Stuffed Shrimp

This is an easy stuffed shrimp recipe with a tasty crab, spinach, and artichoke filling. It cooks fast and makes a nice dinner or party dish.

introduction

Stuffed Shrimp is a simple, tasty dish that mixes shrimp with a creamy, cheesy filling. If you like stuffed dishes, try the beef rice stuffed bell peppers recipe for another stuffed idea. This recipe gives a nice mix of flavors and textures: tender shrimp, savory crab or veggies, and a crunchy breadcrumb top.

why make this recipe

• It cooks quickly and looks fancy.
• You can make it for a weeknight dinner or for guests.
• The filling is flexible — use crab or leave it out for a veggie version.
• It pairs well with salad, rice, or bread.

how to make Stuffed Shrimp

You season butterflied shrimp, mix a creamy filling with crab (or not), spinach, artichokes, cheese, and breadcrumbs. You fill each shrimp with the mixture, bake until the shrimp are cooked, and finish with a simple butter-garlic sauce on top.

Ingredients :

• 2 lbs 16-20 Shrimp (deveined and butterflied)
• 2 teaspoons smoked paprika
• 1 tbsp olive oil
• 1 tsp Old Bay
• 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
• 1/2 cup Italian breadcrumbs
• 8 oz cheese (I used mozzarella and pepper jack)
• 1 tbsp minced garlic
• 1 tsp dried herbs
• 1 tbsp fresh lemon juice
• zest of lemon
• 4 tbsps unsalted butter
• 1 tbsp minced garlic (for butter sauce)
• 1 tsp fresh dill (chopped)

Directions :

1. Preheat oven to 350 degrees F.
2. Mix olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried herbs, and pepper in a bowl.
3. Season the deveined, butterflied shrimp with that spice mix.
4. In a separate bowl, combine crab meat (if using), cooked and strained spinach, chopped artichokes, mayo, breadcrumbs, cheese, 1 tbsp minced garlic, 1 tsp dried herbs, Dijon, Worcestershire, lemon juice, and lemon zest. Mix well.
5. Fill each butterflied shrimp with the prepared stuffing mixture. Press a little to hold.
6. Place the stuffed shrimp on a baking sheet or dish.
7. Bake until shrimp are cooked through, about 20–25 minutes.
8. While baking, melt 4 tbsps butter and stir in 1 tbsp minced garlic and 1 tsp chopped dill for the butter sauce.
9. When shrimp are done, spoon or brush the butter sauce on top and serve warm.

how to serve Stuffed Shrimp

• Serve hot with a side salad or steamed rice.
• Add lemon wedges for extra bright flavor.
• Place over pasta or risotto for a heartier meal.
• Serve with crusty bread to soak up the sauce.

how to store Stuffed Shrimp

• Cool to room temperature, then store in an airtight container.
• Keep in the fridge for up to 3 days.
• Reheat in a low oven (about 325°F) until warmed through to keep shrimp tender.
• Do not refreeze cooked stuffed shrimp for best quality.

tips to make Stuffed Shrimp

• Pat shrimp dry before butterflying to help the filling stick.
• Strain spinach and artichokes well so the filling is not watery.
• Use fresh lemon zest for bright flavor.
• Don’t overcook shrimp — they can become tough. Check at 18 minutes and adjust time by size.
• If filling is loose, add a bit more breadcrumbs to bind it.

variation (if any)

• No-crab version: skip crab and add more spinach, artichoke, or chopped mushrooms.
• Cheesy change: use cream cheese or ricotta for a richer filling.
• Spice it: add red pepper flakes or a pinch of cayenne to the filling.
• Make it grilled: secure stuffed shrimp on skewers and grill over medium heat until done.

FAQs

Q: Can I make stuffed shrimp ahead of time?
A: Yes. Prepare shrimp and filling, stuff them, and keep covered in the fridge. Bake when ready, adding a few extra minutes if cold.

Q: Can I use frozen shrimp?
A: Yes. Thaw fully, pat dry, then butterfly and follow the recipe. Make sure they are well drained.

Q: How do I know when shrimp are cooked?
A: Cooked shrimp turn pink and firm. The flesh should be opaque and springy. Avoid overcooking.

Q: Can I skip the mayo?
A: Yes. Use sour cream, cream cheese, or a mix of cream cheese and a little milk to keep the filling moist.

Q: Can I make this dairy-free?
A: Yes. Use dairy-free mayo and a dairy-free cheese or skip the cheese and add extra breadcrumbs for texture.

Stuffed Shrimp

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Seafood
• Diet: Gluten-Free

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Description

This easy stuffed shrimp recipe features a delicious crab, spinach, and artichoke filling, perfect for a quick dinner or party dish.

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Ingredients

Scale 1x2x3x

• 2 lbs 16-20 Shrimp (deveined and butterflied)
• 2 teaspoons smoked paprika
• 1 tbsp olive oil
• 1 tsp Old Bay
• 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 (or sour cream/cream cheese)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire
• 1/2 cup Italian breadcrumbs
• 8 oz cheese (mozzarella and pepper jack)
• 1 tbsp minced garlic
• 1 tsp dried herbs
• 1 tbsp fresh lemon juice
• zest of lemon
• 4 tbsps unsalted butter
• 1 tbsp minced garlic (for butter sauce)
• 1 tsp fresh dill (chopped)

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Instructions

1. Preheat oven to 350°F.
2. Mix olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried herbs, and pepper in a bowl.
3. Season the deveined, butterflied shrimp with that spice mix.
4. Combine crab meat (if using), prepared spinach, artichokes, mayo, breadcrumbs, cheese, minced garlic, dried herbs, Dijon, Worcestershire, lemon juice, and lemon zest in a separate bowl. Mix well.
5. Fill each butterflied shrimp with the stuffing mixture and press to hold.
6. Place the stuffed shrimp on a baking sheet.
7. Bake until shrimp are cooked through, about 20–25 minutes.
8. Melt butter and stir in minced garlic and chopped dill for the butter sauce while baking.
9. Spoon or brush the butter sauce on top when shrimp are done and serve warm.

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Notes

Pat shrimp dry before butterflying to help the filling stick. Strain spinach and artichokes well to avoid a watery filling.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 150mg