Print

Stuffed Shrimp with Crab, Spinach, and Artichokes topped with Garlic Butter Dill Sauce Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

This Stuffed Shrimp Recipe features succulent butterflied shrimp filled with a savory mixture of crab meat, spinach, artichokes, and cheese. Seasoned with smoked paprika and Old Bay, then baked to perfection, the dish is finished with a rich garlic butter dill sauce, making it perfect for special occasions or a decadent weeknight dinner.

Ingredients

Scale

Shrimp

  • 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 black 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 (can substitute 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 blend preferred)
  • 1 tbsp minced garlic
  • 1 tsp dried herbs
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon

Garlic Butter Dill Sauce

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

Instructions

  1. Prepare the Shrimp: Rinse the shrimp thoroughly, devein, and butterfly them carefully so they open like a book without separating completely. Pat dry with paper towels.
  2. Season the Shrimp: In a bowl, combine smoked paprika, olive oil, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and black pepper. Toss the shrimp gently in this mixture to coat evenly and set aside.
  3. Make the Filling: In a mixing bowl, combine lump or claw crab meat, cooked spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded mozzarella and pepper jack cheese, minced garlic, dried herbs, lemon juice, and lemon zest. Mix well until all ingredients are fully incorporated.
  4. Stuff the Shrimp: Using a spoon, carefully place a generous amount of the filling inside each butterflied shrimp, pressing lightly to adhere.
  5. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it.
  6. Bake the Shrimp: Arrange the stuffed shrimp in a single layer in the baking dish. Bake for 15-20 minutes, or until the shrimp are pink and cooked through and the filling is bubbly and golden on top.
  7. Prepare Garlic Butter Dill Sauce: While the shrimp bake, melt unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Stir in fresh chopped dill and remove from heat.
  8. Serve: Drizzle the warm garlic butter dill sauce over the baked stuffed shrimp just before serving for an extra burst of flavor.

Notes

  • If crab meat is unavailable or you prefer a vegetarian option, omit it and add extra artichokes or spinach to the filling.
  • For a lower-fat option, substitute mayonnaise with Greek yogurt or sour cream.
  • Ensure shrimp are not overcooked to maintain tenderness.
  • Using fresh lemon zest and juice adds brightness, but bottled lemon juice can be used in a pinch.
  • Leftover stuffed shrimp can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: stuffed shrimp, baked shrimp, seafood appetizer, crab meat stuffed shrimp, garlic butter sauce

Find it online: https://busyrecipe.com/stuffed-shrimp-with-crab-spinach-and-artichokes-topped-with-garlic-butter-dill-sauce-recipe/