Sometimes the best way to elevate a simple ingredient is to give it a flavor-packed surprise. These Cilantro and Chile-Stuffed Shrimp are a testament to that idea. They take the delicate, sweet flavor of shrimp and pair it with a bold, zesty filling that delivers a delicious kick with every bite. This dish is a perfect example of a recipe that feels gourmet and impressive but is surprisingly simple to make.

The secret lies in butterflying the shrimp to create a pocket for the stuffing. The filling is a vibrant blend of fresh cilantro, spicy serrano chile, and a little bit of cheese to hold it all together. When baked, the shrimp cooks to a perfect tenderness, and the stuffing melts and becomes incredibly aromatic. It's a fantastic appetizer for a dinner party or a delicious and creative main course for any seafood lover.

Flavor-packed Cilantro and Chile-Stuffed Shrimp

For Seafood Lovers

Yields: 4 servings

Prep time: 15 minutes

Cook time: 12-15 minutes

Ingredients

  • For the Shrimp:

    • 1 ½ lbs large raw shrimp (21-25 count), peeled and deveined with tails on

    • 1 tablespoon olive oil

    • Salt and black pepper

  • For the Cilantro-Chile Stuffing:

    • ½ cup finely chopped fresh cilantro

    • 1 serrano chile, seeded and finely minced (use half for a milder flavor)

    • 2 cloves garlic, minced

    • ¼ cup finely shredded Monterey Jack or sharp cheddar cheese

    • 2 tablespoons panko breadcrumbs

    • 1 tablespoon mayonnaise

    • Pinch of salt

Instructions

1. Prepare the Shrimp

  1. Butterfly the Shrimp: Carefully cut a slit along the back of each shrimp from head to tail, being careful not to cut all the way through. The shrimp should open up like a book.

  2. Season: Place the shrimp on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.

2. Make the Stuffing

  1. In a small bowl, combine the chopped cilantro, minced serrano chile, minced garlic, shredded cheese, panko breadcrumbs, mayonnaise, and salt. Stir until the mixture is well combined and forms a thick paste.

3. Stuff and Bake

  1. Preheat Oven: Preheat your oven to 400°F (200°C).

  2. Stuff the Shrimp: Take a small spoonful of the stuffing and press it firmly into the slit you made in the back of each shrimp.

  3. Arrange: Place the stuffed shrimp, stuffing-side up, on the prepared baking sheet.

  4. Bake: Bake for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is golden and bubbly.

4. Serve

  • Serve the stuffed shrimp hot, either as a standalone appetizer or over a bed of rice for a full meal.

  • Garnish with a little extra fresh cilantro and a lime wedge on the side.

Pro-Tips for a Perfect Result

  • Don't Overstuff: A little stuffing goes a long way. Use a small amount and press it firmly into the shrimp to prevent it from falling out.

  • The Right Shrimp: Using large or jumbo shrimp is essential for this recipe. Smaller shrimp will be too difficult to butterfly and stuff.

  • Customize the Spice: The heat in the stuffing comes from the serrano chile. To make it milder, use less chile or remove the seeds and membranes.

  • Add a Different Flavor: You can add other ingredients to the stuffing, such as a little crumbled feta cheese, chopped roasted red peppers, or a dash of smoked paprika.

  • The Panko Secret: The panko breadcrumbs in the stuffing absorb some of the moisture from the mayonnaise and cheese, helping the stuffing hold its shape and preventing it from becoming too runny.