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Baked garlic butter stuffed shrimp rolls arranged in rows in a foil pan with golden breadcrumbs and parsley garnish.

baked garlic butter stuffed shrimp rolls

Succulent jumbo butterflied shrimp stuffed with a moist, savory Panko, Parmigiano-Reggiano, and herb crumb, rolled tightly and baked in a sizzling garlic butter and extra virgin olive oil bath. Fast, flavorful, and 100% Mediterranean diet friendly!
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Shrimp & Garlic Butter Bath:
  • - 12-16 jumbo raw shrimp U12/U15 size, peeled, deveined, tails on
  • - 2.5 tbsp unsalted butter melted
  • - 2.5 tbsp extra virgin olive oil
  • - 4 cloves garlic finely minced
  • - 1 tbsp fresh lemon juice
  • - ½ tsp sweet paprika
  • - ½ tsp sea salt
  • - ¼ tsp freshly cracked black pepper
For the Savory Mediterranean Stuffing:
  • - ¾ cup Panko breadcrumbs
  • - ¼ cup freshly grated Parmigiano-Reggiano cheese
  • - 3 tbsp plain full-fat Greek yogurt
  • - 1 tbsp extra virgin olive oil
  • - 2 tbsp fresh flat-leaf parsley finely chopped (divided)
  • - ½ tsp garlic powder
  • - ½ tsp fresh lemon zest
  • - Pinch of dried oregano optional

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Butterfly each shrimp by cutting deeper along the outer back curve (where deveined), taking care not to cut all the way through. Press open flat like a book to create a pocket.
  3. In a bowl, whisk melted butter, 2.5 tbsp extra virgin olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Pour 3/4 of this mixture into the bottom of a baking dish or foil tray.
  4. In another bowl, mix Panko, Parmesan, Greek yogurt, 1 tbsp olive oil, garlic powder, lemon zest, oregano, and half the parsley until a moist paste forms.
  5. Pack a generous portion of stuffing into the center of each butterflied shrimp. Roll or curl the tail/sides upward around the filling so the shrimp sit upright.
  6. Arrange the stuffed shrimp rolls side-by-side in tight rows in the prepared baking dish. Drizzle the remaining garlic butter sauce evenly over the top.
  7. Bake at 400°F (200°C) for 12 to 15 minutes until the shrimp are pink and opaque and the stuffing is golden brown. (Optional: Broil for 1 minute for a crispier top).
  8. Garnish with remaining fresh parsley and serve warm with lemon wedges and crusty bread.

Notes

- Seafood Selection: Always purchase jumbo (U12 or U15) shrimp to ensure there is enough room for stuffing and rolling.
- Reheating: Warm in a 350°F oven for 5-7 minutes. Do not microwave.
- Mayo Option: Greek yogurt can be replaced with equal parts mayonnaise if preferred.