Creamy Spinach and Artichoke Stuffed Shrimp Recipe Easy Seafood Delight

There’s something about the sizzle of shrimp hitting a hot pan that instantly lifts my mood. I’ll never forget the first time I made this creamy spinach and artichoke stuffed shrimp—my kitchen smelled like a cozy seafood bistro, and I felt like I had just unlocked a secret adult dinner party weapon. It’s one of those recipes I’ve come back to again and again, especially when I want to impress without slaving away.

After testing this creamy spinach and artichoke stuffed shrimp recipe about a dozen times, I finally nailed the balance between rich, gooey filling and perfectly cooked shrimp. The artichoke hearts and spinach add a fresh twist that makes it feel indulgent but not heavy. If you love seafood that’s creamy, flavorful, and just a little bit fancy, this easy seafood delight is about to become your go-to.

Why You’ll Love This Recipe

Okay, real talk—this creamy spinach and artichoke stuffed shrimp has totally spoiled me for regular shrimp dinners. Here’s why I keep making it:

• Quick but impressive: You can have this on the table in about 30 minutes. I’ve whipped it up after a long day, and it still felt like a special occasion.
• Rich, creamy filling: The spinach and artichoke dip-inspired stuffing is cheesy and smooth, but with just enough tang from cream cheese and parmesan. It’s like a party in every bite.
• Perfectly cooked shrimp every time: The shrimp stay tender and juicy because the stuffing keeps them moist. No rubbery shrimp disasters here.
• Easy ingredients, big flavor: Most of this stuff is pantry-friendly, and it comes together faster than you’d expect.

This recipe is the kind of thing that makes you feel like you’re winning at dinner, whether it’s a weeknight or you’re hosting friends. Honestly, it’s become my “wow” dish that’s not too intimidating but always impressive.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: it’s mostly simple, but each one plays a key role in making this creamy spinach and artichoke stuffed shrimp taste just right. I’ll break it down so you get why each part matters.

• Large shrimp, peeled and deveined (1 pound / 450g): I go for jumbo size because they hold the stuffing better, but any large shrimp will do.
• Fresh spinach (2 cups / 60g): I’ve tried frozen, but fresh gives the best texture and flavor here. Just sauté it down to wilt.
• Artichoke hearts (1 cup / 130g, chopped): Canned or jarred work fine. Make sure to drain them well to avoid soggy filling.
• Cream cheese (4 oz / 115g, softened): This is the creamy base that binds everything together. Full-fat always wins for richness.
• Grated Parmesan cheese (½ cup / 50g): Adds that salty, nutty flavor that makes this filling sing.
• Minced garlic (2 cloves): Garlic and shrimp are BFFs. Fresh is best, but jarred works in a pinch.
• Mayonnaise (2 tablespoons): Helps keep the filling moist and adds a subtle tang.
• Lemon juice (1 tablespoon): Brightens the whole dish and balances the richness.
• Red pepper flakes (¼ teaspoon, optional): For a little kick—skip it if you’re not into heat.
• Salt and black pepper: To taste. I always start with a pinch and adjust after mixing.
• Olive oil or butter (for cooking): I usually use olive oil for sautéing spinach, but butter works great for finishing the shrimp.

Quick note: I swear by fresh shrimp from my local market, but if you only have frozen, just thaw them completely and pat dry. Also, if you can find marinated artichoke hearts, they add a nice extra flavor punch.

Equipment Needed

You don’t need to be fancy to make this creamy spinach and artichoke stuffed shrimp. I’ve done it with a pretty basic setup, and it turns out great every time.

• Large skillet or frying pan: Non-stick or stainless steel, whichever you have. I like a heavy-bottomed skillet for even heat.
• Mixing bowl: For combining the filling ingredients easily.
• Spoon or small spatula: To stuff the shrimp without making a mess.
• Knife and cutting board: For chopping the artichokes and prepping spinach.
• Measuring spoons and cups: Because eyeballing cream cheese quantities can get messy.
• Tongs or spatula: For flipping the shrimp without losing the filling.

Pro tip: If you want to get fancy, a kitchen brush helps you brush olive oil or butter on the shrimp before cooking, but your fingers work just fine too.

How to Make It: Step-by-Step

Alright, let’s get down to business. Here’s exactly how I make this creamy spinach and artichoke stuffed shrimp, with all the little tips I’ve picked up along the way.

