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Stuffed Shrimp
with Spicy Garlic Breadcrumbs

I have been lucky enough to find a source for the most amazing shrimp. These are large wild caught shrimp from India, that have been flash frozen the moment they are caught to ensure they remain sweet and delicious when they are cooked.


However, this simple recipe, of shrimp stuffed with a rich and spicy breadcrumb is one that you can do with any large black tiger prawns to achieve an amazing result.

A plate of Stuffed Shrimp by Simon Majumdar

Stuffed Shrimp with Spicy Garlic Breadcrumbs Recipe

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(Serves About 4)

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Ingredients

  • 8 Raw Large Freshwater Shrimp (or 8 Large Raw Black Tiger Prawns)

  • 4 Slices Day Old Bread (Blended to Make Breadcrumbs)

  • 4 Cloves Garlic (Minced)

  • 1 Shallot (Minced)

  • 1 Teaspoon Paprika

  • 1 Teaspoon Red Pepper Flakes

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon White Pepper

  • 1 Cup Fresh Italian Parsley (Finely Chopped)

  • 1 Lemon (Juice and Zest)

  • 1 Stick Unsalted Butter (Melted)

  • 2 Tablespoons Extra Virgin Olive Oil

 

Method

  1. Butterfly the shrimp, by using a pair of scissors to cut down the top part of the tail shell and then use a knife to cut through the head.

  2. Clean out the inside of the shrimp to remove the thin black intestinal tract.

  3. Place the breadcrumbs, garlic, shallots, paprika, red pepper flakes, salt, pepper and chopped parsley in a bowl and combine well.

  4. Add in the zest from the lemon (retaining the juice for garnish) and combine well.

  5. Slowly pour in the melted butter and combine well until all of the ingredients are combined to a rough paste.

  6. Using a spoon fill the insides of the shrimp with the breadcrumb mixture and lay them on a baking tray. Do this will all the shrimp.

  7. Place the tray of stuffed shrimp in the fridge for about 15-20 minutes to allow the filling to set.

  8. When ready to cook, broil the shrimp for 5-7 minutes on a high heat. You want to get a little bit of crunch on the breadcrumbs.

  9. When ready to serve, drizzle the shrimp with the olive oil, and sprinkle with the lemon juice.

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