Shrimp Rockefeller

In a twist on the classic oyster dish, this shrimp Rockefeller recipe is made by butterflying jumbo shrimp and filling them with an aromatic mixture of sauteed shallots, garlic, herbs, spinach and bread crumbs and sprinkling them with Parmesan cheese. After just five minutes in the oven, the shrimp is pink and juicy, and the filling is crisp and golden.

This baked shrimp recipe feels fancy enough to serve at a dinner party, but it comes together in a jiffy so that you can enjoy it any night of the week. Peeling and deveining shrimp is quicker than shucking a few dozen oysters, which means this dish comes together in a fraction of the time it takes to prepare oysters Rockefeller. Whether you serve shrimp Rockefeller as an appetizer or the main course, this recipe might become your new favorite way to prepare shrimp.

Shrimp Rockefeller Ingredients

• Shrimp: Jumbo shrimp are the perfect size for butterflying and stuffing. Look for “16/20” on the packaging or in the seafood case, which means you’ll get 16 to 20 shrimp per pound. We recommend cleaning them yourself, but you can also purchase peeled and deveined shrimp to save time.
• Olive oil: You’ll need 1 tablespoon of oil to cook the aromatics and spinach. For a richer flavor, use butter instead of olive oil.
• Shallots: Chopped shallots add a sweet, onion-like flavor to the filling without overpowering it. A yellow or sweet onion is a good substitute, but will deliver a sharper flavor. Whichever you use, finely chop them so they blend into the filling.
• Spices: Our shrimp Rockefeller filling is seasoned with dried basil and crushed fennel seed. You can purchase ground fennel seeds, but if you only have whole seeds in your pantry, you can place them in a resealable bag and use a rolling pin or the flat side of a knife to crush them.
• Garlic: Minced garlic adds another layer of savory flavor and aroma. This recipe calls for one clove, but garlic lovers can bump it to two.
• Spinach: Fresh spinach gives this dish the signature green color associated with Rockefeller recipes. We recommend baby spinach because the tender leaves and stems can go right into the pan without being trimmed. You can use frozen spinach in a pinch, but you’ll want to thaw it and squeeze all the moisture out before mixing it with the other ingredients.
• Bread crumbs: Dry bread crumbs help bind the filling together. For a crispier texture, use panko bread crumbs.
• Lemon juice: A squeeze of lemon adds brightness to the spinach filling. Use freshly squeezed juice for the best flavor.
• Parmesan: A sprinkle of salty, nutty cheese helps the filling bake up crisp and golden. Use grated Parmesan, not shredded; the fine texture will stick to the shrimp better and melt more evenly.

Directions

Step 1: Prep the shrimp

Peel and devein the shrimp, leaving the tails on. Use a paring knife to butterfly each shrimp along its outside curve. Set them aside

Editor’s Tip: Do not cut all the way through the shrimp; the two halves must remain connected.

Step 2: Make the filling

Heat 1 tablespoon of olive oil in a large skillet. Saute the shallots with basil, fennel seed and pepper until tender. Add the minced garlic and cook for one minute longer. Add the spinach and saute it for three to four minutes longer, or until it’s wilted. Remove the skillet from the heat, then stir in the bread crumbs and lemon juice.

Step 3: Stuff the shrimp

Arrange the butterflied shrimp on a greased 15x10x1-inch baking sheet. Spoon 1 tablespoon of the spinach mixture over each shrimp and sprinkle them with Parmesan.

Editor’s Tip: Spread the butterflied halves open to help the shrimp stand on the baking sheet with the tails pointing up.

Step 4: Bake the shrimp

Bake the shrimp at 425°F for four to six minutes until the shrimp turn pink.

Editor’s Tip: Serve the shrimp warm with extra lemon slices or hot sauce on the side so guests can dress their shrimp.

Rockefeller Shrimp Variations

• Try a splash of wine: Add 1 tablespoon of dry white wine to the skillet after cooking the shallots and garlic. Cook the wine for one minute to reduce it before adding the spinach.
• Turn up the spice: Stir cayenne pepper or a pinch of red chili pepper flakes for warmth.
• Make it cheesier: Instead of sprinkling cheese on top of each shrimp, stir a 1/2 cup of grated Parmesan into the filling with the bread crumbs and lemon juice.
• Creamy filling: Make the spinach mixture richer by stirring in 2 to 3 tablespoons of cream cheese, whole milk or half-and-half cream.
• Add bacon: For a rich, smoky flavor, add crumbled bacon to the spinach mixture. You can use precooked bacon or brown bits of bacon in the skillet with the shallots. The bacon will render its fat, so you can omit the olive oil.
• Incorporate more greens: Add flavor with fresh green herbs, such as parsley or basil, tossed into the stuffing mix.

How to Store Shrimp Rockefeller

Shrimp Rockefeller is best enjoyed fresh, but leftovers can be kept in an airtight container in the fridge for up to four days.

Can you make shrimp Rockefeller ahead of time?

You can clean the shrimp and make the filling up to 24 hours before baking the shrimp. Store the shrimp and spinach filling in separate containers in the fridge, or stuff the shrimp ahead of time to save even more time. Arrange the unbaked shrimp Rockefeller in a single layer in an airtight container and store them in the fridge until you’re ready to bake them.

How do you reheat shrimp Rockefeller?

Reheat leftover stuffed shrimp on a baking sheet in a 350° oven or air fryer until they’re warmed through. It shouldn’t take more than five to ten minutes—any longer and the shrimp can turn tough and rubbery.

Shrimp Rockefeller Tips

Can you use frozen shrimp to make Rockefeller shrimp?

You can make this dish with frozen shrimp. Just be sure to thaw them first, which can be safely done overnight in the fridge.

What does it mean to butterfly the shrimp?

Butterflying shrimp means slicing them lengthwise without cutting all the way through them. The two halves remain connected, so when they’re opened up, there is more surface area to hold the filling. In this recipe, the butterfly shrimp can be positioned vertically to make them easier to stuff and give them a pretty presentation.

How do you know when the shrimp are cooked?

Several visual cues signal that your shrimp are cooked. Shrimp will turn from gray and translucent to pink and opaque when cooked, and their tails will curl into a C shape.

How can you serve shrimp Rockefeller?

Shrimp Rockefeller makes an elegant appetizer, or an excellent seafood pairing with steak for a surf and turf meal when you don’t want to buy lobster. Add a platter of stuffed shrimp to a seafood feast with other classics, like roasted salmon fillets or crab cakes. If you’re serving these shrimp as the main course, we recommend keeping things simple with a green salad and crusty bread.