Spinach and Artichoke Stuffed Shrimp

Spinach and Artichoke Stuffed Shrimp is a restaurant-quality dish that’s surprisingly simple to prepare at home, delivering a perfect blend of elegance and bold flavors. This refined recipe pairs succulent jumbo shrimp with a rich, creamy spinach and artichoke filling, baked to golden perfection. Perfect for special occasions, intimate dinner parties, or even as a decadent seafood treat for yourself, it offers an impressive presentation that feels indulgent and luxurious.

This dish beautifully fuses two favorites: stuffed shrimp and the classic spinach artichoke dip. The creamy, cheesy filling is balanced by the natural sweetness of the shrimp, creating a harmony of flavors and textures that will delight your taste buds. Its versatility allows it to shine as a sophisticated appetizer or a main course alongside fresh greens, rice pilaf, or roasted vegetables. What makes this recipe even better is its adaptability. You can customize the filling with your favorite cheeses or spices, or even add a touch of heat with red pepper flakes or diced jalapeños. Preparing this dish is easier than it looks, and its gourmet quality ensures you’ll impress guests and family alike. Try Spinach and Artichoke Stuffed Shrimp for a memorable dining experience that’s simple yet sensational!

Why You’ll Love This Recipe

• Elegant and Impressive: A visually stunning dish that looks as good as it tastes.
• Rich and Flavorful: The creamy spinach and artichoke filling pairs beautifully with the shrimp.
• Perfect for Entertaining: A crowd-pleaser that works as an appetizer or main course.
• Quick to Prepare: Despite its gourmet appearance, it’s simple and straightforward to make.
• Customizable: Adjust the filling, seasonings, or presentation to suit your preferences.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes
• Yield: 4 servings (12 stuffed shrimp)

Nutritional Information (per serving)

• Calories: 290
• Carbohydrates: 5g
• Protein: 25g
• Fat: 18g
• Fiber: 2g
• Sugar: 1g

Ingredients

For the Shrimp:

• 12 jumbo shrimp (16-20 count), peeled and deveined with tails on
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)

For the Spinach and Artichoke Filling:

• 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
• 1/2 cup canned or jarred artichoke hearts, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional for heat)

For Garnish (Optional):

• Fresh parsley, chopped
• Lemon wedges

Step-by-Step Instructions

Step 1: Prepare the Shrimp

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with nonstick spray.
2. Butterfly the shrimp by slicing along the back where it has been deveined. Be careful not to cut all the way through.
3. Gently press the shrimp open to create a cavity for the filling. Season both sides with olive oil, salt, pepper, and smoked paprika. Set aside.

Step 2: Make the Spinach and Artichoke Filling

1. In a small skillet, lightly sauté the fresh spinach over medium heat until wilted. If using frozen spinach, ensure it is thawed and well-drained.
2. In a mixing bowl, combine the spinach, chopped artichoke hearts, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, and red pepper flakes. Mix until well incorporated.

Step 3: Stuff the Shrimp

1. Using a small spoon or your hands, scoop a generous amount of the spinach and artichoke filling into the cavity of each shrimp.
2. Arrange the stuffed shrimp on the prepared baking sheet, ensuring they are evenly spaced and upright.

Step 4: Bake the Shrimp

1. Bake the shrimp in the preheated oven for 12-15 minutes, or until the shrimp are pink, opaque, and curled, and the filling is bubbly and slightly golden.

Step 5: Garnish and Serve

1. Remove the shrimp from the oven and let them rest for a few minutes.
2. Garnish with fresh parsley and serve with lemon wedges for a bright, zesty finish.

Ingredient Background

Shrimp

Jumbo shrimp are ideal for stuffing because their large size holds plenty of filling. Opt for wild-caught shrimp for the best flavor and texture.

Spinach

Fresh spinach provides a vibrant, earthy flavor, while frozen spinach is convenient and economical. Ensure frozen spinach is thoroughly drained to prevent a watery filling.

Artichoke Hearts

Artichoke hearts add a tangy, nutty note that complements the creamy filling. Use canned or jarred artichokes for convenience.

Cream Cheese and Sour Cream

These ingredients create a luscious, creamy base for the filling, balancing the acidity of the artichokes.

Cheese

Parmesan adds a nutty flavor, while mozzarella provides the gooey, melty texture that ties the dish together.

