Stuffed shrimp is a versatile and elegant dish perfect as an appetizer or a main course. Whether you're following a keto diet or simply looking for a flavorful seafood option, there are numerous ways to create delicious and satisfying stuffed shrimp. This article explores various keto-friendly stuffed shrimp recipes, offering options for different tastes and occasions.
Keto Cajun Shrimp Stuffed Portobello Mushrooms
These Keto Cajun Shrimp Stuffed Portobello Mushrooms offer a creamy, spicy, cheesy, and shrimpy flavor profile. Think of it as baked stuffed shrimp with a creamier and spicier twist, all nestled in a meaty mushroom base.
Ingredients and Preparation
- Sauté the Vegetables: Melt butter in a large sauté pan over medium heat. Add celery, garlic, onions, and bell pepper. Cook for 3-4 minutes until the vegetables soften and become fragrant.
- Create the Creamy Base: Add salt, heavy whipping cream, and almond flour to the pan. Cook for another 3 minutes, or until the mixture thickens but isn't dry.
- Prepare the Mushrooms: Wipe the mushroom caps clean with a dry paper towel. Remove the stem (if any) and gently scrape out the black "ribs" with a spoon. Place the cleaned mushrooms on a large plate and microwave uncovered for 2 minutes to partially soften them. Transfer the mushrooms to a small sheet pan.
- Stuff and Bake: Spoon equal amounts of the prepared shrimp mixture into the mushroom caps. Bake for 15 minutes or until lightly golden brown and bubbling.
Serving Suggestions
If mushrooms aren't your preference, the keto Cajun shrimp mixture can be served in various ways:
- Over zucchini noodles
- On top of a grilled steak for a surf and turf meal
- On a bed of cooked cauliflower rice
- Spooned onto toasted slices of keto HOP bread as an appetizer
For smaller bites, use baby portobello or white mushrooms for an appetizer-sized version. To increase the spice level, add chopped fresh chilis or dried red pepper flakes. Using pre-peeled and deveined raw shrimp can reduce the preparation time to under 30 minutes.
Chinese-Inspired Shrimp Stuffed Mushrooms
These elegant, Chinese-inspired shrimp stuffed mushrooms are perfect for potlucks and game day parties.
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Adapting Dim Sum
For those with gluten intolerance, this paleo-friendly dim sum alternative can be prepared quickly. The mushrooms can be roasted, and the filling made ahead of time and stored in the refrigerator for up to two days. It's recommended to store the components separately and stuff the mushrooms just before serving.
Mushroom Options
Shiitake or giant portobello mushrooms can be used. Ensure the mushrooms are roasted until all the extra liquid is released. Larger mushrooms will require a longer cooking time to ensure the filling is heated through.
Alternative to Mushrooms
If mushrooms aren't your preference, sweet mini peppers can be used instead.
Other Protein Options
Ground pork, ground dark meat chicken, or turkey can be used in place of shrimp.
Paleo Shrimp Stuffed Mushrooms
Ingredients
- Cremini mushrooms (medium-sized, about 2 inches in diameter)
- Cilantro
- Red Boat Fish Sauce
Preparation
- Prepare the Mushrooms: Heat the oven to 450°F with the rack in the middle. Clean the mushroom caps with a brush and remove the stems. Brush the melted ghee on the cleaned mushrooms. Place the prepared mushrooms gill-side down on a rimmed baking sheet lined with parchment paper. Sprinkle salt on the tops of the mushrooms.
- Roast the Mushrooms: Pop the tray of mushrooms into the oven and roast for 12 minutes. Flip over the mushrooms and roast for 5 to 10 minutes more, or until the liquid released by the mushrooms has evaporated.
- Make the Shrimp Filling: Toss the shrimp, bacon, scallions, cilantro, jalapeño, and fish sauce into the work bowl of a food processor. Pulse the ingredients until a coarsely chopped mixture develops. The filling should be the consistency of a sticky, chunky paste.
- Season and Fill: Form a tiny patty of the filling and fry it to taste for seasoning. Mix in extra salt and pepper if needed. Scoop out the filling with a spoon or small disher and fill each cooked mushroom with the shrimp paste.
- Bake Again: Return the stuffed mushrooms to the oven for 8 to 10 minutes or until the shrimp mixture has cooked through.
Baked Parmesan Shrimp
Baked Parmesan Shrimp is a quick and easy seafood dish that can be served as a dinner or appetizer.
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Key Ingredients
- Shrimp: U15 or 15-20 count jumbo shrimp are recommended.
- Dipping Sauce: Low Carb Remoulade Sauce or Smoked Paprika Aioli are excellent choices. A sugar-free cocktail sauce can also be used.
Preparation
- Marinate the Shrimp: Combine melted butter, minced garlic, sea salt, and pepper in a medium bowl. Mix thoroughly with room temperature shrimp and allow to marinate for 15 minutes.
