Total Time: 40 minutes | Yield: 4-6 servings
Are you craving a seafood dish that’s both elegant and comforting? This Baked Stuffed Shrimp Casserole is the perfect answer! With tender shrimp nestled on top of a savory, buttery stuffing, this dish offers an irresistible combination of textures and flavors. It’s golden and crispy on top, with a rich, flavorful filling that’s simply mouthwatering. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this casserole will leave everyone asking for seconds. Packed with succulent shrimp, a hint of garlic, fresh parsley, and a crispy breadcrumb topping, it’s the ideal meal for seafood lovers. Plus, it’s easy to make and can even be prepared ahead of time. So, why wait? Get ready to indulge in this quick, easy, and absolutely delicious dish.
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)
¼ cup butter, melted
2 cloves garlic, minced
1 small shallot, finely chopped (or ¼ cup onion)
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper, to taste
¼ cup white wine or seafood stock (optional)
½ tsp paprika
Additional melted butter, for drizzling on top
Instructions
Preheat oven to 375°F (190°C).
Prepare the shrimp: Peel and devein the shrimp, leaving the tails on if desired. Butterfly each shrimp by slicing down the back without cutting all the way through.
Make the stuffing: In a skillet over medium heat, melt butter and sauté garlic and shallots (or onion) until soft. Stir in breadcrumbs, parsley, lemon juice, salt, and pepper. If using, add a splash of white wine or seafood stock to moisten.
Assemble the casserole: Grease a baking dish with butter or olive oil. Spread a thin layer of stuffing on the bottom. Arrange the shrimp on top, cut-side down, and spoon the remaining stuffing over the shrimp.
Add finishing touches: Drizzle the casserole with melted butter and sprinkle paprika on top.
Bake: Place the casserole in the oven and bake for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy.
Optional broil: For a crispier top, broil for an additional 1–2 minutes at the end of baking.
Notes
For a more decadent version, use crabmeat or lobster in the stuffing. You can prep the stuffing ahead of time, making the assembly quick on the day you plan to bake. Add grated Parmesan cheese to the breadcrumbs for an extra cheesy layer. You can also make this casserole in individual servings by arranging shrimp and stuffing in smaller baking dishes.
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Baked Stuffed Shrimp Casserole
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
Are you craving a seafood dish that’s both elegant and comforting? This Baked Stuffed Shrimp Casserole
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)
¼ cup butter, melted
2 cloves garlic, minced
1 small shallot, finely chopped (or ¼ cup onion)
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper, to taste
¼ cup white wine or seafood stock (optional)
½ tsp paprika
Additional melted butter, for drizzling on top
Instructions
Preheat oven to 375°F (190°C).
Prepare the shrimp: Peel and devein the shrimp, leaving the tails on if desired. Butterfly each shrimp by slicing down the back without cutting all the way through.
Make the stuffing: In a skillet over medium heat, melt butter and sauté garlic and shallots (or onion) until soft. Stir in breadcrumbs, parsley, lemon juice, salt, and pepper. If using, add a splash of white wine or seafood stock to moisten.
Assemble the casserole: Grease a baking dish with butter or olive oil. Spread a thin layer of stuffing on the bottom. Arrange the shrimp on top, cut-side down, and spoon the remaining stuffing over the shrimp.
Add finishing touches: Drizzle the casserole with melted butter and sprinkle paprika on top.
Bake: Place the casserole in the oven and bake for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy.
Optional broil: For a crispier top, broil for an additional 1–2 minutes at the end of baking.
Notes
For a more decadent version, use crabmeat or lobster in the stuffing. You can prep the stuffing ahead of time, making the assembly quick on the day you plan to bake. Add grated Parmesan cheese to the breadcrumbs for an extra cheesy layer. You can also make this casserole in individual servings by arranging shrimp and stuffing in smaller baking dishes.
- Prep Time: 40 minutes
Nutrition
- Calories: 310
- Protein: 26g
FAQs
Can I use frozen shrimp? Yes, but make sure to thaw and drain them thoroughly before preparing.
Can I prepare this ahead of time? Absolutely! Assemble the casserole in advance and refrigerate it until you’re ready to bake.
Can I use other seafood? Yes, scallops or a mix of seafood will work wonderfully in this recipe.
Can I make this without breadcrumbs? You can substitute crushed crackers or even cooked quinoa for a gluten-free version.
How can I make the topping crunchier? Try broiling the casserole for a minute or two at the end for extra crispiness.