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Jumbo shrimp, split down the back, hold a tasty mix of fresh crab, chopped spinach, and artichoke hearts all tossed with herbs and seasonings. Pop them in the oven and you get golden, flavorful bites that feel fancy but don't overcomplicate things. Turn simple shrimp into a standout treat with a blend of rich seafood and hearty stuffing. They're sure to impress at a get-together or a relaxed dinner, offering both head-turning looks and craveable taste every time.
My first taste of stuffed shrimp was at a little spot by the coast on a family trip. It took me a bunch of tries to get that wow factor right at home, but now this is the crowd favorite. Funny enough, my brother-in-law, who's pretty much anti-seafood, always makes an exception for these. He hovers near the oven as soon as he smells them coming.
Outstanding Ingredient Picks
- Jumbo shrimp: Work great for filling. Go for 16-20 per pound—they look awesome on the plate.
- Fresh lump crabmeat: Has the best sweet, light flavor. Choose pasteurized from the fridge section for max taste.
- Baby spinach: Brings color, nutrients, and a down-to-earth vibe without hiding the seafood notes.
- Artichoke hearts: Bring in depth and a nice bite. Water-packed ones taste fresher than oily ones.
- Mayonnaise: Keeps everything creamy and moist in the oven.
- Italian breadcrumbs: Give the stuffing some hold and a herby kick.
- Fresh lemon: Wakes up all the flavors with a little tart zing that cuts the richness.
Step-by-Step Approach
- Shrimp Start:
- Grab jumbo shrimp—fresh or fully defrosted—16 to 20 per pound work best. Peel, but leave those tails on for looks and easy grabbing. Take a sharp blade and cut deeply along the back, without slicing all the way through, to make them lay open. Pull out the vein and rinse with cold water. Pat super dry on some paper towels so nothing comes out soggy.
- Mixing the Filling:
- In a bowl, toss in chopped spinach and quartered artichoke hearts—make sure they're pretty dry. Add the crab, picking out bits of shell but keeping most pieces chunky so the stuffing feels meaty. Spoon in mayo, pour in breadcrumbs, fresh-squeezed lemon, a handful of chopped dill, a little melted butter, Dijon, and some Worcestershire. Shake in paprika, Old Bay, sea salt, and black pepper. Fold everything together gently—you want it just mixed so the crab stays chunky.
- Putting It Together:
- Set out the butterflied shrimp on a baking tray covered with parchment. Use a little spoon to pile the crab stuffing onto each shrimp, pressing just enough to stick, but don't mash it. Top each with a mix of mozzarella and pepper jack, focusing on covering the stuffing, not the tails. Sprinkle on more paprika for a punch of color and taste.
- Baking:
- Get your oven hot—375°F is the sweet spot. Pop in the shrimp for around 12 to 15 minutes. When the shrimp turn bright and the stuffing is hot, finish by broiling for 1 or 2 minutes so you get those bubbly, golden cheese tops. Keep an eye on it so it doesn't burn. Slide them out when they're just brown and melty. Let cool a bit before moving, so the filling stays put.
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Back home, seafood was on the table all the time, but my dad thought it was basic until these stuffed shrimp were on his birthday menu. Combining shrimp and crab in one swoop totally changed his mind about home-cooked seafood. Now whenever I visit, I get the hint to make these before I've even got my bags put away.
Tasty Serving Ideas
Lay these golden bites out on a big white plate with fresh dill and lemon slices—it pops with color. A warm dish of garlic butter on the side lets people dip if they want even more flavor. If you wanna stretch it, serve the shrimp on a pile of baby arugula. The spicy greens soak up all the juicy bits left behind.
Clever Switch-Ups
Turn these into an eye-catching main dish by loading up extra-large shrimp and stuffing them even more, then pair with wild rice and roasted asparagus. For a twist, skip the crab and toss in feta, sun-dried tomatoes, and some Kalamata olives for a Greek-style take. If you're into spicy, throw in chopped jalapeños and just use pepper jack for sharp, bold heat—goes great with a chilled Mexican lager.
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I've always believed that when seafood is fresh, you shouldn't overdo it. This approach lets shrimp and crab stand out with just enough extra flavors to make things interesting—not overwhelming. The mix of soft shrimp, creamy stuffing, and that faintly crunchy cheese on top checks all the boxes for something special, but not stuffy. Honestly, make more than you think you need. These vanish from the table way quicker than you'd guess!
Frequently Asked Questions
- → Can I get these shrimp ready before I need them?
- Definitely! Put together your stuffed shrimp, cover them up, and chill in the fridge up to a day early. When you're set to cook, just pop them in the oven and bake—just let them go for a couple extra minutes since they're cold.
- → What shrimp size should I pick?
- Go with the big ones—large or jumbo shrimp (that's about 16 to 20 pieces per pound). They're big enough to fill and still cook quickly.
- → Do I have to use crab meat at all?
- Nope, not at all. You can skip the crab and add more spinach and artichoke, or swap in imitation crab, cooked chopped shrimp, or even some flaked fish like cod.
- → What's an easy way to butterfly shrimp?
- Hold your shrimp, then use a small sharp knife to carefully slice along the back, from the head side down to the tail—don't cut straight through. Open it flat so it looks like a butterfly and pull out the dark vein if you see one.
- → What goes nicely with crab stuffed shrimp?
- Try them with angel hair pasta, savory rice, or a crunchy green salad. Or, if you're making appetizers, set out bruschetta, mushrooms stuffed with herbs, or even a board of meats and cheeses.
- → Can I use shrimp from the freezer for this?
- Yep, frozen shrimp work; just defrost them first. Either thaw them in the fridge overnight or run cold water over them in a strainer 'til they’re soft and flexible.