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

If you’re craving a seafood dish that’s both elegant and comforting, this Stuffed Shrimp with Crab, Spinach, and Cheddar in Garlic Butter Dill Sauce Recipe is an absolute gem. I first tried making it on a whim for a weekend dinner, and since then it’s been a favorite for special occasions and casual get-togethers alike. The combination of tender shrimp stuffed with creamy crab and cheddar melts in your mouth, topped off with a luscious garlic butter dill sauce that just elevates the whole experience.

What I love most is how this recipe strikes that perfect balance between fancy and approachable—no intimidating techniques, but maximum flavor pay-off. Whether you’re cooking for guests or just treating yourself after a long day, this Stuffed Shrimp with Crab, Spinach, and Cheddar in Garlic Butter Dill Sauce Recipe feels like a celebration on your plate. And trust me, once you try it, you’ll find yourself reaching for it again and again.

Ingredients You’ll Need

These ingredients work beautifully together, each bringing something special to the dish—from the sweetness of shrimp and crab to the tangy zip of lemon and the creaminess of cheddar. I recommend buying the freshest shrimp you can find, and if you can get good lump crab meat, it will make a noticeable difference in flavor and texture.

• Shrimp: Choose large, deveined, and butterflied shrimp for plenty of space to stuff.
• Smoked Paprika: Adds a subtle smoky depth without overpowering the seafood.
• Old Bay: Classic seafood seasoning that brings that iconic flavor punch.
• Olive Oil: For coating shrimp and providing a nice sear.
• Garlic Powder & Onion Powder: Basics that layer in savory notes safely in the background.
• Italian Seasoning: A little herbiness that complements the crab and spinach nicely.
• Crab Meat: Lump or claw both work; just drain well to avoid sogginess.
• Cooked Spinach: Be sure to squeeze out excess water so filling stays firm.
• Chopped Artichokes: Adds a lovely texture and mild tang.
• Mayonnaise: I find this keeps the filling creamy without overpowering flavors.
• Dijon Mustard: Brings a gentle sharpness that wakes up the filling.
• Worcestershire Sauce: Adds umami that deepens the overall taste.
• Italian Breadcrumbs: Helps bind filling and adds structure.
• Mozzarella & Pepperjack Cheese: A melty combo—mild mozzarella balances the slight spice of pepperjack.
• Minced Garlic: A must for that punch of freshness in the filling.
• Dried Herbs: I use a mix like thyme and parsley for subtle fragrance.
• Lemon Juice & Zest: Brightens everything up and cuts through the richness perfectly.
• Butter: For the garlic butter dill sauce that finishes the dish.
• Fresh Dill: The star herb in the sauce, lending a delicate fresh brightness.

Variations

One of the best things about this recipe is how easy it is to make it your own. I encourage you to swap out ingredients based on what you have on hand or your flavor preferences. It’s all about finding the twist that excites your palate.

• Variation: Sometimes I swap out mozzarella and pepper jack for sharp cheddar and Gruyère for a nuttier, richer profile—totally delightful and worth trying!
• Vegetarian Variation: Leave out the crab and shrimp and substitute hearty mushroom caps for the shell—stuff the same filling minus seafood, then drizzle with the garlic butter dill sauce.
• Diet-Friendly: Use Greek yogurt instead of mayonnaise in the filling to lighten it up without losing creaminess.
• Spice It Up: Add a pinch of cayenne or red pepper flakes in the stuffing or sauce for a little heat; I like this on colder nights.

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

Step 1: Prepare and Season the Shrimp

Start by deveining and butterflying your shrimp if not done already—this makes them easier to stuff and cook evenly. In a bowl, toss the shrimp with olive oil, smoked paprika, old bay, garlic powder, onion powder, Italian seasoning, and pepper. Let them marinate for about 15 minutes while you prep the filling. This step is crucial because it infuses the shrimp with base flavor that complements the stuffing beautifully.

