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Quick Christmas Stuffed Shrimp – Fast, Delicious & Easy

Quick Christmas stuffed shrimp appetizer on holiday platter
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Quick Christmas Stuffed Shrimp are a flavorful, elegant appetizer made with buttery crab stuffing and baked to perfection—perfect for your holiday table.

Ingredients

Scale

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.

Find it online: https://cookingwithramsay.com/quick-christmas-stuffed-shrimp/