Name: Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe
Prep time: 15 min
Cook time: PT-490971H16M36S
Total time: PT-490971H16M36S
Cuisine: American
Ingredients: 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 (can substitute sour cream or cream cheese); 1/2 cup Italian breadcrumbs; 8 oz cheese (mozzarella and pepper jack blend recommended); 1 tbsp minced garlic; 1 tsp dried herbs (such as Italian seasoning mix); 4 tbsp unsalted butter; 1 tbsp minced garlic; 1 tsp fresh dill (chopped); 1 tbsp fresh lemon juice; Zest of 1 lemon

Jump to Recipe· 3.9 from 13 reviews

I absolutely love sharing this Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe because it’s one of those dishes that feels both indulgent and homey at the same time. The combination of tender shrimp filled with a creamy, savory crab and spinach stuffing is something I’ve found irresistible from the very first try. Every bite bursts with flavor, and I’m always excited to make it for friends and family who appreciate seafood done right and with a little flair.

Why You’ll Love This Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe

What really makes this recipe special to me is the beautiful balance of flavors and textures. The sweetness of the shrimp pairs perfectly with the rich, creamy crab and spinach stuffing that has just the right amount of tang from the artichokes and a gentle kick from the Dijon mustard and Worcestershire. The smoked paprika and Old Bay seasoning add a subtle warmth without overwhelming the seafood centerpiece. It’s a dish that feels elegant but remains comforting, which is such a winning combination in my kitchen.

Besides the amazing taste, I adore how straightforward this recipe is to prepare. Even if you’re not an expert cook, the steps are intuitive, and you can have these stuffed shrimp baking in no time. The fact that it only takes around 35 minutes from start to finish makes it a fantastic option for dinner parties or even a special weeknight meal. Whenever I want to impress guests without spending hours cooking, this recipe is my go-to because it looks sophisticated and tastes like it came from a high-end restaurant.

Ingredients You’ll Need

The image shows six clear glass bowls placed on a white marbled surface, each containing different ingredients. Starting from the top left, the first bowl has chopped artichoke hearts in light yellow and green shades. To the right of it, a small bowl holds a mix of dry spices including light brown granules and some dark green herbs. Below that, there is a medium bowl filled with shredded white crab meat. At the bottom left, a bowl contains cooked spinach, deep green in color with a soft texture. In the middle, a bowl holds fine light beige breadcrumbs sprinkled with small green herbs. Lastly, on the bottom right, a bowl contains creamy, off-white mayo with a thick consistency. photo taken with an iphone --ar 4:5 --v 7

The ingredients I use for this recipe are simple but essential—they each bring something unique that creates the overall magic. From the plump shrimp to the creamy cheese blend and tangy artichokes, everything works together to give the dish its iconic taste and texture.

Shrimp (2 lbs, deveined and butterflied): Fresh, large shrimp provide a juicy and satisfying base that holds the stuffing beautifully.
Smoked paprika (2 teaspoons): Adds a subtle smokiness that enhances the shrimp’s natural flavor.
Old Bay seasoning (1 teaspoon): Classic seafood spice blend that lifts the whole dish with savory notes.
Garlic powder and onion powder (1 tsp each): These give depth without overpowering the delicate seafood.
Italian seasoning and pepper: A touch of herbaceousness and gentle heat to round out the seasonings.
Lump or claw crab meat (8 oz): The star of the stuffing that adds sweetness, texture, and that unmistakable crab flavor.
Cooked spinach (1 cup, strained and chopped): Brings earthiness and vibrant color, plus a lovely tender bite.
Chopped artichokes (6 oz, strained): For a subtle tang and moist texture that balances the richness.
Mayo (1 cup): Creates the creamy binding element—you can swap for sour cream or cream cheese if preferred.
Dijon mustard (1 tablespoon): Adds a mild tang that cuts through the richness.
Worcestershire sauce (1 teaspoon): Enhances umami and flavor complexity.
Italian breadcrumbs (1/2 cup): Gives just enough crunch and ties everything together.
Cheese blend (8 oz mozzarella and pepper jack recommended): Melts beautifully and adds a nice kick of creaminess and mild spice.
Minced garlic (1 tbsp): Infuses the stuffing with aromatic flavor.
Fresh lemon juice and zest: Brightens the dish and adds freshness.
Unsalted butter (4 tbsp): For the buttery finish that’s poured over before serving.
Fresh dill (1 tsp, chopped): A delicate herbal note to finish the dish with a fresh twist.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). I always make sure it’s fully heated before assembling the shrimp so they cook evenly once in the oven.

Step 2: In a bowl, combine the olive oil, smoked paprika, Old Bay, garlic powder, onion powder, dried Italian herbs, and pepper to create a flavorful seasoning mix. Toss the deveined and butterflied shrimp in this mixture until they’re well coated. This step seals in flavor and gives the shrimp a beautiful color and subtle spice.

Step 3: Next, prepare the stuffing. In a separate bowl, mix together the lump or claw crab meat, cooked and well-strained chopped spinach, chopped artichokes, mayo, Italian breadcrumbs, cheese blend, minced garlic, dried herbs, and garlic salt. Don’t be shy with the mixing—I like to ensure everything is evenly combined so every stuffed shrimp has that perfect balance of filling.

Step 4: Carefully fill each butterflied shrimp with the stuffing mixture. I use a small spoon or even my fingers to gently press the filling into the shrimp without overpacking it, so they cook perfectly without spilling over.

