If you’re looking to wow guests or just treat yourself to something seriously delicious, this Stuffed Shrimp with Crab, Spinach, and Artichokes topped with Garlic Butter Dill Sauce Recipe might just become your new go-to. It’s got that perfect blend of flavors — succulent shrimp wrapped around a rich crab and veggie filling, all kissed by a luscious garlic butter dill sauce that elevates everything. I remember making this for a dinner party, and watching everyone’s faces light up after the first bite was priceless.

What I love most about this Stuffed Shrimp with Crab, Spinach, and Artichokes topped with Garlic Butter Dill Sauce Recipe is how versatile it is. Whether you’re cooking for a fancy date night or a cozy weekend in, it feels special without requiring a chef’s level of effort. Plus, there’s a nice balance of fresh seafood, creamy elements, and just the right hint of herbs that makes it worth trying at least once (or more!).

Ingredients You’ll Need

These ingredients aren’t just random picks; they work beautifully together to create a layered, flavorful dish. The key is picking quality seafood and fresh herbs to make sure every bite sings — and I’ll share a few shopping tips along the way.

Shrimp: Go for large, 16-20 count shrimp — they’re perfect for stuffing and have great texture once cooked.
Smoked Paprika: Adds warmth and a subtle smoky depth, which pairs wonderfully with the seafood.
Old Bay Seasoning: A classic seafood seasoning that delivers that familiar ocean-inspired flavor.
Lump or Claw Crab Meat: Lump crab has those beautiful big chunks, but claw crab is easier on the wallet and still tasty.
Spinach: Cooked, strained, and chopped to avoid any watery filling — fresh or frozen both work if prepped right.
Artichokes: Use marinated or plain canned, but be sure to strain and chop finely for best texture.
Mayonnaise (or Sour Cream / Cream Cheese): I like mayo for its tang and creaminess, but you can switch it up based on your taste or dietary needs.
Dijon Mustard: Just a touch to lift the filling with a gentle zing.
Worcestershire Sauce: Brings umami and depth — don’t skip it!
Italian Breadcrumbs: Adds a bit of crunch and keeps the filling from being too wet.
Mozzarella and Pepper Jack Cheese: A gooey, melty combo that balances creaminess and a hint of spice.
Minced Garlic: Essential for that bright, aromatic punch.
Dried Herbs: Italian seasoning or your favorite herb mix enhances the overall flavor harmony.
Lemon Juice & Zest: Freshness is key — the brightness from lemon cuts through the richness wonderfully.
Unsalted Butter: Foundation for the garlic butter dill sauce, making it silky and indulgent.
Fresh Dill: Adds a fragrant, slightly grassy note that pairs beautifully with seafood and garlic.

Variations

I’m all about tweaking recipes to fit your mood or what you’ve got on hand, and this Stuffed Shrimp with Crab, Spinach, and Artichokes topped with Garlic Butter Dill Sauce Recipe is super flexible. Here are a few ways I’ve personalized it, and I encourage you to play around too!

Skip the Crab: I’ve done this when I just wanted a lighter filling — doubling the spinach and artichokes makes the dish just as tasty, and budget-friendly!
Spicy Kick: Add some crushed red pepper flakes or swap pepper jack cheese for habanero cheddar if you like a bit of heat.
Make it Keto: I swapped out breadcrumbs for almond flour once—it kept the texture nice and didn’t sacrifice flavor at all.
Seasonal Veggies: Sometimes I toss in sautéed mushrooms or substitute kale for spinach based on what’s fresh and in season.
Dairy-Free: For a friend’s allergy, I replaced the cheese and mayo with dairy-free alternatives and the dish still came out rich and satisfying.

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

Step 1: Prep Your Shrimp Like a Pro

Make sure your shrimp are deveined and butterflied—this opens them up so you can stuff them nicely. Pat them dry with paper towels so the spices and oil stick better. Toss them in olive oil, smoked paprika, old bay, garlic powder, onion powder, Italian seasoning, and pepper. Let them sit while you prepare the filling; this step helps the shrimp soak in flavor but don’t over-marinate or they’ll get mushy.

