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Stuffed Shrimp with Crab, Spinach, Artichokes, and Cheddar Recipe

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★★★★★

4.7 from 128 reviews

Deliciously savory stuffed shrimp baked to perfection with a flavorful combination of crab meat, spinach, artichokes, and cheeses, seasoned with smoked paprika and aromatic herbs. This elegant dish features succulent shrimp filled with a creamy, cheesy stuffing and finished with a buttery garlic sauce, perfect for a special dinner or entertaining guests.

Ingredients

Scale

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 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 cup Italian breadcrumbs
  • 8 oz cheese (mozzarella and pepper jack blend recommended)
  • 1 tbsp minced garlic
  • 1 tsp dried herbs
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon

Butter Sauce for Serving

  • 4 tbsp unsalted butter
  • 1 tbsp minced garlic
  • 1 tsp fresh dill, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shrimp.
  2. Season the Shrimp: In a bowl, combine olive oil, smoked paprika, Old Bay, garlic powder, onion powder, Italian seasoning, and pepper. Toss the deveined, butterflied shrimp in this seasoning mixture to coat evenly.
  3. Prepare the Filling: In a separate bowl, mix together the lump or claw crab meat, cooked and chopped spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded cheese, minced garlic, dried herbs, lemon juice, and lemon zest until well combined.
  4. Stuff the Shrimp: Carefully fill each butterflied shrimp with the prepared stuffing mixture, pressing gently to ensure it stays in place.
  5. Bake the Shrimp: Arrange the stuffed shrimp on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the shrimp are cooked through and the filling is bubbly and golden.
  6. Prepare the Butter Sauce: While the shrimp bakes, melt the unsalted butter in a small saucepan or skillet, add the minced garlic and fresh dill, gently heating until fragrant.
  7. Serve: Drizzle the warm butter sauce over the baked stuffed shrimp and serve immediately for best flavor and texture.

Notes

  • For a dairy-free option, substitute cheese with vegan cheese alternatives and use dairy-free mayo or sour cream.
  • The crab meat is optional but adds a rich seafood flavor; you may omit or replace it with more shrimp if preferred.
  • Ensure spinach and artichokes are well-drained to avoid excess moisture in the filling.
  • Butterflying the shrimp allows space for stuffing but be careful not to cut them all the way through.
  • Use fresh herbs for brighter flavor, but dried herbs work well if fresh are unavailable.
  • Adjust seasoning to taste, especially if using salted butter or different types of cheese.

Keywords: stuffed shrimp, baked shrimp, seafood appetizer, crab stuffed shrimp, spinach artichoke shrimp, holiday seafood recipe

Find it online: https://kitchenbyrita.com/stuffed-shrimp-with-crab-spinach-artichokes-and-cheddar-recipe/