Baked Stuffed Shrimp Casserole

WANT TO SAVE THIS RECIPE?

I’ve always had a soft spot for seafood casseroles, especially when they come with the comforting aroma of buttery breadcrumbs and the sweet, tender bite of shrimp. This Baked Stuffed Shrimp Casserole is my go-to recipe when I want something elegant but effortless. It’s the kind of dish that makes your dinner table feel special without requiring a full day’s commitment in the kitchen.

What I love most about it is the balance—plump, juicy shrimp layered over a moist, flavorful stuffing that’s been kissed by garlic, herbs, and just the right amount of crunch. It’s a crowd-pleaser for holidays, family dinners, or even a cozy night in when you’re craving something warm and satisfying.

---

Why You’ll Love This Baked Stuffed Shrimp Casserole

• Elegant yet simple – You’ll feel like you’re serving a restaurant-quality meal without the fuss.
• Comforting and hearty – The breadcrumb stuffing soaks up all the juices from the shrimp and seasonings.
• Perfect for any occasion – Works just as well for a weeknight dinner as it does for a holiday centerpiece.
• Make-ahead friendly – Assemble it in advance and bake when you’re ready.
• Customizable – Play with your own favorite herbs or toss in some crab meat or chopped clams for a seafood medley.

---

What Kind of Shrimp Should I Use for Baked Stuffed Shrimp Casserole?

For this casserole, I always go for large or jumbo shrimp—something in the 16–20 count per pound range. The bigger size holds up well to baking and gives you that meaty, satisfying bite in every forkful. You’ll want to peel and devein them, but leave the tails on if you like a bit of flair in your presentation. Butterflying them (slicing them down the back and opening them up) makes it easy to nestle them into the casserole and gives more surface area for seasoning and browning.

Fresh shrimp are wonderful, but don’t shy away from frozen if that’s what you have. Just make sure they’re fully thawed and patted dry to avoid excess moisture in your casserole.

---

Options for Substitutions

This dish is super flexible depending on your pantry and preferences. Here are a few simple swaps to consider:

• Breadcrumbs: Use Panko for extra crunch or gluten-free breadcrumbs if needed. Crushed Ritz crackers or saltines are also delicious alternatives.
• Butter: Olive oil or plant-based butter work beautifully for dairy-free versions.
• Seafood mix: Try adding lump crab meat or chopped scallops to the stuffing mix for a more luxurious twist.
• Herbs: Don’t have parsley? Use dill, thyme, or chives for a fresh flavor.
• Spice: Add a pinch of red pepper flakes or a dash of Old Bay if you want a bit of kick.
• Cheese: A sprinkle of Parmesan mixed into the breadcrumbs adds a nutty, savory finish.

---

Ingredients for This Baked Stuffed Shrimp Casserole

Every ingredient in this casserole plays a role in creating a rich, flavorful, and satisfying dish. Here’s what you’ll need and why each one matters:

• Large or Jumbo Shrimp – The star of the show. Their meaty texture and natural sweetness stand up to baking and pair perfectly with the stuffing.
• Breadcrumbs – They soak up butter and seafood juices while adding that golden, crunchy topping we all love.
• Butter – It gives the stuffing richness and helps the top get beautifully browned in the oven.
• Garlic – Essential for adding bold, savory depth to the stuffing.
• Shallots or Onion – Mellow and sweet when cooked, they add complexity to the flavor base.
• Fresh Parsley – Adds color and a fresh, herbal contrast to the buttery richness.
• Lemon Juice – Brightens up the dish and balances the seafood’s natural brininess.
• Salt and Pepper – Enhances all the flavors without overpowering.
• White Wine or Seafood Stock (optional) – Adds subtle depth and keeps the casserole moist.
• Paprika – A hint of smokiness and color for the topping.

---

Step 1: Prepare the Shrimp

Start by peeling and deveining the shrimp. Leave the tails on for presentation if you’d like. Butterfly each shrimp by slicing along the back without cutting all the way through—this lets them fan out slightly when baked and hold the stuffing better.

---

Step 2: Make the Stuffing

In a skillet over medium heat, melt the butter and sauté the finely chopped shallots (or onions) and garlic until they’re soft and fragrant. Stir in the breadcrumbs, fresh parsley, lemon juice, and a pinch of salt and pepper. If you’re using white wine or seafood stock, splash a bit in to moisten the mixture slightly. Cook just long enough for everything to come together and the breadcrumbs to toast lightly.

