This flavorful Thai crab stuffed shrimp requires minimal time in the kitchen, making it perfect as an appetizer for a large gathering or as a main dish for a quick weeknight dinner. I can guarantee you, they will be the star of the show!
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Watch how to make this
What makes this dish special
When I find a restaurant I like, I make an effort to try as many of their dishes as I can. Then, when I find my favorites, I'll stick to those dishes whenever I visit the eatery. At my neighborhood Thai restaurant, I always order shrimp pad Thai, crab fried rice, and garlic-stuffed shrimp. They have many delicious dishes, but the shrimp is especially fantastic - and yet it's so simple! All they do is load up butterflied shrimp with garlic!
So, in honor of my favorite Thai restaurant, I decided to make Thai crab stuffed shrimp. This seafood delight combines two greats into one bite and comes together in 30 minutes or less. Pair the dish with my Thai omelet, also inspired by the same restaurant, and sweet and spicy Thai noodles or Thai red curry fried rice, and you have one amazing feast!
Ingredients
- Jumbo shrimp: Serve as the main ingredient and base for the stuffing. Their large size allows for ample filling, and their firm, succulent texture holds up well during baking.
- Garlic: Adds a robust, savory depth to the shrimp marinade.
- Lemon: Lemon juice and zest bring a bright, acidic component that balances the richness of the crab filling and mayonnaise.
- Mayonnaise: Acts as a binding agent for the stuffing, ensuring that the crab mixture holds together well.
- Panko: Panko (Japanese breadcrumbs) gives the stuffing a light, airy texture and helps to absorb moisture, providing structure to the filling.
- Red curry paste: Red curry paste infuses the stuffing with aromatic spices and a bit of heat. I used Mae Ploy red curry paste for this recipe.
- Fish sauce: Contributes a unique umami flavor that enhances the overall taste of the stuffing while also adding saltiness. If you dislike fish sauce, replace it with soy sauce.
Substitutions and variations
- Spicy: For a spicy kick, add finely chopped Thai chili peppers to the crab filling.
- Gluten-free: Substitute the panko with your favorite gluten-free panko.
Step-by-step instructions
Step 1: Prepare the shrimp
Let's begin by preparing the jumbo shrimp. Peel and devein the shrimp, keeping the tails on for presentation.
To butterfly the shrimp, make a small slit on the inside curve of each shrimp. Flip the shrimp over and cut a deeper slit along the back, being careful not to cut all the way through. This will help the shrimp lay flat and provide a pocket for the stuffing.
Then, in a large bowl, combine two tablespoons of olive oil with minced garlic, lemon juice, lemon zest, salt, and black pepper. Add the shrimp to this mixture, tossing to coat them evenly.
Set the shrimp aside to marinate while you prepare the stuffing. I don't recommend letting the shrimp marinate overnight because the lemon juice will "cook" the shrimp if left for too long.
Step 2: Make crab filling
For the crab stuffing, whisk together mayonnaise, panko breadcrumbs, cilantro, egg, red curry paste, lime juice, grated ginger, and fish sauce in a medium bowl.
If you're not familiar with red curry paste, it's a Thai seasoning made from red chili peppers, garlic, salt, lemongrass, turmeric, and shrimp paste, to name a few ingredients. Depending on the brand you use, you may need to adjust the amount of fish sauce.
Once the mixture is well combined, gently fold in eight ounces of lump crabmeat, being careful not to break up the crab too much to maintain its texture.
If you want to taste the crab filling to make sure the seasoning is correct, heat oil in a small saute pan over medium-high heat. Take a small spoonful of the crab mixture and cook it in the pan. Voila! Now you have a small taste sample so that you can properly season the crab.
Step 3: Stuff shrimp
Now let's get to the fun part, stuffing the shrimp! Take each marinated shrimp and open it up, laying it flat with the flayed side down and the tail resting on top to form a "C" shape. Spoon about two tablespoons of the crab stuffing onto each shrimp.
I like to spoon any of the garlic marinade lingering in the bowl from the shrimp right on top. A little extra garlic never hurt anyone, right?
Place the stuffed shrimp on the prepared baking sheet, making sure they are well-supported and the stuffing stays in place. Repeat this process with the remaining shrimp and stuffing.
At this point, you can chill the stuffed shrimp in the fridge until you are ready to bake them.
Step 4: Bake
When you're ready bake the stuffed shrimp in the oven for 8 to 10 minutes, or until the shrimp are firm and pink and the stuffing is heated through. Plate the Thai crab stuffed shrimp and serve with lime wedges on the side.
As soon as the stuffed shrimp came out of the oven, I knew it was going to be a winner. Not only did they look glamorous, they tasted restaurant-worthy. The crab is wonderfully seasoned but not overpowered by the red curry while the juicy firm shrimp is the perfect vessel with the savory notes of garlic.
I can't believe it took less than 30 minutes to create this beauty!
Make-ahead and storage tips
- Make-ahead: You can prepare the crab filling and stuff the shrimp ahead of time. Chill the stuffed shrimp on a lined baking sheet in the fridge until ready to bake.
- Store: Keep leftovers in an airtight container and store in the fridge for up to 2 days.
Frequently asked questions
Lump crabmeat comes from the body of the crab and consists of larger, more intact pieces of meat, which are tender and have a delicate texture. Claw crabmeat comes from the claws and legs of the crab. It has a firmer, coarser texture, and stronger crab flavor. For this dish, lump crabmeat is preferred for its sweetness, delicacy, and visual appeal.
Using raw shrimp is recommended because they cook along with the stuffing, allowing the flavors to meld together. Pre-cooked shrimp would not absorb the marinade as effectively and could become overcooked and tough during baking.
The shrimp are done when they turn firm and pink, and the stuffing is heated through. This typically takes about 8-10 minutes in a 400°F oven. Be careful not to overcook the shrimp as they can become tough and rubbery.
More Thai recipes
Looking for more Thai dishes? Try these:
Recipe
Thai Crab Stuffed Shrimp
Ingredients
- 12 raw jumbo shrimp peeled and deveined with tails on
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup mayonnaise
- ¼ cup panko
- 2 tablespoons chopped cilantro
- 1 large egg
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- ½ teaspoon fish sauce
- 8 ounces lump crabmeat
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the shrimp. Make a small slit on the inside of each shrimp. Flip the shrimp over and cut a split along the back side, making sure not to cut through the shrimp.
- Combine olive oil, garlic, lemon juice and zest, salt, and pepper in a large bowl. Add shrimp, tossing to combine. Set aside.
- In a medium bowl, whisk together mayonnaise, panko, cilantro, egg, red curry paste, lime juice, grated ginger, and fish sauce until well combined. Add crabmeat, stirring to combine.
- Add the crab stuffing to the shrimp, about 2 tablespoons per shrimp, to create a “C” shape with the flayed side down and the tail resting on top. Place shrimp on prepared baking sheet and repeat with remaining filling and shrimp.
- Bake stuffed shrimp for 8-10 minutes or until shrimp is firm and pink.
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