Shrimp Stuffed Squid Recipe

I just made shrimp stuffed squid that turned into the kind of Seafood Dinner everyone asks about, so keep scrolling if you actually want to be impressive tonight.

I can’t stop thinking about shrimp stuffed squid because raw shrimp, peeled, deveined and chopped roughly packed into tender squid tubes creates this insane combo of sweet, briny, chewy and crunchy. I love the contrast when plain breadcrumbs (or panko for crunch) get a little toasty on the outside.

I drag myself to the Seafood Market for the squid and then force people to eat it with me. But really I’m obsessed with the messy, loud supper it becomes, a Seafood Dinner that makes me talk with my mouth full and not care and ruin napkins in the best possible way.

Ingredients

• Squid tubes, tender cups that hold the stuffing and make it feel a bit fancy.
• Shrimp, the sweet protein that keeps each bite snappy and seafood-forward.
• Egg, it binds everything so the filling doesn’t fall apart on you.
• Breadcrumbs, add light body or crunch if you go panko—textural magic.
• Parmesan, salty, nutty punch that makes the stuffing taste more grown-up.
• Garlic, gives that warm, cozy punch you’ll keep sniffing for.
• Shallot, milder oniony sweetness that won’t overpower the seafood.
• Parsley, fresh green lift that keeps things from feeling too heavy.
• Lemon zest, bright citrus pop that wakes up every other ingredient.
• Lemon juice, adds tang and keeps the seafood tasting lively.
• Olive oil, smooth richness and a nice pan-sizzle gloss.
• Butter, a little silky richness that makes the sauce lickable.
• White wine, basically a quick fruity lift; swap broth if you prefer.
• Red pepper flakes, bring heat—tiny spark, not full-on flames.
• Salt, the obvious mood-setter that makes everything taste like itself.
• Pepper, fresh bite that balances the lemon and herbs.
• Toothpicks, tiny anchors so your stuffed squid stays shut and handsome.

Ingredient Quantities

• 8 to 10 medium squid tubes, cleaned (about 1 1/2 lbs)
• 12 oz raw shrimp, peeled, deveined and chopped roughly
• 1 large egg, lightly beaten
• 3/4 cup plain breadcrumbs (or panko for crunch)
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/4 cup fresh parsley, chopped (packed)
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil, plus extra for drizzle
• 1 tbsp unsalted butter
• 1/4 cup dry white wine or extra broth, optional
• 1/2 tsp crushed red pepper flakes, or to taste
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• Wooden toothpicks or small skewers to secure squid

How to Make this

1. Pat the squid tubes dry and set aside, preheat oven to 375 F if you plan to finish them in the oven.

2. In a bowl combine chopped shrimp, beaten egg, breadcrumbs, Parmesan, minced garlic, chopped shallot, parsley, lemon zest and lemon juice, crushed red pepper, salt and pepper; mix until everything is evenly incorporated but not mushy.

3. Drizzle 1 tablespoon olive oil into the filling if it seems too dry, you want a tacky mixture that will hold together.

4. Stuff each squid tube with the shrimp mixture, filling them about 3/4 full so you can close the ends; don’t overstuff or they’ll burst when cooking.

5. Secure the open ends with wooden toothpicks or small skewers and set the tubes on a plate while you heat the pan.

6. Heat 1 tablespoon olive oil and the butter in a large ovenproof skillet over medium high heat until foamy, then carefully add the stuffed squid and brown on all sides, about 2 minutes per side, turning gently so they don’t split.

7. If using white wine or extra broth, pour it into the pan, scraping up any browned bits, and let it reduce for a minute; spoon some pan juices over the squid.

8. Transfer the skillet to the oven and roast for 8 to 10 minutes until the squid is cooked through and just tender, or continue to cook on the stove over medium low with a lid for 8 to 10 minutes if not using the oven.

9. Remove toothpicks, drizzle with a little extra olive oil, check seasoning and add more salt, pepper, or lemon juice if needed.

10. Let rest a couple minutes, then slice or serve whole with the pan juices spooned over top, garnish with extra parsley and a lemon wedge.

Equipment Needed

1. Cutting board and a sharp chef knife
2. Large mixing bowl and a fork or rubber spatula for mixing
3. Measuring cups and spoons
4. Small bowl or cup for the beaten egg and lemon juice
5. Wooden toothpicks or small skewers to secure the tubes
6. Large ovenproof skillet or heavy frying pan (for browning then roasting)
7. Tongs or a slotted spoon to turn the squid gently
8. Plate or rimmed baking sheet to hold stuffed tubes before cooking
9. Oven mitts or pot holders
10. Spoon for basting and a small ladle for serving pan juices

FAQ

Shrimp Stuffed Squid Recipe Substitutions and Variations

• Squid tubes: Use small whole baby squid or cleaned calamari rings, about same weight. If you cant find tubes, trim tentacles and stuff the bodies the same way, cook a minute or two longer if bodies are thicker.
• Shrimp: Swap for chopped bay scallops or lump crab meat, same volume. Scallops need a quick sear before mixing, crab works straight into the stuffing and gives a sweeter flavor.
• Breadcrumbs: Replace with panko for crunch, crushed saltine crackers, or 3/4 cup quick oats for a gluten free-ish binder. If using crackers or oats, pulse to a coarse crumb so the stuffing holds together.
• Parmesan cheese: Use grated Pecorino Romano, Asiago, or 3 tablespoons nutritional yeast for a slightly nutty, savory hit. Adjust salt down a pinch if using Pecorino since its saltier.

Pro Tips

1) Don’t overstuff the tubes, fill em about 3/4 and push out any big air pockets, otherwise they’ll burst when you brown them and you lose all that tasty filling.

2) Chill the stuffed squid for 15 to 20 minutes before cooking, it firms the filling so it holds together better, and makes searing less likely to tear the tubes.

3) Use panko if you want crunch, regular breadcrumbs if you want it softer; and if the mix seems too wet add more breadcrumbs a tablespoon at a time, too dry, add a little beaten egg or a splash of olive oil.

4) Brown gently on medium high for color, then finish slow in the oven or on low with a lid so the squid stays tender, baste with pan juices and add a squeeze of lemon right before serving for brightness.