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This Spinach Artichoke Shrimp transforms the beloved dip into a complete meal. It pairs creamy spinach artichoke flavors with juicy shrimp for a satisfying, elegant dinner. The dish is surprisingly simple to make and perfect for weeknights or casual entertaining.

Why You’ll Love This Spinach Artichoke Shrimp

All-in-one meal: Protein and veggies bake together in a creamy sauce.
Crowd-pleasing flavor: Familiar dip taste upgraded with succulent shrimp.
Simple process: Sauté, mix, and bake with minimal hands-on effort.
Versatile serving: Great over pasta, rice, or with crusty bread.

Ingredients & Tools

1 lb (450 g) large raw shrimp, peeled and deveined
10 oz (285 g) fresh spinach
14 oz (400 g) can artichoke hearts, drained and roughly chopped
8 oz (225 g) block cream cheese, softened
1 cup (100 g) grated Parmesan cheese
1/2 cup (120 ml) mayonnaise
1/2 cup (120 ml) sour cream or Greek yogurt
4 cloves garlic, minced
1 cup (115 g) shredded mozzarella cheese, divided
1 tbsp olive oil
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional, for a little heat)
Salt and black pepper to taste
Fresh lemon juice from half a lemon
2 tbsp chopped fresh parsley for garnish

Tools: A large oven-safe skillet (or a regular skillet and a 9×13 inch baking dish), mixing bowls.

Notes: The quality of your ingredients really shines here. Using fresh, large shrimp ensures a meaty, satisfying bite, and full-fat dairy products give the sauce its signature rich and velvety texture that you just can’t skimp on.

Nutrition (per serving)

Calories:	485 kcal
Protein:	32 g
Fat:	35 g
Carbs:	10 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is a small step with a big impact. Ensuring your shrimp are thoroughly dried before seasoning helps them sear nicely and prevents them from steaming in their own moisture, giving you a better texture.
Don’t skip softening the cream cheese. Taking the cream cheese out of the fridge about 30 minutes before you start makes it infinitely easier to blend into a smooth, lump-free sauce. If you forget, you can microwave it for 15-20 seconds at a low power.
Wilt the spinach thoroughly. It might look like a mountain of spinach at first, but it wilts down dramatically. Make sure to cook it until it’s fully softened and any excess liquid has evaporated; this prevents a watery final dish.
Season as you go. Don’t wait until the end to add salt and pepper. Season your shrimp when you cook them, and taste your creamy base before adding the final cheeses. Layering seasoning builds a much deeper flavor profile.

How to Make Spinach Artichoke Shrimp

Step 1: Preheat your oven to 375°F (190°C). If you’re not using an oven-safe skillet, grab your 9×13 inch baking dish and lightly grease it. This prep ensures a smooth transition from stovetop to oven, which is the real trick to this recipe’s ease.

Step 2: Prepare the shrimp. Pat the shrimp completely dry with paper towels, then toss them in a bowl with a drizzle of olive oil, salt, black pepper, and the smoked paprika. This little spice addition gives them a subtle, warm background note that pairs beautifully with the creamy sauce.

Step 3: Cook the shrimp. Heat a large oven-safe skillet over medium-high heat. Add the shrimp in a single layer and cook for just 1-2 minutes per side, until they’re pink and opaque but not fully cooked through. They’ll finish baking in the oven. Remove them to a plate immediately to avoid overcooking.

Step 4: Wilt the spinach. In the same skillet, add a bit more oil if needed, and toss in all the fresh spinach. It will seem like a lot, but just keep stirring. You’ll notice it wilting down within a couple of minutes. Once it’s fully wilted and any pooled liquid has cooked off, add the minced garlic and cook for another minute until fragrant.

Step 5: Make the creamy base. Turn the heat down to low. To the skillet with the spinach and garlic, add the softened cream cheese, mayonnaise, sour cream, and onion powder. Stir continuously until the cream cheese has melted and everything is combined into a smooth, homogenous sauce.

Step 6: Fold in the artichokes and cheeses. Remove the skillet from the heat. Stir in the chopped artichoke hearts, the grated Parmesan, and half of the shredded mozzarella cheese. The sauce will be thick, creamy, and incredibly aromatic. Give it a taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice to brighten it all up.

