Easy Shrimp Stuffed Flounder Recipe

Easy shrimp stuffed flounder is a baked seafood dinner that feels special but is simple to prepare. Tender flounder fillets are filled with a buttery shrimp stuffing, fresh herbs, and lemon, then baked until flaky and delicious.

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How to Make Baked Shrimp Stuffed Flounder

Getting Started

Finely chop the onion, celery and green pepper.

Kitchen tip: I like to keep bell pepper in the freezer for times when I need just a small amount. I pre-measure and place in 1/4 and 1/2-cup amounts into small freezer-safe bags. They thaw quickly are are ready when needed.  

Rinse, peel, devein and chop the shrimp.

With a citrus reamer or juicer, measure 2 tablespoons of lemon juice.

Make the soft bread crumbs using 2-3 slices of bread in a small food processor.

You can use dried herbs but I think fresh are far better. Chop fresh chives, dill and parsley.

In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. 

Add shrimp; cook and stir until shrimp turn pink. 

Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. 

Remove from heat; stir in bread crumbs.

Toss until evenly distributed. 

Spoon about 1/2 cup stuffing onto each fillet; roll up. 

Place seam side down in a greased 13×9-in. baking dish. 

Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

Easy Shrimp Stuffed Flounder Recipe

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INGREDIENTS:

STUFFING:

• 6 tablespoons butter, cubed
• 1 small onion, finely chopped
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped green pepper
• 1 pound uncooked shrimp, peeled, deveined and chopped
• 1/4 cup beef broth
• 1 teaspoon diced pimientos, drained
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dill weed
• 1/2 teaspoon minced chives
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1-1/2 cups soft bread crumbs

FISH:

• 6 flounder fillets (3 ounces each)
• 5 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon paprika
• Salt and pepper to taste

DIRECTIONS:

Preheat oven to 375°.

In a large skillet, melt butter. Add onion, celery and green pepper; saute’ until tender.

Add shrimp; cook and stir until shrimp turn pink.

Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs.

Spoon about 1/2 cup stuffing onto each fillet; roll up.

Place seam side down in a greased 13×9-in. baking dish.

Drizzle with butter and lemon juice. Sprinkle with seasonings.

Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

How to Store Leftovers

Allow the shrimp stuffed flounder to cool completely, then store in an airtight container in the refrigerator for up to 2 days.

To reheat, place the fish in a covered baking dish and warm in a 300°F oven until heated through. This helps keep the fish moist and prevents it from drying out. You can also add a small pat of butter or a squeeze of lemon before reheating to refresh the flavor.

Microwaving works in a pinch, but reheat gently in short intervals to avoid overcooking the fish.

You might also like…

Salmon Patties

Teriyaki Salmon with Peach Salsa

Side dish suggestions to compliment the Shrimp Stuffed Flounder…

Haricots Verts Francais

Fried Zucchini

Glazed Carrots

Cheese and Spinach Muffins

And for dessert…

Cool and creamy Peanut Butter Pie

Surprise Carrot Bundt Bake

No-Bake Raspberry Pistachio Cheesecake Parfait