1. Prep the shrimp (5 minutes): Rinse and pat dry 1 pound (450g) of large shrimp. Using a sharp knife, carefully butterfly each shrimp by slicing along the back, stopping just before cutting all the way through. You want a pocket but still hold it together. Set aside.
2. Cook the spinach (3 minutes): Heat 1 tablespoon olive oil in your skillet over medium heat. Add 2 cups (60g) fresh spinach and sauté until wilted—about 2-3 minutes. Remove from heat and let cool slightly.
3. Make the filling (5 minutes): In a mixing bowl, combine softened cream cheese (4 oz / 115g), chopped artichoke hearts (1 cup / 130g), sautéed spinach, ½ cup (50g) grated Parmesan, 2 minced garlic cloves, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, and a pinch of red pepper flakes if using. Mix well until creamy and uniform. Taste and season with salt and pepper.
4. Stuff the shrimp (5 minutes): Using a spoon, carefully fill each butterflied shrimp with about 1 tablespoon of the creamy spinach and artichoke mixture. Don’t overstuff or it’ll spill during cooking.
5. Cook the shrimp (8-10 minutes): Heat 1 tablespoon butter or olive oil in the skillet over medium-high heat. Place the stuffed shrimp seam side down first, cook for 3-4 minutes until golden brown, then carefully flip and cook the other side for another 3-4 minutes. The shrimp should be opaque and firm but still juicy.
6. Serve immediately: Transfer to a serving plate, squeeze a little fresh lemon over the top if you have it, and dig in!

Quick note: If your filling starts to ooze out, don’t panic. Just tuck it back in with your spoon as best you can. And remember, shrimp cook fast—overcooking makes them rubbery, so keep an eye on them.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this creamy spinach and artichoke stuffed shrimp way more times than I should admit.

• Butterflying shrimp properly: This step is key. Use a sharp knife and go slow. If your shrimp aren’t butterflyed well, the filling slips out during cooking.
• Don’t skip sautéing the spinach: Raw spinach packs too much water and will make your filling soggy. Wilt it just enough so it’s tender but not mushy.
• Blend the filling ingredients well: Mixing cream cheese and mayo until smooth helps the filling stick better to the shrimp.
• Use fresh lemon juice: Adds brightness and cuts through the richness. I always have a lemon handy.
• Cook on medium-high heat: This gets a nice sear on the shrimp without overcooking the filling.
• Don’t crowd the pan: Give shrimp space so they sear evenly. If your skillet is small, cook in batches.
• Timing is everything: Shrimp cook fast! The minute they turn pink with opaque flesh, they’re done. Overcooked shrimp = sad shrimp.
• Let shrimp rest for 2 minutes: This helps the filling set just a bit before serving.

Ways to Mix It Up

Once you’ve nailed the classic creamy spinach and artichoke stuffed shrimp, here are some fun twists I’ve tried (and loved):

• Cheesy Jalapeño Kick: Add finely chopped jalapeño to the filling for a spicy surprise. I like to deseed them if I want just a mild heat.
• Bacon Crumble: Toss in crispy bacon bits to the filling for a smoky crunch. Totally indulgent but so worth it.
• Sun-Dried Tomato Boost: Chop up sun-dried tomatoes and mix in for a tangy, slightly sweet flavor that pairs beautifully with the artichokes.
• Swap Spinach for Kale: If you’re feeling extra healthy, sauté kale instead of spinach. It gives a bit more texture and a deeper green color.
• Herb Explosion: Add fresh chopped dill, parsley, or basil to the filling. I especially love dill for a fresh seafood vibe.
• Cheese Variations: Swap Parmesan for Asiago or Pecorino Romano for a saltier, sharper taste.
• Make It Creamier: Stir in a tablespoon of sour cream or Greek yogurt for an extra tangy creaminess.
• Gluten-Free Twist: For a crunchy topping, sprinkle gluten-free panko breadcrumbs mixed with melted butter on top before baking in the oven at 375°F (190°C) for 10 minutes instead of pan-frying.

Honestly, the best part is experimenting with what you have. Sometimes I throw in whatever fresh herbs or cheeses are hanging out in my fridge—it rarely disappoints.

Serving Ideas & Storage

This creamy spinach and artichoke stuffed shrimp is pretty much ready to eat as-is, but here’s how I love to enjoy it:

• Serve over a bed of garlic butter pasta or zucchini noodles for a full meal that’s still light enough for weeknights.
• Pair with a crisp green salad or roasted veggies to add some freshness and balance.
• Fancy it up for guests by plating with lemon wedges and a sprinkle of fresh herbs.
• For a casual snack or appetizer, serve with toothpicks and a spicy aioli or cocktail sauce on the side.

Storage-wise, leftovers keep well in an airtight container in the fridge for up to 2 days. I recommend reheating gently in a skillet over medium heat or in the oven at 300°F (150°C) until warmed through. Microwave works in a pinch but can make the shrimp rubbery.

Unfortunately, freezing isn’t great for stuffed shrimp because the filling and shrimp texture change too much. But honestly, it’s so good fresh—you might not have leftovers anyway.

