Description
This Stuffed Shrimp recipe features large shrimp butterflied and seasoned with a smoky, savory spice blend, then generously filled with a flavorful stuffing made from crab meat, spinach, artichokes, creamy mayo, cheeses, and herbs. Baked until golden and topped with a rich garlic butter dill sauce, this dish is perfect for an elegant seafood dinner or special occasion.
Ingredients
Scale
Shrimp
- 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
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 recommended), shredded or chopped
- 1 tablespoon minced garlic
- 1 teaspoon dried herbs (such as Italian herbs)
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
Garlic Butter Dill Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon fresh dill, chopped
Instructions
- Prepare the shrimp: Begin by deveining and butterflying the shrimp, ensuring they are clean and ready for stuffing. Pat them dry and set aside.
- Season the shrimp: In a bowl, mix together smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, pepper, and olive oil. Toss the shrimp in this seasoning mixture until well coated, then set aside to marinate briefly while preparing the filling.
- Make the filling: In a mixing bowl, combine the crab meat (if using), cooked chopped spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, mozzarella and pepper jack cheeses, minced garlic, dried herbs, lemon juice, and lemon zest. Mix well until all ingredients are thoroughly incorporated.
- Stuff the shrimp: Carefully spoon the prepared filling onto each butterflied shrimp, spreading it evenly and gently pressing it in place.
- Arrange for baking: Preheat your oven to 375°F (190°C). Place the stuffed shrimp on a lightly greased baking sheet or baking dish, spaced evenly so they cook uniformly.
- Prepare the garlic butter dill sauce: In a small saucepan or skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the chopped fresh dill, then remove from heat.
- Bake the shrimp: Bake the stuffed shrimp in the preheated oven for 15-20 minutes until the shrimp are cooked through and the filling is hot and golden on top.
- Finish and serve: Remove the shrimp from the oven and immediately drizzle the garlic butter dill sauce over them. Serve warm as an appetizer or main dish.
Notes
- You can omit the crab meat to make a vegetarian-safe option using just spinach, artichokes, and cheese for the filling.
- Use fresh lemon zest and juice to brighten the flavors of the filling and balance the richness of the cheese and mayo.
- Ensure shrimp are fully deveined and butterflied for proper stuffing.
- Leftover shrimp and filling can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Adjust seasoning to taste, especially the Old Bay and smoked paprika for desired spiciness and smokiness.
Keywords: stuffed shrimp, baked shrimp, seafood appetizer, crab stuffed shrimp, garlic butter dill sauce, shrimp recipe