Baked Stuffed Shrimp Casserole Recipe

Introduction

This Baked Stuffed Shrimp Casserole is a flavorful and elegant dish perfect for seafood lovers. Tender shrimp are filled with a savory breadcrumb mixture and baked until golden and bubbly. It’s simple to prepare yet impressive enough for special occasions.

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 entirely through.
3. Step 3: To make the stuffing, melt butter in a skillet over medium heat. Sauté the garlic and shallots (or onion) until soft and fragrant. Stir in the breadcrumbs, parsley, lemon juice, salt, and pepper. Add white wine or seafood stock if using, to moisten the mixture slightly.
4. Step 4: Grease a baking dish with butter or olive oil. Spread a thin layer of the stuffing on the bottom of the dish. Arrange the shrimp on top with the cut side down, then spoon the remaining stuffing over the shrimp.
5. Step 5: Drizzle melted butter over the casserole and sprinkle the paprika evenly on top.
6. Step 6: Bake the casserole in the oven for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy.
7. Step 7: For an extra crispy topping, broil the casserole for an additional 1–2 minutes at the end of baking, watching carefully to avoid burning.

Tips & Variations

• Use gluten-free breadcrumbs to make this dish suitable for gluten sensitivity or celiac disease.
• For added richness, mix a small amount of grated Parmesan cheese into the stuffing.
• If you don’t have white wine or seafood stock, a splash of chicken broth or water works as a substitute.
• Serve with a squeeze of fresh lemon for bright, fresh flavor.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy topping. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this casserole?

Yes, but be sure to thaw the shrimp completely and pat them dry before preparing to avoid excess moisture in the casserole.

What can I serve with baked stuffed shrimp casserole?

This dish pairs well with a simple green salad, steamed vegetables, or a light rice pilaf for a balanced meal.

Baked Stuffed Shrimp Casserole Recipe

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4.6 from 91 reviews

This Baked Stuffed Shrimp Casserole features large shrimp butterflied and stuffed with a flavorful breadcrumb mixture sautéed with garlic, shallots, and fresh parsley. Baked to a golden, crispy topping with a drizzle of melted butter and a touch of paprika, this elegant yet easy seafood casserole is perfect for a special meal or cozy dinner.

• Author: Luna
• 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 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 the tails on if you like. Butterfly each shrimp by slicing down the back carefully without cutting all the way through to create a pocket for stuffing.
3. Make the Stuffing: In a skillet over medium heat, melt the butter and sauté the minced garlic and finely chopped shallot (or onion) until softened and fragrant. Stir in the breadcrumbs, chopped parsley, lemon juice, and season with salt and pepper to taste. If you choose, add a splash of white wine or seafood stock to moisten the mixture slightly.
4. Assemble the Casserole: Grease a baking dish with butter or olive oil. Spread a thin layer of the breadcrumb stuffing at the bottom. Arrange the butterflied shrimp on top, cut side down, and then spoon the remaining stuffing evenly over the shrimp.
5. Add 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 to 20 minutes, or until the shrimp are opaque and cooked through and the breadcrumb topping is golden and crispy.
7. Optional Broil: For an extra crispy top, broil the casserole for an additional 1 to 2 minutes at the end of the baking time, watching carefully to avoid burning.

Notes

• Use Panko breadcrumbs for the crispiest topping, or substitute gluten-free breadcrumbs if preferred.
• Keep the shrimp tails on for a more attractive presentation and easier handling.
• Adding white wine or seafood stock is optional but adds extra flavor and moisture to the stuffing.
• Watch the casserole closely when broiling to prevent burning.
• This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.

Keywords: baked shrimp casserole, stuffed shrimp, seafood casserole, shrimp recipe, baked seafood, breadcrumb stuffed shrimp