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Stuffed shrimp is the perfect holiday appetizer. It is tasty, beautiful, and easy to make. If you are looking for an appetizer idea that will blow every away, I recommend this dish. You can make it your own!
Ready to jazz up your seafood routine? Picture this: shrimp, seasoned just right with olive oil, paprika, Old Bay, garlic powder, onion powder, herbs, and pepper. Now, the fun part—mixing up an amazing filling. Think crab, spinach, artichokes, mayo, breadcrumbs, cheese, garlic, and more herbs. Stuff those seasoned shrimp with this delicious filling, pop ’em in the oven, and get ready to impress!
If you love this recipe, please scroll down and leave a review! Check out more holiday recipes here
What is stuffed shrimp?
Stuffed shrimp is a seafood dish where large shrimp that are butterflied and filled with a flavorful stuffing. The stuffing can vary widely and often includes a combination of breadcrumbs, herbs, garlic, and sometimes crabmeat or cheese. Once prepared, the stuffed shrimp are usually baked then broiled until the shrimp are cooked through and the stuffing is golden brown, resulting in a deliciously savory and satisfying special seafood dish.
Why everyone loves this recipe Stuffed Shrimp
- Irresistible Flavor– Stuffed shrimp is a crowd pleaser because the flavors are unique and irresistible.
- Perfect for Crowds– Stuffed shrimp’s easy-to-handle, bite-sized nature makes it the perfect addition to any crowd-filled event. Whether you’re hosting a party or attending a potluck, these delectable morsels are not just a treat for the taste buds but also a hassle-free delight that keeps the socializing going.
- Versatile-Get creative in the kitchen by making stuffed shrimp your own culinary canvas. Experiment with diverse fillings, spices, and dipping sauces to tailor this seafood sensation to your unique taste, turning every bite into a personalized flavor adventure.
Ingredients You’ll Need (Full Recipe Below)
- Peeled & Deveined Shrimp- I use 16-20 Shrimp. JUMBO Shrimp are best
- Lump Crab Meat- I use lump crab meat, but you can use claw too
- Baby Spinach– I like to cook baby spinach, and strain the extra water.
- Artichokes– I use quartered artichokes, any brand will do
- Mayo– This is the base!
- Breadcrumbs– I use Italian Breadcrumbs, this will bind your filling
- Lemon- This adds acidity
- Dill and Butter– For the Sauce at the end
- Dijon Mustard- Gives your filling a tang
- Worchestchire Sauce
- Spices– We keep it simple, using paprika, old bay, salt, pepper
- Cheese– I use mozzarella, and pepper jack
Let’s Make Stuffed Shrimp together with @themoodyfoody
Substitutions & Recipe Variations
- Make it Keto- No breadcrumbs, No Problem! Skip the breadcrumbs in this recipe and make it 100% keto free!
- Make it without Mayo- Not a Mayo fan? No problem! Use sour cream or even cream cheese for your binder.?
- Make it Cajun- Love Cajun spice flair? Add some cajun seasoning to your mixture to really give it a kick!
FAQ for Stuffed Shrimp
- Can I prep this recipe ahead of time?
YES! This is one of my favorite recipes ever because you can prep it the day before and bake off the day of!
2. What size shrimp do you use?
I prefer to use larger shrimp for this recipe. If it is in the budget, I recommend 16-20 shrimp, 21-25 shrimp are also great!
3. I’m allergic to shrimp! Can I use this filling for any other recipes?
Yes! This filling is perfect for any seafood protein, I love to add it on shrimp too!
Stuffed Shrimp
Ingredients
For the shrimp
- 2 lbs 16-20 Shrimp deveined and butterflied
- 2 teaspoons smoked paprika
- 1 tbsp olive oil
- 1 tsp old bay
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/2 tsp pepper
For the filling
- 8 oz lump or claw crab meat optional
- 1 cup cooked spinach strained & chopped
- 6 oz chopped artichokes strained & chopped
- 1 cup mayo you can also use sour cream or cream cheese
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire
- 1/2 cup Italian breadcrumbs
- 8 oz cheese I used mozzarella and pepperjack
- 1 tbsp minced garlic
- 1 tsp dried herbs
- 1 tbsp fresh lemon juice
- zest of lemon
For the Garlic Butter Dill Sauce
- 4 tbsps unsalted butter
- 1 tbsps minced garlic
- 1 tsp fresh dill chopped
Instructions
- Preheat oven to 350 degrees.
- Season the deveined, butterflied shrimp with a mix of olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried herbs, and pepper.
- In a separate bowl, create the filling by combining lump or claw crab meat, cooked and strained spinach, chopped artichokes, mayo, breadcrumbs, cheese of choice, minced garlic, garlic powder, dried herbs, and garlic salt.
- Fill each butterflied shrimp with the prepared stuffing mixture.
- Bake until the shrimp are cooked through, for about 20-25 minutes. Add butter sauce on top for serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you ❤️
These stuffed shrimp were so perfect for the holidays! I threw in some crushed red pepper because you know I love a little heat, and they came out sooo good. I might just have to bring these back for my little NYE party
I made this for Christmas today! Absolutely DELICIOUS!!!
Thank you for sharing your recipes ❤️
Absolute hit at our home this Christmas! Delicious and adding this recipe to our favorites.
I can’t wait to try! Looks so yummy! Quick question, will they be ok on a 40 minute car ride as I won’t be able to bake them where I’m going
I made the stuffed shrimp on Saturday, and let me tell you, I pretty much ate it all by myself. It was that good! I want to make it again this weekend!