Microwave Stuffed Shrimp

Jumbo shrimp butterflied and loaded with a buttery crab meat stuffing, then cooked in the microwave until just opaque. It sounds fancy, but it’s a 20-minute appetizer that works for a weeknight or an impressive starter.

The butterfly cut is what makes each shrimp a vessel for the stuffing. Slice down the back from tail to thick end, cutting almost all the way through, then spread the halves open. The shrimp lays flat like an open book, ready to hold the crab mixture.

The stuffing is straightforward: canned crab meat (cartilage picked out), breadcrumbs, parsley, lemon juice, a pinch of cayenne, and melted butter to bind it all. Divide it evenly, mound it on each shrimp, and microwave at 50% power for 5-7 minutes. Medium power is the key detail here. Full power overcooks shrimp into rubber. Half power cooks them gently so they stay tender.

Pro Tips

• Arrange tails toward the center of the microwave rack. The tails are thinner and cook faster. Pointing them inward, away from the strongest microwave energy at the edges, prevents them from overcooking.
• Use medium (50%) power. This is critical. High power will toughen the shrimp before the stuffing heats through.
• Remove the vein completely while butterflying. The knife loosens it and the point lifts it out cleanly.

Variations

• Broiler finish: After microwaving, flash under the broiler for 60 seconds to brown the breadcrumb topping.
• Old Bay seasoning: Add a teaspoon of Old Bay to the stuffing for a Chesapeake Bay twist.
• Fresh crab: Use lump crab meat instead of canned for a more luxurious version with better texture.