Print

Stuffed Shrimp with Crab, Spinach, and Artichoke Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

This delicious stuffed shrimp recipe features succulent butterflied shrimp filled with a savory blend of crab meat, spinach, artichokes, and cheese, seasoned with a fragrant mix of smoked paprika, Old Bay, and herbs. Baked to perfection, these shrimp are topped with a rich garlic butter sauce, making a perfect appetizer or main course that’s flavorful and indulgent.

Ingredients

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 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 blend)
  • 1 tbsp minced garlic
  • 1 tsp dried herbs (such as Italian herbs or mixed herbs)
  • 1 tbsp fresh lemon juice
  • Zest of one lemon

Butter Sauce

  • 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 tsp fresh dill (chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is ready for baking the stuffed shrimp.
  2. Season Shrimp: In a bowl, mix the olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and pepper. Toss the butterflied shrimp in this mixture until they are well coated for a flavorful base.
  3. Prepare Filling: In a separate mixing bowl, combine the lump or claw crab meat, cooked and strained chopped spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded cheeses, minced garlic, dried herbs, fresh lemon juice, and lemon zest. Mix thoroughly to create the stuffing.
  4. Stuff Shrimp: Carefully spoon or pack the filling mixture into each butterflied shrimp, ensuring they are generously filled.
  5. Bake Shrimp: Arrange the stuffed shrimp on a baking dish and bake in the preheated oven for 20 to 25 minutes, until the shrimp are opaque and cooked through and the filling is hot and bubbly.
  6. Prepare Butter Sauce: While the shrimp bake, melt the unsalted butter in a small saucepan or microwave, then stir in the minced garlic and chopped fresh dill to create a fragrant butter sauce.
  7. Serve: Once the shrimp are done baking, drizzle the garlic dill butter sauce on top before serving to enhance the flavor and add richness.

Notes

  • Make sure to strain excess liquid from cooked spinach and artichokes to prevent the filling from becoming too watery.
  • Using fresh herbs like dill and lemon zest adds bright, fresh flavor to balance the richness of the cheese and mayo.
  • This recipe can be served as an appetizer or as a main course with a side salad or rice pilaf.
  • If allergic to shellfish, omit the crab meat and consider adding chopped cooked mushrooms or artichokes to maintain texture.
  • Leftovers can be refrigerated for up to 2 days and reheated gently in the oven to preserve texture.

Find it online: https://cookedbysarah.com/stuffed-shrimp-with-crab-spinach-and-artichoke-filling-recipe/