Quick & Romantic Baked Stuffed Shrimp for Valentine’s Day
Buttery, herby stuffed shrimp with a golden baked finish, inspired by Mediterranean and New Orleans flair. Creamy garlic and herb filling pairs with tender shrimp for effortless elegance.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 32 shrimp 1x
- Category: quick
- Method: Baking
- Cuisine: Mediterranean, New Orleans
- Diet: Pescetarian
Ingredients
2 lbs 16-20 shrimp, deveined and butterflied
2 tsp smoked paprika
1 tbsp olive oil
1 tsp Old Bay
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 and chopped
6 oz chopped artichokes, strained and chopped
1 cup mayonnaise (or sour cream/cream cheese)
1 tbsp Dijon mustard
1 tsp non-alcoholic Worcestershire
1/2 cup Italian breadcrumbs
8 oz cheese (mozzarella and pepper jack)
1 tbsp minced garlic
1 tsp dried herbs
1 tbsp fresh lemon juice + zest
4 tbsp unsalted butter
1 tbsp minced garlic
1 tsp fresh dill, chopped
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper
In a bowl, mix olive oil, smoked paprika, Old Bay, garlic powder, onion powder, Italian seasoning, and pepper. Toss shrimp until coated. Spread on baking sheet
Combine crab meat (if using), spinach, artichokes, mayonnaise, Dijon, non-alcoholic Worcestershire, breadcrumbs, cheese, garlic, herbs, lemon juice, and zest in a bowl
Spoon the filling into the center of each shrimp
Bake for 12-15 minutes until bubbly and golden
In a saucepan, melt butter, sauté garlic, and stir in dill. Drizzle over shrimp before serving
Notes
Customize with Gorgonzola, crab meat, or sun-dried tomatoes
Serve with crusty bread or as appetizers for parties
Leftovers keep in the fridge for 2 days
Nutrition
- Serving Size: 1 shrimp
- Calories: 80
- Sugar: 0g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 7g
- Cholesterol: 120mg