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Irresistible Stuffed Shrimp

Delightful appetizer of succulent shrimp stuffed with a rich blend of crab, spinach, artichokes, and cheese, guaranteed to impress your guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 16-20 pieces Large Shrimp (Deveined and butterflied)
  • 1 tbsp Olive Oil
  • 2 tsp Smoked Paprika
  • 1 tsp Old Bay Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Italian Seasoning
  • ½ tsp Pepper
For the stuffing
  • 8 oz Crab Meat (Lump or claw)
  • 1 cup Cooked Spinach (Strained and chopped)
  • 6 oz Chopped Artichokes (Strained and chopped)
  • 1 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • ½ cup Italian Breadcrumbs
  • 8 oz Cheese (Such as mozzarella or pepper jack)
  • 1 tbsp Minced Garlic
  • 1 tbsp Fresh Lemon Juice
  • 1 piece Zest of 1 lemon
  • 4 tbsp Unsalted Butter
  • 1 tsp Fresh Dill (Chopped)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the crab meat, cooked spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, minced garlic, lemon juice, lemon zest, and chopped dill. Mix everything together until well-blended.
  3. In a small bowl, season the shrimp with olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and pepper. Toss the shrimp until they are evenly coated with the spices.
  4. Lay the shrimp onto a baking tray, opening each shrimp slightly to make room for stuffing. Spoon a generous amount of the crab mixture into each shrimp.
  5. Dot the stuffed shrimp with small pieces of butter on top.
Cooking
  1. Bake the shrimp in the preheated oven for 15-20 minutes, or until the shrimp are opaque and the stuffing is heated through. If desired, broil for an additional 2-3 minutes to get a nice golden crust.
  2. Remove from the oven and let cool slightly before serving.

Notes

Serve warm with a fresh lemon wedge for added flavor. Store leftovers in an airtight container in the refrigerator for 2-3 days.