Shrimp Stuffed Mirliton (pronounced “MEL-lee-tawn”) is one of Louisiana’s most beloved dishes, showcasing the perfect marriage of local seafood and garden-fresh vegetables in a preparation that’s both elegant and comforting. As someone who grew up in South Louisiana and has spent years perfecting family recipes, I’m excited to share this streamlined version that delivers authentic flavor without the hours of work traditionally associated with this Creole classic.

Often called “chayote squash” or “vegetable pear” outside Louisiana, the humble mirliton transforms into something magical when hollowed out, stuffed with savory shrimp filling, and baked to perfection. This recipe takes a dish that typically requires extensive preparation and condenses it into just 40 minutes without sacrificing any of the rich flavors that make it a staple at New Orleans dinner tables.

Whether you’re looking to explore Louisiana cuisine or simply want a new, impressive dish to add to your weeknight rotation, this Shrimp Stuffed Mirliton recipe will become a fast favorite. Let’s dive into how to create this showstopper dish in record time.

How to Make Shrimp Stuffed Mirliton

Quick Overview

Shrimp Stuffed Mirliton offers a perfect balance of flavors and textures – tender, slightly sweet mirliton squash cradles a savory, well-seasoned shrimp stuffing that’s both hearty and delicate. What makes this streamlined version special is how it preserves all the signature flavors while utilizing smart shortcuts that dramatically reduce preparation time without compromising quality.

The prep work is straightforward, and I’ve eliminated several time-consuming steps from traditional recipes. Using the microwave to pre-cook the mirlitons instead of boiling them saves significant time, as does properly sequencing the remaining steps. From start to finish, this entire dish takes just 40 minutes: 15 minutes to prepare the mirlitons and stuffing, and 25 minutes to bake. The result is a beautifully presented, restaurant-worthy dish that’s actually simple enough for weeknight cooking but special enough for entertaining.

The Ingredients I Use to Bring My Shrimp Stuffed Mirliton to Life

For the Mirlitons:

4 medium mirlitons (chayote squash)
1 teaspoon salt (for the water)
2 tablespoons olive oil, divided

For the Stuffing:

1 pound medium shrimp, peeled, deveined, and chopped into ½-inch pieces
1 medium onion, finely diced (about 1 cup)
1 green bell pepper, finely diced (about ¾ cup)
2 celery ribs, finely diced (about ½ cup)
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (adjust to taste)
1 teaspoon Creole seasoning (such as Tony Chachere’s or Zatarain’s)
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon black pepper
2 green onions, thinly sliced, including both the white and green parts
2 tablespoons fresh parsley, chopped
1 cup breadcrumbs, divided (¾ cup for stuffing, ¼ cup for topping)
1 egg, lightly beaten
1 tablespoon fresh lemon juice
¼ cup grated Parmesan cheese

For the Topping:

2 tablespoons butter, melted
¼ cup breadcrumbs (from the amount listed above)
2 tablespoons grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Preparing the Mirlitons – The Quick Method

Prepare for microwaving: Use a fork to poke several holes in each mirliton to keep them from bursting while cooking. Set them in a microwave-safe dish with 2 tablespoons of water. Cover loosely with plastic wrap or a microwave-safe lid, leaving one corner slightly open to let steam escape.
Cook the mirlitons: Microwave on high power for 8-10 minutes, or until the mirlitons are fork-tender but not mushy. They should yield to pressure but still hold their shape firmly. Cooking time may vary depending on your microwave’s power, so start checking at the 8-minute mark.
Cool and handle: Allow the mirlitons to cool enough to handle, about 5 minutes. While they’re cooling, preheat your oven to 375°F (190°C) and begin preparing the stuffing.
Prep the mirlitons: When the mirlitons are cool enough to handle, slice them in half lengthwise. The center seed should be soft and easy to remove with a spoon. Carefully scoop out the flesh, leaving about a ¼-inch border to help the shell hold its shape. Arrange the empty shells on a parchment-lined baking sheet.
Process the pulp: Coarsely chop the scooped mirliton pulp and set aside. You should have about 1½ to 2 cups of pulp.

Preparing the Shrimp Stuffing

Cook the trinity: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and celery, the classic Cajun and Creole “trinity.” Cook, stirring occasionally, for about 5 minutes until the vegetables are tender but not browned.
Add aromatics: Stir in the minced garlic, dried thyme, dried oregano, cayenne pepper, Creole seasoning, salt, and black pepper. Cook for another minute until fragrant.
Incorporate mirliton pulp: Add the chopped mirliton pulp to the skillet and cook for 2-3 minutes to meld the flavors and evaporate any excess liquid.
Cook the shrimp: Add the chopped shrimp to the skillet and cook just until they turn pink and opaque, about 3 minutes. Be careful not to overcook, as they’ll continue cooking during baking.
Finish the stuffing: Take the skillet off the heat and stir in the green onions, parsley, ¾ cup of breadcrumbs, the beaten egg, and lemon juice. Add the Parmesan cheese and mix everything together until well combined. The filling should be moist but able to hold its shape when pressed.

Assembling and Baking the Stuffed Mirlitons

Stuff the shells: Brush the inside of each mirliton shell with the remaining tablespoon of olive oil. Divide the shrimp mixture evenly among the 8 hollowed mirliton halves, mounding it slightly on top.
Prepare the topping: In a small bowl, combine the ¼ cup reserved breadcrumbs with 2 tablespoons of Parmesan cheese and the melted butter. Mix until the breadcrumbs are evenly moistened.
Add the topping: Sprinkle the breadcrumb mixture evenly over each stuffed mirliton.
Bake to perfection: Put the baking sheet in the preheated oven and bake for 20 to 25 minutes, until the tops are golden and the filling is hot all the way through.
Serve: Remove from the oven and let rest for 5 minutes. Garnish with additional chopped parsley before serving.

