Baked Cheese Shrimp topped with cheese and mayo and baked until golden and bubbly are sure to be everyone’s favorite appetizer. They’re so creamy, cheesy, and deliciously addictive, it’s hard to stop at one!
One of the many restaurants my daughter and I used to frequent was Hokkaido, an all-you-can-eat Japanese seafood place in the city of Long Beach. The university she went to is a few blocks from the restaurant, and we would often come for dinner when I picked her up from school. In fact, this was where we celebrated her college graduation with a few of our family and friends.
The restaurant is about $25 per head, and you really get a full bang for your buck. Their menu is pretty extensive, from a wide array of Chinese dishes, carving stations, sushi and salad sections, and made-to-order teppanyaki.
But even with the wonderful variety and choices, there were only two things we always beelined for: King crab legs and baked cheese shrimp! Freshly-cracked crab meat slathered in lemon butter? Woe to my ever-expanding girth. And this succulent shrimp topped with creamy cheese? Nom heaven!
If you’re looking for a simple yet elegant appetizer for your next get-together, these cheesy baked shrimp are sure to level up your party food game. They’re easy to make yet look so fancy and taste amazing.
They’re creamy, cheesy, and seriously addictive. You’ll have everyone fighting over the last piece and begging you for the recipe.
What you’ll need
And not only are these baked cheese shrimp ready in minutes, but they also have a short list of ingredients. Only four things separate you from the yummiest seafood appetizer ever!
- Use large to jumbo shrimp for this recipe as they are easier to prep. I was lucky to find 31-40 size on sale this weekend at our neighborhood supermarket, and they were just right for the job.These creamy butterflied shrimp are going to knock your socks off! You’ll be surprised how something so simple can be so good!I suggest doubling the batch, especially if you’re serving a crowd. Your guests are guaranteed to love the succulent shrimp and the gooey, cheesy topping; they’d be hard-pressed to eat just one.
Twist the head to remove and discard. Using a pair of scissors, cut the shell starting from the head along the middle of the body all the way to the tail. Using a small, sharp knife, make an incision on the length of the shrimps but not cutting through.
Pry open to butterfly, making sure to leave shell intact. Gently rinse in cold running water to remove intestinal tract. Drain well.
In a bowl, combine mayonnaise, cheddar cheese, and sugar. Stir together until well-distributed and sugar is dissolved.
Arrange shrimp in a single layer on a baking sheet. Spoon about a teaspoonful of the cheese-mayo mixture on each shrimp and spread to cover exposed flesh.
Bake in a 400 F oven for about 8 to 10 minutes or until cooked through and the top is golden and bubbly.
Remove from heat and serve hot.