Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe

If you’re looking for a truly unforgettable main course, Stuffed Catfish with Cheese, Spinach, and Shrimp will absolutely win you—and everyone at your table—over. This dish brings together tender catfish fillets filled with a creamy, cheesy blend of spinach and juicy shrimp, all baked to melt-in-your-mouth perfection. It’s decadent and inviting, yet approachable enough for home cooks of any skill level. Whether you’re planning a festive family meal or craving something special on a weeknight, this stuffed catfish recipe will leave your guests asking for seconds (and maybe even the recipe!).

this Recipe

Ingredients You’ll Need

Let’s talk ingredients! Every item in this recipe serves a delicious purpose, from the catfish that absorbs all the flavorful fillings to the little touches of lemon and spice that brighten each bite. Don’t worry—nothing here is fussy, but together, these essentials create layers of flavor, color, and creamy richness.

• Catfish fillets: Mild and flaky, they roll beautifully and soak up all the wonderful flavors of the stuffing.
• Raw shrimp (peeled, deveined, chopped): Adds a sweet, meaty bite in every forkful, making the filling extra-satisfying.
• Olive oil: Helps sauté the shrimp and garlic, infusing the filling with subtle richness.
• Garlic (minced): Brings a warm depth and fragrant aroma that no savory dish should be without.
• Fresh spinach (chopped): Gives a beautiful emerald color and an earthy balance to the cheesy filling.
• Cream cheese (softened): The secret to supreme creaminess—it binds the stuffing while adding a touch of tang.
• Shredded mozzarella cheese: Melts perfectly for strings of gooey, cheesy goodness in every bite.
• Grated Parmesan cheese: Delivers sharp, nutty flavor and amps up the umami.
• Paprika: Offers a subtle smoky kick and makes the finished dish look irresistible.
• Onion powder: Lends mellow, savory flavor to balance the stuffing.
• Salt and black pepper: Essentials for drawing out every flavor note and seasoning the dish just right.
• Lemon juice: A bright finish that keeps everything fresh and lively.
• Chopped parsley (for garnish): A burst of green that makes your final plate pop with color.
• Nonstick cooking spray or butter (for greasing): Keeps everything from sticking and helps ingredients bake up golden and luscious.

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

Step 1: Preheat and Prep Your Baking Dish

Start by preheating your oven to 375°F (190°C) so it’s nice and hot when your stuffed fillets are ready to bake. Lightly grease a baking dish with nonstick spray or a swipe of butter. This will make cleanup a breeze and guarantee your catfish comes out in perfect shape.

Step 2: Sauté Garlic, Shrimp, and Spinach

In a skillet over medium heat, pour in the olive oil and let it shimmer. Toss in the minced garlic, stirring for about a minute until it’s fragrant and just turning golden. Next, add the chopped raw shrimp, cooking for 2 to 3 minutes until they’re plump and just pink. Toss in your chopped spinach, and cook until it wilts down and everything smells absolutely heavenly.

Step 3: Make the Cheesy Stuffing

Transfer the shrimp-spinach mixture to a large mixing bowl, allowing it to cool for a few minutes so your cheeses don’t melt too soon. Add the cream cheese, shredded mozzarella, grated Parmesan, paprika, onion powder, lemon juice, salt, and black pepper. Stir everything together thoroughly—what you’re creating here is the irresistible heart of your Stuffed Catfish with Cheese, Spinach, and Shrimp!

Step 4: Stuff and Roll the Catfish Fillets

Pat your catfish fillets dry with a paper towel (they’ll hold their shape better this way) and lay them flat in the prepared baking dish. Scoop a generous portion of the creamy filling onto one end of each fillet, then carefully roll or fold the fillet over the stuffing. If they’re a bit unruly, secure with toothpicks so the delicious filling stays tucked inside.

