If there is one seafood dish that always makes people think I spent way more time in the kitchen than I actually did, it is this stuffed shrimp. I make this for holidays, dinner parties, and anytime I want something that feels special without being stressful. Big, juicy shrimp stuffed with a creamy crab filling and finished with a simple garlic butter dill sauce is hard to beat.
This is one of those recipes that disappears fast. I have learned to never make just one pan because someone always goes back for seconds.
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Stuffed Shrimp
This delicious crab stuffed shrimp recipe is rich, savory, and perfect for holidays, seafood nights, or when you need an impressive dish that is still easy to make.
Ingredients
For The Shrimp
- 2 lbs 16 to 20 count 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
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
For The Filling
- 8 oz lump or claw crab meat, optional but recommended
- 1 cup cooked spinach, strained and chopped
- 6 oz chopped artichokes, strained and chopped
- 1 cup mayonnaise, or substitute sour cream or cream cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup Italian breadcrumbs
- 8 oz cheese, I used mozzarella and pepper jack
- 1 tablespoon minced garlic
- 1 teaspoon dried herbs
- 1 tablespoon fresh lemon juice
- Zest of one lemon
For The Garlic Butter Dill Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon fresh dill, chopped
Instructions
Prepare The Shrimp
Preheat your oven to 350 degrees.
In a large bowl, toss the butterflied shrimp with olive oil, smoked paprika, Old Bay, garlic powder, onion powder, Italian seasoning, and black pepper. Make sure the shrimp are evenly coated, then set aside.
Make The Filling
In a separate bowl, combine the crab meat, cooked spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, breadcrumbs, cheese, minced garlic, dried herbs, lemon juice, and lemon zest.
Stir until everything is well combined and creamy. The mixture should be thick but easy to spoon.
Stuff And Bake
Arrange the seasoned shrimp in a baking dish. Spoon the filling into each butterflied shrimp, pressing gently so it stays in place.
Bake uncovered until the shrimp are cooked through and opaque, about 20 to 25 minutes.
Finish With Garlic Butter Dill Sauce
While the shrimp bake, melt the butter in a small pan over low heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the fresh dill.
Spoon the garlic butter dill sauce over the stuffed shrimp just before serving.
Nutrition
Calories: 267 kcal
Nutrition information is automatically calculated and should only be used as an approximation.
Notes And Tips
- Shrimp Size Matters: Large shrimp work best since they hold more filling and stay juicy.
- Drain Well: Make sure spinach and artichokes are well strained to avoid watery filling.
- Cheese Options: Mozzarella melts smoothly, while pepper jack adds a little kick.
- Make Ahead: You can prep and stuff the shrimp a few hours ahead, cover, and refrigerate until ready to bake.
- Serving Idea: These are great with rice, roasted vegetables, or a simple salad.
FAQs
Yes. You can leave out the crab and add extra cheese or breadcrumbs to bulk up the filling.
Frozen shrimp work fine. Thaw completely and pat dry before seasoning.
The shrimp should be opaque and firm, and the filling should be hot and bubbly.
Yes, but reheat gently in the oven so the shrimp do not dry out.
📖 Recipe
Stuffed Shrimp
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Seafood
Description
These Stuffed Shrimp are bursting with rich crab, spinach, and artichoke filling, topped with garlic butter dill sauce — a savory and elegant entrée perfect for gatherings or a gourmet weeknight dinner.
Ingredients
- For the Shrimp:
- 2 lbs 16-20 shrimp, deveined and butterflied
- 2 tsp smoked paprika
- 1 tbsp olive oil
- 1 tsp Old Bay
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp pepper
- For the 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 mayo (or sour cream or cream cheese)
- 1 tbsp dijon mustard
- 1 tsp Worcestershire sauce
- ½ cup Italian breadcrumbs
- 8 oz cheese (mozzarella and pepper jack)
- 1 tbsp minced garlic
- 1 tsp dried herbs
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- For the Garlic Butter Dill Sauce:
- 4 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tsp fresh dill, chopped
Instructions
- Preheat oven to 350°F (175°C)
- In a bowl, season shrimp with olive oil, paprika, Old Bay, garlic powder, onion powder, Italian seasoning, and pepper
- In a separate bowl, mix together crab meat, spinach, artichokes, mayo, mustard, Worcestershire, breadcrumbs, cheese, garlic, dried herbs, lemon juice, and zest
- Stuff each butterflied shrimp with the filling mixture
- Place stuffed shrimp on a baking sheet and bake for 20–25 minutes or until shrimp are cooked through
- While shrimp bakes, melt butter in a pan, add garlic and dill to make sauce
- Drizzle garlic butter dill sauce over shrimp before serving
Notes
Optional crab meat adds richness, but dish is still flavorful without it. Serve with lemon wedges and a side salad or rice for a full meal.
Recipes You May Like
- Shrimp Casserole Recipe
- Charleston’s Shrimp Cargot With Havarti
- Crispy Bang Bang Shrimp With Spicy Chili Mayo
Final Thoughts
This stuffed shrimp recipe is one of my go to dishes for holidays and special dinners. It looks impressive, tastes rich and comforting, and comes together without too much effort. If you make it, I would love to hear how it turned out for you.
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