What to Serve Shrimp Stuffed Mirliton With

Shrimp Stuffed Mirliton works beautifully as both a main course or a side dish, depending on the portion size. Here are some complementary pairings:

As a main course, serve with:

Simple Green Salad: A light mixed greens salad with a citrus vinaigrette provides a bright, fresh contrast to the rich stuffed mirlitons.
Crusty French Bread: Perfect for sopping up any flavorful bits from your plate.
Steamed Rice: Plain white rice is traditional in Louisiana to accompany this dish.
Roasted Asparagus or Green Beans: These simple, green vegetables balance the richness of the stuffed mirlitons.

As a side dish, pair with:

Grilled Fish: A simply prepared fish, like redfish or speckled trout, pairs wonderfully.
Blackened Chicken: The spicy flavors complement each other beautifully.
Cajun Dirty Rice: For a truly authentic Louisiana meal.

For beverages, consider:

Crisp White Wine: Sauvignon Blanc or Pinot Grigio works well with the seafood components.
Sweet Tea: The quintessential Southern pairing for any meal.
Lemonade: The acidity helps balance out the richness, making each bite feel lighter and more vibrant.

Top Tips for Perfecting Shrimp Stuffed Mirliton

Mirliton Selection and Preparation

Choose the right mirlitons: Look for firm, unblemished mirlitons of similar size for even cooking. Avoid any with soft spots or wrinkled skin.
The microwave shortcut: Traditional recipes call for boiling mirlitons for 45 minutes, but the microwave method reduces this to under 10 minutes while maintaining the texture we need.
Don’t overscoop: When hollowing out the mirlitons, leave about a ¼-inch shell to ensure they maintain their structure during baking.
Control moisture: Squeeze any excess moisture from the mirliton pulp before adding it to your stuffing to prevent a soggy result.

Shrimp Handling and Flavor Development

Size matters: Medium shrimp (41-50 count) work best for this recipe as they provide perfect bite-sized pieces when chopped.
Don’t overcook the shrimp: Remember that the shrimp will continue cooking during baking, so they should be just barely pink when you remove them from the skillet.
Taste as you go: The seasoning level can be adjusted based on your preference and the freshness of your ingredients. Taste the stuffing mixture before adding the egg and adjust seasonings if needed.
Fresh herbs make a difference: While dried herbs work in the cooking process, finishing with fresh parsley adds brightness to the final dish.

Common Mistakes to Avoid

Skipping the egg: The egg acts as a binder for the stuffing. Without it, your filling may fall apart.
Rushed cooking: Make sure your “trinity” of onion, bell pepper, and celery is properly softened before proceeding. These vegetables form the flavor base of the entire dish.
Overfilling: While it’s tempting to mound the stuffing high, overly packed mirlitons may overflow during baking.
Using fine breadcrumbs: Panko or coarse homemade breadcrumbs provide better texture than fine, store-bought varieties, which can make the stuffing dense.

Storing and Reheating Tips

Shrimp Stuffed Mirliton makes excellent leftovers with the right storage and reheating techniques.

Storage Guidelines

Refrigeration: Store leftover stuffed mirlitons in an airtight container in the refrigerator for up to 3 days. Make sure they’ve cooled completely before refrigerating.
Freezing unbaked: If you want to prepare ahead, you can stuff the mirlitons, cover them tightly with plastic wrap and then foil, and freeze for up to 1 month before baking. Do not add the breadcrumb topping until you’re ready to bake.
Freezing baked: While not ideal, baked stuffed mirlitons can be frozen for up to 1 month. Wrap individual portions tightly in plastic wrap, then foil, and place in a freezer bag. The texture of the mirliton may change slightly upon thawing.

Reheating for Best Results

From refrigerated: Preheat your oven to 350°F (175°C). Place the stuffed mirlitons in a baking dish with 2 tablespoons of water at the bottom (this creates steam and prevents drying). Cover loosely with foil and bake for 15-20 minutes until heated through. Take off the foil during the last 5 minutes of baking to let the topping crisp up nicely.
From frozen (unbaked): Thaw overnight in the refrigerator, add the breadcrumb topping, and bake according to the original instructions, adding about 10 minutes to the baking time.
From frozen (baked): Thaw overnight in the refrigerator, then reheat using the method for refrigerated leftovers.
Microwave option: While not ideal for maintaining the crispy topping, you can microwave individual portions at 70% power for 2-3 minutes if you’re in a hurry. The breadcrumb topping won’t stay crisp, but the flavor will still be good.
Refreshing the dish: After reheating, a splash of fresh lemon juice and a sprinkle of fresh parsley can revive the flavors of leftover stuffed mirlitons.

Shrimp Stuffed Mirliton represents the best of Louisiana home cooking, taking simple ingredients and transforming them into something special through careful technique and layered flavors. This streamlined 40-minute version makes this classic accessible for weeknight cooking without sacrificing any of its authentic charm.

The contrast between the tender, slightly sweet mirliton and the savory, perfectly seasoned shrimp stuffing creates a dish that’s both comforting and sophisticated. Whether you’re serving it as a main course or as part of a larger spread, these Shrimp Stuffed Mirlitons are sure to become a new favorite in your recipe collection.

Best of all, with the time-saving techniques in this recipe, you can enjoy this classic Creole dish any night of the week, not just for special occasions. This is Louisiana comfort food at its finest—simplified for modern cooks but still delivering all the authentic flavor that makes this dish a treasured part of Gulf Coast culinary tradition.

follow me on pinterest