Stuffed Shrimp with Crab, Spinach, and Artichoke Filling Served with Garlic Butter Dill Sauce Recipe

If you’re on the hunt for a dish that’s both impressive and downright delicious, the Stuffed Shrimp with Crab, Spinach, and Artichoke Filling Served with Garlic Butter Dill Sauce Recipe is an absolute winner. I first tried something similar at a family gathering, and it immediately became a favorite — the kind of meal that gets everyone asking for seconds. The tender shrimp loaded with a creamy, savory filling paired with that luscious garlic butter dill sauce? Trust me, it’s worth every minute you spend in the kitchen.

This recipe works beautifully for special dinners, weekend indulgences, or even a festive celebration when you want to show off a little without stressing over complicated steps. What I love is how the creaminess of the crab, spinach, and artichoke filling perfectly balances the smoky seasoning on the shrimp, all tied together by that vibrant, herby sauce. You’ll enjoy making it as much as eating it!

Ingredients You’ll Need

Each ingredient in this Stuffed Shrimp with Crab, Spinach, and Artichoke Filling Served with Garlic Butter Dill Sauce Recipe plays a role in creating layers of flavor and texture. When you shop, look for the freshest shrimp you can find and quality crab meat for the best results.

• Shrimp: Deveined and butterflied shrimp make for a perfect pocket to hold the filling; size 16-20 works well for stuffing and cooking evenly.
• Smoked paprika: Adds a subtle smoky depth that complements the sweet seafood taste.
• Olive oil: Helps the spices adhere to the shrimp and enhances flavor during cooking.
• Old Bay seasoning: Classic seafood seasoning that brings a familiar, comforting flavor.
• Garlic powder & onion powder: Enhance the savory notes inside and out.
• Italian seasoning: Gives a herby, aromatic touch to the shrimp seasoning.
• Black pepper: Adds a mild heat and flavor balance.
• Crab meat: Lump or claw meat — choose based on your budget and preference. I often use whichever is freshest or on sale!
• Spinach: Cooked, well-drained, and finely chopped to avoid excess moisture in the filling.
• Artichokes: Chopped and drained; marinated artichokes from a jar add great flavor.
• Mayonnaise: Acts as the creamy binder. You can swap with sour cream or cream cheese if you want a tangier or richer twist.
• Dijon mustard: Adds a touch of sharpness balancing the creamy filling.
• Worcestershire sauce: A small splash adds umami depth.
• Italian breadcrumbs: For texture and to hold everything together inside the shrimp pockets.
• Cheese: Mozzarella and pepper jack give melting goodness with a bit of kick.
• Minced garlic: Fresh garlic boosts the freshness and aroma in the filling.
• Dried herbs: Like oregano or basil, to lift the flavor notes.
• Fresh lemon juice and zest: Brightens and adds a clean citrus contrast to richness.
• Butter for sauce: Unsalted butter is perfect for controlling seasoning and richness.
• Fresh dill: A defining herb for the garlic butter dill sauce, giving it that fresh, slightly tangy edge.

Variations

I love making this Stuffed Shrimp with Crab, Spinach, and Artichoke Filling Served with Garlic Butter Dill Sauce Recipe my own with a few tweaks depending on the occasion, so don’t be afraid to experiment a bit!

• Variation: Swap out the crab for cooked lobster chunks or scallops for an ultra-luxe version I once tried — it was heavenly and elegant for a date night.
• Dietary change: Use Greek yogurt instead of mayo for a lighter yet creamy filling that still holds together well.
• Spice level: Add a pinch of cayenne or chopped jalapeño to the filling for a spicy kick — I did this to impress some spice lovers in my family and it was a hit.
• Herb swap: If you don’t have dill on hand, tarragon or fresh parsley in the sauce works beautifully too.

