Stuffed Shrimp
Ingredients
- 1.5 lb jumbo shrimp, peeled and deveined
- small pinch sea salt
- 1 tsp fresh cracked pepper
- 1lb cooked crab meat, jumbo or claw
- 1 egg, lightly beaten
- 1/4 cup olive oil mayonnaise
- 1/4 cup 2% Greek yogurt
- 1 tsp smoked paprika
- 1/2 tsp cayenne *
- 1 tsp oregano (powder)
- 1 tsp dried thyme
- 1 tsp dried sage *
- 1 tsp dill *
- 1 tsp garlic powder
-
1 tsp onion powder
-
juice from 1/2 lemon
-
1/4 cup gluten free breadcrumbs
I used (brown) rice panko
- spray avocado oil
- 3/4 cup gluten free breadcrumbs
Steps
Step 1
Carefully cut along the back of each shrimp, where it is deveined, from the top to the tail, ensuring not to cut all the way through. Season the shrimp with a pinch of sea salt and fresh cracked pepper.
Step 2
In a bowl, lightly beat the egg, then add the mayonnaise and Greek yogurt, mixing until well combined. Add the smoked paprika, cayenne, oregano, thyme, sage, dill, garlic powder, onion powder, and lemon juice, stirring until evenly incorporated. Fold in the cooked crab meat and gluten-free breadcrumbs to bind the mixture.
Step 3
Spoon approximately a tablespoon of the stuffing mixture into the back of each shrimp, using your hands to gently press the mixture into place. Repeat the process for all the shrimp and stuffing mixture.
Step 4
For optimal results, refrigerate the stuffed shrimp for a short while to allow them to firm up before cooking. Preheat the air-fryer to 400°F (204°C) or the oven to 420°F (216°C).
Step 5
Place the stuffed shrimp in the air-fryer basket and sprinkle the remaining gluten-free breadcrumbs over the top, pressing them lightly into the shrimp. Lightly spray the shrimp with avocado oil.
Step 6
Air-fry or bake the stuffed shrimp for approximately 15 minutes, or until the shrimp are plump and the outer crust is golden brown.
Step 7
Serve immediately and savor the delightful flavors of these Baked Stuffed Shrimp, whether enjoyed on their own or paired with your favorite condiment, such as a lighter Cajun remoulade.