Stuffed Shrimp

Why You’ll Love This Recipe

I love how this recipe brings together multiple layers of flavor in one bite. The shrimp stay juicy while the filling is creamy and slightly tangy from the mustard and lemon. I also like that it feels restaurant-style but is still simple enough to prepare at home. The garlic butter finish adds a final touch that makes everything taste even more indulgent. It also works well as both an appetizer or a main dish depending on portion size.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 pepper
• 8 oz lump or claw crab meat (optional)
• 1 cup cooked spinach (strained & chopped)
• 6 oz chopped artichokes (strained & chopped)
• 1 cup mayonnaise (or 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 or preferred blend)
• 1 tbsp minced garlic
• 1 tsp dried herbs
• 1 tbsp fresh lemon juice
• zest of one lemon
• 4 tbsp unsalted butter
• 1 tbsp minced garlic (for butter sauce)
• 1 tsp fresh dill (chopped)

Directions

1. I preheat the oven to 350°F (175°C).
2. I season the butterflied shrimp with olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried herbs, and pepper until evenly coated.
3. In a bowl, I mix crab meat, spinach, artichokes, mayonnaise, breadcrumbs, cheese, minced garlic, dried herbs, Dijon mustard, Worcestershire sauce, lemon juice, and lemon zest until a thick filling forms.
4. I gently stuff each butterflied shrimp with the prepared filling and arrange them in a baking dish.
5. I bake the shrimp for 20–25 minutes until they are cooked through and the filling is golden and set.
6. In a small pan, I melt butter and cook minced garlic with dill, then I drizzle it over the stuffed shrimp before serving.

Servings and timing

I usually get about 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: about 35 minutes

Variations

I sometimes switch the crab meat for extra shrimp or leave it out entirely for a simpler stuffed shrimp version. I also change the cheese blend depending on what I have, using cheddar or provolone for a different flavor. When I want more heat, I add cayenne pepper or chili flakes to the filling. For a lighter version, I replace mayonnaise with Greek yogurt. I also like adding finely chopped bell peppers or mushrooms for extra texture.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2–3 days. When reheating, I warm them in the oven at a low temperature so the shrimp don’t overcook and become rubbery. I avoid microwaving for too long because it can change the texture of the filling. I sometimes add a little extra melted butter before reheating to keep them moist.

FAQs

Can I make stuffed shrimp ahead of time?

I usually prepare the filling ahead of time and assemble the shrimp just before baking for the best texture.

Can I use frozen shrimp?

I thaw frozen shrimp completely and pat them dry before seasoning so the filling sticks properly.

What type of shrimp works best?

I prefer large shrimp (16–20 count) because they hold the stuffing better and stay juicy after baking.

Can I skip the crab meat?

I often skip it when I want a simpler version, and the dish still tastes rich and satisfying.

How do I know when the shrimp are done?

I look for shrimp that are pink, opaque, and slightly curled, and I make sure the filling is hot and lightly golden.

Conclusion

I enjoy making this stuffed shrimp whenever I want a dish that feels special without being complicated. The combination of creamy filling, tender shrimp, and garlic butter sauce creates a balanced and satisfying meal that works for both everyday dinners and gatherings.