Description
Delicious stuffed shrimp with crab, spinach, artichokes, and garlic butter dill sauce—perfect for elegant dinners or special occasions.
Ingredients
For the shrimp:
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2 lbs 16-20 count shrimp, deveined and butterflied
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2 teaspoons smoked paprika
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1 tablespoon olive oil
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1 teaspoon Old Bay seasoning
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon Italian seasoning
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½ teaspoon black pepper
For the filling:
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8 oz lump or claw crab meat (optional)
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1 cup cooked spinach, strained and chopped
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6 oz chopped artichokes, strained and chopped
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1 cup mayonnaise (or sour cream/cream cheese alternative)
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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½ cup Italian breadcrumbs
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8 oz cheese (mozzarella and pepper jack blend recommended)
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1 tablespoon minced garlic
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1 teaspoon dried herbs (such as oregano or thyme)
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1 tablespoon fresh lemon juice
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Zest of one lemon
For the Garlic Butter Dill Sauce:
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4 tablespoons unsalted butter
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1 tablespoon minced garlic
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1 teaspoon fresh dill, chopped
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, toss the deveined and butterflied shrimp with smoked paprika, olive oil, Old Bay, garlic powder, onion powder, Italian seasoning, and pepper. Set aside.
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In another bowl, combine crab meat, cooked spinach, chopped artichokes, mayo, Dijon mustard, Worcestershire sauce, breadcrumbs, cheese, minced garlic, dried herbs, lemon juice, and lemon zest. Mix until well incorporated.
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Spoon the filling generously into the butterflied side of each shrimp, pressing gently to secure.
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Arrange stuffed shrimp on the prepared baking sheet.
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In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in fresh dill.
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Brush or drizzle the garlic butter dill sauce over the stuffed shrimp.
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Bake for 15-18 minutes, or until shrimp are pink and cooked through and the filling is golden on top.
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Serve immediately, garnished with extra dill or lemon wedges if desired.
Notes
Butterfly the shrimp carefully to keep them intact and create a perfect pocket for stuffing.
If you skip crab meat, increase cheese slightly for richness.
Ensure spinach and artichokes are well drained to avoid soggy filling.
Garlic butter dill sauce adds moisture and fresh herb flavor—don’t skip it!