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Golden baked jumbo shrimp stuffed with creamy spinach and artichoke filling on a parchment-lined tray
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Spinach & Artichoke Stuffed Shrimp

Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 1 lb jumbo shrimp (16-20 count), peeled and deveined with tails on
  • 4 oz cream cheese, softened
  • 1/2 cup frozen chopped spinach, thawed and squeezed very dry
  • 1/2 cup marinated artichoke hearts, drained and finely chopped
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon mayonnais e
  • 2 cloves garlic , minced
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup Panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • Salt and black pepper to taste

Instructions

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Butterfly the shrimp by cutting deeply along the back curve where the vein was, being careful not to cut all the way through, then press them open so they lay flat.
  • In a medium mixing bowl, combine the softened cream cheese, spinach, artichokes, mozzarella, Parmesan, mayonnaise, garlic, Old Bay, smoked paprika, lemon zest, and lemon juice until well incorporated.
  • Lightly season the butterflied shrimp with salt and black pepper.
  • Place about 1 tablespoon of the spinach-artichoke mixture onto the center of each butterflied shrimp, pressing down slightly to secure it.
  • In a small bowl, toss the Panko breadcrumbs with the melted butter.
  • Sprinkle the buttery Panko topping over each stuffed shrimp.
  • Arrange the shrimp on the prepared baking sheet and bake for 10-12 minutes, or until the shrimp are opaque and pink and the topping is golden brown.
  • Serve immediately, optionally garnished with fresh parsley and lemon wedges.