Step 5: Bake Until Bubbling and Golden

Slide the baking dish into your preheated oven and bake uncovered for 20 to 25 minutes. You’ll know they’re done when the catfish flakes easily with a fork and the cheesy filling is bubbling and slightly golden on top. That aroma wafting through your kitchen will make the wait totally worth it!

Step 6: Garnish and Serve

Sprinkle with chopped parsley just before serving for a fresh, vibrant finish. Your Stuffed Catfish with Cheese, Spinach, and Shrimp is now ready to wow!

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

Garnishes

A sprinkle of chopped parsley adds brightness and contrast to the finished dish, but you could also jazz things up with a few lemon wedges, a drizzle of quality olive oil, or even a delicate dusting of extra Parmesan. These final touches not only make your plate look gorgeous but also enhance the flavors in every bite.

Side Dishes

This Southern-inspired masterpiece pairs beautifully with sides like buttery rice pilaf, roasted asparagus, or a crisp green salad tossed in citrus vinaigrette. Feeling extra? Try garlic mashed potatoes or a quick sauté of green beans for a comforting meal that’s still fresh and well balanced.

Creative Ways to Present

For an eye-catching presentation, serve Stuffed Catfish with Cheese, Spinach, and Shrimp individually on wide shallow bowls with a swoosh of creamy lemon sauce beneath each fillet. You can also cut each fillet into thick rounds and stack them artfully, topped with microgreens and extra shrimp for a restaurant-worthy effect!

Make Ahead and Storage

Storing Leftovers

Simply transfer any leftovers to an airtight container and refrigerate within two hours of baking. The Stuffed Catfish with Cheese, Spinach, and Shrimp will keep well for up to 2 days, and the flavors might even meld together and grow richer after a night in the fridge.

Freezing

To freeze, let the fillets cool completely before wrapping each one tightly in plastic wrap and then foil. Store in a freezer-safe bag or container for up to 2 months. For best results, freeze before baking; then thaw and bake fresh when you’re ready for that wow factor at dinner.

Reheating

When you’re ready to enjoy leftovers, reheat gently in a 300°F oven, covered with foil to keep things moist, until just heated through. Microwaving works too (in short 30-second bursts), but the oven method helps keep the topping golden and appealing.

FAQs

Can I substitute another fish for catfish?

Absolutely! While catfish offers a mild flavor and hearty texture that’s perfect for stuffing, tilapia, sole, or even haddock are great alternatives for Stuffed Catfish with Cheese, Spinach, and Shrimp. Just watch the baking time—thinner fillets may need a shorter stint in the oven.

What other cheeses can I use in the stuffing?

You can definitely switch things up! Try swapping some of the mozzarella for fontina or Monterey Jack, or add a bit of goat cheese for tang and creaminess. Just keep the proportions the same to ensure the right melt and consistency.

Can I make this ahead for a party?

Yes! Assemble the rolls up to a day in advance and keep them tightly covered in the fridge. Pop them into the oven right before your guests arrive. That way, your Stuffed Catfish with Cheese, Spinach, and Shrimp comes out hot, bubbly, and picture-perfect for serving.

Is this recipe gluten-free?

It sure is! There’s no flour or breading in this stuffed catfish, making it a naturally gluten-free main course. Just be sure any cheeses or pre-grated products you use don’t contain additives with gluten if you’re highly sensitive.

What if I don’t have fresh shrimp?

No worries. You can use thawed, previously frozen shrimp—just be sure to pat them dry before cooking. In a pinch, you can even substitute with chopped cooked crabmeat for a different twist on Stuffed Catfish with Cheese, Spinach, and Shrimp.

Final Thoughts

If you’ve been searching for a way to impress seafood lovers and picky eaters alike, this Stuffed Catfish with Cheese, Spinach, and Shrimp delivers every time. Give it a try soon—once you’ve tasted that creamy, savory filling tucked into tender, flaky catfish, you’ll want to make this dish a new tradition at your table. Bon appétit!

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