Better-for-You Baked Stuffed Shrimp
- 1 lb large raw shrimp (16-20 count), (shelled and deveined)
- 2 Tbs extra virgin olive oil
- 1 Tbs butter
- 1 garlic clove, minced
- 16 whole wheat butter crackers, crushed (about 2/3 cup)
- 1/4 cup walnuts, finely chopped
- 1 Tbs lemon juice
- kosher salt and freshly ground pepper to taste
- Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 350°F.
- With a sharp knife slit shrimp deeply down back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently with a mallet or rolling pin. Place shrimp on the prepared baking sheet and set aside.
- Heat the olive oil and butter in a nonstick skillet over medium heat. Add the garlic and cook until golden, about 1 minute. Add the crackers, walnuts, and lemon juice and stir until well combined. Season with salt and pepper to taste.
- Divide the crumbs evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, about 18 minutes.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.