Baked Stuffed Shrimp Casserole

The aroma of garlic butter and herbs wafting through your kitchen as this Baked Stuffed Shrimp Casserole emerges from the oven is simply irresistible. This elegant seafood dish transforms plump shrimp into a restaurant-worthy entrée that’s surprisingly simple to prepare at home. The tender shrimp are nestled in a rich stuffing mixture, then baked to golden perfection. You’ll learn how to create this impressive Baked Stuffed Shrimp Casserole that combines delicate seafood with a savory, buttery crumb topping that your guests will rave about.

Why You’ll Love This Recipe

This Baked Stuffed Shrimp Casserole strikes the perfect balance between sophisticated dining and comforting home cooking. The contrast between the juicy, tender shrimp and the crispy, herb-infused topping creates a delightful textural experience in every bite. What makes this recipe truly special is how the flavors meld together – the sweetness of the shrimp enhanced by the savory notes of garlic and herbs in the stuffing.

You’ll appreciate how this impressive dish comes together with minimal effort, making it perfect for both special occasions and elevated weeknight dinners. The casserole format means you can prepare it ahead of time and simply pop it in the oven when you’re ready to serve. Even seafood skeptics will be won over by the harmonious combination of delicate shrimp and the rich, buttery crumb topping that forms a delicious crust during baking.

Ingredients

For this delectable Baked Stuffed Shrimp Casserole, you’ll need:

• 2 pounds (900g) large shrimp, peeled and deveined (21-25 count)
• 4 tablespoons (60g) unsalted butter, melted
• 1 cup (120g) seasoned breadcrumbs
• ¼ cup (30g) grated Parmesan cheese
• 3 cloves garlic, finely minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• ½ teaspoon paprika
• ¼ cup (60ml) white wine (or chicken broth)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• ¼ cup (40g) finely diced red bell pepper
• ¼ cup (40g) finely diced celery
• 2 green onions, thinly sliced

The key to this stuffed shrimp bake is using fresh, high-quality shrimp. Look for shrimp that smells clean and has a firm texture. The combination of breadcrumbs and Parmesan creates the perfect stuffing base that absorbs all the wonderful flavors while maintaining its texture.

Pro Tips

Butterfly the shrimp correctly: To create the perfect vessel for stuffing, use a sharp knife to cut along the outer curve of each shrimp, being careful not to slice all the way through. Open the shrimp like a book, pressing gently to flatten. This creates more surface area for the delicious stuffing in your Baked Stuffed Shrimp Casserole.

Don’t overcook: Shrimp cook extremely quickly, and there’s nothing worse than rubbery seafood. Since the stuffed shrimp will continue cooking in the casserole, arrange them in a single layer to ensure even cooking. The shrimp are done when they’ve turned pink and opaque but still retain a slight tenderness—typically just 12-15 minutes at 375°F (190°C).

Toast the breadcrumbs: For an exceptional depth of flavor in your shrimp casserole with stuffing, lightly toast the breadcrumbs in a dry skillet before mixing them with the other stuffing ingredients. This quick extra step adds a nutty flavor and ensures the topping stays crisp even after absorbing some of the juices during baking.

Instructions

Step 1: Prepare the Shrimp

Preheat your oven to 375°F (190°C). Rinse the shrimp under cold water and pat them dry thoroughly with paper towels. Using a sharp knife, butterfly each shrimp by cutting along the outer curve almost all the way through, leaving the inner curve intact. Gently press each shrimp flat, creating a butterfly shape. Remove any remaining veins if necessary. Place the prepared shrimp on a clean kitchen towel to absorb any excess moisture.

Step 2: Make the Stuffing

In a large skillet, heat olive oil over medium heat. Add the diced red bell pepper and celery, cooking until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and transfer to a mixing bowl. Add the breadcrumbs, grated Parmesan, chopped parsley, lemon juice, paprika, and 3 tablespoons of the melted butter. Mix thoroughly until all ingredients are well combined and the stuffing holds together when pressed.

Step 3: Stuff and Arrange the Shrimp

Lightly grease a 9×13 inch baking dish. Season the butterflied shrimp with salt and pepper. Take approximately 1 tablespoon of the stuffing mixture and press it onto the cut side of each shrimp. Arrange the stuffed shrimp in the prepared baking dish, stuffing side up, making sure they’re not overcrowded. Drizzle the white wine or chicken broth around (not over) the shrimp to create moisture at the base of the dish.

