Description

arlic Bread Bombs are a must-try. Bursting with garlicky flavor and packed with creamy shrimp filling, this recipe is the ultimate crowd-pleaser. The combination of crusty Italian bread, buttery garlic, tender shrimp, and melted cheese makes every bite unforgettable. Whether you’re serving them at a game day party, a holiday get-together, or just as a treat for yourself, these savory bombs are a guaranteed hit.

Ingredients

bread base

1 loaf crusty Italian bread
¼ cup butter, melted

seafood filling

1 pound fresh shrimp, peeled and deveined
1 cup cream cheese, softened
½ cup shredded mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Slice the Italian bread into thick pieces and hollow out the centers slightly to create space for the filling.

Brush the tops and insides of each bread piece generously with melted butter.

In a mixing bowl, combine softened cream cheese and shredded mozzarella until smooth.

Chop the shrimp into small, bite-sized pieces and fold them into the cheese mixture.

Spoon the shrimp and cheese filling into the hollowed-out bread slices, packing it in generously.

Place the filled bread pieces on the prepared baking sheet.

Bake in the preheated oven for 12–15 minutes, or until the tops are golden and the filling is hot and bubbling.

Remove from the oven and let cool slightly before serving.

Serve warm with optional dipping sauces like marinara or garlic aioli.

Notes

Serve Crabby Shrimp Garlic Bread Bombs hot and fresh out of the oven for the best flavor and texture. They make a perfect appetizer, party snack, or game-day treat. For added flair, serve with dipping sauces like marinara, garlic butter, or a creamy seafood dip.

To store leftovers, let them cool completely, then place in an airtight container or wrap tightly in foil. Refrigerate for up to 2 days. Reheat in a preheated oven at 350°F for 8–10 minutes until warmed through and crispy. Avoid microwaving, as it can make the bread soggy.

If you’d like to freeze them, assemble the bread bombs without baking, wrap each tightly in foil or plastic wrap, and store in a freezer-safe bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.