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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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