Description
This Stuffed Shrimp recipe features large shrimp butterflied and filled with a decadent mixture of crab meat, spinach, artichokes, cheese, and flavorful seasonings, then baked to perfection. Accompanied by a rich garlic butter dill sauce, it makes for a delightful appetizer or main course with a perfect balance of smoky, tangy, and creamy flavors.
Ingredients
Scale
Shrimp
- 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 black pepper
Filling
- 8 oz lump or claw crab meat (optional)
- 1 cup cooked spinach, strained and chopped
- 6 oz artichokes, strained and chopped
- 1 cup mayonnaise (can substitute 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 blend)
- 1 tbsp minced garlic
- 1 tsp dried herbs (such as Italian seasoning)
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
Garlic Butter Dill Sauce
- 4 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tsp fresh dill, chopped
Instructions
- Prepare the Shrimp: Begin by deveining and butterflying the shrimp, ensuring they open up enough to hold the filling. In a bowl, combine the smoked paprika, olive oil, Old Bay, garlic powder, onion powder, Italian seasoning, and black pepper. Toss the shrimp gently in this seasoning mixture to coat evenly. Set aside to marinate briefly while preparing the filling.
- Make the Filling: In a mixing bowl, combine the lump or claw crab meat (if using), chopped cooked spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded mozzarella and pepper jack cheese, minced garlic, dried herbs, fresh lemon juice, and lemon zest. Mix well until all ingredients are incorporated into a creamy, flavorful filling.
- Stuff the Shrimp: Using a spoon, fill each butterflied shrimp with the prepared crab and vegetable cheese filling. Press the filling firmly but gently to keep it in place.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shrimp.
- Bake the Shrimp: Arrange the stuffed shrimp in a single layer on a baking sheet or baking dish. Bake in the preheated oven for about 12-15 minutes until the shrimp are pink and cooked through, and the filling is melted and bubbly.
- Prepare Garlic Butter Dill Sauce: While the shrimp bake, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté briefly until fragrant but not browned, about 1-2 minutes. Remove from heat and stir in chopped fresh dill.
- Serve: Drizzle the garlic butter dill sauce over the baked stuffed shrimp or serve it on the side for dipping. Enjoy immediately for best flavor and texture.
Notes
- For a dairy-free option, substitute the cheese and butter with plant-based alternatives.
- If you prefer a lighter filling, replace mayonnaise with Greek yogurt.
- Ensure shrimp are not overcooked to retain tenderness and juiciness.
- Breadcrumbs help bind the filling; panko can be used for extra crunch.
- Fresh lemon zest and juice brighten the flavors – do not omit.
- The garlic butter dill sauce can be made ahead and gently reheated.
Keywords: stuffed shrimp, baked shrimp, seafood appetizer, crab stuffed shrimp, garlic butter sauce