Can I use frozen shrimp?

Absolutely! Frozen shrimp work great in this recipe. Just make sure to fully thaw them before chopping and mixing into the filling. Once thawed, pat them dry with paper towels to remove excess moisture—this helps your crabby shrimp-stuffed garlic bread bombs bake up creamy, not soggy. Whether you use fresh or frozen, the shrimp bring that sweet, briny flavor that balances beautifully with the garlic and cheese.

Can I make these ahead of time?

Yes, and that’s one of the best parts about this recipe. You can fully assemble your garlic bread bombs—stuffed, wrapped in foil, and ready to go— up to 24 hours in advance . Keep them refrigerated until you're ready to bake. When it’s time to serve, just pop them in the oven and add a few extra minutes to the baking time. They come out just as golden and gooey as if you made them fresh. Don’t miss our meal-prep friendly seafood recipes for more dishes you can prep in advance without sacrificing flavor.

What can I substitute for cream cheese?

No cream cheese in the fridge? No problem. There are a couple of smart swaps that work beautifully in this dish: Ricotta cheese : It’s lighter, fluffier, and still holds everything together. Greek yogurt : Adds tang and creaminess while lowering the fat content. Boursin or herbed cheese spread : For a flavor-packed upgrade. Whichever substitute you choose, make sure it blends easily and gives you that creamy base the filling needs. Your crabby shrimp-stuffed garlic bread bombs will still be rich, cheesy, and delicious. Looking for inspiration? Try our healthy cheese alternatives for stuffed recipes .

Crabby Shrimp Stuffed Garlic Bread Bombs

Description

This Cheesy Shrimp-Stuffed Bread is the ultimate crowd-pleasing appetizer or indulgent main! Fresh shrimp, garlic, herbs, and gooey cheeses are stuffed into crusty Italian bread, then baked until golden and melty—irresistibly savory with a kick of optional heat.

Ingredients

Units Scale

1 loaf of crusty Italian bread
1 pound fresh shrimp, peeled and deveined
1 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup fresh parsley, chopped
4 cloves garlic, minced
1/4 cup butter, melted
Salt and pepper, to taste
Red pepper flakes (optional, for heat)

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Instructions

Preheat the oven to 375°F (190°C).
Chop the shrimp into small pieces and mix in a bowl with cream cheese, mozzarella, parsley, garlic, salt, pepper, and red pepper flakes if using.
Slice the loaf of Italian bread in half lengthwise and hollow out the center of each half.
Evenly stuff the shrimp mixture into both hollowed-out bread halves.
Brush the tops with melted butter.
Wrap the stuffed bread in foil and place on a baking sheet.
Bake for 15 minutes, then unwrap and bake for an additional 5 minutes to lightly crisp the top.
Let cool briefly before slicing into pieces. Serve warm.

Notes

Use cooked shrimp if you prefer, but raw shrimp will cook perfectly during baking.
Add a sprinkle of Parmesan on top before the final bake for extra flavor.
This is best served fresh, but leftovers can be reheated in the oven to maintain crispness.

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 2g
Sodium: 520mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 18g
Cholesterol: 135mg