Step 4: Add Final Touches and Bake

Sprinkle any remaining stuffing mixture over the top of the arranged shrimp. Drizzle the remaining tablespoon of melted butter over everything and scatter the sliced green onions on top. This final butter drizzle will help the topping achieve that beautiful golden-brown color as your Baked Stuffed Shrimp Casserole bakes.

Step 5: Bake to Perfection

Place the baking dish in the preheated oven and bake for 12-15 minutes, until the shrimp are pink and opaque and the stuffing is golden brown and crispy on top. Be careful not to overcook, as the shrimp will become tough. If needed, you can broil for the final minute to achieve a perfectly golden top. Remove from the oven and let the Baked Stuffed Shrimp Casserole rest for 2-3 minutes before serving. Garnish with additional fresh parsley and lemon wedges if desired.

Variations

Italian-Style Stuffed Shrimp: Transform your Baked Stuffed Shrimp Casserole with an Italian twist by incorporating 1/4 cup of sun-dried tomatoes and 2 tablespoons of fresh basil into the stuffing mixture. Replace the regular breadcrumbs with Italian-seasoned ones and add a generous pinch of red pepper flakes for a subtle heat. Finish with a sprinkle of mozzarella cheese during the last 5 minutes of baking for a cheesy, Mediterranean-inspired variation.

Crab-Stuffed Shrimp Casserole: For an indulgent seafood extravaganza, add 8 ounces of lump crab meat to the stuffing mixture. The sweet crab meat pairs beautifully with the shrimp, creating a truly special seafood dish. Enhance this luxurious version with a teaspoon of Old Bay seasoning and a splash of Worcestershire sauce in the stuffing to complement the seafood flavors perfectly.

Gluten-Free Option: This delicious stuffed shrimp bake can be easily adapted for gluten-free diets by substituting the traditional breadcrumbs with gluten-free panko crumbs or crushed gluten-free crackers. You can also use almond flour mixed with a bit of cornmeal for a completely different but equally delicious texture in the stuffing.

Storage and Serving

Store any leftover Baked Stuffed Shrimp Casserole in an airtight container in the refrigerator for up to 2 days. While it’s best enjoyed fresh, you can gently reheat it in a 325°F (165°C) oven for about 10 minutes, covered with foil to prevent drying out. Avoid microwaving if possible, as this can make the shrimp tough and rubbery.

For an elegant presentation, serve your Baked Stuffed Shrimp Casserole over a bed of lemon-butter rice or alongside roasted asparagus drizzled with olive oil. The bright acidity of the vegetables complements the rich flavors of the stuffed shrimp perfectly. For a complete dinner party menu, pair with a chilled glass of Sauvignon Blanc or Pinot Grigio and start with a light salad dressed in a simple vinaigrette.

Alternatively, transform this dish into an impressive appetizer by using smaller shrimp and serving them on a platter with lemon wedges and a side of aioli for dipping. Your guests will be impressed by these individual stuffed shrimp bites.

FAQs

Can I prepare this casserole ahead of time?
Yes, you can assemble the Baked Stuffed Shrimp Casserole up to 4 hours ahead and refrigerate it covered. Add an extra 3-5 minutes to the baking time if cooking directly from the refrigerator. For best results, add the final butter drizzle just before baking.

What size shrimp works best for this recipe?
Large or jumbo shrimp (21-25 count per pound) work best for stuffing. They’re large enough to butterfly and hold a generous amount of stuffing but still cook relatively quickly.

Can I use frozen shrimp?
Yes, but thaw them completely in the refrigerator overnight and pat them very dry before butterflying and stuffing. Excess moisture can make your stuffing soggy.

Is there a substitute for the white wine?
Absolutely. Chicken broth, vegetable broth, or even clam juice make excellent substitutions. Each will add a slightly different flavor profile to your shrimp casserole with stuffing.

How do I know when the shrimp are perfectly cooked?
Properly cooked shrimp turn pink and opaque but still remain slightly tender. If they curl tightly into a circle, they’re likely overcooked. Look for a gentle “C” shape, which indicates perfect doneness.

Conclusion

This Baked Stuffed Shrimp Casserole is comfort food at its finest — elegant enough for special occasions yet simple enough for a weeknight treat that elevates dinner to something memorable. It’s the kind of dish that transforms ordinary ingredients into an extraordinary meal, bringing a touch of coastal restaurant luxury to your dining table. The combination of tender shrimp and crispy, flavorful stuffing creates a dish that’s sure to become a requested favorite for family gatherings and dinner parties alike.

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