If you’ve ever tasted Pappadeaux’s stuffed shrimp, you know how amazing they are!
These shrimp are stuffed with a delightful mix of crabmeat, cream cheese, and green onions then fried to perfection.
The crunchiness on the outside combined with the rich, savory filling makes each bite irresistible.
One key tip: make sure your oil is at 350°F to get that perfect golden brown crust.
How to Make Pappadeaux Stuffed Shrimp Recipe
Ingredients
- 1 lb Crab Meat
- 16-18 Colossal Shrimp
- 1/2 cup Almond Flour
- 1/4 cup Club Crackers (crushed)
- 1 Scallion (chopped)
- 1/4 Red Bell Pepper (chopped)
- 1/2 cup Mayonnaise
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Lemon Pepper
- 1 tsp Old Bay Seasoning
- 1 tsp Maggie Sauce
- 1 tbsp Dijon Mustard
- 1 Egg
- 1/4 cup Milk
- 1 cup Flour
- 1 cup Oil for frying
Step-by-Step Instructions
Step 1:
Preheat the oven to 400°F and place the rack in the middle position.
Prepare the shrimp by lightly cutting down the back to remove the shell but keep the tails on.
Step 2:
Cut a little bit deeper to butterfly the shrimp, then rinse under water and remove the dark line that runs down the back.
Set them aside.
Step 3:
In a food processor, combine club crackers, scallion, red bell pepper, crab meat, mayonnaise, onion powder, garlic powder, lemon pepper, Old Bay Seasoning, Maggie sauce, and Dijon mustard.
Pulse until well combined, but leave it chunkier if you prefer.
Step 4:
Carefully stuff each shrimp with the prepared crab mixture.
In separate bowls, place flour and beaten eggs.
Coat stuffed shrimp in flour, dip in egg, then dredge with almond flour.
Step 5:
In a saucepan, preheat the oil over medium-high heat.
Fry each shrimp until golden brown and crispy.
Drain on paper towels to remove excess oil.
Serve warm.
Tips and Tricks for Making This Recipe
Shell Removal
Use a small paring knife to carefully remove the shrimp shells, retaining the tail for easier handling and presentation.
Crab Mixture Consistency
If you prefer a chunkier crab mixture, pulse the ingredients fewer times to keep some texture.
Stuffing the Shrimp
Use a small spoon to evenly distribute the stuffing into the butterflied shrimp for best results.
Frying Tips
Avoid overcrowding the pan while frying; this ensures even cooking and crispiness.
Serving Suggestions
Pair the stuffed shrimp with a tangy dipping sauce like remoulade or cocktail sauce for added flavor.
What to Serve with Pappadeaux Stuffed Shrimp Recipe
Lemon Rice
A bright and citrusy lemon rice is a fantastic match for Pappadeaux stuffed shrimp.
The tangy flavor of lemon complements the rich, savory stuffing.
You can easily prepare this dish while the shrimp are baking.
Mango Avocado Salsa
Mango avocado salsa adds a refreshing and vibrant element to your meal.
The sweetness of mango and creaminess of avocado provide a delightful contrast.
A hint of lime and cilantro ties the flavors together beautifully.
Sautéed Asparagus
Sautéed asparagus with a touch of garlic is a wonderful, simple side dish.
It’s quick to prepare and offers a nice crunchy texture.
A squeeze of fresh lemon juice can enhance the flavors even more.
Parmesan Roasted Potatoes
Everyone loves parmesan roasted potatoes.
They bring a crispy, cheesy element that’s hard to resist.
These potatoes are easy to cook and fit well with most seafood dishes.
Coleslaw
A traditional side like coleslaw works well here.
It offers a tangy and creamy contrast to the rich shrimp stuffing.
The crunchiness adds a different texture to your meal.
Mango Coconut Rice
For an out-of-the-box option, consider mango coconut rice.
The subtle sweetness of coconut pairs beautifully with the bright taste of mango.
It’s a delightful and tropical addition to your shrimp dish.
Variations and Substitutions
One popular substitution for the breadcrumbs in the stuffing is to use almond flour instead!
Almond flour not only keeps the stuffing gluten-free but also adds a slightly nutty flavor.
