Last Christmas Eve, I was scrambling to pull together an appetizer that felt fancy but wouldn’t keep me chained to the kitchen. The family was arriving soon, kids running around, and I remembered this bag of jumbo shrimp in the freezer from a market run. I’d seen Stuffed Shrimp at parties before—those beautiful, golden bites that disappear first—but never made them myself. So I winged it with some crab meat, spinach from the fridge, a jar of artichokes, and whatever cheese was hanging out in the dairy drawer. Thirty minutes later, out came these plump, cheesy Stuffed Shrimp that had everyone hovering over the tray. My brother-in-law, who’s picky about seafood, grabbed three before dinner even started. That messy, last-minute magic turned into our new holiday tradition.
There’s something about the contrast that gets me every time—the tender shrimp hugging this warm, creamy filling that bubbles just right under the broiler. It’s not fussy restaurant food; it’s homey, make-it-your-own comfort with a wow factor. I’ve since tinkered with it for weeknights too, scaling down for two or piling it high for crowds. The best part? You can prep everything ahead, pop them in the oven when guests arrive, and still mingle with a glass in hand.
Key Ingredients That Make Stuffed Shrimp Shine
Jumbo shrimp are non-negotiable here—they’re big enough to hold a generous scoop of filling without falling apart. Look for 16-20 count per pound; anything smaller gets lost. The crab brings sweet, briny luxury, but claw meat works if you’re watching the wallet. Spinach and artichokes add earthiness and that slight chew, while mayo (or sour cream if you’re mayo-averse) binds it all into something scoopable.
- Jumbo shrimp (16-20 count), peeled, deveined, butterflied
- Lump or claw crab meat for seafood depth
- Fresh baby spinach, cooked down and squeezed dry
- Chopped artichoke hearts, drained well
- Mayo or cream cheese as the creamy base
- Italian breadcrumbs for structure and crunch
- Shredded mozzarella and pepper jack for meltiness
- Minced garlic, Dijon mustard, lemon juice/zest for zing
- Worcestershire sauce for umami kick
- Smoked paprika, Old Bay, garlic/onion powder for shrimp seasoning
- Butter, garlic, fresh dill for finishing drizzle
How to Nail the Stuffed Shrimp Method
Pat the shrimp dry first—wet shrimp steam instead of searing. Butterfly them by slicing along the back almost through, then press flat like little boats. Rub with olive oil, paprika, Old Bay, garlic powder, onion powder, Italian seasoning, salt, and pepper. That spice mix smells like a seaside cookout and crisps the edges beautifully.
For the filling, wilt spinach in a hot pan till dark and shrunken, then squeeze out every drop of water over the sink. Chop it fine with drained artichokes. Mix in crab, mayo, Dijon, Worcestershire, breadcrumbs, cheeses, garlic, herbs, lemon juice, and zest. It should hold together when scooped but not be pasty. Mound it generously into each shrimp—don’t skimp.
- Preheat oven to 350°F. Line a baking sheet with foil or parchment.
- Season butterflied shrimp, arrange curved-side up.
- Scoop filling into each, pressing lightly.
- Bake 15-20 minutes till shrimp turn pink and filling sets.
- Broil 1-2 minutes for golden tops—watch closely!
- Melt butter with garlic and dill, drizzle over hot Stuffed Shrimp.
Pro Tips for Perfect Stuffed Shrimp
- Buy pre-butterflied shrimp to save time, but devein thoroughly
- Squeeze spinach aggressively—excess moisture ruins the filling
- Broil briefly at the end for that irresistible golden crust
- Room-temp filling stuffs easier and bakes evenly
- Use a cookie scoop for uniform portions that look pro
- Fresh lemon zest elevates it from good to unforgettable
- Don’t overcrowd the pan; air needs to circulate for crispness
Fun Twists on Stuffed Shrimp
Go keto by swapping breadcrumbs for crushed pork rinds or almond flour—they crisp up just as well. Craving spice? Stir in Cajun seasoning or diced jalapeños to the filling. For a lighter take, Greek yogurt replaces mayo without losing creaminess. I’ve even done a Buffalo version with blue cheese and hot sauce swirled in—game day hit.
Skip crab for bacon and scallop bits if you’re feeling adventurous, or make it veggie-packed with mushrooms and feta. The base method holds up to whatever’s in your fridge drawing you in.
Fixing Stuffed Shrimp Fumbles
- Filling too wet? More breadcrumbs or cheese next time; chill it first
- Shrimp overcooked? Check at 15 minutes—big ones cook fast
- No golden top? Finish under broiler, 6 inches from heat
- Filling bland? Up the Dijon, garlic, or lemon—taste before stuffing
- Shrimp curling funny? Toothpicks hold the shape till baked
- Mayo haters unite: Sour cream or cream cheese binds perfectly
Smart Swaps for Stuffed Shrimp
No jumbo shrimp? Colossal prawns work, or scallops for a luxe swap. Lump crab scarce? Claw meat or even canned tuna in a pinch. Spinach out? Kale wilts fine. Artichokes missing? Roasted red peppers add sweetness. Mozzarella/pepper jack combo melts dreamy, but cheddar or gouda shine too.
Storage and Serving Ideas
These Stuffed Shrimp reheat beautifully—spread on a tray, cover loosely with foil, 350°F for 10 minutes. Fridge keeps them good 2-3 days; freeze assembled (pre-baked) up to a month, thaw overnight before baking. Serve warm with lemon wedges, garlic butter dip, or remoulade.
Great as apps with cocktails, main with rice and asparagus, or salad topper. Leftover filling makes killer stuffed mushrooms or crab cakes.
Frequently Asked Questions
Best shrimp size for Stuffed Shrimp?
Jumbo 16-20 count per pound holds filling best without wasting it. Smaller works but use less stuffing.
Prep Stuffed Shrimp ahead?
Yes—stuff and chill up to 24 hours. Bake fresh for best texture.
Keto-friendly Stuffed Shrimp?
Swap breadcrumbs for almond flour or pork rinds. Rest is naturally low-carb.
No crab? Alternatives?
Bacon, scallops, or mushrooms fill the void. Even ground chicken works surprisingly well.
Why broil at end?
Quick high heat browns cheese without overcooking delicate shrimp.
Can I grill Stuffed Shrimp?
Tricky but doable on medium indirect heat, foil-lined basket, 5-7 minutes.
Filling not binding?
Add extra cheese or egg. Chill 15 minutes firms it right up.
Stuffed Shrimp
Ingredients
Method
- Preheat oven to 350°F. Line baking sheet with foil.
- Pat shrimp dry. Butterfly by slicing back almost through, press flat.
- Toss shrimp with oil, paprika, Old Bay, garlic powder, onion powder, Italian seasoning, pepper.
- Wilt spinach in skillet, squeeze dry, chop. Mix with crab, artichokes, mayo, breadcrumbs, cheese, garlic, mustard, Worcestershire, herbs, lemon juice/zest.
- Scoop filling into each shrimp. Arrange on sheet curved-side up.
- Bake 15-20 min until shrimp pink and filling sets. Broil 1-2 min for golden top.
- Melt butter with garlic and dill. Drizzle over hot Stuffed Shrimp. Serve immediately.
Notes
- Squeeze spinach very dry to avoid soggy filling
- Broil watches closely to prevent burning
- Prep ahead: Stuff and chill up to 24 hours
- Keto swap: Almond flour for breadcrumbs
- Reheats well at 350°F covered