Nutritional Info & Health Benefits

I’m no nutritionist, but here’s what I love about this creamy spinach and artichoke stuffed shrimp from a health perspective.

Why it’s good: Shrimp is a lean protein powerhouse with omega-3s and low calories. The spinach and artichokes add fiber and vitamins, and the cream cheese and Parmesan bring calcium and richness without going overboard.

Compared to fried seafood or heavy cream sauces, this recipe feels balanced and satisfying. Plus, it’s gluten-free naturally (just watch your mayo brand if that’s a concern).

Final Thoughts

So, that’s my creamy spinach and artichoke stuffed shrimp recipe. I know I’ve gone on, but can you blame me? Every time I make this, it feels like a little celebration—even if it’s just me and a glass of wine.

This easy seafood delight has become my secret weapon for weeknight dinners and when I want to impress friends without breaking a sweat. Plus, it’s flexible enough to tweak based on what you have or your mood.

Seriously, give this recipe a try. I’d love to hear what variations you come up with or if this becomes your new favorite like it did for me. Drop a comment below or tag me on Instagram—I get genuinely excited seeing your kitchen wins!

Happy cooking, and may your shrimp always be juicy and your fillings creamy.

FAQs

Q: Can I use frozen shrimp for this recipe?

A: Yes! Just make sure to thaw them completely and pat them dry before butterflying and stuffing. Excess moisture can make the filling soggy and affect cooking.

Q: What can I substitute if I don’t have cream cheese?

A: Greek yogurt or mascarpone can work in a pinch. Greek yogurt makes it tangier and lighter, while mascarpone keeps that creamy richness. Just keep the quantities the same and adjust seasoning if needed.

Q: How do I know when the shrimp are perfectly cooked?

A: Shrimp turn pink and opaque when done. The flesh should be firm but still a little springy. Overcooked shrimp get rubbery fast, so keep a close eye during cooking.

Q: Can I prepare the filling ahead of time?

A: Absolutely. You can make the filling a day ahead and store it in the fridge. Just stuff the shrimp right before cooking for the best texture.

Q: Is this recipe gluten-free?

A: Yes, naturally! None of the ingredients contain gluten. Just double-check any added condiments like mayonnaise if you’re highly sensitive.

Creamy Spinach and Artichoke Stuffed Shrimp Recipe Easy Seafood Delight

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• Author: Nora Winslow
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This creamy spinach and artichoke stuffed shrimp recipe features a rich, cheesy filling with fresh spinach and artichoke hearts, stuffed into jumbo shrimp and cooked to juicy perfection. It’s a quick, impressive seafood dish perfect for weeknights or entertaining.

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Ingredients

Scale 1x2x3x

• 1 pound (450g) large shrimp, peeled and deveined
• 2 cups (60g) fresh spinach
• 1 cup (130g) artichoke hearts, chopped
• 4 oz (115g) cream cheese, softened
• ½ cup (50g) grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Olive oil or butter, for cooking

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Instructions

1. Rinse and pat dry 1 pound (450g) of large shrimp. Using a sharp knife, carefully butterfly each shrimp by slicing along the back, stopping just before cutting all the way through to create a pocket. Set aside.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cups (60g) fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3. In a mixing bowl, combine softened cream cheese (4 oz / 115g), chopped artichoke hearts (1 cup / 130g), sautéed spinach, ½ cup (50g) grated Parmesan, 2 minced garlic cloves, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, and a pinch of red pepper flakes if using. Mix well until creamy and uniform. Season with salt and pepper to taste.
4. Using a spoon, carefully fill each butterflied shrimp with about 1 tablespoon of the creamy spinach and artichoke mixture. Avoid overstuffing to prevent spilling during cooking.
5. Heat 1 tablespoon butter or olive oil in the skillet over medium-high heat. Place the stuffed shrimp seam side down first and cook for 3-4 minutes until golden brown. Carefully flip and cook the other side for another 3-4 minutes until shrimp are opaque and firm but still juicy.
6. Transfer to a serving plate, optionally squeeze fresh lemon over the top, and serve immediately.

Notes

Butterflying shrimp properly is key to keep the filling inside. Wilt spinach just enough to avoid soggy filling. Cook shrimp on medium-high heat for a nice sear without overcooking. Let shrimp rest for 2 minutes before serving to set the filling. If filling oozes out, tuck it back in with a spoon. For a gluten-free crunchy topping, sprinkle gluten-free panko breadcrumbs mixed with melted butter and bake at 375°F for 10 minutes instead of pan-frying.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 2-3 stuffed shrimp
• Calories: 280
• Fat: 15
• Carbohydrates: 6
• Fiber: 2
• Protein: 25

Keywords: shrimp recipe, stuffed shrimp, spinach and artichoke, seafood, creamy shrimp, easy dinner, quick seafood recipe, gluten-free shrimp