Name: Crab Stuffed Smoked Shrimp
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 lb jumbo shrimp, peeled and deveined (tails on, butterflied); 8 oz lump crab meat; 4 oz cream cheese, softened; 1/4 cup mayonnaise; 1/4 cup shredded mozzarella cheese; 2 tablespoons finely chopped green onion; 1 tablespoon Dijon mustard; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika (plus more for topping); Salt and pepper to taste; 12 slices thin-cut turkey strips (optional); Toothpicks (if using turkey strips); Fresh lemon wedges (for serving)

This Crab Stuffed Smoked Shrimp recipe brings together the best of land and sea. Juicy jumbo shrimp are filled with a luscious crab and cream cheese mixture, lightly seasoned, and smoked until irresistibly golden. It’s a smoky, creamy, and savory seafood appetizer that always steals the show—whether I’m serving it at a backyard BBQ or holiday party.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb jumbo shrimp, peeled and deveined (leave tails on, butterfly the back)

8 oz lump crab meat

4 oz cream cheese, softened

1/4 cup mayonnaise

1/4 cup shredded mozzarella cheese

2 tablespoons finely chopped green onion

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika (plus more for topping)

Salt and pepper to taste

12 slices thin-cut turkey strips (optional, for wrapping)

Toothpicks (if using turkey strips)

Fresh lemon wedges (for serving)

Directions

I start by preheating my smoker to 250°F (120°C).

In a medium mixing bowl, I mix the cream cheese, mayonnaise, mozzarella, green onion, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.

I gently fold in the lump crab meat, making sure not to break it apart too much so the filling stays chunky and flavorful.

Then, I stuff each butterflied shrimp with about a tablespoon of the crab mixture.

If I’m using turkey strips, I wrap each shrimp with a half slice and secure it using a toothpick.

I sprinkle a little extra smoked paprika over each stuffed shrimp for a flavorful kick and beautiful color.

Then I place the shrimp directly on the smoker grates or on a grilling tray.

I let them smoke for 45 to 60 minutes, until the shrimp turn pink, the filling is heated through, and the tops turn slightly golden.

I serve them warm with fresh lemon wedges for that perfect citrus finish.

Servings and timing

Servings: 6 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: Approximately 230 kcal per serving

Variations

Bacon-Wrapped: Instead of turkey strips, I sometimes wrap the shrimp in thin bacon slices for a richer, crispier finish.

Spicy Twist: I like adding a pinch of cayenne pepper or a splash of hot sauce to the filling when I want a bit of heat.

Cheese Swap: Parmesan or cheddar works well if I’m out of mozzarella.

Grilled Version: If I don’t have a smoker, I grill the stuffed shrimp over indirect heat using soaked wood chips to mimic that smoky flavor.

Herb Boost: Chopped parsley or dill adds a fresh touch to the filling and presentation.

Storage/Reheating

If I have leftovers (rarely happens), I store them in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 300°F oven or air fryer for about 10 minutes until warmed through. I avoid microwaving, as it can make the shrimp rubbery.

FAQs

How do I butterfly shrimp properly?

I use a small paring knife to slice down the back of the shrimp, being careful not to cut all the way through. This opens them up for stuffing and helps them cook evenly.

Can I use canned crab meat?

Yes, I can use canned crab meat, but I prefer lump crab meat for its texture and flavor. I always make sure to drain and gently pat it dry before using.

What kind of wood should I use in the smoker?

I like using fruitwoods like apple or cherry for a mild smoky flavor that complements seafood beautifully.

Do I need to wrap the shrimp in turkey or bacon?

No, wrapping is optional. I often skip it when I want to keep things lighter or highlight the seafood flavor more.

Can I prepare these in advance?

Absolutely. I sometimes stuff the shrimp a few hours ahead and refrigerate them until I’m ready to smoke or grill them.

Conclusion

Crab Stuffed Smoked Shrimp is one of those recipes that always feels special but doesn’t require a ton of effort. It’s smoky, savory, creamy, and just the right kind of indulgent. Whether I’m making it for guests or just treating myself, it never disappoints. This dish truly proves that with the right ingredients and a little smoke, seafood can shine in the most delicious way.

📖 Recipe:

Crab Stuffed Smoked Shrimp

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Author: Sophia
Total Time: 1 hour 10 minutes
Yield: 6 servings

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Description

Crab Stuffed Smoked Shrimp is a smoky, creamy seafood appetizer made with juicy jumbo shrimp filled with a savory crab and cream cheese mixture, perfect for BBQs or special gatherings.