Baked Stuffed Shrimp

Why this recipe?  We can lose weight and still enjoy Baked Stuffed Shrimp!  It's my favorite dinner for special occasions. The original recipe is so flavorful—I knew it would be a challenge to "flip".  After all, how can you recreate perfection?  I wanted to make it healthier but still taste like the original recipe, which was given to me by my friend, Bobby Z, from the great state of Rhode Island!

The Flip:  I knew I had to reduce the amount of butter and increase the natural applesauce (which acts as a binder in the cracker crumbs).Your filling should have a clay-like consistency. 

I switched the Ritz crackers with Reduced Fat Ritz crackers. When you make the cracker mixture it's important to crush the crackers as fine as possible.

I increased the amount of herbs and spices to support the flavor profile.  Dry sherry is also extremely important to the flavor so my husband ran to the liquor store!  I keep my bottle of sherry in the refrigerator for future recipes.

My thoughts:  My Baked Stuffed Shrimp is perfect for guests.  It can be made ahead of time and placed in your refrigerator. When serving Baked Stuffed Shrimp you can squeeze fresh lemon over the shrimp or try

my Lemon Sauce—it's very flavorful and easy to make.  Drizzle a couple of tablespoons over your Shrimp—It's delicious!

I hope you enjoy!

Servings: 4  Serving size: 5 shrimp  Calories: 310  Fat: 17g  Carbs: 31  Fiber: 0g  Protein: 4g  Sugar: 6g
Sodium: 510mg  Old Points: 7  Points +: 8


  • 20 Jumbo (16/21 count) raw Shrimp, cleaned and butterflied
  • 2 sleeves Reduced Fat Ritz Crackers, finely crushed
  • 1/8 tsp ground Oregano
  • 1/8 tsp ground Parsley
  • 1/8 tsp ground Allspice
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Onion Powder
  • Pinch of Black Pepper
  • 5 tbsp Butter, melted
  • 4 tbsp Natural Applesauce
  • 1 tsp Dry Sherry  (highly recommended but can substitute chicken stock) 
  • Paprika
  1. Spray baking sheet with cooking spray.  Place cleaned and butterflied shrimp on baking sheet.
  2. In mixing bowl, combine crackers crumbs, oregano, parsley, allspice, garlic powder, onion powder and black pepper. Stir.
  3. Drizzle melted butter over mixture. Stir.  
  4. Add applesauce.  Stir. Pick up a small amount of mixture and squeeze in your hand—Mixture needs to hold together like clay.  If needed, add another tablespoon of applesauce. 
  5. Shape cracker mixture into 20 oval shaped balls. Place on shrimp. Sprinkle top with paprika.  Lightly spray Stuffed Shrimp with cooking spray.
  6. Heat oven to 350 degrees.  Bake shrimp approx.10-12 minutes.
To make Lemon Sauce: In small saute pan, melt 2 tbsp of butter. Add 2 tbsp finely chopped onion, 2 tbsp finely chopped garlic.  Saute until transparent.  Add 4 tbsp fresh lemon juice, 4 tbsp chicken stock and pinch of salt & pepper.  Simmer 2-3 minutes.  Remove from heat.  Add 1 tbsp of cold butter.  Stir until butter is melted.  Drizzle sauce over Shrimp.    Servings: 4  Serving size:  2 Tablespoons  (2 points +)



  1. Oh my goodness!! I love shrimp! It's soooo easy to kick it up with few points!


What do you think?