Stuffed Catfish with Cheese, Spinach, and Shrimp

WANT TO SAVE THIS RECIPE?

Experience a delightful blend of flavors with this Stuffed Catfish with Cheese, Spinach, and Shrimp. Tender catfish fillets are generously filled with a creamy mixture of sautéed shrimp, fresh spinach, and melty cheeses, then baked to perfection. Lightly seasoned with smoked paprika and brushed with butter for extra richness, this dish offers a satisfying seafood feast that’s elegant enough for guests yet simple enough for a weeknight dinner. Serve with lemon wedges for a bright, zesty finish.

Why You’ll Love This Recipe

• Fresh, flaky catfish packed with protein and omega-3s

• Creamy cheese and shrimp stuffing adds richness and flavor

• Healthy spinach boosts nutrition without compromising taste

• Light lemon finish brightens the dish for balanced flavors

• Quick and simple enough for weeknight dinners but elegant enough for guests

Ingredients Breakdown:

For the Catfish & Filling:

• 4 boneless, skinless catfish fillets – Mild-flavored fish perfect for stuffing

• 1 tablespoon olive oil – For sautéing shrimp and spinach

• 1/2 pound small shrimp, peeled and deveined – Adds sweet, tender seafood flavor

• 2 cups fresh spinach, roughly chopped – Provides freshness and color

• 1 clove garlic, minced – Adds aromatic depth

• 1/2 cup cream cheese, softened – Creates a creamy, rich base for the filling

• 1/2 cup shredded mozzarella or Monterey Jack cheese – Melts beautifully for gooey texture

• 1/4 teaspoon smoked paprika – Adds a subtle smoky warmth

• Salt and pepper to taste – Balances flavors

For Baking & Serving:

• 2 tablespoons melted butter – Brushed over the fillets for golden finish

• Lemon wedges – Brightens the dish when served

Tips and Tricks

• Use fresh catfish for the best flavor and texture.

• Don’t overcook the shrimp in the stuffing—just until pink to keep them tender.

• For added flavor, sprinkle extra smoked paprika or cayenne before baking.

• Toothpicks keep the fillets secure—remember to remove before serving.

• Leftovers make great lunch wraps or salad toppings.

Variations and Customizations

• Swap spinach for kale or Swiss chard for a different leafy green twist.

• Use cheddar or pepper jack instead of mozzarella for sharper cheese flavor.

• Add crab meat or lobster chunks to the stuffing for a decadent seafood medley.

• Spice it up with diced jalapeños or a dash of hot sauce mixed into the filling.

Pairing Suggestions

• Sides: Garlic butter rice, roasted asparagus, or steamed green beans complement this dish perfectly.

• Drinks: Pair with a crisp Sauvignon Blanc or a light pilsner beer.

• Dessert: A fresh fruit sorbet or lemon pound cake balances the richness.

Storage Instructions

• Refrigerate leftover stuffed catfish in an airtight container for up to 3 days.

• Reheat gently in the oven or microwave to maintain moisture.

• Not recommended for freezing due to the delicate texture of the stuffed fish.

Popular Questions

Q: Can I prepare this recipe ahead of time?
A: Yes! Prepare the stuffed fillets, cover, and refrigerate up to 24 hours before baking.

Q: What if I don’t like shrimp?
A: Substitute the shrimp with cooked crab meat or extra cheese and spinach for a vegetarian version.

Q: Can I grill the stuffed catfish instead of baking?
A: Baking is best to keep the stuffing intact, but you can grill on a foil tray at medium heat, turning carefully.

Stuffed Catfish with Cheese, Spinach, and Shrimp

---

• Author: easysweetmeal
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Stuffed Catfish with Cheese, Spinach & Shrimp – A decadent seafood masterpiece! Flaky catfish fillets are stuffed with a creamy blend of sautéed shrimp, fresh spinach, and melty cheese, then baked to golden perfection

Advertisements

---

Ingredients

Scale 1x2x3x

• 4 boneless, skinless catfish fillets

• 1/2 pound peeled and deveined small shrimp

• 2 cups fresh spinach, roughly chopped

• 1/2 cup cream cheese, softened

• 1/2 cup shredded mozzarella or Monterey Jack cheese

• 1 clove garlic, minced

• 1/4 teaspoon smoked paprika

• Salt and pepper to taste

• 1 tablespoon olive oil

• 2 tablespoons butter, melted

• Lemon wedges, for serving

---

Instructions

1. Preheat and Prep

• Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

2. Cook the Shrimp and Spinach

• Heat olive oil in a skillet over medium heat.

• Sauté shrimp for 2–3 minutes until just pink.

• Add minced garlic and chopped spinach; cook another 1–2 minutes until spinach wilts.

• Remove from heat and allow to cool slightly.

3. Make the Stuffing

• In a mixing bowl, combine the shrimp-spinach mixture with cream cheese, shredded cheese, smoked paprika, salt, and pepper. Stir until fully blended.

4. Stuff the Catfish

• Lay catfish fillets flat on a work surface.

• If fillets are thick, carefully slice a pocket into each.

• Spoon the filling onto one side or into the pocket, then fold or roll the fillet to enclose the stuffing. Secure with toothpicks if needed.

5. Bake the Catfish

• Place stuffed fillets in the greased baking dish.

• Brush each fillet with melted butter for extra flavor and moisture.

• Bake for 20–25 minutes, or until the fish is opaque and flakes easily with a fork.

6. Serve and Enjoy

• Remove toothpicks before serving.

• Serve with fresh lemon wedges and your choice of sides such as rice, roasted vegetables, or a crisp salad.

Notes

• Use room temperature cream cheese to easily blend the filling.

• Smoked paprika adds a subtle smoky flavor; regular paprika works in a pinch.

• For a dairy-free option, swap cream cheese and shredded cheese with vegan alternatives.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

WANT TO SAVE THIS RECIPE?