Maple-Gochujang Salmon (Air-Fryer and Oven)! (Gluten-Free, Dairy-Free, Paleo)
This gluten-free, dairy-free and paleo Maple-Gochujang Salmon is the recipe that got my kids to like salmon. The marinade is a flavor bomb of sweet and spicy umami…
This gluten-free, dairy-free and paleo Maple-Gochujang Salmon is the recipe that got my kids to like salmon. The marinade is a flavor bomb of sweet and spicy umami…
Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or any really any entertaining at all!).
My mom has been making baked stuffed shrimp for Christmas Eve for decades.
Growing up, it was the one time of year we ate that dish, and I always looked forward to it. It felt like the open door to the Christmas holiday, I have such fond memories of this dinner. Even my Irish, meat-and-potatoes loving dad couldn’t get enough of it.
This recipe is my take on that dish, made into a casserole for a small crowd, made gluten-free, and houses the additions of garlic and lemon juice and zest that really brighten the stuffing.
This Baked Stuffed Shrimp Casserole is a perfect Christmas Eve dinner because:
Step 1. Butterfly the cleaned shrimp by cutting down the back of the shrimp spine most of the way through. Then add them to a bowl and season with olive oil, salt, and pepper. Set aside.
Step 2. In a bowl, combine crab meat, cracker crumbs, garlic, parsley, lemon juice and zest and melted butter. Stir to mix.
Step 3. In an oven-safe baking dish, arrange the seasoned shrimp evenly, cutting the side down so the tails are facing up.
Step 4. Then spoon the stuffing over and around the shrimp evenly.
Step 5. Bake for 12 – 14 minutes, or until just cooked through and the top is lightly golden brown. If you like it more browned, broil on high for 1 minute more.
Step 6. Serve with additional lemon wedges on the side. Enjoy!
What is baked stuffed shrimp?
Baked stuffed shrimp is a classic New England restaurant dish. It is made by filling shrimp with a mixture of crab, crackers, garlic, and butter. It is easy to make at home and is usually served for special occasions.
Can I make it ahead of time?
Absolutely! You can make the filling up to a day before. Once you are ready to bake it, all you have to do is prepare the shrimp. Keep in mind that the filling might be a little soft after it is baked.
If you make this Baked Stuffed Shrimp Casserole, and I hope you do, please leave me a comment here with a rating, or post to Instagram and tag me. I love to hear your feedback and share your creations!
This meal is basically summer on a plate. Every June I get excited about sweet summer corn, it’s one of the vegetables I wait all year for, and it seldom disappoints. When corn is super fresh, you have to do very little to it (isn’t…