Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe

Introduction

Stuffed shrimp is a delightful seafood dish that combines tender shrimp with a flavorful, creamy filling. This baked recipe is perfect for gatherings or a special weeknight meal, offering a deliciously rich and satisfying experience.

Ingredients

• 2 lbs 16-20 shrimp, deveined and butterflied
• 2 teaspoons smoked paprika
• 1 tablespoon olive oil
• 1 teaspoon Old Bay seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 8 oz lump or claw crab meat (optional)
• 1 cup cooked spinach, strained and chopped
• 6 oz chopped artichokes, strained and chopped
• 1 cup mayonnaise (or 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 are recommended)
• 1 tablespoon minced garlic
• 1 teaspoon dried herbs
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 4 tablespoons unsalted butter
• 1 tablespoon minced garlic (for butter sauce)
• 1 teaspoon fresh dill, chopped

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a bowl, combine olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried herbs, and pepper. Toss the deveined, butterflied shrimp in this seasoning mixture until evenly coated.
3. Step 3: In a separate bowl, mix together the crab meat, cooked spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, cheese, minced garlic, dried herbs, lemon juice, and lemon zest to form the filling.
4. Step 4: Carefully spoon the filling onto each butterflied shrimp, pressing gently to secure the stuffing.
5. Step 5: Arrange the stuffed shrimp on a baking dish and bake in the preheated oven for 20 to 25 minutes, or until the shrimp are opaque and cooked through.
6. Step 6: While the shrimp bake, melt the unsalted butter in a small pan with minced garlic and fresh dill to create a flavorful butter sauce.
7. Step 7: Drizzle the garlic dill butter over the cooked shrimp before serving for an extra burst of flavor.

Tips & Variations

• Substitute mayonnaise with sour cream or cream cheese for a different creamy texture and tang.
• Use fresh herbs like parsley or chives if you don’t have dill on hand.
• For added heat, sprinkle a pinch of cayenne pepper into the seasoning mix or filling.
• Swap out the crab meat for cooked lobster or scallops if preferred.
• Serve with a side of lemon wedges to brighten the flavors.

Storage

Store leftover stuffed shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300 degrees Fahrenheit until warmed through to avoid overcooking the shrimp. Avoid microwaving directly to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing in advance?

Yes, you can make the filling a day ahead and store it covered in the refrigerator. Assemble and bake the shrimp just before serving for the best texture.

What can I serve with stuffed shrimp?

Stuffed shrimp pairs well with a fresh green salad, steamed vegetables, or a light pasta tossed in olive oil and garlic. Rice or crusty bread also complement the dish nicely.

Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe

Print Recipe

★★★★★

4.9 from 94 reviews

Delicious stuffed shrimp baked to perfection, featuring a flavorful filling of crab meat, spinach, artichokes, cheese, and herbs. This easy-to-make dish combines the smoky taste of paprika-seasoned shrimp with a creamy, cheesy stuffing, perfect for an impressive appetizer or main course.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp and Seasoning

• 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

Filling

• 8 oz lump or claw crab meat (optional)
• 1 cup cooked spinach (strained & chopped)
• 6 oz chopped artichokes (strained & chopped)
• 1 cup mayo (or sour cream or cream cheese)
• 1/2 cup Italian breadcrumbs
• 8 oz cheese (mozzarella and pepper jack blend recommended)
• 1 tbsp minced garlic
• 1 tsp garlic powder
• 1 tsp dried herbs
• 1 tsp garlic salt

Additional Ingredients

• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the stuffed shrimp.
2. Season Shrimp: In a mixing bowl, combine the deveined and butterflied shrimp with olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, dried herbs, and pepper. Toss well to evenly coat the shrimp with all the spices.
3. Prepare Filling: In a separate bowl, mix lump or claw crab meat, cooked and chopped spinach, chopped artichokes, mayonnaise, Italian breadcrumbs, shredded mozzarella and pepper jack cheese, minced garlic, garlic powder, dried herbs, and garlic salt. Stir until well combined into a creamy stuffing mixture.
4. Stuff Shrimp: Carefully spoon the prepared stuffing mixture onto each butterflied shrimp. Gently press to adhere the filling and maintain shape.
5. Bake Shrimp: Arrange the stuffed shrimp on a baking dish and bake in the preheated oven for 20-25 minutes, or until the shrimp are fully cooked and the filling is hot and slightly golden.
6. Prepare Butter Sauce: While the shrimp bakes, melt the unsalted butter in a small pan over medium heat. Add minced garlic and fresh dill, cooking until fragrant. Remove from heat.
7. Serve: Once baked, drizzle or spoon the warm garlic herb butter sauce over the stuffed shrimp and serve immediately for best flavor and texture.

Notes

• You can substitute mayonnaise with sour cream or softened cream cheese for a different texture and tanginess in the stuffing.
• If you prefer a spicier version, add a pinch of cayenne pepper or red chili flakes to the shrimp seasoning.
• Make sure to strain and chop the spinach and artichokes well to avoid excess moisture in the filling.
• Butterfly the shrimp carefully to avoid tearing, which helps hold the filling in place.
• This dish pairs wonderfully with a crisp white wine and a fresh green salad.

Keywords: stuffed shrimp, baked shrimp, seafood appetizer, crab stuffed shrimp, cheesy shrimp, artichoke spinach filling, easy shrimp recipe