---

Step 3: Assemble the Casserole

Grease a baking dish with butter or olive oil. Spread a thin layer of the stuffing mixture on the bottom. Arrange the butterflied shrimp on top in a single layer, cut-side down. Spoon a small amount of stuffing onto each shrimp, then sprinkle the rest of the mixture evenly over the top.

---

Step 4: Add Final Touches

Drizzle melted butter across the top and sprinkle lightly with paprika. This adds that golden finish and a bit of smoky warmth.

---

Step 5: Bake to Perfection

Place the casserole in a preheated oven at 375°F (190°C). Bake for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy. If you like a slightly more toasted top, broil for 1–2 minutes at the end.

---

How Long to Cook the Baked Stuffed Shrimp Casserole

This dish cooks fairly quickly, which is part of its charm. Once everything is assembled, bake the casserole at 375°F (190°C) for about 18 to 20 minutes. You’re looking for the shrimp to turn pink and opaque, and the breadcrumb topping to be golden and crisp.

If you want a more deeply browned finish, switch to the broiler for the last 1 to 2 minutes, but keep a close eye on it to prevent burning. The stuffing should stay moist inside while the top gets a slight crunch.

---

Tips for Perfect Baked Stuffed Shrimp Casserole

• Use fresh or well-drained shrimp – Excess water from frozen shrimp can make your casserole soggy.
• Toast the breadcrumbs lightly before assembling the dish—it gives a deeper flavor and helps them hold their texture.
• Don’t overbake the shrimp – They cook fast, and overcooking will make them rubbery. As soon as they’re opaque and pink, they’re done.
• Adjust stuffing moisture – If your breadcrumb mixture feels too dry, add a splash of white wine, seafood stock, or even a bit more melted butter.
• Add a citrus note – A bit of lemon zest in the stuffing or a squeeze of lemon over the finished dish can brighten the flavors beautifully.
• Let it rest – After baking, let the casserole sit for a few minutes before serving. This helps the flavors settle and makes it easier to serve neatly.
• Use a shallow dish – A wider, shallow dish allows the shrimp and stuffing to bake evenly and get a nice browned top.

---

Watch Out for These Mistakes While Cooking

Even though this recipe is straightforward, there are a few common pitfalls that can affect the final result:

• Using overcooked shrimp: Shrimp cook quickly, so they can go from perfectly tender to rubbery in a matter of minutes. Make sure to bake only until they are opaque and pink, and keep an eye on them to avoid overbaking.
• Too much moisture in the stuffing: If you add too much liquid to the breadcrumb mixture, it can become soggy, affecting the texture. Make sure the stuffing is moist but not wet.
• Underseasoning: Shrimp have a delicate flavor, so be sure to season the stuffing properly and taste as you go. A pinch of salt, pepper, and maybe a hint of garlic powder can bring out the best in the shrimp.
• Not preheating the oven: Always preheat the oven before baking the casserole. If the oven is not at the right temperature, the casserole might cook unevenly.
• Skipping the broil step: If you want that golden, crispy topping, don’t skip the broil at the end. Just be sure to watch it closely to avoid burning.

---

What to Serve With Baked Stuffed Shrimp Casserole?

This casserole is already a complete meal, but there are plenty of side dishes that pair beautifully with it. Here are some suggestions to round out the meal:

1. Garlic Bread

A crunchy, buttery slice of garlic bread is always a hit with seafood dishes. It’s perfect for sopping up any extra stuffing or buttery sauce.

2. Steamed Asparagus

Tender, lightly steamed asparagus adds a nice pop of color and a subtle bitterness that balances the richness of the casserole.

3. Roasted Vegetables

Roasted carrots, zucchini, and bell peppers are a great choice to add some caramelized sweetness alongside the shrimp.

4. Caesar Salad

A crisp Caesar salad with a creamy dressing is a classic side that pairs well with seafood casseroles. The crunchy croutons and fresh greens add texture and balance.

5. Mashed Potatoes

Smooth, buttery mashed potatoes are a comforting side that complements the dish’s savory flavors. You can even add a hint of garlic to match the shrimp.

