Stuffed Shrimp Recipes

Healthy, filling, and goes well as an appetizer, or as a meal.

Stuffed extra jumbo shrimp with lump crabmeat is a high protein meal; low carb; low fat main course.

A salad consisting yoghurt, spanish onions and shrimp, this Senegalese recipe is an awesome dish for starters

Standing Fresh Dover Sole Roulade stuffed with Tiger Shrimp served atop a bed of Roasted Shrimp and Tarragon cream sauce

Paleo friendly!

These make a light meal, or a snack. Definitely suitable for guests!

2 weeks ago at a dinner party I made the following, compiled from about 4 or 5 different seafood recipes. Due to popular demand I’ve written down more or less what I did (I took notes for once!) and am sharing the recipe here. This is very tasty, rich feeling yet light, and actually pretty darned easy to make. The only annoying part is the white sauce, because white sauce is always annoying. It really means it when recipes say stir constantly (or rather, you darned well better be stirring in the last 30 seconds!) and it just takes forever to thicken.

Serves 8-10

I make a variation of this each time, but this is my favorite combo so far. I have also tried filling with rice, chicken, zucchini... whatever i happen to have. Filling without the shrimp and vegetables is just a basic jalapeno popper without breading. I have experimented with breading too, but it looks messier, takes longer, and is less healthy. (I almost never follow a recipe and do it differently each time, so take my measurements "with a grain of salt.")

Shrimp & Fish mixture wrapped around a crab claw and then deep fried.

recipe courtesy of Guy Fieri

Serving is 1 pepper+ 2 halves stuffed

Yummy and fast

A quick and tasty low calorie meal.

This recipe came from Jan Reichel's Grandma Julia who lived on Block Island off the coast of Rhode Island. It's a simple recipe that is packed with flavor.

A delightful main course, perfect served with a salad.

HCG Friendly

these are baked not fried so they are way good for you, but still crispy and fried tasting! heehee! you can wrap em up and freeze them, and take them out and bake em witha little more olive oil spray ten minutes each side and they are just as fresh and crispy, OR they taste just as good microwaved with a little brown rice and you fave sauce! nice and low cal too!

these are baked not fried so they are way good for you, but still crispy and fried tasting! heehee! you can wrap em up and freeze them, and take them out and bake em witha little more olive oil spray ten minutes each side and they are just as fresh and crispy, OR they taste just as good microwaved with a little brown rice and you fave sauce! nice and low cal too!

In my quest to get more "bang for my buck" (calorie-wise), I've been adding more low-calorie vegetables to my diet. I find mushrooms to be especially satisfying and versatile. I came up with this recipe after picking up a package of beautiful white mushrooms from Costco. They were too big and pretty to cut up, so I decided to stuff them with ingredients I happened to have on hand. I used precooked packaged shrimp which decreased the prep time. Figured it also needed a bread component, but didn't have any bread crumbs, so I crushed a serving of croutons. Either one will do.

Overall, I was very pleased with the outcome. If you don't like shrimp, leave it out or add another protein such as crabmeat or leftover chopped chicken. You can also substitute your favorite cheese if you don't care for parmesan (I'm thinking of trying feta cheese next time I make these).

This was the best calamari I've made yet. Very tender.

Adapted from Robin Miller Quick Fix Meals. I cut the filling recipe in half and stuffed it into 4 medium (12-15" long) zuchinni halves.

Mushrooms stuffed with shrimp