Shrimp Stuffed Ciabatta Bread

Using Tastee Choice Breaded Butterfly Shrimp


1 pound Tastee Choice Breaded Butterfly Shrimp
1/4 cup unsalted butter
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
1 ciabatta loaf
1 cup shredded mozzarella cheese
1 teaspoon dried oregano
Fresh parsley, for garnish



Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Bake the shrimp according to the instructions on the packaging until they are crispy and golden brown. Chop into bite sized pieces. Set aside.


In a medium saucepan, melt the unsalted butter over low heat. Add minced garlic and saute on medium heat until the garlic becomes lightly golden in color, about 2-3 minutes.

Sprinkle the all-purpose flour over the butter mixture and cook for about 1 minute, stirring constantly. This will help the flour absorb the fat and thicken the sauce.


Slowly pour in the milk while continuously whisking to create a smooth sauce. Ensure there are no lumps, and keep stirring until the mixture thickens, usually 3-5 minutes.

Stir in the grated Parmesan cheese and continue to cook for an additional minute until the cheese is fully melted, and the sauce is creamy. Add dried oregano and remove the saucepan from heat.


Cut the ciabatta loaf lengthwise and remove ½ – 1 inch of bread from the inside to create room for the filling.

Spread a thin layer of the garlic butter sauce on both halves of the ciabatta bread. Place the crispy shrimp evenly on the bottom half of the bread. Top the shrimp with more of the garlic butter sauce.


Sprinkle the shredded mozzarella cheese evenly over the shrimp and sauce.

Place the assembled ciabatta sandwich on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the bread is toasted.

Remove the bread from the oven and garnish with freshly chopped parsley for a pop of color and flavor.

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