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Stuffed Shrimp

Stuffed Shrimp

Crispy-topped Stuffed Shrimp filled with crab, spinach, artichokes, and melted cheese. Elegant holiday appetizer or light main, baked in 35 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 267
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 2 lbs Jumbo shrimp (16-20 count) peeled, deveined, butterflied
  • 1 tbsp Olive oil
  • 2 tsp Smoked paprika
  • 1 tsp Old Bay seasoning
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp Black pepper
For the Filling
  • 8 oz Crab meat lump or claw, optional
  • 1 cup Cooked spinach strained, chopped
  • 6 oz Artichoke hearts chopped, drained
  • 1 cup Mayonnaise or sour cream/cream cheese
  • 1/2 cup Italian breadcrumbs
  • 8 oz Shredded cheese mozzarella and pepper jack
  • 1 tbsp Minced garlic
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Dried herbs
  • 1 tbsp Fresh lemon juice
  • Zest of 1 lemon
For Garlic Butter Sauce
  • 4 tbsp Unsalted butter
  • 1 tbsp Minced garlic
  • 1 tsp Fresh dill chopped

Method
 

  1. Preheat oven to 350°F. Line baking sheet with foil.
  2. Pat shrimp dry. Butterfly by slicing back almost through, press flat.
  3. Toss shrimp with oil, paprika, Old Bay, garlic powder, onion powder, Italian seasoning, pepper.
  4. Wilt spinach in skillet, squeeze dry, chop. Mix with crab, artichokes, mayo, breadcrumbs, cheese, garlic, mustard, Worcestershire, herbs, lemon juice/zest.
  5. Scoop filling into each shrimp. Arrange on sheet curved-side up.
  6. Bake 15-20 min until shrimp pink and filling sets. Broil 1-2 min for golden top.
  7. 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