Step 7: Combine and top. Gently fold the par-cooked shrimp back into the creamy spinach and artichoke mixture in the skillet. Spread everything into an even layer. Sprinkle the remaining half cup of mozzarella cheese evenly over the top. This will create that gorgeous, golden-brown, bubbly crust we all love.

Step 8: Bake to perfection. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the sauce is bubbly around the edges and the cheese on top is fully melted and has those lovely golden spots. If you want a deeper color, you can pop it under the broiler for the last minute—just watch it closely!

Step 9: Garnish and serve. Carefully remove the skillet from the oven (remember, the handle is hot!). Let it sit for about 3-5 minutes to allow the sauce to set slightly. Then, sprinkle with fresh chopped parsley and maybe an extra pinch of red pepper flakes for a pop of color and heat. Serve it right from the skillet for a beautiful, rustic presentation.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a sealed container for up to 1 month. Thaw in fridge before reheating.
Reviving: Reheat in a 350°F (175°C) oven until warm to preserve texture.

Serving Suggestions

Complementary Dishes

Garlic Bread or Crostini — Absolutely essential for scooping up every last bit of that creamy, cheesy sauce. The crispy, garlicky bread provides the perfect textural contrast.
Simple Arugula Salad — A light salad with a lemony vinaigrette cuts through the richness of the dish beautifully and adds a fresh, peppery element to the meal.
Lemon Herb Rice or Orzo — The fluffy grains soak up the sauce wonderfully, making each bite complete. The citrus notes in the rice mirror the lemon in the main dish.

Drinks

A Crisp Sauvignon Blanc — Its bright acidity and citrus flavors are a fantastic partner for the rich, creamy sauce and the sweet shrimp, cleansing the palate between bites.
Sparkling Water with Lemon — A non-alcoholic option that provides the same palate-cleansing fizz and citrus zing, keeping everything feeling light and balanced.
A Light Pale Ale — The slight bitterness and carbonation from a pale ale can stand up to the richness while complementing the garlic and cheese flavors.

Something Sweet

Lemon Sorbet — It’s the ultimate palate cleanser. The intense, bright, and cold lemon flavor is incredibly refreshing after a rich and savory meal.
Simple Shortbread Cookies — Their buttery, not-too-sweet flavor is a gentle and classic way to end the meal without being overly heavy.
Fresh Berries with Whipped Cream — The natural sweetness and slight tartness of the berries provide a light, fresh finale that feels just right.

Top Mistakes to Avoid

Overcooking the shrimp initially. Remember, you’re only searing them to get color and start the cooking process; they will finish in the oven. If you cook them all the way through in the skillet, they’ll become tough and rubbery after baking.
Not squeezing out excess moisture from the spinach. If you use frozen spinach, you must thaw it and wring it out in a clean kitchen towel until it’s very dry. Any extra water will make your sauce runny and dilute the flavor.
Using cold cream cheese. I’ve messed this up before too… It’s nearly impossible to get a smooth sauce with lumps of cold cream cheese. Let it soften on the counter for a bit of time to ensure a silky texture.
Skipping the rest time after baking. Taking the dish straight from the oven to the table is tempting, but letting it sit for five minutes allows the sauce to thicken up slightly, making it perfect for serving.

Expert Tips

Tip: For a deeper flavor, try roasting your garlic first. Roasted garlic becomes sweet, mellow, and spreadable, and it will blend into the creamy base for an even more complex and irresistible taste.
Tip: If you want to prep ahead, you can assemble the entire dish (without baking) up to a day in advance. Keep it covered in the fridge, then let it sit at room temperature for 20-30 minutes before baking. You may need to add a few extra minutes to the bake time.
Tip: Add a crunchy topping for extra texture. Mix some panko breadcrumbs with a little melted butter and Parmesan and sprinkle it over the cheese before baking. You’ll get a fantastic crispy contrast to the creamy interior.
Tip: Don’t be shy with the acid. The squeeze of fresh lemon juice at the end is not just a garnish; it’s a crucial flavor balancer that cuts through the fat and makes all the other flavors pop.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are a great convenience. Just make sure to thaw them completely in the refrigerator overnight. The key is to pat them extremely dry after thawing, as they release more moisture than fresh shrimp. This step is non-negotiable for getting a good sear and avoiding a watery sauce.

