What’s not to love about jumbo shrimp stuffed with creamy, delicious blue cheese?

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Blue Cheese Stuffed Shrimp

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  • Yield: 10 to 12 1x


  • 3 ounces cream cheese, softened
  • 1 ounce blue cheese crumbles (we recommend using Cabreles, a Spanish blue cheese)
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon chopped green onion
  • 24 fresh jumbo shrimp, cooked, peeled and deveined (tail shells on)
  • 3/4 cup chopped flat-leaf parsley


  1. In a small mixing bowl, using a small fork mash together the cheeses, mustard and green onion. Set aside.
  2. Make a large slit in the shrimp on the side that it was deveined (the outside edge) but do not cut all the way through. Stuff each shrimp with about 1 teaspoon of the cheese mixture. Place the chopped parsley in a shallow dish, and roll the cheese side of the shrimp in the parsley to coat. Shake off excess. Pat parsley lightly to adhere to the cheese mixture. Place on serving platter, cover and chill for at least 1 hour.


Variation: After rolling the shrimp in the parsley, wrap a piece of prosciutto around the shrimp and secure with a toothpick.

Make ahead: Shrimp can be stuffed earlier in the day, covered and chilled.



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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

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  1. These are delicious but any tips on how to stuff the shrimp. I got frustrated, gave up and plopped some cheese on top of the shrimp. Didn’t look great, but still tasted great.

    1. Hi Stephanie,

      I’m glad you liked this dish but sorry it was difficult to stuff. A few tips:
      – Make sure the shrimp are very dry; if wet, the stuffing can slide around.
      – Make sure the stuffing is thick. Don’t use a blender or food processor; it can become too thin.
      – The easiest way to stuff them is to pipe the stuffing. Place it in a zip top baggie, cut off one of the bottom corners (maybe 1/-2 inch opening), twist the top to push the filling down and out the opening, into the shrimp.
      – You can also use a small spoon. Place small dollops of filling into the shrimp; gently press down and keep adding until they are full.

      Thank yo so much for asking this question – I’m going to add these tips to the post!