Ingredients
- 1 pound (16 large) shrimp, peeled, deveined, tails removed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon paprika
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400°F (200°C) for baking or heat oil to 350°F (175°C) if frying.
- In a small bowl, mix cream cheese, mozzarella, cheddar, parsley, minced garlic, and paprika until smooth.
- Season shrimp with salt, black pepper, and garlic powder.
- Cut a small slit along the back of each shrimp without slicing through completely.
- Stuff each shrimp with about 1 teaspoon of the cheese mixture.
- Prepare three bowls: flour in one, beaten eggs in another, and panko breadcrumbs in the third.
- Dredge each stuffed shrimp in flour, dip into eggs, then coat with breadcrumbs.
- For baking: Place shrimp on a greased baking sheet, drizzle with melted butter, and bake for 12–15 minutes until golden and crispy.
- For frying: Fry shrimp 2–3 minutes per side until golden brown and cooked through.
- Serve immediately while warm.
Notes
- Pat shrimp dry before stuffing to help coating adhere.
- Double-coat in breadcrumbs for extra crispiness.
- Use gluten-free breadcrumbs for a gluten-free option.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F (175°C) for 5–7 minutes to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 4 shrimp
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 245 mg