How to Make Stuffed Shrimp with Crab, Spinach, and Artichoke Filling Served with Garlic Butter Dill Sauce Recipe

Step 1: Prep the shrimp and filling

Start by deveining and butterflying your shrimp — I find it easiest to ask your fishmonger to do this if you’re not comfortable, but it’s a quick skill to master with a sharp paring knife. Once your shrimp are prepped, toss them gently with olive oil, smoked paprika, old bay, garlic powder, onion powder, Italian seasoning, and pepper. Let them sit while you make the filling so the spices have a moment to marry with the shrimp.

Step 2: Make the crab, spinach, and artichoke filling

Mix the crab meat with cooked spinach and chopped artichokes that you’ve drained well — this step is key to avoid watery filling that won’t hold properly. Stir in mayo, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, both cheeses, minced garlic, dried herbs, lemon juice, and zest. I usually taste a little bit here with a tiny spoon to see if I need more lemon or seasoning because it’s the heart of flavor in this recipe.

Step 3: Stuff the shrimp

Gently open each butterflied shrimp and spoon in a generous amount of filling. It’s okay if a little tries to escape — press the shrimp around it to secure the filling inside. You can use toothpicks if you’re worried about it falling out during cooking, but I usually find it stays put.

Step 4: Cook the shrimp

Preheat your oven to 400°F (200°C). Arrange stuffed shrimp on a baking dish and bake for about 12-15 minutes or until shrimp are pink and opaque and the filling is bubbly and golden on top. Keep an eye toward the end so you don’t overcook — shrimp cook fast and become rubbery if left too long.

Step 5: Prepare the garlic butter dill sauce

While shrimp bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook gently for about a minute until fragrant (don’t let it brown). Stir in chopped fresh dill and remove from heat. This sauce comes together in seconds, and you’ll want to drizzle it generously over the hot shrimp just before serving!

How to Serve Stuffed Shrimp with Crab, Spinach, and Artichoke Filling Served with Garlic Butter Dill Sauce Recipe

Garnishes

I like to keep garnishes simple — a sprinkle of fresh dill and a thin lemon wedge on the side adds freshness and that bright flavor punch I adore. Sometimes I’ll toss some chopped chives or parsley on top if I want a little color contrast. It’s those little touches that make it feel extra special.

Side Dishes

This stuffed shrimp pairs well with light and fresh sides like a crisp arugula salad with lemon vinaigrette or simple roasted asparagus. I also often serve it with garlic mashed potatoes or creamy risotto to soak up every last bit of that garlic butter dill sauce — nothing goes to waste!

Creative Ways to Present

For dinner parties, I’ve served this Stuffed Shrimp with Crab, Spinach, and Artichoke Filling Served with Garlic Butter Dill Sauce Recipe on a bed of saffron rice, elegantly garnished with edible flowers, which made for a stunning centerpiece. If you’re feeling festive, place them in individual mini cast iron pans for a charming rustic look that keeps them warm at the table.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be rare!), store them in an airtight container in the fridge for up to 2 days. Since the shrimp can get a bit firmer when chilled, I usually reheat carefully to keep that tender texture.

Freezing

I’ve frozen stuffed shrimp before, but the texture of shrimp can change slightly after freezing, so I recommend freezing before baking. Arrange the stuffed shrimp on a tray, freeze until firm, then transfer to a freezer-safe bag. When ready, bake from frozen, adding a few extra minutes to cook through.

Reheating

To reheat, I find gently warming in a low oven (around 300°F) covered with foil helps prevent drying out. Avoid the microwave if you can because it tends to toughen shrimp. A quick reheat in a skillet with a splash of water and covered also works well to keep the shrimp juicy.

FAQs

Final Thoughts

This Stuffed Shrimp with Crab, Spinach, and Artichoke Filling Served with Garlic Butter Dill Sauce Recipe has been a real crowd-pleaser every time I’ve made it, and it’s one of those recipes you keep coming back to when you want to impress without spending hours. I love how approachable it is—like sharing a little bit of something fancy and homemade at the same time. Give it a try, and you’ll see what I mean — I promise you’ll want to make it again and again!

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