If you’re looking for a dish that brings the perfect balance of indulgence and fresh flavors, this Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe truly hits the spot. I remember the first time I made it for a cozy dinner party — the buttery shrimp stuffed with a creamy crab and spinach filling, paired with that vibrant garlic butter dill sauce, made everyone swoon. It’s fancy enough to impress guests but surprisingly easy to pull together on a weeknight when you want a little seafood treat.

What I love most about this recipe is how the ingredients complement each other: the sweetness of the shrimp, the tender spinach and artichokes, the subtle kick from Old Bay and paprika, and that rich, garlicky sauce that ties it all together. Whether you’re cooking it for a special occasion or just craving something luscious and comforting, you’ll find this Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe is a keeper that you’ll want to make again and again.

Ingredients You’ll Need

Each ingredient here adds its own special touch to the dish. The shrimp has just the right size to hold a generous filling, and the crab meat brings that classic seafood flavor with some luxurious texture. Grab fresh or frozen shrimp, and don’t skip on good-quality crab for the best results.

Shrimp (16-20 count, deveined and butterflied): Choose large shrimp so there’s plenty of room for stuffing, and be sure they’re fresh or fully thawed if frozen.
Smoked paprika: Adds a subtle smoky warmth that complements the seafood beautifully.
Olive oil: For coating the shrimp before baking to keep them juicy and add richness.
Old Bay seasoning: A classic seafood spice blend – don’t skip this if you want authentic flavor.
Garlic powder & Onion powder: Boost the savory base of the filling and shell seasoning.
Italian seasoning: Brings herbaceous notes that marry the spinach and artichoke well.
Freshly ground pepper: Adds subtle heat and depth.
Crab meat (lump or claw): Fresh crab is ideal, but good-quality canned crab also works in a pinch.
Cooked spinach (strained and chopped): Removes excess moisture so the filling doesn’t get watery.
Chopped artichokes (drained): Adds a slight tang and hearty texture.
Mayo (or sour cream/cream cheese): I like mayo for creaminess without heaviness, but you can swap if you prefer.
Dijon mustard: Gives the filling a subtle tang and depth.
Worcestershire sauce: Adds umami that brings the filling flavors alive.
Italian breadcrumbs: Helps bind the filling while adding a nice crunch.
Mozzarella and pepper jack cheese: The combo of mild mozzarella with just a little kick from pepper jack is my personal favorite.
Minced garlic: For bright, aromatic goodness.
Dried herbs (like parsley or thyme): Boosts freshness and color.
Fresh lemon juice and zest: Lift all the flavors for a clean finish.
Unsalted butter (for sauce): Use quality butter — it’s the key to that silky, rich sauce.
Fresh dill (minced): The star of the garlic butter dill sauce, giving it that distinctive herbal zip.

Variations

I love that you can really make this Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe your own. Feel free to swap out ingredients depending on what you have on hand or dietary preferences — this recipe is forgiving and flexible.

Without crab: Substitute extra artichokes and spinach for a vegetarian-friendly version. I tried this for a friend who doesn’t eat shellfish and it’s surprisingly delicious!
Dairy-free twist: Skip the cheese and mayo; use avocado or vegan sour cream to maintain creaminess.
Spice it up: Add a pinch of cayenne to the filling or sauce if you like a little heat — I do this often when I’m craving a smoky bite.
Cheese swaps: Try gouda, fontina, or even a sharp cheddar to give a different flavor dimension.
Make it gluten-free: Use gluten-free breadcrumbs or crushed nuts for texture.

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

Step 1: Prep the Shrimp and Filling

Start by prepping your shrimp: rinse, pat dry, then carefully butterfly each one so it’s ready to hold the filling. This part takes a little patience — I like to use a sharp paring knife and gently slice down the back without cutting all the way through. Next, mix all your filling ingredients — crab, chopped spinach and artichokes, mayo, cheeses, breadcrumbs, seasonings, and lemon — in a bowl until it’s creamy and well combined. Pro tip: If your spinach or artichokes are watery, squeeze them gently in a clean towel to keep the filling from getting soggy.

