Butterflied large shrimp are filled with a creamy mixture of lump crab, spinach, artichoke, and cheese, then baked until tender and topped with garlic dill butter for an elegant appetizer that's surprisingly simple to prepare.
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Preheat your oven to 350°F (177°C).
Prepare the shrimp by deveining and butterflying them, leaving the tails on.
In a large bowl, combine the shrimp with olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, dried herbs, pepper, and salt. Toss to coat evenly and set aside.
In a separate large bowl, prepare the filling. Combine the crab meat (if using), cooked spinach, chopped artichoke hearts, mayonnaise, breadcrumbs, 1 tbsp minced garlic, 1 tsp garlic powder, 1 tsp dried herbs, and garlic salt.
Add the shredded cheese, lemon juice, and lemon zest to the filling mixture. Stir until everything is well combined.
Take each butterflied shrimp and spoon a generous amount of the filling into the cavity.
Arrange the stuffed shrimp in a cast iron skillet or a baking dish.
Bake for 10-12 minutes. While baking, prepare the garlic butter by mixing together the melted butter, 1 tsp minced garlic, and chopped fresh dill in a small bowl.
Halfway through the baking time (around 5-6 minutes), remove the skillet from the oven and brush the garlic dill butter over the shrimp.
Return the skillet to the oven and bake for the remaining time, until the shrimp are pink and cooked through and the filling is golden brown.
Let cool slightly before serving.
Store leftover stuffed shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently at 325°F for 5-7 minutes until warmed through.
baking sheet · parchment paper or foil
Yes, you can stuff the shrimp up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake directly from the fridge, adding 2-3 minutes to the cooking time.
Shrimp are done when they turn opaque and firm, typically 12-15 minutes at 400°F depending on size. Avoid overcooking or they'll become rubbery.
16/20 or 21/25 count per pound are ideal—large enough to butterfly and hold filling without tearing, but still cook quickly and evenly.
Yes. Thaw frozen crab and drain well; canned crab works too but drain thoroughly to remove excess liquid that could make the filling watery.
Yes, freeze the stuffed shrimp on a sheet pan uncovered for 2 hours, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 5-7 minutes to cook time.
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