Baked stuffed shrimp is a delicious appetizer or main course that combines tender shrimp with flavorful breadcrumb stuffing. The shrimp are typically coated in butter, baked until crispy on the outside and cooked through on the inside. While best when fresh, leftover stuffed shrimp also freezes remarkably well.
Freezing enables you to prep stuffed shrimp ahead of time for effortless entertaining or busy weeknight meals Learn how to properly freeze baked stuffed shrimp to keep this elegant appetizer tasting great,
An Overview of Baked Stuffed Shrimp
Baked stuffed shrimp is a simple but elegant dish that has juicy shrimp with a tasty filling wrapped in crunchy Panko breadcrumbs. Here are the basic components:
- Raw jumbo shrimp, peeled and deveined with tails left on
- A flavorful stuffing mixture, usually involving breadcrumbs, cheese, herbs
- An egg wash binder to help the coating adhere
- Panko or other flaky breadcrumbs for the outer crispy coating
- Melted butter for richness and browning
The shrimp are typically butterflied open but left attached at the tail. After a scoop of stuffing is added, the shrimp is sealed closed. The stuffed shrimp is then dipped in egg wash, rolled in crunchy Panko crumbs, and drizzled with butter.
A quick spin under the broiler or in the oven at 400°F yields tender baked shrimp encased in a beautifully browned crispy exterior shell. The filling provides extra richness and flavor contrast.
Benefits of Freezing Baked Stuffed Shrimp
Some key advantages of freezing baked stuffed shrimp include
- Make-ahead convenience for entertaining guests
- Always have an elegant appetizer on hand
- Avoid waste of uneaten fresh shrimp
- Quick weeknight meals from the freezer
- Save money by buying shrimp in bulk when on sale
- Control portions by freezing shrimp individually
- Maintain texture better than refrigerating only
If you freeze baked stuffed shrimp the right way, it will taste just like it did when it was first made.
Can You Freeze Baked Stuffed Shrimp?
Yes, it is perfectly safe to freeze baked stuffed shrimp as long as you take a few precautions. Shrimp freezes well, and the Panko coating helps prevent freezer burn or ice crystals from forming.
For best quality, cool the stuffed shrimp completely after baking and wrap well before freezing. Properly frozen stuffed shrimp keeps for 1-2 months before the texture suffers.
Be sure to thaw in the refrigerator and consume within 3-4 days for food safety. Reheating restores the crispy texture of the baked coating.
How To Freeze Baked Stuffed Shrimp
Follow these simple steps for flawless freezing results:
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Allow baked stuffed shrimp to cool completely after cooking. Warm shrimp will lead to condensation and sogginess.
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Place cooled shrimp in a single layer on a sheet pan or plate. Freeze until solid, about 2 hours.
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Transfer frozen shrimp to a freezer bag or airtight container, excluding as much air as possible.
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Seal bag and label with the date and contents. Freeze for up to 2 months at 0°F.
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For portion control, place each stuffed shrimp in an individual freezer bag before freezing.
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Handle frozen shrimp gently to avoid damaging the delicate breadcrumb coating.
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Thaw in the refrigerator before reheating and serving.
How To Thaw Frozen Baked Stuffed Shrimp
To safely thaw frozen stuffed shrimp:
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Place frozen shrimp in the refrigerator overnight, allowing at least 12 hours for thawing.
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You can quick thaw in cool water, changing the water every 30 minutes.
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Defrost in the microwave using the defrost setting if in a hurry.
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Avoid leaving at room temperature more than 2 hours during thawing.
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Cook immediately after thawing for food safety. Do not refreeze.
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Pat off any condensation before reheating to retain the crispness of the coating.
Letting them slowly defrost in the fridge is best to prevent excessive moisture.
How To Reheat Frozen Baked Stuffed Shrimp
To revive the texture of frozen baked stuffed shrimp:
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Preheat oven to 400°F and place thawed shrimp on a baking sheet.
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Bake for 5-10 minutes until hot and the coating is crispy.
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For a quick reheat, use the toaster oven or air fryer at 400°F for 3-5 minutes.
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You can also pan fry in butter over medium heat until warmed through and lightly browned.
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Microwave in 30 second increments just until heated through, checking often.
