Baked Stuffed Shrimp Casserole Recipe

Introduction

This baked stuffed shrimp casserole combines tender shrimp with a flavorful breadcrumb stuffing, making it a perfect dish for seafood lovers. It’s easy to prepare yet feels special enough for a family dinner or entertaining guests.

Ingredients

• 1 lb (450g) large or jumbo shrimp, peeled and deveined (tails on, if preferred)
• 1 cup breadcrumbs (Panko works best, or use gluten-free breadcrumbs)
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 1 small shallot, finely chopped (or 1/4 cup onion)
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1/4 cup white wine or seafood stock (optional)
• 1/2 tsp paprika
• Additional melted butter, for drizzling on top

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Prepare the shrimp by peeling and deveining them, leaving the tails on if you prefer. Butterfly each shrimp by slicing down the back without cutting all the way through.
3. Step 3: In a skillet over medium heat, melt the butter and sauté the minced garlic and chopped shallots (or onion) until soft and fragrant. Stir in the breadcrumbs, parsley, lemon juice, salt, and pepper. If using, add white wine or seafood stock to moisten the mixture.
4. Step 4: Grease a baking dish with butter or olive oil. Spread a thin layer of the breadcrumb stuffing on the bottom of the dish. Arrange the shrimp on top, cut-side down, then spoon the remaining stuffing evenly over the shrimp.
5. Step 5: Drizzle the casserole with additional melted butter and sprinkle the paprika on top for color and flavor.
6. Step 6: Bake in the preheated oven for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy.
7. Step 7: Optional: For a crispier top, broil the casserole for an additional 1–2 minutes at the end of baking. Watch carefully to prevent burning.

Tips & Variations

• Use gluten-free breadcrumbs to make this casserole suitable for those with gluten intolerance.
• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture.
• Swap the shrimp for scallops or firm white fish for a different seafood twist.
• If you prefer a richer dish, mix in a tablespoon of mayonnaise or cream cheese with the stuffing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to retain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat dry before preparing to avoid excess moisture in the casserole.

What can I serve with baked stuffed shrimp casserole?

This dish pairs well with simple sides like steamed vegetables, a light salad, or rice pilaf to balance the rich flavors of the casserole.

Baked Stuffed Shrimp Casserole Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

This Baked Stuffed Shrimp Casserole is a delightful seafood dish featuring jumbo shrimp generously stuffed with a buttery garlic breadcrumb mixture, enhanced with fresh herbs and a hint of lemon. Baked to golden perfection, it offers a crispy topping and juicy shrimp underneath, perfect for a comforting meal or special occasion.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp

• 1 lb (450g) large or jumbo shrimp, peeled and deveined (tails on, if preferred)

Stuffing

• 1 cup breadcrumbs (Panko works best, or use gluten-free breadcrumbs)
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 1 small shallot, finely chopped (or 1/4 cup onion)
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1/4 cup white wine or seafood stock (optional)
• 1/2 tsp paprika
• Additional melted butter, for drizzling on top

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Prepare the Shrimp: Peel and devein the shrimp, keeping tails on if you like. Butterfly each shrimp by slicing down the back carefully, stopping before cutting all the way through so they open like a book.
3. Make the Stuffing: In a skillet over medium heat, melt the butter and sauté the minced garlic and finely chopped shallots (or onion) until they are soft and fragrant. Remove from heat, then stir in the breadcrumbs, chopped parsley, lemon juice, salt, and pepper. If you want, add a splash of white wine or seafood stock to moisten the mixture and blend flavors.
4. Assemble the Casserole: Grease a baking dish with butter or olive oil. Spread a thin layer of the breadcrumb stuffing on the bottom of the dish. Arrange the butterflied shrimp cut-side down over this layer, and dollop or spoon the remaining stuffing evenly over the shrimp.
5. Add Finishing Touches: Drizzle the casserole with additional melted butter and sprinkle the paprika evenly across the top for color and mild spice.
6. Bake: Place the casserole in the preheated oven and bake for 18 to 20 minutes. The shrimp should turn opaque and pink, and the breadcrumb topping should become golden and crispy.
7. Optional Broil for Crispiness: If you prefer a crunchier top, broil the casserole for an additional 1 to 2 minutes at the end of baking, watching carefully to avoid burning.

Notes

• Butterflying shrimp helps the stuffing stay in place and ensures even cooking.
• Panko breadcrumbs provide extra crunch, but gluten-free breadcrumbs work well as a substitute.
• Using white wine or seafood stock is optional but adds depth of flavor to the stuffing.
• Broiling at the end is optional and gives a nicely crisped topping without overcooking the shrimp.
• Serve this casserole with a fresh green salad or steamed vegetables for a complete meal.

Keywords: baked shrimp casserole, stuffed shrimp, seafood casserole, baked seafood dish, garlic breadcrumb shrimp