Stuffed Shrimp With Cowboy Butter

Last summer my sister showed up with two pounds of lump crab and a bottle of wine, claiming we needed to make something that felt like a coastal restaurant but in my tiny apartment kitchen. We debated between crab cakes and stuffed shrimp until she suggested wed just do both, and now I cant imagine serving them separately anymore.

I made these for my dads birthday dinner and he literally stopped talking mid-sentence when he took his first bite, which is basically the highest compliment hes capable of giving. Later that evening he admitted hes been thinking about that cowboy butter on everything from steak to roasted potatoes since.

Ingredients

• Large shrimp (U12 or larger): The bigger the shrimp here the better, since you need enough surface area to hold a generous amount of crab filling without overcrowding
• Lump crab meat: Spend the extra money on fresh lump crab if you can find it because the texture makes a noticeable difference in the final stuffed shrimp
• Panko breadcrumbs: These Japanese breadcrumbs create a lighter texture than regular breadcrumbs and help bind the crab mixture without making it dense
• Old Bay seasoning: This classic seafood blend brings that familiar savory note that makes crab dishes taste like they came from a proper seafood house
• Unsalted butter: Since you are seasoning everything else, starting with unsalted butter lets you control exactly how salty the cowboy butter becomes

Instructions

Prepare your baking surface:

Preheat your oven to 400°F and line a baking sheet with parchment paper to make cleanup easier later

Butterfly the shrimp:

Cut along the back of each shrimp without going all the way through, then gently press them flat so they can hold the crab filling

Mix the crab cake filling:

Combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, celery, bell pepper, panko, and parsley until just combined

Stuff the shrimp:

Mound about one tablespoon of the crab mixture onto each butterflied shrimp and press gently so it sticks

Bake until golden:

Arrange the stuffed shrimp on your prepared baking sheet and bake for 15 to 18 minutes until the shrimp turn pink and the filling is set

Make the cowboy butter:

While the shrimp bake, whisk together melted butter, garlic, lemon juice, Dijon, chives, parsley, smoked paprika, red pepper flakes, salt, and pepper

Finish and serve:

Transfer the cooked shrimp to a serving platter, drizzle generously with the cowboy butter, and add lemon wedges and extra parsley

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Something magical happens when the crab mixture mingles with the shrimp juices in the oven, creating this almost custard-like texture at the interface where the two meet. My friend Sarah actually asked if I had added some kind of special cheese to make it so rich.

Making This Your Own

When I first started making stuffed shrimp, I tried skipping the panko to keep it keto-friendly, but the filling would slide right off during baking. A little almond flour works as a substitute if you need to avoid gluten, though the texture is slightly different.

Getting The Perfect Sear

One technique I stumbled upon by accident is broiling the stuffed shrimp for the last two minutes instead of just baking them. This creates these gorgeous golden brown edges on the crab filling while keeping the shrimp tender underneath.

Serving Suggestions

A platter of these stuffed shrimp feels like a restaurant-quality appetizer but comes together faster than you would expect, especially if you prep the crab mixture earlier in the day.

• Keep some extra cowboy butter warm in a small serving dish so guests can add more as they eat
• These work beautifully as a passed appetizer at parties or as a main course with a simple side salad
• The recipe doubles easily if you are feeding a crowd, just use two baking sheets to avoid overcrowding

Save

These have become my go-to dish for dinner parties because they look impressive but are actually quite straightforward to make, and there is something about the combination of tender shrimp and rich crab that makes people feel genuinely spoiled.

Recipe FAQs

→ How do I keep the crab filling from falling out during baking?

Use a lightly bound mixture—mayo, beaten egg and panko help it hold together. Press about 1 tablespoon of filling onto the butterflied shrimp so it adheres, and fold the tail over the filling if needed. Chilling the filled shrimp briefly before baking also improves hold.

→ Can I use canned crab instead of fresh lump crab?

Yes. Choose high-quality canned lump and drain well, then pick over to remove shells. Because canned crab can be wetter, press out excess moisture and adjust panko slightly to maintain the right binding texture.

→ What’s the best way to make the cowboy butter?

Whisk melted unsalted butter with minced garlic, lemon juice, Dijon, chopped chives and parsley, smoked paprika and red pepper flakes. Keep the butter warm but off high heat to preserve fresh herbs and bright lemon notes before drizzling over the cooked shrimp.

→ How should I reheat leftovers so shrimp stay tender?

Reheat gently in a 325–350°F oven on a baking sheet until warmed through, about 8–10 minutes. Avoid the microwave to prevent rubbery shrimp and soggy filling. Add a fresh drizzle of warmed cowboy butter before serving.

→ Any tips to adjust the spice level?

Control heat by varying the crushed red pepper flakes in the cowboy butter. Start with 1/2 tsp and increase for more kick, or omit entirely and add a pinch of smoked paprika for milder warmth without sharp heat.

→ What sides and beverages pair well with these stuffed shrimp?

Serve with toasted baguette slices or a crisp green salad to balance richness. A bright Sauvignon Blanc or a citrusy wheat beer complements the lemon and herb notes in the butter and cuts through the buttered finish.