Avoid overcooking when reheating frozen stuffed shrimp or they can become rubbery. Handle them gently as the breading is delicate.
Serving Ideas for Baked Stuffed Shrimp
Baked stuffed shrimp makes an elegant passed appetizer or plated starter. Garnish with lemon wedges and serve with:
- Cocktail or tartar sauce for dipping
- Lemon aioli or herb mayo for spreading on the shrimp
- A chilled white wine like Sauvignon Blanc or Pinot Grigio
- Herb butter for extra richness
- Lemon garlic butter sauce for dunking
For a main course, pair with:
- Linguine or angel hair pasta tossed in garlic butter
- Risotto or creamy polenta to balance the richness
- A fresh green salad or steamed vegetables
- Crispy garlic bread for soaking up the sauce
- Sparkling wine, white wine, or rose
However you choose to serve it, baked stuffed shrimp is sure to impress guests and delight your family. Freezing lets you enjoy it anytime!
Storage Tips for Frozen Baked Stuffed Shrimp
Follow these storage guidelines for the best quality frozen stuffed shrimp:
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Use moisture-proof freezer bags or airtight containers to prevent freezer burn.
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Exclude as much air as possible and seal tightly.
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Avoid overcrowding the freezer or shrimp may stick together.
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Place on a flat surface in the coldest part of the freezer at 0°F or below.
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Once thawed, eat within 3-4 days and don’t refreeze.
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Store any leftovers in an airtight container in the fridge for up to 3 days.
Can You Freeze Raw Stuffed Shrimp?
While you can freeze stuffed shrimp before baking, you run the risk of the delicate filling becoming waterlogged or the coating separating. For best results, it is recommended to bake them first.
If freezing raw, freeze each one individually on a tray before transferring to a freezer bag to keep them from sticking together. Thaw in the fridge before baking. The coating may not get as crispy after freezing raw.
Frequently Asked Questions About Freezing Stuffed Shrimp
Here are some common questions about successfully freezing baked stuffed shrimp:
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How do you maintain the crispness of the coating? Bake until very crispy before freezing. Reheat at 400°F to recrisp.
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Can you refreeze thawed stuffed shrimp? No, only freeze once for safety. Eat within 3-4 days after thawing.
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How long does it last in the freezer? Properly frozen and stored, stuffed shrimp lasts 1-2 months before quality suffers.
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Is it better to freeze cooked or uncooked? Pre-baked is best to prevent a soggy filling and maximize the crispness of the coating.
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Should you reheat from frozen or after thawing? For food safety, fully thaw first in the fridge before reheating.
Enjoy Restaurant-Quality Stuffed Shrimp Anytime
With the proper freezing, thawing, and reheating methods, baked stuffed shrimp freezes remarkably well. Follow this guide and you’ll be able to whip up flawless freezer stuffed shrimp for parties or quick weeknight meals. Use individual bags for perfect single portion control. Freezing lets you enjoy stuffed shrimp anytime without sacrificing texture or taste.
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Baked Stuffed Frozen Shrimp With Canned Mushrooms:
I always knew that when I was a kid and my grandmother made baked stuffed shrimp for dinner, it was Christmas at her house. A few years ago, I asked my mom for my grandmother’s recipe. The one she gave me was handwritten and had butter spots all over it (apple doesn’t fall far from the tree). I thought I would have to make a lot of changes to the recipe because I had never made baked stuffed shrimp before. You know, bring it up to the times. I didn’t do anything like that, though. It was still as dreamy as I remembered it being when I was a kid sitting at grandma’s table.
That being said, times HAVE changed. With the pandemic going on, people aren’t going to the grocery store as often to get fresh seafood. And with unemployment at an all time high, many people cant afford it. I set out to make a copy-cat recipe from my grandmothers using frozen and shelf stable food. I made two batches, both with frozen shrimp but with different amounts of frozen scallops and canned mushrooms in each. (Finally a recipe to use those canned mushrooms you bought without thinking when you were restocking your pantry!)
Check Out Some Of The New Recipes On Recipe Hippie!
It would be great if you could find frozen or fresh scallops, but if not, I think you should use canned mushrooms instead! They have a very similar texture, and my husband didn’t even know they were different bags!