffing. Gentle folds keep the texture light and fluffy.
- Use a scoop or tablespoon. This helps portion evenly so all the shrimp bake consistently.
- Check doneness without overbaking. Shrimp should be pink and curled, not rubbery.
- Prep ahead. You can butterfly and stuff the shrimp in advance, then bake right before guests arrive.
- Add a twist. Feel free to sneak in a bit of mayo or white pepper like Karen’s sister from Chesapeake—because sometimes a family secret makes all the difference.
Storage and Reheating Tips Quick Christmas Stuffed Shrimp
If you’ve managed to hang on to leftovers (rare!), here’s how to keep them tasting fresh. Store cooled stuffed shrimp in an airtight container in the fridge for up to 2 days. When reheating, place them on a baking sheet, cover lightly with foil, and warm in a 300°F oven for about 8-10 minutes. Microwave? It works in a pinch, but the texture won’t be as spot-on.
You can also prep the shrimp and stuffing ahead of time—just keep them separate in the fridge and assemble right before baking. Freezing isn’t ideal due to the delicate crab filling, but if needed, freeze raw stuffed shrimp in a single layer, then transfer to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.
FAQs
Can I use imitation crab?
Sure, in a pinch. But real lump crab gives the best flavor and texture.
How far in advance can I prep this?
You can butterfly the shrimp and mix the filling the day before. Stuff and bake just before serving.
What if I don’t have Old Bay?
Try a combo of paprika, celery salt, black pepper, and a pinch of cayenne.
Do I need a thermometer?
Not really, but it helps if you want perfect doneness. 145°F is your shrimp sweet spot.
Can I make it dairy-free?
Swap in dairy-free butter for the filling. Easy!
Final Thoughts
Quick Christmas stuffed shrimp is your secret weapon this holiday season. It checks all the boxes: festive, fast, and flavorful without sending you into full kitchen meltdown mode. Whether you’re hosting a feast or just want to bring something memorable to the office potluck, this recipe brings that restaurant-level charm with simple, straightforward steps. Bookmark it, share it, and maybe keep a few tucked away in the back of the fridge for midnight snacking. Trust us—you’ll be glad you did.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintQuick Christmas Stuffed Shrimp – Fast, Delicious & Easy
Quick Christmas Stuffed Shrimp are a flavorful, elegant appetizer made with buttery crab stuffing and baked to perfection—perfect for your holiday table.
- Prep Time: 20-30 minutes
- Cook Time: 13-15 minutes
- Total Time: 33-45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
For the shrimp:
- 1/4 tsp kosher salt
- 1 lb large shrimp
For the stuffing:
- 1 tbsp chopped parsley (freshly chopped for best color)
- 10 Ritz crackers (finely crushed to just under 1/2 cup)
- 1 tsp Old Bay seasoning (for classic flavor)
- 2 tbsp unsalted butter (melted and cooled)
- 1 tsp Dijon mustard
- 8 oz lump crab meat (drained well, check for shells)
- 1/2 tsp Worcestershire sauce (I use Lea & Perrins)
- 3/4 tsp kosher salt
For garnish and serving:
- lemon wedges
- extra chopped parsley
Instructions
1. Begin by peeling the shell off the shrimp, discarding the shell but leaving the tail on.
2. Insert a paring knife about two-thirds of the way down into the shrimp, starting at the top where the head would be.
3. Run the knife down around the curve of the shrimp until you reach the tail.
4. Open the flesh of the shrimp until it lies flat.
5. Simultaneously, use a paring knife or fork to remove and discard the vein; it should lift away easily.
6. Preheat your oven to 375°F (190°C).
7. In a large mixing bowl, combine the following ingredients: crab, 2 tablespoons of melted butter, Ritz cracker crumbs, 1 teaspoon of Old Bay seasoning, 1 teaspoon of Dijon mustard, 1/2 teaspoon of Worcestershire sauce, 1 tablespoon of chopped parsley, and 3/4 teaspoon of Kosher salt. Gently mix these ingredients until they are well combined.
8. Season the cleaned shrimp with 1/4 teaspoon of Kosher salt.
9. Place approximately 1 1/2 tablespoons of crab filling on top of each shrimp, so they are standing upright. Use your hand to gently press the filling into the shrimp to ensure it adheres well.
10. Place the stuffed shrimp in the preheated oven and bake for about 13-15 minutes, depending on the size of the shrimp. Cook until the crab filling is a light golden brown and the shrimp reach an internal temperature of 145°F (63°C).
11. Once the shrimp are cooked, remove them from the oven and serve immediately. Garnish with lemon wedges and additional chopped parsley if desired.
Notes
For extra richness, you can mix in a spoonful of mayo and a pinch of white pepper to the stuffing. This crab mixture also works beautifully with lobster tails or as a base for crab melts. Best served fresh out of the oven.
