Ingredients
2 pounds colossal or jumbo shrimp, 13-15 count per pound: peeled, deveined and butterflied
1 Tablespoon olive oil
2 teaspoon Old Bay seasoning (or a medium heat Cajun seasoning)
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon black pepper
1 pound lump crabmeat (jumbo lump, claw, or lump crabmeat can be used)
½ cup mayonnaise
1 large egg
½ cup breadcrumbs (Italian, panko, or buttery cracker crumbs)
3 tablespoons Chipotle sauce (or chipotles in adobo, blended)
4 tablespoons butter, melted
2 cloves garlic, minced
Squeeze of lemon juice, for garnish
1 teaspoon finely chopped cilantro, for garnish
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, toss the butterflied shrimp with olive oil, garlic powder, Old Bay seasoning, black pepper, and sea salt.
In a medium bowl, mix together the egg, mayonnaise, and Chipotle sauce. Fold in the lump crab meat, then gently fold in the breadcrumbs.
Place a tablespoon of the crab mixture on each butterflied shrimp and fold the tail over the top.
Arrange the shrimp in a single layer in an oven-safe skillet or baking dish.
Bake for 20-25 minutes, until the shrimp are cooked through and the stuffing is golden brown.
Melt the butter with minced garlic in a saucepan over low heat. Optionally, add more Chipotle sauce for extra spice.
Drizzle the cooked shrimp with the garlic butter, garnish with chopped cilantro and a squeeze of fresh lemon juice before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320 Kcal