Step 5: Arrange the stuffed shrimp in a baking dish and pop them into the preheated oven. Bake for about 20-25 minutes until the shrimp are opaque and cooked through, and the stuffing is golden and bubbling. Right before serving, melt the butter with minced garlic and fresh dill, then drizzle it over the shrimp to add that luscious finish that ties the whole dish together beautifully.

Servings and Timing

This stuffed shrimp recipe makes approximately 6 servings, perfect for a dinner gathering or a special family meal. The prep time usually takes me about 10-15 minutes, mainly to butterfly the shrimp and mix the stuffing. Cooking time is around 20-25 minutes, so the total time from start to finish is roughly 35 minutes. There’s no additional resting time needed, but I do like to let the shrimp sit for a couple of minutes after baking to absorb all those buttery flavors before serving.

How to Serve This Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe

A black pan filled with a ring of large shrimp arranged closely together, each shrimp split open and topped with a creamy mixture that is pale yellow with green herb bits, giving it a textured look. The shrimp shells are light brown and pinkish, contrasting with the soft, slightly browned filling on top. The shrimp tails point upward and outward, creating a layered circular pattern with the creamy topping covering the inner part of each shrimp half. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe, I like to keep the sides light so the shrimp remain the centerpiece. A crisp green salad with a lemon vinaigrette or some roasted asparagus complements the richness of the seafood beautifully. Creamy mashed potatoes or a simple risotto are also excellent options if you want a heartier meal.

For presentation, I love arranging the shrimp on a large platter, garnished with fresh lemon wedges and a sprinkle of chopped dill or parsley for color and freshness. Serving the garlic butter drizzle on top right before guests dig in creates a mouthwatering aroma and adds a glossy finish. It always feels special on the plate!

As for drinks, this dish pairs wonderfully with a chilled crisp white wine like Sauvignon Blanc or a light Pinot Grigio. If you prefer cocktails, a refreshing gin and tonic with a twist of lime enhances the herbal notes in the shrimp beautifully. For non-alcoholic options, sparkling water with lemon or a delicate herbal iced tea works perfectly. I’ve found that serving the shrimp warm keeps the textures and flavors at their best, but it’s also lovely at room temperature if you want to prepare ahead for a party.

Variations

I love how versatile this recipe can be, so I often experiment depending on what I have on hand or dietary preferences. For instance, if you’re not a fan of crab, you can easily swap it out for cooked scallops or a mix of chopped cooked lobster to keep the seafood theme while changing the flavor profile. To make it gluten-free, just swap the Italian breadcrumbs for gluten-free breadcrumbs or almond flour, and it’s just as delicious.

If you want a dairy-free option, I recommend replacing the cheese with a non-dairy alternative and swapping mayo with a vegan mayonnaise. The richness won’t be quite the same, but the flavors still shine through beautifully. For a vegan twist, you could replace shrimp altogether and use large mushroom caps or eggplant slices stuffed with the spinach, artichoke, and vegan crab substitute for a plant-based rendition.

I’ve also tried pan-searing the stuffed shrimp briefly before baking, which gives a lovely crust to the shrimp for added texture. Alternatively, broiling for the last couple of minutes adds a perfect golden finish to the stuffing. Play around to find your favorite method—I enjoy mixing things up to keep this recipe exciting!

Storage and Reheating

Storing Leftovers

When I have leftover stuffed shrimp, I let them cool to room temperature and then store them in an airtight container in the refrigerator. They stay fresh for up to 2 days, though I usually enjoy them the next day for the best flavor and texture. I avoid stacking them too tightly to preserve the shape of the stuffed shrimp.

Freezing

This dish can be frozen, though I recommend freezing the shrimp and stuffing separately if possible to keep the best texture. To freeze, place stuffed shrimp on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe bag or container. They can keep frozen for up to 1 month. When you’re ready to enjoy them, thaw overnight in the refrigerator and reheat gently.

Reheating

For reheating, I find the best way is to warm the shrimp in a 300-degree oven for about 10-15 minutes until heated through. This method helps keep the shrimp tender and the stuffing moist without drying out. Microwaving can overcook the shrimp and make the stuffing rubbery, so I usually avoid it. A gentle warming in a covered skillet over low heat with a splash of butter also works well for a quick reheat.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp but make sure to thaw them completely and pat dry before butterflying and seasoning. Excess moisture can affect how well the stuffing adheres and can cause steaming instead of roasting.

What type of cheese works best in the stuffing?

I prefer a blend of mozzarella and pepper jack because mozzarella melts beautifully and pepper jack adds a gentle kick. However, Monterey Jack, fontina, or even a mild cheddar can be great substitutes depending on your taste.

Is this Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe spicy?

This dish has mild warmth from the Old Bay and pepper jack cheese, but it’s not overly spicy. You can easily adjust the heat by reducing or increasing the pepper or adding a pinch of cayenne if you like it hotter.

Can I prepare the filling in advance?

Absolutely! The filling can be made a day ahead and stored covered in the refrigerator. Just give it a good stir before stuffing the shrimp. This prep step can save you time on the day you want to cook.

What should I serve this with for a dinner party?

I recommend pairing it with fresh green vegetables like asparagus or broccoli, a light pasta side, or even a citrusy quinoa salad. A crisp, chilled white wine makes the perfect companion to elevate the meal for your guests.

Conclusion

I’m genuinely excited for you to try this Stuffed Shrimp with Crab, Spinach, and Artichoke Recipe because it’s one of those dishes that never fails to impress. Whether you’re cooking for family, friends, or just treating yourself to something special, this recipe balances ease and elegance in such a satisfying way. From the rich filling to the perfectly seasoned shrimp and buttery finish, every bite feels like a celebration. I hope it becomes one of your favorite go-to recipes too!