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Plate of delicious stuffed shrimp with seasoning and garnishes.

Stuffed Shrimp

Delicious stuffed shrimp filled with savory stuffing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Shrimp and Seasoning
  • 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
Stuffing Ingredients
  • 8 oz lump or claw crab meat (optional)
  • 1 cup cooked spinach (strained & chopped)
  • 6 oz chopped artichokes (strained & chopped)
  • 1 cup mayo (sour cream or cream cheese can work too)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup Italian breadcrumbs
  • 8 oz cheese (mozzarella or pepper jack)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried herbs
  • 1 tablespoon fresh lemon juice and zest
  • 4 tablespoons unsalted butter
Garlic Butter
  • 1 tablespoon minced garlic (for butter sauce)
  • 1 teaspoon fresh dill (chopped)

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. In a mixing bowl, combine olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and pepper. Toss the deveined, butterflied shrimp in this mixture for an even coating.
  3. In a separate bowl, mix together crab meat (if using), cooked spinach, chopped artichokes, mayo, breadcrumbs, cheese, minced garlic, and dried herbs until everything is well integrated.
  4. Generously fill each butterflied shrimp with your stuffing mixture, ensuring it’s packed in well for a satisfying bite.
Cooking
  1. Arrange the stuffed shrimp on a baking sheet and bake for 20-25 minutes, or until the shrimp turns opaque.
  2. While the shrimp bake, melt the unsalted butter in a small saucepan, adding minced garlic. Drizzle this garlic butter over the shrimp before serving.

Notes

Stuffed shrimp can be served on lemon-infused rice or alongside a crisp arugula salad. They can be stored in the fridge for up to 3 days or frozen before baking.