Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe

If you’re craving a seafood dish that feels fancy but is surprisingly easy to make, this Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe has got you covered. I first tried making this on a whim for a family dinner, and it instantly became a staple because of its rich flavors and the perfect balance of creamy filling with tender shrimp. The mix of crab and veggies inside, paired with that luscious garlic butter dill sauce, really makes it a winner for any occasion.

This recipe shines at dinner parties or cozy weekend meals when you want to impress without spending hours in the kitchen. The best part? You don’t have to be a pro chef to nail it. I’ll walk you through every step so your shrimp turn out juicy and the filling super flavorful—trust me, your taste buds will thank you!

Ingredients You’ll Need

The ingredients for this recipe work beautifully together, giving you a harmony of textures and tastes from the sweet crab to the earthy spinach and tangy artichokes. When you shop, look for fresh, high-quality seafood and fresh herbs for the best flavor. Quality ingredients really do make a difference in a dish like this.

• Shrimp (16-20, deveined and butterflied): Choose large-sized shrimp for easier stuffing and juicy bites.
• Smoked paprika: Adds a subtle smoky depth without overpowering the dish.
• Olive oil: Helps keep the shrimp moist and adds richness.
• Old Bay seasoning: Classic seafood seasoning for that traditional savory kick.
• Garlic powder & onion powder: Convenient way to layer in flavor without fresh chopping.
• Italian seasoning: Brings a herbaceous touch to the shrimp seasoning.
• Crab meat (lump or claw, optional): Lump crab is elegant; claw has more flavor—pick based on preference or budget.
• Cooked spinach (strained & chopped): Make sure to squeeze out excess water to avoid sogginess.
• Chopped artichokes (strained): Use marinated or canned, just drain well to keep texture.
• Mayo (or sour cream/cream cheese): Acts as a creamy binder for the filling—feel free to use what you love most.
• Dijon mustard: Adds a subtle tang and layers of flavor.
• Worcestershire sauce: Gives umami depth without overwhelming the seafood taste.
• Italian breadcrumbs: Helps hold the filling together with a bit of crunch.
• Mozzarella and pepper jack cheeses: The combo melts beautifully and adds just enough spice.
• Minced garlic: For that fresh, vibrant punch in the filling.
• Dried herbs: Like oregano or basil to complement the Italian seasoning.
• Fresh lemon juice and zest: Brightens the entire dish, don’t skip it!
• Unsalted butter, minced garlic, and fresh dill: For the dreamy garlic butter dill sauce that ties everything together.

Variations

One of the things I love most about this Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe is how easy it is to make it your own. Whether you prefer a milder filling, or want to kick up the spice level, these tweaks can really make it your signature dish.

• Variation: I sometimes swap out crab for cooked lobster or scallops when I want a richer seafood experience. It’s pricier but worth it for special occasions.
• Spice it up: Adding a pinch of cayenne or red pepper flakes to the filling gives it a nice warming heat without taking away from the delicate flavors.
• Make it vegetarian: Skip the crab and double the artichokes and spinach—plus add some roasted red peppers for extra depth.
• Cheese swaps: Try feta or goat cheese for a tangy twist that pairs beautifully with the lemon and dill sauce.

How to Make Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe

Step 1: Prep Your Shrimp Like a Pro

Start by deveining and butterflying your shrimp carefully—this means slicing them almost in half but leaving one side intact to create a ‘pocket’ for stuffing. It sounds trickier than it is; I always use a sharp paring knife and work slowly to avoid cutting all the way through. Once done, toss them in olive oil and sprinkle with smoked paprika, old bay, garlic powder, onion powder, Italian seasoning, and pepper. Set aside to marinate while you prep the filling.

Step 2: Whip Up the Crab, Spinach, and Artichoke Filling

In a mixing bowl, combine lump crab meat, cooked chopped spinach, and chopped artichokes. Add in mayo (or your choice of creamy binder), Dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded cheeses, minced garlic, dried herbs, fresh lemon juice, and zest. Mix gently but thoroughly so everything is evenly incorporated. The goal is a creamy but firm filling that holds together well when stuffed.

Step 3: Stuff and Bake Your Shrimp

Spoon the filling generously into each butterflied shrimp pocket, making sure not to overstuff or the filling will spill out during cooking. Place the stuffed shrimp on a baking sheet lined with parchment. Bake at 375°F (190°C) for about 15 minutes until shrimp are opaque and the filling is bubbly and golden on top. Keep an eye towards the end so they don’t overcook—shrimp go rubbery fast if left too long!

Step 4: Finish with the Garlic Butter Dill Sauce

While the shrimp bake, melt unsalted butter in a small pan over medium heat. Add minced garlic and cook just until fragrant—don’t let it burn or turn bitter. Stir in freshly chopped dill, then take off the heat. This warm, aromatic sauce is what really elevates the stuffed shrimp, so drizzle it generously over the shrimp right before serving.

How to Serve Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley or dill for extra color and freshness. A little extra lemon zest right on top keeps the flavors bright. Sometimes, I add a few capers for a salty pop—totally optional but so tasty!

Side Dishes

This recipe pairs perfectly with a light green salad, garlic roasted potatoes, or even a creamy risotto. When I’m feeling indulgent, a side of crusty bread is a must to soak up every bit of that garlic butter dill sauce. You’ll want something simple so the shrimp stay the star.

Creative Ways to Present

For a special dinner, I like serving the stuffed shrimp over a bed of herbed couscous or quinoa tossed with lemon and olive oil. Arranging the shrimp in a circle with small dollops of sauce between feels fancy but is super easy. If you want to impress guests, try individual ramekins with the shrimp nestled in and topped with breadcrumbs, broiled briefly for a golden crust.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to two days. To keep the shrimp from drying out, I spoon some of the garlic butter dill sauce over the top before sealing. This little trick keeps the flavors fresh and the shrimp moist when you reheat.

Freezing

You can freeze stuffed shrimp, but I recommend freezing before baking for best texture. Place the stuffed shrimp on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. When ready to cook, bake them straight from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat leftovers, I gently warm the shrimp in a preheated oven at 325°F wrapped loosely with foil to prevent drying out. Avoid microwaving as it can make shrimp rubbery. Adding a small splash of water or broth to the baking dish helps keep moisture locked in.

FAQs

Final Thoughts

This Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe has become one of my go-to dishes when I want something that feels special without the fuss. It’s a perfect blend of creamy, savory, and fresh that excites the palate and wins compliments every time. I’m confident that once you try it, you’ll understand why it’s such a cherished recipe in my kitchen—and I hope it becomes a favorite in yours too!

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