This dish was a lot of fun to make since we had a great sous chef helping us out every step of the way…mashing the filling, spreading the shrimp out, adding all the toppings…and partaking in the “devour and enjoy” step! Given the size of each stuffed shrimp, this recipe is perfect as a quick afternoon snack, an appetizer, or even as an entree (depending on how many stuffed shrimp you want to eat). Essentially, we took shrimp, butterflied them, and stuffed them with a mix of traditional sushi ingredients, and baked everything until hot and delicious!
We served our shrimp a la carte, but if you’re looking for a fun plating idea, try serving these over a bed of seaweed salad or sushi rice.
Time: 25 Minutes
- Large Raw Shrimp (We used the 21-25/lb size)
- Pickled Ginger
- Panko Bread Crumbs
- Optional: Wasabi
- Optional: Sriracha Mayonnaise
- Preheat your oven to 350 degrees F, line a baking sheet with some foil, and give that a quick oil spray.
- Peel and devein your shrimp. You can either leave your tails on or pull them off entirely…that’s up to you.
- Butterfly your shrimp by cutting most of the way down the back of each one. You want to cut almost all the way through your shrimp, but be careful not to actually cut through the belly area. Then, open your shrimp up, and lay them each flat down on your baking sheet.
- Slice and peel your avocado, and dice your pickled ginger. Combine in a bowl, and mash together with a fork until you have a smooth mixture. Add your wasabi at this point as well if using.
- Scoop your ginger/avocado mixture onto each of your shrimp.
- Sprinkle some panko bread crumbs on top, and stash in the oven to bake for about 7 minutes.
- When your shrimp has firmed and turned white and pinkish/orangish, and your avocado is hot, you’re good to go!
- Plate, drizzle on your sriracha mayo (if using), devour, and enjoy!