Stuffed Shrimp
Elevate your dining experience with these exquisite Gourmet Stuffed Shrimp. Plump, butterflied shrimp are generously filled with a savory mixture of succulent crab meat, tender artichokes, and creamy spinach, all seasoned to perfection. Baked until golden and drizzled with a fragrant garlic-dill butter, this dish is an impressive yet approachable choice for any special occasion or a luxurious weeknight meal.
Prep Time
30 minutes
Cook Time
20-25 minutes
Total Time
50-55 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Exquisite flavor combination of savory crab, tangy artichoke, and perfectly seasoned shrimp.
- Impressive presentation makes it ideal for entertaining, yet the preparation is surprisingly straightforward.
- Versatile as a luxurious appetizer for special gatherings or a light, elegant main course.
- Quick cooking time means a gourmet meal can be on your table in under an hour.
- The rich garlic-dill butter drizzle adds a layer of irresistible aroma and taste.
Ingredients
- 900 g (2 lbs) 16-20 count shrimp, deveined and butterflied
- 15 mL (1 tablespoon) olive oil
- 10 mL (2 teaspoons) smoked paprika
- 5 mL (1 teaspoon) Old Bay seasoning
- 5 mL (1 teaspoon) garlic powder
- 5 mL (1 teaspoon) onion powder
- 2.5 mL (1/2 teaspoon) Italian seasoning
- 2.5 mL (1/2 teaspoon) black pepper
- 225 g (8 oz) lump or claw crab meat (optional)
- 240 mL (1 cup) cooked spinach, well-strained and chopped
- 170 g (6 oz) chopped artichoke hearts, well-strained and chopped
- 240 mL (1 cup) mayonnaise
- 15 mL (1 tablespoon) Dijon mustard
- 5 mL (1 teaspoon) Worcestershire sauce
- 120 mL (1/2 cup) Italian breadcrumbs
- 225 g (8 oz) shredded cheese (e.g., mozzarella, pepper jack, or a blend)
- 15 mL (1 tablespoon) minced garlic
- 5 mL (1 teaspoon) dried herbs (such as oregano or parsley)
- 15 mL (1 tablespoon) fresh lemon juice
- Zest of 1 lemon
- 60 g (4 tablespoons) unsalted butter
- 15 mL (1 tablespoon) minced garlic
- 5 mL (1 teaspoon) fresh dill, chopped
Instructions
- Preheat your oven to 175°C (350°F). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- In a medium mixing bowl, combine the deveined and butterflied shrimp with the olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and black pepper. Toss gently to ensure each shrimp is evenly coated with the aromatic spice blend. Set aside.
- In a separate, larger mixing bowl, prepare the stuffing mixture. Combine the lump or claw crab meat (if using), the well-strained and chopped cooked spinach, the well-strained and chopped artichoke hearts, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded cheese, minced garlic (for stuffing), dried herbs (for stuffing), fresh lemon juice, and lemon zest. Mix thoroughly with a spoon or your hands until all ingredients are uniformly distributed and well-bound.
- Carefully take each butterflied shrimp and fill its cavity with a generous portion of the prepared stuffing mixture. Ensure the stuffing is mounded neatly within the shrimp, but avoid overfilling to prevent it from spilling out during baking. Gently press the stuffing to adhere to the shrimp.
- Arrange the stuffed shrimp in a single layer on the prepared baking sheet, leaving a small space between each one to ensure even cooking and browning.
- Place the baking sheet into the preheated oven and bake for approximately 20-25 minutes. The shrimp are cooked through when they turn opaque and pink, and the stuffing is golden brown and bubbling slightly. Cooking time may vary based on shrimp size and oven calibration.
- While the shrimp are baking, prepare the garlic butter sauce. In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic (for sauce) and chopped fresh dill. Stir continuously for 1-2 minutes until the garlic is fragrant and slightly softened, being careful not to brown or burn it.
- Once the stuffed shrimp are removed from the oven, immediately drizzle the fragrant garlic butter sauce generously over them. Serve the Gourmet Stuffed Shrimp hot as an impressive appetizer or a delightful main course alongside your favorite side dishes.
- Garnish with extra fresh dill or a lemon wedge for an appealing presentation and a burst of fresh flavor.
Tools You’ll Need
- Large mixing bowls (2-3)
- Baking sheet
- Parchment paper or cooking spray
- Small saucepan
- Whisk or spoon for mixing
- Sharp knife
- Cutting board
- Measuring cups and spoons
Essential Success Tips
- Ensure your shrimp are thoroughly deveined and butterflied properly for optimal stuffing and presentation. A shallow cut down the back is usually sufficient.
- It is crucial to strain both the cooked spinach and chopped artichoke hearts very well to remove excess moisture. This prevents a watery stuffing that could make the dish soggy.
- Avoid overstuffing the shrimp. A generous, mounded portion is perfect, but too much filling can cause it to fall out during baking.
- Do not overcook the shrimp. Shrimp cook very quickly and become rubbery if left in the oven for too long. They should be just opaque and pink.
- Taste the stuffing mixture before adding it to the shrimp and adjust seasonings as needed. This allows you to fine-tune the flavor profile.
Professional Cooking Secrets
- For an extra layer of flavor and texture, lightly sauté the crab meat and artichokes in a touch of olive oil before incorporating them into the stuffing. This caramelizes their natural sugars and deepens their taste.
- Consider adding a splash of dry white wine or a hint of dry vermouth to the garlic butter sauce. The acidity will brighten the flavors and add a sophisticated nuance.
- To help the stuffing set and prevent it from oozing, chill the stuffed shrimp for 15-20 minutes in the refrigerator before baking. This firming-up process can lead to a cleaner presentation.
Notes
- Storage: Leftover stuffed shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to maintain crispness.
- Variations: Experiment with different cheese blends like Parmesan, Gruyère, or Monterey Jack. For a touch of heat, add a pinch of red pepper flakes to the stuffing or the garlic butter sauce.
- Serving Suggestion: This dish pairs wonderfully with a light green salad, a side of roasted asparagus, or a delicate lemon-herb risotto.
Frequently Asked Questions
Can I prepare the stuffed shrimp ahead of time?
Yes, you can prepare and stuff the shrimp up to 4 hours in advance. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate. If baking from cold, you might need to add an extra 5-7 minutes to the cooking time.
What kind of crab meat is best for this recipe?
Lump crab meat provides beautiful, larger pieces that make for a more luxurious texture and presentation. Claw crab meat is a more economical choice that still delivers excellent flavor and blends well into the stuffing. Choose based on your preference and budget.
How do I know when the shrimp are perfectly cooked?
Shrimp cook very quickly. They are done when they turn uniformly opaque and pink, and curl into a loose 'C' shape. If they form a tight 'O' or 'C' shape, they are likely overcooked and may be rubbery.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 35g, Fat: 22g, Carbs: 10g, Cholesterol: 180mg, Sodium: 750mg (per serving, estimated based on 6 servings with crab meat and mozzarella/pepper jack cheese).
Allergy Information
This dish contains shellfish (shrimp, crab), dairy (cheese, butter, mayonnaise if dairy-based), and gluten (breadcrumbs). For a gluten-free version, use certified gluten-free breadcrumbs.
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