Another great variation is swapping out the pepperjack cheese for mozzarella.
Mozzarella melts beautifully and has a much milder taste, perfect if you’re not a fan of spicy cheese.
Different Meats
If you’d like to switch things up, try using claw crab meat instead of lump crab meat.
It’s often more affordable and still gives a rich, delicious flavor.
Shrimp can also be substituted with scallops.
Simply chop them finely before mixing them into the stuffing.
If you’re feeling adventurous, consider using lobster meat for a more indulgent option.
Creamy Fillings
Instead of using mayo, experiment with cream cheese!
It makes the stuffing extra creamy and pairs wonderfully with seafood.
Sour cream is another fantastic alternative that adds a tangy twist.
For a more health-conscious option, replace mayonnaise with Greek yogurt.
It brings a nice tang while being lower in fat and calories.
Flavor Enhancements
Add some cooked spinach and chopped artichokes to the stuffing for extra texture and flavor.
These veggies blend seamlessly with the crab and cheese mixture.
Don’t forget to sprinkle some fresh herbs like parsley or cilantro to brighten up the dish.
The fresh herbs add a burst of color and freshness that’s hard to beat!
How to Store Leftover Pappadeaux Stuffed Shrimp
Cooling the Shrimp
First, allow the stuffed shrimp to cool to room temperature before storing.
This helps to avoid condensation which can make them soggy.
Make sure they cool within two hours to keep them safe from bacteria growth.
Using Airtight Containers
Store your shrimp in an airtight container to lock in freshness.
Place a paper towel in the container to absorb any excess moisture.
This keeps the shrimp from becoming overly damp or losing their texture.
Refrigerating Leftovers
Keep the stored shrimp in your refrigerator at a temperature below 40°F (4°C).
They remain safe to eat for up to three days when properly refrigerated.
Before enjoying, always check your shrimp for any signs of spoilage.
Common Mistakes to Avoid
Overstuffing the Shrimp
You might be tempted to add as much stuffing as possible, but this can cause the shrimp to burst open while cooking.
Simply add a moderate amount of stuffing to ensure it stays neatly inside and cooks evenly.
Remember, it’s about balance!
Not Properly Cleaning the Shrimp
Skipping the step of thoroughly cleaning and deveining the shrimp can result in a gritty and unpleasant texture.
Make sure to remove the shell, legs, and vein to achieve a smooth, delicious bite each time.
Clean shrimp make all the difference!
Using Too Much Salt
It’s easy to overdo the salt, especially with the variety of seasoned ingredients in the stuffing.
Taste your stuffing mixture before adding more salt to avoid an overly salty dish.
Just a little can go a long way.
Pappadeaux Stuffed Shrimp Recipe
- 1 lb Crab Meat
- 16-18 Colossal Shrimp
- 1/2 cup Almond Flour
- 1/4 cup Club Crackers crushed
- 1 Scallion chopped
- 1/4 Red Bell Pepper chopped
- 1/2 cup Mayonnaise
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Lemon Pepper
- 1 tsp Old Bay Seasoning
- 1 tsp Maggie Sauce
- 1 tbsp Dijon Mustard
- 1 Egg
- 1/4 cup Milk
- 1 cup Flour
- 1 cup Oil for frying
- Preheat the oven to 400°F and place the rack in the middle position.
- Prepare the shrimp by lightly cutting down the back to remove the shell but keep the tails on.
- Cut a little bit deeper to butterfly the shrimp, then rinse under water and remove the dark line that runs down the back.
- Set them aside.
- In a food processor, combine club crackers, scallion, red bell pepper, crab meat, mayonnaise, onion powder, garlic powder, lemon pepper, Old Bay Seasoning, Maggie sauce, and Dijon mustard.
- Pulse until well combined, but leave it chunkier if you prefer.
- Carefully stuff each shrimp with the prepared crab mixture.
- In separate bowls, place flour and beaten eggs.
- Coat stuffed shrimp in flour, dip in egg, then dredge with almond flour.
- In a saucepan, preheat the oil over medium-high heat.
- Fry each shrimp until golden brown and crispy.
- Drain on paper towels to remove excess oil.
- Serve warm.
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