Step 2: Make the Filling

Mix your lump crab meat, cooked spinach (make sure it’s well drained!), chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, Italian breadcrumbs, cheeses, minced garlic, dried herbs, lemon juice, and lemon zest in a bowl. I like to taste a tiny bit here to check if the seasoning is right—you want a balance of creamy, tangy, and savory notes. The mixture should be thick enough to spoon into the shrimp without slipping everywhere.

Step 3: Stuff and Secure the Shrimp

Using a spoon or your fingers, carefully fill each butterflied shrimp with the crab mixture. Don’t overstuff—just enough so you get a good bite of filling with each shrimp. You can secure the shrimp with toothpicks if needed, especially if you plan to bake them. I find a gentle press usually does the trick to keep the filling inside while cooking.

Step 4: Cook and Prepare the Garlic Butter Dill Sauce

Place your stuffed shrimp on a greased baking dish and bake at 375°F (190°C) for about 12-15 minutes or until shrimp turn pink and opaque. While that’s cooking, melt butter in a small saucepan over medium heat, add minced garlic, and cook for a minute until fragrant but not browned. Stir in fresh dill at the very end to keep it bright. This sauce is what really elevates the dish, so don’t skip it!

Step 5: Serve with Sauce Drizzled Over

Once out of the oven, allow the shrimp to rest for a minute, then drizzle them generously with your garlic butter dill sauce. The warm, herb-infused butter seeps into the filling and shrimp for an unforgettable flavor. This is the moment I love the most—it’s like the dish truly comes alive here.

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

Garnishes

I usually finish the dish with a sprinkle of fresh chopped parsley and an extra wedge of lemon on the side. The parsley adds a pop of color and freshness, while squeezing a bit of lemon juice right before eating brightens each bite spectacularly. You could also add a few thinly sliced green onions for a mild sharpness that I find pairs well here.

Side Dishes

This recipe goes beautifully with simple sides like garlic mashed potatoes or buttery rice pilaf to soak up the delicious sauce. Steamed asparagus or green beans lightly tossed with lemon and olive oil add a fresh, crisp contrast. When I’m feeling indulgent, a crusty artisan bread on the side is perfect for sopping up every last drop of that garlic butter dill sauce.

Creative Ways to Present

For special occasions, I like to arrange the stuffed shrimp in a circle on a platter with a bowl of the garlic butter dill sauce in the middle for dipping. You can garnish with edible flowers or microgreens for an elegant touch. I’ve also served these over a bed of creamy polenta—which makes the dish feel ultra-luxe and comforting at once.

Make Ahead and Storage

Storing Leftovers

I like to store any leftover stuffed shrimp in an airtight container in the fridge for up to 2 days. If you can, separate the shrimp from the sauce so the shrimp don’t get soggy. When you’re ready to eat, the key is gentle reheating to keep shrimp tender and filling intact.

Freezing

While I haven’t had great luck freezing cooked stuffed shrimp because the texture changes, you can freeze the stuffed shrimp before baking. Just wrap them tightly in plastic and foil, then bake straight from frozen—adding a bit more time to cooking. This way, you can prepare ahead for a last-minute fancy meal.

Reheating

To reheat leftovers, I recommend gently warming them in a low oven (around 300°F) covered with foil to avoid drying out. Microwave can work but be careful not to overcook, which turns shrimp rubbery. Adding a little fresh butter or sauce on top before reheating helps keep things moist and flavorful.

FAQs

Final Thoughts

This Stuffed Shrimp with Crab, Spinach, and Cheddar in Garlic Butter Dill Sauce Recipe holds a special place in my recipe collection because it’s one of those dishes that feels like a treat but is surprisingly doable on a weeknight. I hope you enjoy making it as much as I do—there’s something really satisfying about sharing these flavorful bites with the people you care about. Give it a try, tweak it to your liking, and savor every buttery, cheesy, garlicky mouthful!

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