Baked Stuffed Shrimp Casserole Recipe

Introduction

Baked Stuffed Shrimp Casserole is a comforting and flavorful seafood dish that’s perfect for dinner parties or a special family meal. Tender shrimp are butterflied and topped with a savory breadcrumb mixture, then baked until golden and crispy. It’s simple to prepare and always impresses.

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 desired. 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 finely chopped shallot (or onion) until soft and fragrant.
4. Step 4: Stir in the breadcrumbs, chopped parsley, lemon juice, salt, and pepper. If using, add a splash of white wine or seafood stock to moisten the mixture.
5. Step 5: Grease a baking dish with butter or olive oil. Spread a thin layer of the stuffing on the bottom of the dish.
6. Step 6: Arrange the butterflied shrimp on top of the stuffing, cut-side down. Spoon the remaining stuffing evenly over the shrimp.
7. Step 7: Drizzle the casserole with additional melted butter and sprinkle paprika on top for color and flavor.
8. Step 8: Bake in the preheated oven for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy.
9. Step 9: (Optional) For a crispier top, broil the casserole for 1–2 minutes at the end of baking. Watch carefully to avoid burning.

Tips & Variations

• Use Panko breadcrumbs for the crispiest topping, or substitute gluten-free crumbs if needed.
• Butterflying the shrimp helps the stuffing adhere better and allows for even cooking.
• Add a pinch of cayenne or smoked paprika for a bit of heat and smoky flavor.
• If you don’t have white wine or seafood stock, a splash of water or lemon broth works fine to moisten the stuffing.

Storage

Store leftover baked stuffed shrimp casserole in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven until warmed through to preserve the crispy topping. Avoid microwaving as it may make the breadcrumbs soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to fully thaw and pat the shrimp dry before preparing to prevent excess moisture from affecting the stuffing.

Can I prepare this dish ahead of time?

Absolutely. Assemble the casserole but wait to bake it until you are ready to serve. You can cover and refrigerate it for up to 24 hours before baking.

Baked Stuffed Shrimp Casserole Recipe

Print Recipe

★★★★★

4.4 from 339 reviews

This Baked Stuffed Shrimp Casserole is a delightful seafood dish featuring large shrimp stuffed with a flavorful breadcrumb mixture infused with garlic, shallots, fresh parsley, and a hint of lemon. Baked to perfection, it boasts a crispy, golden topping with a buttery finish. Perfect for a special dinner or seafood lovers craving a comforting yet elegant casserole.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Seafood Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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 get it ready for baking the casserole.
2. Prepare the Shrimp: Peel and devein the shrimp, keeping tails on if you prefer. Butterfly each shrimp by carefully slicing down the back without cutting completely through, creating a pocket for stuffing.
3. Make the Stuffing: In a skillet over medium heat, melt the butter then sauté minced garlic and chopped shallots (or onion) until they become soft and fragrant. Stir in the breadcrumbs, chopped parsley, lemon juice, salt, and pepper. If using, add a splash of white wine or seafood stock to moisten the mixture.
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 on top of the stuffing, cut-side down, then spoon the remaining breadcrumb mixture over the shrimp.
5. Finishing Touches: Drizzle the casserole with additional melted butter and sprinkle the paprika evenly over the top to add color and flavor.
6. Bake: Place the casserole in the preheated oven and bake for 18–20 minutes, or until the shrimp turn opaque and the breadcrumb topping is golden brown and crispy.
7. Optional Broil: For an extra crispy topping, broil the casserole for an additional 1–2 minutes at the end of baking, watching carefully to prevent burning.

Notes

• You can substitute white wine with seafood stock or vegetable broth to suit your preference or dietary needs.
• Using Panko breadcrumbs will yield a crunchier texture compared to regular breadcrumbs.
• Butterflying shrimp helps the stuffing stay inside and ensures even cooking.
• Keep an eye on the casserole during broiling to avoid burning the topping.

Keywords: baked shrimp casserole, stuffed shrimp recipe, seafood casserole, baked seafood, shrimp stuffing, easy shrimp dish