Spinach & Artichoke Stuffed Shrimp | Easy Gourmet Appetizer Recipe

Spinach & Artichoke Stuffed Shrimp/magicinkitchen.com

Spinach & artichoke stuffed shrimp

Impress guests with this elegant Spinach & Artichoke Stuffed Shrimp recipe. Juicy shrimp filled with creamy spinach-artichoke stuffing—perfect for dinner parties or date nights!

Introduction

When it comes to creating a dish that is both elegant and comforting, Spinach & Artichoke Stuffed Shrimp is a true showstopper. This recipe takes the beloved flavors of spinach-artichoke dip—creamy, garlicky, and cheesy—and tucks them into juicy jumbo shrimp. The result? A dish that’s indulgent yet light, impressive enough for entertaining but easy enough for a weeknight dinner.

Perfect as an appetizer, main course, or even part of a holiday spread, these stuffed shrimp combine the richness of cream cheese, Parmesan, and mozzarella with the freshness of spinach and tangy artichokes. Baked until golden, each bite is a balance of tender shrimp and decadent filling.

Ingredients

For the Shrimp:

• 1 lb jumbo shrimp, peeled and deveined (tails left on)
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper, to taste

For the Spinach-Artichoke Filling:

• 1 cup fresh spinach, finely chopped
• 1/2 cup canned artichoke hearts, drained and chopped
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp mayonnaise (or sour cream)
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions

1. Prepare the Shrimp
   • Preheat oven to 375°F (190°C).
   • Butterfly the shrimp by slicing down the back, being careful not to cut all the way through. Toss with olive oil, paprika, salt, and pepper. Arrange on a greased baking sheet.
2. Make the Filling
   • In a bowl, combine cream cheese, Parmesan, mozzarella, garlic, spinach, artichokes, mayonnaise, and red pepper flakes. Mix until creamy and well incorporated.
3. Stuff the Shrimp
   • Spoon about 1 teaspoon of the filling into the butterflied section of each shrimp. Press gently to secure.
4. Bake to Perfection
   • Bake for 12–15 minutes, or until shrimp are pink and opaque, and the filling is hot and slightly golden.
5. Serve
   • Garnish with fresh parsley and lemon wedges. Serve warm as an appetizer or main dish.

Serving Suggestions

• Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
• Serve on a platter with a drizzle of garlic butter for extra indulgence.
• Accompany with a light side like roasted asparagus, zucchini noodles, or a fresh salad.

Why This Recipe Works

Spinach and artichoke are a classic pairing, often enjoyed as a creamy dip. By stuffing this rich, flavorful mixture into jumbo shrimp, you take a beloved appetizer and elevate it into something elegant yet approachable. The natural sweetness of shrimp balances perfectly with the tangy, cheesy filling, creating a bite that’s both indulgent and light.

Perfect for Entertaining

These stuffed shrimp are an entertainer’s dream. They can be assembled ahead of time and baked just before serving, saving you stress when guests arrive. Their presentation is naturally impressive, and because they’re bite-sized, they make a sophisticated finger food option for cocktail parties, family gatherings, or holiday celebrations.

Easy to Customize

One of the best things about this recipe is how flexible it is. You can add a sprinkle of red pepper flakes for heat, swap in goat cheese for extra tang, or even mix in chopped sun-dried tomatoes for a Mediterranean twist. Whether you keep it classic or add your own spin, this recipe is endlessly adaptable to suit your taste and occasion.

Tips & Variations

• Cheese Swap: Use feta for a brinier twist or Gruyère for a nutty depth of flavor.
• Add a Crunch: Top with panko breadcrumbs before baking for a crispy golden finish.
• Make Ahead: Stuff shrimp, refrigerate for up to 4 hours, then bake just before serving.
• Grill Option: Instead of baking, grill the stuffed shrimp over medium heat for a smoky edge.

FAQs

Can I use frozen shrimp?
Yes, just thaw completely and pat dry before butterflying and stuffing.

How do I prevent the filling from leaking out?
Don’t overstuff. Use just enough filling so it stays nestled inside the shrimp.

Can I make this dairy-free?
Swap cream cheese for a dairy-free version and use vegan mozzarella and Parmesan alternatives.

Conclusion

Spinach & Artichoke Stuffed Shrimp is a recipe that marries simplicity with elegance. It’s a dish that works equally well for dinner parties, holidays, or even a romantic dinner for two. With creamy spinach-artichoke filling tucked into tender shrimp, every bite feels gourmet yet approachable.

Whether you serve it as an appetizer or the star of the meal, this recipe will have everyone reaching for seconds. Give it a try, and elevate your seafood nights with this restaurant-quality dish right from your kitchen.