Stuffed Jumbo Shrimp

Jumbo shrimp split open to hold a rich mix of top-quality crab meat, wilted spinach, and chopped artichoke hearts, all mixed with herbs and spices then baked until golden. This fancy yet easy-to-love starter turns basic shrimp into something special, mixing gentle seafood tastes with a hearty, tasty filling. Served at big family events or small dinner get-togethers, these loaded shrimp look amazing and pack tons of flavor in every mouthful.

I tried stuffed shrimp for the first time at a little restaurant by the ocean during our family trip. I couldn't get it right at home for ages, but I finally cracked the code with this version that everyone now asks for when they come over. Even my brother-in-law, who usually runs from anything that swims, can't resist these and always hangs around the serving dish when they come out hot from the oven.

Finding The Best Ingredients

• Jumbo shrimp: They work best as stuffing carriers. Go for ones marked 16-20 per pound for a wow factor.
• Good crab meat: Brings a sweet, light taste. Pick refrigerated pasteurized stuff instead of canned for better flavor.
• Baby spinach: Adds nice green color, healthy stuff, and light earthy flavor without taking over.
• Artichoke hearts: Give interesting flavor and different texture. Get water-packed ones instead of oily for cleaner taste.
• Mayonnaise: Works as the glue that keeps everything juicy while cooking.
• Italian breadcrumbs: Hold everything together and add herby flavors that work great with seafood.
• Fresh lemon: Wakes up all other flavors and cuts through the richness with some tang.

How To Make It

Getting The Shrimp Ready:

Buy fresh or totally thawed jumbo shrimp, around 16-20 count per pound so they're big enough to stuff properly. Take off the shells but leave the tails on so they look pretty and give guests something to hold. Cut along the back curve with a sharp knife, but don't slice all the way through - you want a butterfly look. Take out that dark vein completely. Give them a quick rinse in cold water and dry them really well with paper towels so they cook right and don't get watery.

Making The Filling:

Grab a medium bowl and mix finely chopped baby spinach with quartered artichoke hearts that you've drained and dried well. Add your crab meat, checking carefully for any bits of shell while keeping big chunks intact for good texture. Mix in mayo, Italian breadcrumbs, fresh squeezed lemon juice, chopped dill, melted butter, Dijon mustard, and Worcestershire sauce. Season with paprika, Old Bay, sea salt, and fresh ground pepper. Mix everything together gently - don't overdo it or you'll break up the delicate crab too much.

Putting It Together:

Lay your butterflied shrimp on a parchment-lined baking sheet for easy cleanup. Use a small spoon to pile the crab mix onto each shrimp, pressing lightly so it sticks without squishing it down too hard. Sprinkle your mix of mozzarella and pepper jack cheese mostly on the stuffing part, not so much on the tail. Finish with a light sprinkle of extra paprika for color and taste.

Cooking Them Up:

Heat your oven to 375°F, making sure it's fully hot before adding seafood. Cook the stuffed shrimp for about 12-15 minutes until they turn pink and the filling gets hot. For a nice golden top, switch to broil for the last 1-2 minutes, but watch them like a hawk so they don't burn. Take them out when the cheese bubbles and browns slightly. Let them cool a bit before moving them to a serving plate so the filling 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 basic food until I made these stuffed shrimp for his birthday dinner. Combining two premium seafoods in such a fancy presentation totally changed how he saw home cooking. These days when I visit my parents, they hint about wanting these stuffed shrimp before I've even unpacked my bags.

Ways To Serve

Make a gorgeous starter by placing these golden stuffed shrimp next to lemon wedges and fresh dill sprigs on a big white plate for amazing color contrast. Put a small dish of warm garlic butter nearby for anyone who wants to dip and make the rich flavors even better. For something more filling, lay them on a bed of lightly dressed arugula, where the peppery greens will play off the sweet seafood and soak up any yummy juices that come out during cooking.

Fun Twists To Try

Turn this starter into a main dish by using massive shrimp and doubling the stuffing for each one, then serve with roasted asparagus and wild rice on the side. Make a Mediterranean version by mixing in crumbled feta, sun-dried tomatoes and chopped Kalamata olives into the stuffing instead of crab for a totally different taste. If you like things spicy, add chopped jalapeños and use all pepper jack cheese to create a zesty southwestern take that goes great with cold Mexican beer.

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I've always believed great seafood needs very little help to taste amazing. This recipe finds the sweet spot between adding flavor and going overboard by highlighting the natural sweetness of shrimp and crab with just enough extra touches to make something truly special. The mix of soft shrimp, creamy filling, and slightly crunchy broiled top creates an appetizer fancy enough for big celebrations but still down-to-earth enough for casual get-togethers. From my experience, you should definitely make more than you think you'll need - these things vanish incredibly fast whenever they show up on the table.

Frequently Asked Questions

→ Can I prepare this dish in advance?

Sure! You can get the shrimp stuffed the day before, cover with plastic wrap, and keep them in the fridge. Just bake them as instructed, adding a couple of extra minutes if they're cold.

→ What size shrimp should I pick?

Go with large or jumbo shrimp (16-20 per pound); they're perfect for holding the stuffing and still cook quickly enough.

→ Can I skip the crab meat?

For sure! Just add more spinach and artichokes, or swap for cooked shrimp, flaked cod, or imitation crab to keep it tasty.

→ How do you butterfly shrimp the easiest way?

Take a sharp knife and carefully slice along the back curve from top to tail, but don’t cut all the way through. Open it up and remove any vein if needed.

→ What are good sides for stuffed shrimp?

Pair them with rice pilaf, a fresh salad, or simple pasta like angel hair. Add bruschetta or stuffed mushrooms for a bigger spread!

→ Is using frozen shrimp okay?

Yep, frozen works fine! Just be sure to fully thaw them first—either in the fridge overnight or under cold water in a colander.