- Prepare for Baking: Preheat oven to 475 degrees and line a baking sheet with parchment paper. Place a cooling rack in the pan and set aside.
- Coat the Shrimp: In a small mixing bowl, combine almond flour, parmesan, and garlic powder. Coat the shrimp in the dry ingredients and place them on the cooling rack, leaving space between each shrimp.
- Bake: Spray the shrimp with avocado oil and sprinkle with smoked paprika. Bake until the shrimp are cooked through and the parmesan is golden brown.
Tips for Success
- Use room temperature shrimp to prevent the butter from clumping.
- Dredge the shrimp in the parmesan mixture for an even coating.
- Use a cooling rack inserted into a parchment-lined baking pan for even heat distribution.
- Bake at high heat (475 degrees F) to shorten the cooking time and provide the desired crunch without over-cooking the shrimp.
Classic Stuffed Shrimp
This classic stuffed shrimp recipe is perfect for crowds and can be customized to your liking.
Ingredients
- Large shrimp (16-20 count), peeled and deveined
- Olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried herbs, and pepper for seasoning
- Lump or claw crab meat, cooked and strained spinach, chopped artichokes, mayo, breadcrumbs, cheese of choice, minced garlic, garlic powder, dried herbs, and garlic salt for the filling
Preparation
- Preheat and Season: Preheat oven to 350 degrees. Season the deveined, butterflied shrimp with olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried herbs, and pepper.
- Make the Filling: In a separate bowl, combine lump or claw crab meat, cooked and strained spinach, chopped artichokes, mayo, breadcrumbs, cheese of choice, minced garlic, garlic powder, dried herbs, and garlic salt.
- Stuff and Bake: Fill each butterflied shrimp with the prepared stuffing mixture. Bake until the shrimp are cooked through, for about 20-25 minutes. Add butter sauce on top for serving.
Tips and Variations
- Make it Keto: Skip the breadcrumbs for a keto-friendly version.
- Mayo Substitute: If you're not a fan of mayo, consider using cream cheese or another binder.
- Cajun Flair: Add Cajun spices to the filling for a spicier kick.
- Preparation Ahead: Prepare the shrimp the day before and bake the day of serving.
Shrimp Brochette
This quick and easy shrimp brochette makes the perfect appetizer for any occasion.
Ingredients
- 1 pound of jumbo shrimp, peeled, cleaned, and deveined
- Shredded Monterey Jack or Pepper Jack cheese
- Softened cream cheese
- 1-2 medium jalapeño peppers, diced
- 12 ounces of regular bacon, each slice halved
- Smoked paprika and black pepper
Preparation
- Butterfly the Shrimp: Wash, peel, and devein the shrimp, leaving the tail on or removing it as desired. Butterfly the shrimp by making a slice about three-quarters of the way into the shrimp at the head, then cut nearly the entire way down the center of the back to the tail.
- Make the Filling: Place the softened cream cheese in a mixing bowl. Add the shredded cheese, minced garlic, diced jalapeño, smoked paprika, and black pepper.
- Preheat and Assemble: Preheat oven to 375° F. Fill each butterflied shrimp with the cheese mixture, wrap with a half slice of bacon, and secure with a toothpick if needed.
- Bake: Bake until the bacon is crispy and the shrimp is cooked through.
Serving Suggestions
Serve as an appetizer, a side at a barbecue, or as part of a surf-and-turf meal.
Keto Crab Stuffed Shrimp with Béarnaise Sauce
This recipe combines the flavors of stuffed shrimp with crab meat, resulting in a decadent dish perfect for special occasions.
Key Ingredients
- Fresh dungeness crab meat
- Sauce Béarnaise
Preparation
- Prepare the Shrimp: Butterfly the shrimp as described in previous recipes.
- Make the Filling: Combine crab meat with the same ingredients typically used in stuffed shrimp, but omit the Carbalose Flour Bread crumbs to keep it keto-friendly.
- Stuff and Bake: Fill each butterflied shrimp with the crab mixture and bake until the shrimp is cooked through.
- Serve: Drizzle with Sauce Béarnaise before serving.
General Tips for Keto Stuffed Shrimp
- Shrimp Selection: Opt for larger shrimp, such as U15 or 16-20 count, for easier stuffing and a more substantial bite.
- Keto-Friendly Binders: When breadcrumbs are typically used, replace them with almond flour, cheese, or a combination of both to maintain a low-carb profile.
- Flavor Enhancers: Don't be afraid to experiment with different spices, herbs, and sauces to customize the flavor to your liking. Cajun seasoning, garlic powder, smoked paprika, and Old Bay are all excellent choices.
- Cheese Varieties: Monterey Jack, Pepper Jack, parmesan, and cream cheese are all great options for keto stuffed shrimp recipes.
- Make Ahead: Many stuffed shrimp recipes can be prepared ahead of time and baked just before serving, making them ideal for entertaining.
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