Better-for-You Baked Stuffed Shrimp

This recipe proudly provided by
National Fisheries Institute
See more recipes from the National Fisheries Institute
Related recipes: Main Dishes, Low-Calorie , Low-Sugar
Crushed crackers and crunchy walnuts form the coating for the baked shrimp.

Prep Facts

Nutrition at a Glance

Ingredients

• 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

Directions

• 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.

Recipe courtesy of the National Fisheries Institute

Calories 2542
  Calories from Fat 499 (20%)
(83%)Total Fat 54g
(53%)Saturated Fat 11g
Polyunsaturated Fat 19g
Monounsaturated Fat 12g
(1152%)Cholesterol 3455mg
(140%)Sodium 3362mg
(121%)Potassium 4239mg
Total Carbohydrate 23g
(2%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(924%)Protein 462g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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