Shrimp and crab stuffed sweet potatoes with spinach is a quick and easy recipe with seafood, spinach, garlic, cream cheese, and Parmesan. This recipe is quick and easy to make and is perfect for weeknight dinners!
Calories: 373 Fat: 11G Net Carbs: 26G Protein: 39G
Shrimp and crab stuffed sweet potatoes came to fruition because I have quite a few ingredients left over from previous recipes. I have gourmet cheese on-hand from my Bacon Gouda Mac and Cheese and Baked Macaroni and Cheese dishes. I also planned to make another batch of my Warm Spinach Dip. I never got around to it, so I have a package of frozen spinach. I am trying to get better about using my leftover ingredients and avoiding waste. I came up with shrimp and crab stuffed sweet potatoes with these ingredients in mind. Check out the macros below! I crammed 2 portions of meat and 2 veggies into one dish, and it yields less than 400 calories and over 30 grams of protein.
For meal prep, I plan to package the sweet potatoes in foil and store them in the fridge throughout the week. I will place the shrimp and crab filling in glass Tupperware and heat the filling separate from the potatoes for each meal during the week.
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Shrimp and Crab Stuffed Sweet Potatoes with Spinach
- 4 medium sweet potatoes
- 1/2 pound jumbo lump crab meat
- 1/3 pound shrimp peeled and deveined
- 2 oz reduced-fat cream cheese
- 1/4 cup gouda cheese shredded
- 1/4 cup pecorino romano cheese shredded
- 3 cups spinach I used 3/4 container of frozen spinach, thawed, and drained, chopped
- 1 cup non-fat plain Greek yogurt
- 3 garlic cloves chopped
- 1 teaspoon red pepper flakes optional
- McCormick's Fish rub salt, and pepper to taste
- Preheat oven to 375 degrees.
- Line a baking sheet with foil. Wrap each sweet potato in foil and place on baking sheet.
- Bake on center rack of oven for 45 minutes to an hour and 15 minutes, or until potatoes are soft. Test with a knife.
- Heat a skillet on medium-high heat.
- Add the garlic, cook until fragrant.
- Season the shrimp with the seasonings
- Add the shrimp to the pan. Cook for 2-3 minutes on each side until the shrimp turns bright pink.
- Lower the heat to medium and add the remaining ingredients.
- Stir frequently. Cook until the cheese has melted.
- Add salt and pepper to taste.
- Once sweet potatoes are finished cooking, unwrap. Make cuts ¾ of the way through the center of the potato to allow for stuffing.
- Use a fork to fluff up some of the sweet potatoes so it looks mashed.
- Add equal amounts of the crab and shrimp mixture to each potato.