Thanksgiving Seafood Stuffing with Shrimp High Protein — 28g Protein

This thanksgiving seafood stuffing with shrimp high protein takes the classic Thanksgiving side and gives it a coastal upgrade. Plump shrimp fold into golden toasted bread cubes with celery, onion, sage and thyme, then everything bakes together in one dish — 28g of protein per serving, a crisp top and a soft, savoury middle, on the table in 60 minutes.

The trick is drying the bread first. Bread cubes that have had ten minutes in a hot oven soak up the stock without turning to mush, so the stuffing stays structured instead of soggy. The shrimp go in last so they stay tender: they cook through in the oven in minutes and turn pink and juicy, never rubbery.

Why you’ll love it

• 28g protein per serving, about 380 calories
• Classic Thanksgiving stuffing with plump shrimp folded through it
• Crisp golden top, soft savoury middle, baked in one dish
• Goes with turkey, ham, or a fish main — or stands on its own

Ingredients

• 400g raw shrimp, peeled, deveined and halved
• 6 cups day-old bread cubes (about 300g), crusty white or sourdough
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 celery stalks, finely diced
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh sage leaves, chopped
• 1 tsp fresh thyme leaves
• 1 cup seafood or chicken stock, low sodium
• 1 large egg, lightly beaten
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped, to serve

Equipment used

• A large baking dish (about 23 x 33 cm), for baking the stuffing
• A large skillet, for cooking the celery, onion and shrimp
• A large mixing bowl, for combining the bread cubes and stock
• Aluminium foil, for covering the dish during the first part of the bake

Instructions

1. Heat the oven to 190°C (375°F). Spread the bread cubes on a baking tray and toast for 10 minutes until dry and lightly golden.
2. Melt the butter with the olive oil in a large skillet over medium heat. Cook the celery and onion for 5 minutes until soft, then add the garlic, sage and thyme and cook 1 minute more.
3. Add the shrimp to the skillet and cook for 2 minutes, just until they turn pink. Take the pan off the heat.
4. Put the toasted bread cubes in a large bowl. Pour over the stock and the beaten egg, then add the skillet mixture, salt and pepper. Fold gently until the bread is evenly moistened.
5. Tip the mixture into the baking dish and press it down lightly. Cover with foil and bake for 25 minutes.
6. Remove the foil and bake for 10–15 minutes more, until the top is crisp and golden and the shrimp are cooked through. Rest 5 minutes, scatter with parsley, and serve.

Tips

• Use day-old bread — fresh bread soaks up too much stock and goes soggy. If your bread is fresh, toast it a few minutes longer.
• Don’t overcook the shrimp in the skillet. They finish in the oven, so 2 minutes in the pan is plenty.
• The stuffing keeps 3 days in the fridge. Reheat covered in a 180°C (350°F) oven for 15 minutes.
• For a richer version, swap half the stock for clam juice or add a handful of chopped cooked crab.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Garlic Shrimp Zucchini Noodles — 39g Protein
• High Protein Baked Cod with Lemon and Herbs — 30g Protein
• Garlic Herb Shrimp Skewers Thanksgiving Appetizer

FAQ

Can I use frozen shrimp for this thanksgiving seafood stuffing with shrimp high protein? Yes — thaw them fully first and pat them very dry with paper towels, or the extra water will make the stuffing soggy.

Can I make the stuffing ahead? Yes. Assemble it the day before, cover and refrigerate, then bake straight from the fridge, adding 10 extra minutes covered before you take the foil off.

How do I know when it is done? The top is crisp and golden, the edges bubble gently, and the shrimp are pink and opaque all the way through.

Can I stuff a turkey with this? It is safer baked in a dish, which is how this recipe is written. If you do stuff a bird, the stuffing must reach 74°C (165°F) in the centre before serving.

Thanksgiving Seafood Stuffing with Shrimp High Protein — 28g Protein

Sophia Martinez

Classic Thanksgiving stuffing upgraded with plump shrimp, sage and celery. 28g protein — 60 minutes, serves 4.

Print Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 4

Calories 380 kcal

Equipment

• A large baking dish (about 23 x 33 cm)
• A large skillet
• A large mixing bowl
• Aluminium foil

Ingredients

  

• 400 g raw shrimp peeled, deveined and halved
• 6 cups day-old bread cubes (about 300g) crusty white or sourdough
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 celery stalks finely diced
• 1 medium onion finely diced
• 2 garlic cloves minced
• 1 tbsp fresh sage leaves chopped
• 1 tsp fresh thyme leaves
• 1 cup seafood or chicken stock low sodium
• 1 large egg lightly beaten
• 1/2 tsp salt
• 1/2 tsp black pepper freshly ground
• 2 tbsp fresh parsley chopped, to serve

Instructions

 

• Heat the oven to 190°C (375°F). Spread the bread cubes on a baking tray and toast for 10 minutes until dry and lightly golden.
• Melt the butter with the olive oil in a large skillet over medium heat. Cook the celery and onion for 5 minutes until soft, then add the garlic, sage and thyme and cook 1 minute more.
• Add the shrimp to the skillet and cook for 2 minutes, just until they turn pink. Take the pan off the heat.
• Put the toasted bread cubes in a large bowl. Pour over the stock and the beaten egg, then add the skillet mixture, salt and pepper. Fold gently until the bread is evenly moistened.
• Tip the mixture into the baking dish and press it down lightly. Cover with foil and bake for 25 minutes.
• Remove the foil and bake for 10–15 minutes more, until the top is crisp and golden and the shrimp are cooked through. Rest 5 minutes, scatter with parsley, and serve.

Notes

Toast the bread first so the stuffing stays structured. Shrimp go in last and finish in the oven. Keeps 3 days refrigerated.

Keyword high protein, seafood stuffing, shrimp, side dish, thanksgiving

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