Step 2: Stuff and Bake the Shrimp

Carefully spoon a generous amount of the filling into each butterflied shrimp and place them seam side down on a baking dish. Give them a light drizzle of olive oil and sprinkle with the paprika, Old Bay, garlic powder, onion powder, Italian seasoning, and a bit of pepper. Bake in a preheated oven at 375°F (190°C) for about 15-18 minutes, or until the shrimp are opaque and the filling is lightly golden on top. Watch closely near the end to prevent overcooking the shrimp — they should be tender and juicy!

Step 3: Make the Garlic Butter Dill Sauce

While the shrimp bakes, melt unsalted butter in a small saucepan over medium heat. Toss in minced garlic and sauté until fragrant — don’t let it brown, or it will taste bitter. Remove from heat, stir in fresh chopped dill, and a little lemon juice if you want to brighten it up. This sauce is the perfect finishing touch that adds richness and freshness with every bite.

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

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

Garnishes

I always finish this dish with a sprinkle of fresh chopped parsley or dill — it gives that lovely green pop and smells amazing. A few lemon wedges on the side are great for anyone who likes an extra citrusy kick. If you’re feeling fancy, a light dusting of smoked paprika on top really elevates the presentation.

Side Dishes

My go-to sides with this are simple roasted asparagus or a crisp garden salad to balance the richness. Sometimes I serve it with buttery mashed potatoes or fluffy rice to soak up that garlic butter dill sauce — leftovers are fantastic when you get to scoop up every last bit of sauce!

Creative Ways to Present

One of my favorite ways to present this Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe is on a wooden board lined with large lettuce leaves or kale for a rustic look. For holiday dinners, I’ve arranged them around a citrus and herb salad with edible flowers — guests always ask for the recipe when I do. You can even serve them over a bed of creamy polenta for a cozy twist.

Make Ahead and Storage

Storing Leftovers

After dinner, if you have any leftovers (which might be rare!), store them in an airtight container in the refrigerator. I usually place them in a single layer to prevent the filling from getting squished. They’ll keep well for up to two days — just be sure to eat them soon for the best texture.

Freezing

I don’t typically freeze this dish because the texture of shrimp changes after thawing, but if you want to freeze the filling alone, you can store it in an airtight container or freezer bag for up to 3 months. Then thaw and stuff the shrimp fresh before baking.

Reheating

To reheat, I find the best way is to gently warm the stuffed shrimp in a low oven (around 300°F or 150°C) for about 10 minutes just until heated through — this keeps the shrimp juicy and avoids rubberiness. Microwave is okay if you’re in a hurry but be careful not to overdo it, or they’ll get tough.

FAQs

Can I use frozen shrimp for this Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe?

Absolutely! Just make sure to fully thaw the shrimp before butterflying and stuffing them. Pat them very dry with paper towels to remove excess moisture — this helps the filling stick better and prevents watery shrimp when baked.
Can I prepare the filling ahead of time?

Yes, you can make the filling up to a day ahead and keep it refrigerated. This actually helps the flavors meld together nicely. Just stuff the shrimp right before baking for best results.
What can I substitute if I don’t have artichokes?

If you can’t find artichokes, try substituting with chopped mushrooms or zucchini for a similar texture. They won’t bring the same tangy note, but they’ll add moisture and bulk to the filling.
Is this recipe spicy?

Not by default! The spices add warmth and flavor but aren’t hot. If you want heat, feel free to add cayenne or chili flakes to the filling or sauce.
Can I use fresh herbs instead of dried in the filling?

Definitely! Fresh herbs like parsley, thyme, or basil work beautifully and brighten the filling. Just use about three times the amount of fresh herbs in place of dried since dried herbs are more concentrated.

Final Thoughts

I hope you’ll give this Stuffed Shrimp with Crab, Spinach, Artichokes, and Garlic Butter Dill Sauce Recipe a try because it’s one of those dishes that feels fancy but is really approachable. Every time I make it, I feel like I’m treating myself and my guests to something special without a ton of hassle. Plus, it’s a great way to impress your family or friends with seafood that’s bursting with flavor and creaminess. Trust me, once you taste that garlicky butter dill sauce combined with the savory filling wrapped in tender shrimp, you’ll be hooked — just like I am!