Tasty Crab Stuffed Shrimp

Jumbo shrimp split open create the perfect cradle for a tasty mix of top-quality crab meat, fresh spinach, and artichoke hearts, all mixed with herbs and spices then baked till golden. This fancy yet down-to-earth starter turns regular shrimp into something special that perfectly balances light seafood taste with hearty stuffing. They're great for holiday parties or small dinner get-togethers, giving both a wow-factor look and amazing flavor with every bite.

I tried stuffed shrimp for the first time at a little seaside place during our family trip. I couldn't get it right at home for ages, but finally cracked the code with this version that friends now beg me to make. Even my brother-in-law, who usually runs from anything that swims, makes sure he's first in line when these come out of the oven.

Finding The Best Ingredients

• Jumbo shrimp: They're big enough to stuff properly. Go for ones that come 16 to 20 in a pound for the best look.
• Lump crabmeat: Brings a sweet, gentle flavor. Skip the canned stuff and grab the refrigerated kind for way better taste.
• Baby spinach: Adds nice color, good-for-you stuff, and a bit of earthiness without taking over.
• Artichoke hearts: Give interesting texture and depth. Pick the water-packed ones instead of oily versions for cleaner flavor.
• Mayonnaise: Holds everything together and keeps the stuffing from drying out while cooking.
• Italian breadcrumbs: Give the stuffing shape while adding herby flavors that work well with seafood.
• Fresh lemon: Wakes up all the flavors with a bit of tang that cuts through the richness.

Cooking Steps

Getting Shrimp Ready:

Buy fresh or properly defrosted jumbo shrimp, around 16 to 20 per pound so they're big enough to stuff. Pull off the shells but leave the tails on so they look nice and are easy to pick up. Take a sharp knife and cut along the back without going all the way through to butterfly them open. Take out the dark vein completely. Give them a quick rinse under cold water and dry them really well with paper towels so they cook right.

Making The Stuffing:

In a bowl, mix finely chopped baby spinach with quartered artichoke hearts that you've drained and dried thoroughly. Add your lump crabmeat, checking carefully for any bits of shell while keeping some big chunks for nice texture. Mix in mayo, Italian breadcrumbs, fresh lemon juice, chopped dill, melted butter, Dijon mustard, and Worcestershire sauce. Season with paprika, Old Bay, sea salt, and fresh black pepper. Stir everything together gently – don't mash it up or break the crab meat too much.

Putting It All Together:

Lay your butterflied shrimp on a baking sheet lined with parchment paper for easy cleanup. Use a small spoon to pile the crab mixture onto each shrimp, pressing lightly so it sticks but doesn't get packed down too hard. Sprinkle the mixed mozzarella and pepper jack cheese mostly over the stuffing part, not so much on the tails. Add a light sprinkle of paprika on top for extra color and flavor.

Cooking Them Up:

Heat your oven to 375°F before you put in the seafood. Cook the stuffed shrimp for about 12 to 15 minutes until the shrimp turn pink and the stuffing is hot all the way through. For a nice golden top, switch to broil for the last minute or two, but watch them like a hawk so they don't burn. Take them out when the cheese gets bubbly and lightly browned. Let them cool a bit before moving them to a serving plate so the stuffing doesn't fall apart.

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I grew up near the coast where we ate seafood all the time, but my dad always thought of it as just everyday food until I made these stuffed shrimp for his birthday. Putting two premium seafoods together in such a fancy way totally changed how he saw home cooking. These days when I visit my parents, my dad starts hinting about these stuffed shrimp before I've even unpacked my bags.

Best Ways To Serve

Make a gorgeous starter by putting these golden beauties on a big white platter with some lemon wedges and fresh dill sprigs to really make the colors pop. Set out a small dish of warm garlic butter on the side for anyone who wants an extra flavor boost. If you want something a bit more filling, put them on a bed of lightly dressed arugula – the peppery greens go great with the sweet seafood and soak up all the tasty juices.

Creative Twists To Try

Turn these appetizers into a main dish by using extra-large shrimp and loading each one with twice as much stuffing, then serve with roasted asparagus and wild rice on the side. For a taste of the Mediterranean, mix in some crumbled feta, sun-dried tomatoes, and chopped Kalamata olives instead of crab. If you're into spicier food, add some chopped jalapeños and use all pepper jack cheese to make a southwestern version that goes perfectly with a cold Mexican beer.

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I've always believed that when you've got great seafood, you shouldn't mess with it too much. This recipe hits that sweet spot where we add just enough extra flavors to make the natural sweetness of the shrimp and crab even better without going overboard. I love how you get different textures in each bite – tender shrimp, creamy filling, and that slightly crunchy top from the broiler. These work for fancy celebrations but aren't too intimidating for regular get-togethers. Take my word for it – always make more than you think you'll need because these vanish crazy fast whenever I serve them!

Frequently Asked Questions

→ Can I make these shrimp ahead of time?

Sure thing! You can prep everything a day before. Just assemble the stuffed shrimp, seal them tightly, and store in the fridge. Bake them when ready, adding a couple of minutes to the cook time since they'll be chilled.

→ What kind of shrimp works well here?

Jumbo or large shrimp (16-20 count per pound) are ideal. They’re perfect for adding stuffing while still cooking evenly.

→ Is crab meat necessary for this recipe?

Not at all! You can skip it and just bump up the spinach and artichoke filling. Or, replace it with flaked fish, extra shrimp, imitation crab, or cod.

→ How do I butterfly shrimp for the filling?

Use a sharp knife to slice along the outside curve from head to tail, without cutting through. Open it like a book and clean out any veins.

→ What goes well with this dish?

Serve alongside a simple salad, rice, or delicate pasta like angel hair. For starters, pair it with stuffed mushrooms or crostini.

→ Can I use frozen shrimp from the store?

Yep! Just make sure they’re completely thawed before prepping. Let them defrost overnight in the fridge or run cold water over them until soft.