Can I make this dish ahead of time?
You sure can. Follow the recipe through Step 7 (assembling it in the skillet with the top layer of cheese). Cover it tightly and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge, but add 5-10 minutes to the baking time, checking for that bubbly, golden-brown finish.

What can I use instead of mayonnaise?
If you’re not a mayo fan, an equal amount of additional sour cream or Greek yogurt works beautifully. You could also try a neutral, high-fat plain yogurt. The goal is to maintain the creaminess and tang, so avoid low-fat substitutes which can sometimes split or make the sauce grainy.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is in an oven preheated to 350°F (175°C) until warmed through, which helps maintain the texture. You can microwave it, but do so in short bursts and stir in between to prevent the shrimp from becoming tough.

Is it possible to make this recipe lighter?
Yes, with a few swaps. Use light cream cheese, low-fat Greek yogurt instead of sour cream and mayo, and part-skim cheeses. Just be aware that the texture and richness will be slightly different—it will still be delicious, but perhaps not quite as decadently creamy as the original version.

Spinach Artichoke Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 35 minutes

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Make this easy Spinach Artichoke Shrimp for a creamy, elegant dinner in 35 minutes. A crowd-pleasing meal perfect for weeknights. Get the recipe now!

Ingredients

For the Ingredients

1 lb large raw shrimp (peeled and deveined)
10 oz fresh spinach
14 oz can artichoke hearts (drained and roughly chopped)
8 oz block cream cheese (softened)
1 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
4 cloves garlic (minced)
1 cup shredded mozzarella cheese (divided)
1 tbsp olive oil
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional, for a little heat)
Salt and black pepper (to taste)
Fresh lemon juice (from half a lemon)
2 tbsp chopped fresh parsley (for garnish)

Instructions

01
Preheat your oven to 375°F (190°C). If you’re not using an oven-safe skillet, grab your 9x13 inch baking dish and lightly grease it.
02
Prepare the shrimp. Pat the shrimp completely dry with paper towels, then toss them in a bowl with a drizzle of olive oil, salt, black pepper, and the smoked paprika.
03
Cook the shrimp. Heat a large oven-safe skillet over medium-high heat. Add the shrimp in a single layer and cook for just 1-2 minutes per side, until they’re pink and opaque but not fully cooked through. They’ll finish baking in the oven. Remove them to a plate immediately to avoid overcooking.
04
Wilt the spinach. In the same skillet, add a bit more oil if needed, and toss in all the fresh spinach. It will seem like a lot, but just keep stirring. You’ll notice it wilting down within a couple of minutes. Once it’s fully wilted and any pooled liquid has cooked off, add the minced garlic and cook for another minute until fragrant.
05
Make the creamy base. Turn the heat down to low. To the skillet with the spinach and garlic, add the softened cream cheese, mayonnaise, sour cream, and onion powder. Stir continuously until the cream cheese has melted and everything is combined into a smooth, homogenous sauce.
06
Fold in the artichokes and cheeses. Remove the skillet from the heat. Stir in the chopped artichoke hearts, the grated Parmesan, and half of the shredded mozzarella cheese. The sauce will be thick, creamy, and incredibly aromatic. Give it a taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice to brighten it all up.
07
Combine and top. Gently fold the par-cooked shrimp back into the creamy spinach and artichoke mixture in the skillet. Spread everything into an even layer. Sprinkle the remaining half cup of mozzarella cheese evenly over the top.
08
Bake to perfection. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the sauce is bubbly around the edges and the cheese on top is fully melted and has those lovely golden spots. If you want a deeper color, you can pop it under the broiler for the last minute—just watch it closely!
09
Garnish and serve. Carefully remove the skillet from the oven (remember, the handle is hot!). Let it sit for about 3-5 minutes to allow the sauce to set slightly. Then, sprinkle with fresh chopped parsley and maybe an extra pinch of red pepper flakes for a pop of color and heat. Serve it right from the skillet for a beautiful, rustic presentation.