Name: Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern
Ingredients: 4 catfish fillets; 1/2 lb small shrimp, peeled, deveined, and chopped; 1 cup fresh spinach, chopped; 1/2 cup cream cheese, softened; 1/2 cup shredded mozzarella cheese; 2 cloves garlic, minced; 2 tbsp butter; 1 tbsp olive oil; 1/2 tsp paprika; 1/2 tsp onion powder; Salt and black pepper to taste; Lemon wedges for serving

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If you’re looking for a show-stopping seafood dish that’s equal parts comfort and elegance, look no further than Stuffed Catfish with Cheese, Spinach, and Shrimp. This recipe is a celebration of rich Southern flavors, creamy cheese, tender shrimp, and flaky catfish, all coming together in a golden, bubbling bake. Whether you’re treating yourself on a weeknight or impressing guests at a dinner party, this easy-to-follow dish turns simple ingredients into something truly special. Trust me, you’ll want to make this again and again!

Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Stuffed Catfish with Cheese, Spinach, and Shrimp is how it transforms humble ingredients into a mouthwatering masterpiece. Every component brings its own magic, from the mild, sweet catfish to the creamy cheeses and fresh, green spinach.

Catfish fillets: Choose four fillets, ideally about 6 ounces each, for a mild flavor and flaky texture that soaks up all the cheesy filling.
Small shrimp: About 1/2 pound, peeled and chopped; these add a sweet seafood bite and extra protein to the stuffing.
Fresh spinach: A cup, chopped; for color, freshness, and a delicious earthy note.
Cream cheese: Half a cup, softened; this is the secret to a creamy, dreamy filling that binds everything together.
Shredded mozzarella cheese: Half a cup for meltiness and that irresistible cheesy pull.
Garlic: Two cloves, minced; nothing beats that garlicky aroma as it sautés in butter.
Butter: Two tablespoons; for richness and to sauté the aromatics and shrimp.
Olive oil: One tablespoon; a drizzle before baking gives a golden finish.
Paprika: Half a teaspoon; adds a gentle warmth and beautiful color to the fillets.
Onion powder: Half a teaspoon for subtle depth and flavor.
Salt and black pepper: To taste; essential for seasoning every layer just right.
Lemon wedges: For serving, because that zesty squeeze brightens every bite.

How to Make Stuffed Catfish with Cheese, Spinach, and Shrimp

Step 1: Sauté the Aromatics and Shrimp

Start by preheating your oven to 375°F (190°C). In a skillet over medium heat, melt the butter and toss in the minced garlic. Let it sizzle for about a minute, just until fragrant. Add your chopped shrimp and sauté for 2–3 minutes, stirring occasionally, until the shrimp turn pink and opaque. This is where the magic starts—the kitchen will already smell incredible!

Step 2: Wilt the Spinach

Next, stir in the chopped spinach right into the skillet with the shrimp and garlic. Cook for another minute or two until the spinach is just wilted. You want the greens to be vibrant and tender, not mushy, so keep an eye on them. This step ensures every bite of Stuffed Catfish with Cheese, Spinach, and Shrimp gets that pop of freshness.

Step 3: Create the Cheesy Filling

Take the skillet off the heat and immediately mix in the softened cream cheese and shredded mozzarella. Stir everything together until the cheeses melt and the filling becomes creamy and cohesive. Season to taste with salt and black pepper. This filling is so good, you’ll be tempted to eat it straight from the pan!

Step 4: Prepare and Stuff the Catfish Fillets

Pat your catfish fillets dry with paper towels, then season both sides with paprika, onion powder, salt, and black pepper. Lay each fillet flat and spoon a generous amount of your cheesy shrimp-spinach mixture onto one end. Either carefully roll or fold the fillets over the stuffing, securing with toothpicks if needed to hold everything in place. It’s the heart of Stuffed Catfish with Cheese, Spinach, and Shrimp and makes for a stunning presentation.

Step 5: Bake to Perfection

Arrange the stuffed fillets in a greased baking dish, making sure they’re snug but not overcrowded. Drizzle with olive oil to help them bake up moist and golden. Pop the dish into your preheated oven and bake for 20–25 minutes. You’ll know they’re done when the fish flakes easily with a fork and the filling is bubbling. Serve warm with a big squeeze of fresh lemon for that final bright zing.

How to Serve Stuffed Catfish with Cheese, Spinach, and Shrimp

Garnishes

Don’t underestimate the power of a good garnish! A sprinkle of fresh chopped parsley or chives adds color and a burst of herby flavor, while extra lemon wedges on the side let everyone customize their plate. For a little Southern flair, you could even top with a few thinly sliced green onions or a dusting of smoked paprika.

