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.