Technique Tips

• Butterflying Shrimp: Take care not to cut too deeply when butterflying, as the shrimp need to hold the filling securely.
• Drain Spinach: Whether using fresh or frozen spinach, ensure it’s dry to avoid a soggy filling.
• Even Cooking: Arrange the shrimp evenly on the baking sheet to ensure they cook at the same rate.

Alternative Presentation Ideas

• Individual Appetizers: Serve one stuffed shrimp per plate with a dollop of filling on the side for a formal appetizer.
• Shrimp Platter: Arrange the stuffed shrimp on a large serving dish with lemon wedges and fresh herbs for a party-friendly presentation.
• Surf and Turf: Pair the stuffed shrimp with grilled steak for a luxurious main course.

Additional Tips for Success

• Use softened cream cheese for easier mixing.
• Make the filling ahead of time and store it in the refrigerator for up to a day.
• If the filling begins to brown too quickly while baking, cover the shrimp loosely with foil.

Recipe Variations

Crab-Stuffed Shrimp

Mix lump crab meat into the spinach and artichoke filling for a decadent twist.

Keto-Friendly Option

Skip the sour cream and use full-fat Greek yogurt. Replace mozzarella with shredded cheddar for a low-carb alternative.

Spicy Version

Increase the red pepper flakes or add diced jalapeños to the filling for extra heat.

Vegan Alternative

Use vegan cream cheese, sour cream, and shredded cheese. Substitute diced tofu or jackfruit for the shrimp.

Freezing and Storage

Freezing

• Prepare the shrimp with the filling but do not bake. Arrange on a baking sheet and freeze until solid.
• Transfer to a freezer-safe bag and store for up to 2 months. Bake from frozen, adding 5-7 minutes to the cooking time.

Storage

• Store leftover stuffed shrimp in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F oven until warmed through.

Healthier Twist Ideas

• Replace cream cheese with a light or reduced-fat version.
• Use Greek yogurt in place of sour cream for a protein boost.
• Add chopped kale or arugula to the filling for extra nutrients.

Serving Suggestions for Events

• Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
• Serve alongside garlic butter noodles or a fresh arugula salad for a complete meal.
• Add a side of roasted vegetables like asparagus or zucchini for a colorful plate.

Special Equipment

• Baking sheet for even cooking
• Small spoon for filling shrimp cavities
• Sharp paring knife for precise butterflying

Frequently Asked Questions

1. Can I use pre-cooked shrimp?

It’s best to use raw shrimp for this recipe, as pre-cooked shrimp may overcook and become rubbery.

2. Can I make this dish ahead of time?

Yes! Stuff the shrimp and refrigerate them for up to a day before baking.

3. Can I grill instead of bake?

Absolutely. Grill the stuffed shrimp over medium heat on a greased grill pan or foil-lined grill until the shrimp are cooked through.

4. Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat them dry before proceeding with the recipe.

5. What’s a good substitute for artichoke hearts?

Diced mushrooms or roasted red peppers work well as substitutes.

6. How do I prevent the filling from falling out?

Ensure the shrimp are properly butterflied and gently press the filling into the cavity.

7. Can I make this dish dairy-free?

Yes, use dairy-free cream cheese, sour cream, and shredded cheese.

8. How do I prevent the shrimp from overcooking?

Monitor the baking time carefully and remove the shrimp as soon as they turn pink and opaque.

Conclusion

Spinach and Artichoke Stuffed Shrimp is a stunning dish that seamlessly combines the fresh, succulent flavors of seafood with the rich, creamy indulgence of a cheesy spinach and artichoke filling. Perfect for both intimate dinners and grand celebrations, this recipe strikes the ideal balance between elegance and comfort, making it an unforgettable culinary experience.

Whether you’re hosting a dinner party, preparing a romantic meal, or simply treating yourself to something special, this dish is guaranteed to impress. Its versatile nature allows you to serve it as a show-stopping appetizer or a satisfying main course alongside your favorite sides. Not only is it visually striking, but it’s also remarkably simple to prepare, bringing gourmet quality to your kitchen without the fuss. Customize the filling to suit your preferences, experiment with different garnishes, and watch as it becomes a go-to favorite for any occasion. Spinach and Artichoke Stuffed Shrimp is a true celebration of flavors and textures, offering a delightful way to elevate your dining experience. Try it today and savor the irresistible combination of creamy, cheesy, and seafood goodness in every bite!

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