Side Dishes

Stuffed Catfish with Cheese, Spinach, and Shrimp pairs beautifully with all sorts of sides. Try serving it over fluffy white rice or buttery mashed potatoes to soak up the creamy filling. Roasted asparagus, sautéed green beans, or a crisp garden salad round out the meal with freshness and crunch. If you’re feeling indulgent, some crusty bread is perfect for mopping up every last bit of sauce.

Creative Ways to Present

For a restaurant-worthy presentation, slice each stuffed fillet on a diagonal and fan the pieces out on each plate. Nestle them on top of a bed of greens or rice, then drizzle with a little extra olive oil or a quick lemon butter sauce. Individual ramekins or mini cast-iron skillets make for a fun, personalized serving style—everyone gets their own little seafood treasure!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), let the stuffed fillets cool completely. Transfer them to an airtight container and refrigerate for up to two days. The flavors actually deepen overnight, making Stuffed Catfish with Cheese, Spinach, and Shrimp just as delicious the next day.

Freezing

You can freeze these stuffed fillets before or after baking. If freezing before baking, wrap each stuffed fillet tightly in plastic wrap and foil, then store in a freezer-safe bag for up to one month. If freezing leftovers, let them cool, wrap individually, and freeze. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the fillets in a baking dish, cover with foil, and warm in a 325°F oven for 15–20 minutes or until heated through. If you like, add a splash of broth or a dab of butter to keep everything moist and luscious. Avoid microwaving if possible, as it can dry out the fish and filling.

FAQs

Can I substitute another type Main Course

Absolutely! While catfish is classic for its mild flavor and flaky texture, you can use tilapia, flounder, or even sole. Just make sure the fillets are large enough to hold the filling and adjust the cooking time if they’re thinner than catfish.

Is it possible to make this dish ahead of time?

Yes, you can assemble the stuffed fillets and refrigerate them (covered) up to a day in advance. When you’re ready to bake, simply pop them in the oven as directed—just add an extra 5 minutes to the baking time if they’re cold from the fridge.

What’s the best way to keep the filling from leaking out?

To keep the cheesy shrimp filling secure, don’t overstuff the fillets and be sure to fold or roll them tightly. Toothpicks are your friend here! If a little filling escapes during baking, don’t worry—it just adds extra flavor to the pan juices.

Can I make Stuffed Catfish with Cheese, Spinach, and Shrimp gluten-free?

This dish is naturally gluten-free as written, so it’s a great option for anyone avoiding gluten. Just double-check your cheese and seasonings to ensure no hidden gluten ingredients.

How do I know when the catfish is cooked through?

The catfish is done when it flakes easily with a fork and is opaque all the way through. Depending on the thickness of your fillets, this usually takes 20–25 minutes at 375°F. If you’re using a thermometer, aim for an internal temperature of 145°F.

Final Thoughts

If you’re craving a meal that’s comforting, impressive, and bursting with flavor, you can’t go wrong with Stuffed Catfish with Cheese, Spinach, and Shrimp. It’s a guaranteed crowd-pleaser that’s as easy to make as it is delicious to eat. Give it a try, and don’t be surprised if it becomes one of your new weeknight favorites!

Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delicious and hearty stuffed catfish fillets filled with a creamy mixture of shrimp, spinach, and cheeses, baked to perfection. This Southern-inspired seafood main course combines tender fish with savory garlic shrimp and rich cream cheese for a flavorful, nutrient-rich meal perfect for family dinners or special occasions.

Ingredients

Scale

Fish and Stuffing

4 catfish fillets
1/2 lb small shrimp, peeled, deveined, and chopped
1 cup fresh spinach, chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced

Seasoning and Cooking

2 tbsp butter
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp onion powder
Salt and black pepper to taste
Lemon wedges for serving

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed catfish.
Sauté Garlic and Shrimp: In a skillet over medium heat, melt the butter and add minced garlic. Sauté for 1 minute until fragrant, then add the chopped shrimp. Cook for 2–3 minutes until the shrimp turn pink and are just cooked through.
Cook Spinach and Combine Filling: Stir in the chopped spinach and cook until wilted. Remove the skillet from heat, then mix in the softened cream cheese and shredded mozzarella until the mixture is smooth and creamy. Season with salt and black pepper to taste.
Prepare Catfish Fillets: Pat the catfish fillets dry with paper towels. Season both sides of the fillets evenly with paprika, onion powder, salt, and black pepper.
Stuff the Fillets: Place a generous spoonful of the shrimp and spinach filling on one end of each fillet. Carefully roll or fold the fillets over the filling, securing with toothpicks if necessary to hold the stuffing inside.
Bake the Stuffed Catfish: Lightly grease a baking dish and place the stuffed fillets inside. Drizzle with olive oil and bake in the preheated oven for 20 to 25 minutes, or until the fish flakes easily with a fork and is cooked through.
Serve: Remove toothpicks before serving. Serve the stuffed catfish warm with fresh lemon wedges on the side for an added zest.