Step 2: Create the Creamy Crab and Veggie Filling

In a bowl, combine the crab meat, cooked spinach, and chopped artichokes—just make sure these are well-drained to avoid sogginess. Add mayo, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, your cheese mix, minced garlic, dried herbs, and fresh lemon juice and zest. Give everything a gentle toss to blend, tasting as you go! The filling should be rich and zesty but balanced, not overpowering the shrimp.

Step 3: Stuff and Secure the Shrimp

Lay the shrimp flat and spoon a generous amount of filling into the center. Fold the shrimp back over if you can, or just leave them open-faced if you prefer. I like using toothpicks to keep things tidy, but it’s optional if you’re careful. This step is fun – you’re basically crafting tiny seafood parcels of joy!

Step 4: Bake to Perfection

Preheat the oven to 375°F (190°C). Place the stuffed shrimp on a lightly oiled baking dish and bake for about 15 minutes, or until the shrimp turn pink and the filling is bubbly and golden on top. Keep an eye on it to avoid overcooking—the shrimp should be juicy, not rubbery.

Step 5: Whip Up the Garlic Butter Dill Sauce

While the shrimp bake, melt butter in a small pan over medium heat. Add minced garlic and cook for a minute or two until fragrant, but don’t brown it. Stir in fresh dill and take the pan off the heat. This sauce brings a velvety, luxurious finish that you’ll want to drizzle generously over the warm shrimp before serving.

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

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

Garnishes

I like sprinkling fresh chopped parsley or extra dill on top for a pop of color and freshness. A little lemon wedge on the side is great too, letting you squeeze extra citrus if you want that lively zing with every bite.

Side Dishes

This dish pairs beautifully with a light, crisp side like a mixed green salad with lemon vinaigrette or roasted asparagus. For something heartier, creamy risotto or even garlic mashed potatoes complement the rich flavors perfectly.

Creative Ways to Present

For special occasions, I’ve served these stuffed shrimp on a bed of saffron rice with microgreens sprinkled around for an elegant touch. You can also arrange them on a platter with edible flowers and lemon slices to impress your dinner guests visually as well as with flavor!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, pop them in an airtight container in the fridge within two hours of cooking. They keep well for up to two days, although the shrimp are best enjoyed freshly baked. When I’ve stored them overnight, the flavors actually meld nicely, but the texture is a bit softer.

Freezing

I’ve successfully frozen the stuffed shrimp before baking—just freeze them on a tray first, then transfer to freezer bags. When you’re ready to eat, bake straight from frozen, adding a few extra minutes to the baking time. The filling holds up well, but the shrimp can get slightly softer than fresh.

Reheating

Reheat leftovers gently in a 325°F oven for 10 minutes or so, covered with foil to prevent drying out. Avoid the microwave if you can—it tends to make the shrimp rubbery and the filling a bit watery.

FAQs

Can I prepare the stuffed shrimp in advance?

Absolutely! You can assemble the shrimp stuffed with crab, spinach, and artichokes a few hours ahead of time and keep them covered in the fridge. Just add the garlic butter dill sauce fresh before serving to keep flavors vibrant.
What if I don’t have fresh dill for the sauce?

If fresh dill isn’t available, dried dill can be used, but use about a third of the amount since dried herbs are more potent. The sauce will still taste great, just a little different in texture.
Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works fine as long as you thaw it properly and pat it dry before seasoning and stuffing. This prevents excess moisture which can affect the texture of the filling and shrimp.
Is this recipe gluten-free?

To make it gluten-free, simply swap the Italian breadcrumbs for gluten-free breadcrumbs or crushed nuts. Otherwise, all other ingredients are naturally gluten-free.

Final Thoughts

This Stuffed Shrimp with Crab, Spinach, and Artichokes topped with Garlic Butter Dill Sauce Recipe holds a special place in my kitchen repertoire because it’s one of those dishes that feels fancy but cooks up smoothly, even on busy nights. The combination of rich, savory filling and a bright, buttery sauce reminds me that great meals don’t have to be complicated. I hope you give this one a try — I’m confident it’ll become a favorite you reach for whenever you want to impress or just enjoy a seriously tasty seafood dinner with minimal stress.