Introduction

Stuffed shrimp is a deliciously indulgent dish that combines tender shrimp with a savory filling of crab, spinach, and cheese. It’s perfect as an elegant appetizer or a satisfying main course that’s sure to impress your guests.

Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe - Recipe Image

Ingredients

2 lbs 16-20 shrimp (deveined and butterflied)
2 teaspoons smoked paprika
1 tbsp olive oil
1 tsp Old Bay seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Italian seasoning
1/2 tsp pepper
8 oz lump or claw crab meat (optional)
1 cup cooked spinach (strained & chopped)
6 oz chopped artichokes (strained & chopped)
1 cup mayo (you can also use sour cream or cream cheese)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup Italian breadcrumbs
8 oz cheese (mozzarella and pepper jack recommended)
1 tbsp minced garlic
1 tsp dried herbs
1 tbsp fresh lemon juice
Zest of 1 lemon
4 tbsp unsalted butter
1 tbsp minced garlic (for butter sauce)
1 tsp fresh dill (chopped, for butter sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, mix olive oil, smoked paprika, Old Bay, garlic powder, onion powder, Italian seasoning, dried herbs, and pepper. Toss the deveined and butterflied shrimp in this seasoning mixture to coat evenly.
Step 3: In a separate large bowl, combine crab meat, cooked and chopped spinach, chopped artichokes, mayo, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, cheese, minced garlic, lemon juice, and lemon zest. Stir well until fully mixed.
Step 4: Spoon the filling generously onto each butterflied shrimp, pressing lightly to adhere the stuffing.
Step 5: Arrange the stuffed shrimp on a baking dish and bake for 20-25 minutes, or until the shrimp are cooked through and the filling is hot and bubbly.
Step 6: While the shrimp bake, melt butter in a small pan, add minced garlic and fresh dill, then drizzle this butter sauce over the shrimp just before serving.

Tips & Variations

Swap mayo with sour cream or cream cheese for a creamier texture in the filling.
For a spicier kick, add a pinch of cayenne pepper or use pepper jack cheese only.
Use fresh crab meat if possible for the best flavor, but canned claw meat works well too.
If you can’t find Italian breadcrumbs, finely crushed crackers or panko can be good substitutes.

Storage

Store leftover stuffed shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warm. Avoid reheating for too long to keep the shrimp tender and avoid drying out the filling.

How to Serve

A close-up image of a woman’s hand holding a cheesy baked shrimp piece above a skillet filled with many similar shrimp pieces. Each shrimp has three distinct parts: the orange shrimp tail on the left, a thick layer of white melted cheese with green herbs in the middle, and slightly browned baked edges on the right. The shrimp are arranged closely, showing their glossy, rich texture, resting in a dark black skillet set on a white marbled surface. A bit of melted cheese drips from the shrimp held by the woman’s hand, highlighting the gooey, creamy texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed shrimp ahead of time?

Yes, you can assemble the stuffed shrimp a few hours in advance and keep it covered in the refrigerator. Bake just before serving to ensure the shrimp cook perfectly and the filling stays fresh.

Can I freeze stuffed shrimp?

It’s best to freeze the filling separately if possible. The shrimp can be frozen raw but may lose some texture after thawing. If freezing fully assembled stuffed shrimp, wrap tightly and use within 1 month. Thaw before baking.