Pappadeaux Stuffed Shrimp Copycat Recipe

If you’ve ever dined at a Pappadeaux Seafood Kitchen, you know that their Stuffed Shrimp is a dish that takes seafood to the next level. It’s no secret that Pappadeaux has won over the hearts of many seafood enthusiasts with this standout dish. Now, with this copycat recipe, you can bring a taste of Pappadeaux’s kitchen into your own home!

Just thinking about the crunchy, golden exterior giving way to succulently stuffed jumbo shrimp has our mouths watering. But what makes this dish truly special? It’s the perfect blend of textures and flavors – the savory and slightly sweet stuffing, combined with the juicy tenderness of shrimp, creates a sea-sational dining experience.

As a home cook, foodie, or fan of Pappadeaux, you’ll be thrilled with how close you can come to recreating this fan-favorite Pappadeaux Stuffed Shrimp Copycat Recipe from the comfort of your kitchen.

Why You’ll Love Pappadeaux Stuffed Shrimp

This stuffed shrimp recipe is a total crowd-pleaser and surprisingly easy to make at home. Here’s what makes them so irresistible:

• Crab and Shrimp – The creamy crab filling pairs perfectly with the sweet shrimp. Using both seafood varieties adds extra richness.
• Crunchy Coating – A crispy coating of crushed crackers gives you that satisfying crunch in every bite. It’s the ideal contrast to the smooth, savory filling.
• Big Bold Flavors – Onion, garlic, lemon, and Cajun-style seasonings infuse the stuffing with layers of flavor. It’s full of the lively spices you expect from New Orleans cuisine.
• Fun to Make and Eat – Butterflying the shrimp, stuffing them, then frying creates an interactive experience. And who doesn’t like peel-and-eat shrimp?
• Endless Possibilities – Make these Pappadeaux-style with crab or switch up the filling. The recipe is flexible and easy to customize to your tastes.

How Does This Dish Taste Like?

When you take a bite of these Pappadeaux-style stuffed shrimp, your taste buds will come alive with the dynamic medley of flavors. The crispy, crunchy exterior gives way to reveal a rich, creamy seafood filling with hints of spice.

The stuffing features sweet crab meat mingling with the bold seasoning blend. Onion and garlic powders provide an aromatic base, while paprika, mustard, and cayenne from the Old Bay lend a robust warmth. Sharp notes of lemon and pepper cut through the richness.

How To Make This Pappadeaux Stuffed Shrimp Copycat Recipe

Making these stuffed shrimp at home is easy, especially if you prep the filling and coating in advance. Here’s a simple step-by-step guide:

Ingredients:

• 1 pound jumbo shrimp, cleaned and deveined
• 1 sleeve club crackers (or substitute Saltine crackers)
• 1 chopped scallion
• 1/4 red bell pepper, chopped
• 8 ounces claw crab meat (or imitation crab meat)
• 1/4 to 1/3 cup mayonnaise
• 1/4 teaspoon granulated onion powder
• 1/4 teaspoon granulated garlic powder
• Salt-free lemon pepper to taste
• Old Bay Seasoning to taste (or Creole or Cajun seasoning)
• Dash of Maggie sauce
• 1 tablespoon Dijon mustard
• 2 sleeves club crackers (or Ritz crackers)
• 2 large eggs
• 1 cup all-purpose flour
• Cooking oil for frying
• Tartar sauce, fresh lemon wedges, and fresh parsley (optional garnishes)

Step-by-Step Instructions

Step 01: Prepare the shrimp 

Butterfly each shrimp by cutting along the back and leaving the tail intact. Rinse and pat the shrimp dry.

Step 02: Make the stuffing

In a food processor, combine the 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 and smooth, or leave it chunkier if you prefer.

Step 03: Stuff the shrimp

Fill each shrimp with a heaping tablespoon of the stuffing mixture. Press gently to close the shrimp.

Step 04: Set up the coating station

Crush the remaining club crackers in a freezer bag. Beat the eggs in a shallow dish. Pour the flour into another shallow dish.

Step 05: Dredg and coat the shrimp

Dredge each shrimp in the flour, shaking off any excess. Dip the floured shrimp in the egg wash, then coat generously with the crushed crackers.

Step 06: Fry the shrimp

Heat cooking oil in a small pot until it reaches 350°F (175°C). Fry the shrimp in batches of 3 for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.

Step 07: Serve

Serve the fried shrimp immediately with your favorite dipping sauces and garnishes, such as tartar sauce, fresh lemon wedges, and parsley.

Tips for Making Stuffed Shrimp Like a Pro

• Don’t overstuff – Use just enough filling to shape into a mound in the center. Too much can cause them to burst open while frying.
• Pat shrimp very dry before dredging to help the coating stick. Let sit 5 minutes after butterflying.
• Double-dredge the shrimp by dredging in flour twice for extra crunch.
• Work in batches – Don’t crowd the pot when frying. Maintain oil temp at 350°F.
• Blot oil on paper towels as shrimp fry to prevent greasiness.
• Use a thermometer to monitor oil temperature. Proper heat prevents soggy coating.
• Let oil reheat between batches to ensure even cooking.
• Serve immediately for hottest and crispiest shrimp! They’re still tasty at room temp.

