Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe
This Stuffed Shrimp Recipe features large, deveined shrimp butterflied and filled with a savory mixture of crab meat, spinach, artichokes, and cheese. Seasoned with a blend of spices and baked to perfection, the shrimp is served with a flavorful garlic butter dill sauce that adds richness and freshness to every bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
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 recommended)
- 1 tbsp minced garlic
- 1 tsp dried herbs (such as Italian seasoning)
- 1 tbsp fresh lemon juice
- Zest of one lemon
Garlic Butter Dill Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon fresh dill, chopped
Instructions
- Prepare the shrimp: In a large bowl, toss the butterflied shrimp with olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and black pepper until evenly coated. Set aside to marinate briefly.
- Make the filling: In a separate bowl, combine crab meat (if using), cooked spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded cheese, minced garlic, dried herbs, lemon juice, and lemon zest. Mix gently until well combined.
- Stuff the shrimp: Lay each butterflied shrimp flat and spoon an ample amount of the filling onto one side of the shrimp. Carefully fold the shrimp back over to enclose the stuffing, pressing gently to secure.
- Arrange for baking: Preheat the oven to 375°F (190°C). Place the stuffed shrimp on a greased baking dish or a parchment-lined sheet.
- Prepare Garlic Butter Dill Sauce: In a small saucepan over medium heat, melt the unsalted butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat and stir in fresh chopped dill.
- Bake the shrimp: Spoon some garlic butter dill sauce over the stuffed shrimp. Bake in the preheated oven for 15-20 minutes or until shrimp are cooked through, opaque, and the filling is bubbly and golden on top.
- Serve: Drizzle additional garlic butter dill sauce over the baked stuffed shrimp and serve immediately. This dish pairs well with rice, pasta, or a fresh green salad.
Notes
- For a milder flavor, substitute pepper jack cheese with mozzarella only.
- If you cannot find old bay seasoning, substitute with a mix of celery salt, paprika, and black pepper.
- Make sure to strain cooked spinach and artichokes well to avoid a watery filling.
- This recipe can be doubled or halved depending on the number of servings needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in the oven.
- To make this gluten-free, use gluten-free breadcrumbs.
Keywords: stuffed shrimp, crab stuffed shrimp, baked shrimp recipe, seafood appetizer, garlic butter dill sauce, crab meat, artichokes, spinach