6. Rice Pilaf

A fragrant rice pilaf made with herbs and a bit of lemon zest works perfectly to soak up the savory stuffing and juices from the shrimp.

7. Sautéed Spinach

Sautéed spinach with garlic and a splash of lemon is a light, healthy side that adds a refreshing contrast to the richness of the casserole.

8. Grilled Corn on the Cob

For a sweet, summery addition, serve grilled corn on the cob with a dash of chili powder and lime. The sweetness of the corn pairs well with the savory shrimp.

---

Storage Instructions

If you happen to have leftovers (which is rare, but it happens!), here’s how to store your Baked Stuffed Shrimp Casserole:

• Refrigeration: Allow the casserole to cool completely before transferring it to an airtight container. Store it in the fridge for up to 2-3 days.
• Freezing: While freezing seafood can alter the texture, you can freeze the casserole if you need to make it in advance. Wrap it tightly in plastic wrap, then foil, and store it in the freezer for up to 1 month. When ready to reheat, thaw it overnight in the fridge, then bake in a 350°F (175°C) oven for 15-20 minutes until heated through.
• Reheating: For the best results, reheat the casserole in the oven to retain its crispy topping. You can cover it loosely with foil to avoid over-browning. Alternatively, reheating in the microwave is an option, though the texture may not be as crispy.

---

Estimated Nutrition

Here’s an approximate breakdown of the nutritional content for a single serving of Baked Stuffed Shrimp Casserole:

• Calories: 350-400 calories per serving
• Protein: 30-35g (mainly from shrimp)
• Fat: 18-22g (mostly from butter and shrimp)
• Carbohydrates: 20-25g (from breadcrumbs and any additional ingredients like wine or stock)
• Fiber: 2-3g (from breadcrumbs and any vegetables like parsley)
• Sodium: 600-700mg (can vary depending on the salt content of the stock or seasoning used)

This casserole is fairly balanced, providing a good amount of protein, healthy fats, and a moderate amount of carbs from the breadcrumbs. To make it lighter, you can reduce the butter or swap in healthier alternatives like olive oil.

---

Frequently Asked Questions

1. Can I use frozen shrimp for this casserole?

Yes, frozen shrimp work just fine! Just make sure to thaw them properly and pat them dry with paper towels before assembling the casserole. Excess moisture can make the stuffing soggy.

2. Can I prepare this casserole in advance?

Absolutely! You can assemble the casserole ahead of time, cover it with plastic wrap, and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the cooking time if you’re baking it from the fridge.

3. Can I substitute the breadcrumbs for a gluten-free option?

Yes! You can use gluten-free breadcrumbs or even crushed gluten-free crackers to make this dish more suitable for those with dietary restrictions. Panko works great for an extra crispy topping.

4. How can I make this dish dairy-free?

You can easily make it dairy-free by substituting the butter with olive oil or plant-based butter. Also, skip any cheese or use a dairy-free alternative.

5. Can I use different seafood besides shrimp?

Of course! You can add crab meat, scallops, or even lobster to the stuffing for a more luxurious version of this casserole. Just chop the seafood into bite-sized pieces and fold them into the breadcrumb mixture.

6. Can I make this casserole without wine or seafood stock?

Yes, if you prefer not to use wine or seafood stock, you can simply add a little extra butter or use chicken broth instead. The wine or stock adds depth of flavor, but it’s not essential.

7. Can I double this recipe for a larger crowd?

Yes! Just use a larger baking dish and make sure the shrimp are arranged in a single layer. You may need to extend the cooking time slightly, but keep an eye on it to avoid overbaking.

8. How do I know when the shrimp are done cooking?

Shrimp cook quickly, and when they turn opaque and pink, they’re done! A great way to check is by cutting into one of the larger shrimp to see if the inside is fully cooked.

---

Conclusion

This Baked Stuffed Shrimp Casserole is a winning dish that brings together the perfect combination of rich flavors, tender shrimp, and a crispy, buttery topping. Whether you’re preparing it for a special occasion or simply a cozy weeknight meal, it’s sure to impress. The best part? It’s easy to make, versatile with substitutions, and can be prepared ahead of time.

Now that you have all the tips, tricks, and details, it’s time to enjoy this delicious dish and wow your guests or family with your cooking skills. Happy cooking!

---

Print