Go Back
–+ servings
Spinach & Artichoke Stuffed Shrimp Appetizer

Spinach & Artichoke Stuffed Shrimp Appetizer

Looking for a crowd pleasing appetizer for summer?! Here you go! Impress your guests with this Easy Spinach & Artichoke Stuffed Shrimp Appetizer!
Print Recipe Pin Recipe
Prep Time 15 minutes
12 minutes
Total Time 27 minutes
Course Appetizer
Cuisine American
Servings 10
Calories 197 kcal

Ingredients
  

The Shrimp

  • 20 - 24 large shrimp deveined and butterflied
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon lemon zest
  • 1 teaspoon salt
  • 1 teaspoon pepper

The Spinach and Artichoke Stuffing

  • 1 cup cooked spinach strained, chopped, patted dry
  • 1 cup cooked artichokes strained, chopped, patted dry
  • 1/4 cup whole mayonnaise I recommend Duke’s
  • 8 ounces cream cheese room temperature
  • 3/4 cup parmigiano-reggiano shredded
  • 1/2 cup unseasoned panko bread crumbs
  • 2 garlic cloves minced
  • 2 tablespoons fresh dill minced
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper

Zesty Lemon Garlic Butter

  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 clove minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon lemon zest

Instructions
 

Prep

  • Preheat the oven to 350°F.
  • Add the unsalted butter, lemon juice, garlic, salt, pepper, lemon zest into a small pot or a microwave safe dish. Use a fork to combine. Set aside.

Marinate the Shrimp

  • In a mixing bowl, gently add the raw shrimp. Drizzle on the olive oil and lemon juice. Sprinkle on the Old Bay, garlic powder, salt, pepper, and lemon zest. Give the shrimp a gentle toss to coat. Set aside.

Make The Spinach and Artichoke Stuffing

  • Add the spinach, artichokes, mayonnaise, softened cream cheese, mozzarella cheese, parmigiano-reggiano, bread crumbs, garlic, chopped dill, lemon juice, lemon zest, salt, and pepper. Use a hand mixer on low speed to combine. Set aside.

Assemble The Spinach and Artichoke Stuffed Shrimp

  • Lightly grease a cast iron skillet with butter.
  • Using a tablespoon or a 1 tablespoon scoop, fill each shrimp with a heaping tablespoon of the cheesy spinach and artichoke stuffing opposite the butterfly cut. Gently press the tail into the spinach and artichoke stuffing.
  • Place each Spinach and Artichoke Stuffed Shrimp in the prepped cast iron or oven safe skillet in a circle.
  • Bake The Stuffed Cheesy Artichoke and Spinach Stuffed Shrimp

BAKE

  • Bake for 10 to 12 minutes or until bubbly and golden.

Make the Zesty Lemon Garlic Butter

  • While the Spinach and Artichoke Stuffed Shrimp are cooking melt the prepped Zest Lemon Garlic Butter.
  • Remove the stuffed shrimp from the oven and drizzle with the Lemon Garlic Butter!
  • Serve Hot!

Notes

    1. Add 1 cup of crab meat to the stuffing for an extra wow!
    2. Large shrimp work best for the perfect bite.
    3. Makes 20-24 Stuffed Shrimp. 
  1.  

Nutrition

Serving: 1gCalories: 197kcalCarbohydrates: 11gProtein: 14gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 75mgSodium: 1165mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 338IUVitamin C: 8mgCalcium: 230mgIron: 1mg
WE WOULD LOVE TO SEE YOUR SPARKLE SPIN!Mention @_sparklingcharm or Tag #sparklingcharmeverything