Recipe Variations

While the crab filling is amazing, you can get creative and customize these stuffed shrimp to suit your tastes. Try some of these fun flavor variations:

• Buffalo chicken with hot sauce, blue cheese, and celery
• Spicy sausage and cheddar
• Jalapeño popper with cream cheese, Cheddar, and bacon
• Lobster and boursin cheese
• Chili lime with black beans, corn, and Monterey Jack
• Caprese with mozzarella, tomato, and basil
• Bacon and goat cheese

With so many options for delicious fillings, you could enjoy these stuffed shrimp again and again without getting bored.

Special Serving Suggestions

These shrimp truly shine when served warm right out of the fryer. But you can also serve them chilled or at room temperature. Here are some serving ideas:

• Warm with tartar sauce, lemon wedges, and fresh parsley
• On a salad with mixed greens and vinaigrette dressing
• In po’ boy sandwiches with lettuce, tomato and remoulade
• Topped with avocado and mango salsa
• On a platter with cocktail sauce for dipping

Storing and Reheating Leftover

One of the best things about these stuffed shrimp is that they still taste amazing the next day. Here’s how to store and reheat any leftovers:

• Allow shrimp to cool completely, then refrigerate in an airtight container.
• They will keep for up to 3 days in the fridge.
• To reheat, place on a baking sheet in a 375°F oven for 4-5 minutes until warm throughout.
• You can also microwave leftovers in 30 second intervals, checking frequently.
• Do not re-fry any previously fried shrimp. Reheating once is best for food safety.

Frequently Asked Questions

What size shrimp should I use?

For the best results, use extra jumbo (16/20 count) or jumbo (21/25 count) shrimp. Smaller shrimp may be too delicate.

Can I prepare the stuffed shrimp ahead of time?

Yes! You can stuff and bread the shrimp up to 24 hours before frying. Refrigerate on a baking sheet lightly coated in oil.

What cracker makes the best coating?

Buttery round cracker like Ritz or Club crackers provide the crispiest coating once crushed.

How do I know when the oil is hot enough for frying?

Use a deep fry or candy thermometer to maintain the oil between 340-360°F. Test one shrimp before cooking a whole batch.

What if my shrimp split open while frying?

No worries – they will still taste delicious! You can patch any holes with a little extra coating. Just don’t overstuff.

Can I bake the shrimp instead of frying?

Baking will still be tasty but you won’t achieve the same ultra crispy, crunchy coating as frying.

Continue to Content

Pappadeaux Stuffed Shrimp Recipe

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 25 minutes

Try this delicious Pappadeaux Stuffed Shrimp Copycat Recipe! Recreate the flavors of this popular dish at home with our easy-to-follow recipe.

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Ingredients

• 1 pound jumbo shrimp, cleaned and deveined
• 1 sleeve club crackers (or substitute Saltine crackers)
• 1 chopped scallion
• 1/4 red bell pepper, chopped
• 8 ounces claw crab meat (or imitation crab meat)
• 1/4 to 1/3 cup mayonnaise
• 1/4 teaspoon granulated onion powder
• 1/4 teaspoon granulated garlic powder
• Salt-free lemon pepper to taste
• Old Bay Seasoning to taste (or Creole or Cajun seasoning)
• Dash of Maggie sauce
• 1 tablespoon Dijon mustard
• 2 sleeves club crackers (or Ritz crackers)
• 2 large eggs
• 1 cup all-purpose flour
• Cooking oil for frying
• Tartar sauce, fresh lemon wedges, and fresh parsley (optional garnishes)

Instructions

1. Butterfly each shrimp by cutting along the back and leaving the tail intact. Rinse and pat the shrimp dry.
2. In a food processor, combine the 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 and smooth, or leave it chunkier if you prefer.
3. Fill each shrimp with a heaping tablespoon of the stuffing mixture. Press gently to close the shrimp.
4. Crush the remaining club crackers in a freezer bag. Beat the eggs in a shallow dish. Pour the flour into another shallow dish.
5. Dredge each shrimp in the flour, shaking off any excess. Dip the floured shrimp in the egg wash, then coat generously with the crushed crackers.
6. Heat cooking oil in a small pot until it reaches 350°F (175°C). Fry the shrimp in batches of 3 for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
7. Serve the fried shrimp immediately with your favorite dipping sauces and garnishes, such as tartar sauce, fresh lemon wedges, and parsley.

Notes

Remember, these measurements are approximate, and you might need to adjust based on your preferences

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 1132Total Fat: 67gSaturated Fat: 16gTrans Fat: 0.1gCholesterol: 184mgSodium: 2414mgCarbohydrates: 97gFiber: 7.8gSugar: 19gProtein: 36g

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Conclusion

This Pappadeaux Stuffed Shrimp copycat recipe brings the flavor and flair of the beloved seafood restaurant right into your kitchen. Perfect for any occasion, from a fancy dinner party to a cozy night in, your friends and family will be begging for the recipe. So put on your chef’s hat, warm up the oil, and get ready to enjoy the fruits of your labor – bon appétit!

Remember, cooking is a voyage of discovery. Take this recipe, make it your own, and most importantly, have fun with it. Cheers to delightful stuffed shrimp and memorable meals to come!