Baked Stuffed Shrimp Casserole Recipe delivers sweet, garlicky shrimp under a buttery cracker topping with lemon and herbs. It suits weeknights and holiday dinners alike, and it hits the table in about 40 minutes. I grew up on New England seafood shacks, so this one feels like home in a dish.
Why You Should Try This Baked Stuffed Shrimp Casserole Recipe
This Baked Stuffed Shrimp Casserole Recipe gives you restaurant flavor without fussy prep. You skip butterflying each shrimp and still get that rich, buttery stuffing in every bite. The topping turns golden and crisp while the shrimp stay juicy underneath.
You can scale this seafood casserole for two or for a crowd. The ingredient list leans on pantry heroes like buttery crackers and Old Bay. Clean up stays simple, which means more time for seconds.
Ingredients You’ll Need
- 1.5 pounds large shrimp, peeled and deveined, tails on or off
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 small shallot, minced
- 2 ribs celery, finely diced
- 2 cloves garlic, minced (jarred works in a pinch)
- 1 tablespoon lemon zest plus 2 tablespoons lemon juice
- 1/4 cup dry white wine or seafood stock
- 1.25 cups crushed buttery crackers, such as Ritz (about 30 crackers; gluten-free crackers or panko work)
- 2 tablespoons grated Parmesan, optional but tasty
- 1 teaspoon Old Bay seasoning or your favorite seafood seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 tablespoons chopped fresh parsley
- Cooking spray or a swipe of butter for the dish
Pantry shortcuts and notes:
- Use pre-peeled frozen shrimp, thawed and patted dry.
- Swap wine with stock if you prefer no alcohol.
- Use bottled lemon juice if fresh citrus runs low, but fresh zest adds pop.
- Stretch the topping with a little panko if you run short on crackers.
Equipment:
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Microplane or fine grater
- Knife and cutting board
How to Make Baked Stuffed Shrimp Casserole
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Heat the oven to 400°F. Lightly grease a 9×13-inch baking dish. Pat the shrimp dry, then toss them with olive oil, 1/2 teaspoon salt, and black pepper.
- Arrange the shrimp in the baking dish in an even layer. Keep a little space between them so the topping can settle around each one.
- Melt the butter in a skillet over medium heat. Add shallot and celery. Cook until the vegetables soften and turn glossy, about 4 to 5 minutes.
- Stir in garlic and lemon zest. Cook 30 seconds. Pour in the wine or stock and lemon juice, then simmer 1 minute to reduce slightly.
- Take the skillet off the heat. Fold in crushed crackers, Parmesan, Old Bay, red pepper flakes, parsley, and the remaining 1/2 teaspoon salt. The mixture should feel moist and clumpy, not soggy; add a few more crushed crackers if it looks wet.
- Spoon the stuffing over the shrimp, covering the surface in an even layer. Press lightly so it adheres.
- Bake the casserole on the center rack for 14 to 18 minutes until the topping turns golden and the shrimp turn pink and opaque. If you want extra color, set the oven to broil for 1 minute and watch closely.
- Let the dish rest 5 minutes. Squeeze a little more lemon over the top and shower with extra parsley.
Tips & Tricks
- Dry the shrimp well so they roast, not steam.
- Crush crackers in a zip-top bag to keep crumbs contained.
- Season the shrimp directly, not just the topping, for full flavor.
- Aim for a moist stuffing. Add a splash of stock if it looks dry.
- Use jumbo shrimp for a fancier feel, or medium shrimp for budget-friendly nights.
- Bake on the middle rack so the topping browns without scorching.
- Add a pinch of smoked paprika for a subtle coastal vibe.
What to Serve with Baked Stuffed Shrimp Casserole
Serve this casserole with a crisp green salad, lemony vinaigrette, and warm dinner rolls to catch every buttery crumb. Roasted asparagus or green beans make a bright, easy side. If you want starch, go with garlic mashed potatoes or simple buttered rice.
Make-Ahead and Storage
Assemble the casserole up to 6 hours ahead, cover, and refrigerate. Add 3 to 5 extra minutes to the bake time if it goes in cold. Store leftovers in an airtight container in the fridge for up to 2 days.
Freeze the unbaked casserole for up to 1 month, well wrapped. Thaw overnight in the fridge, then bake as directed. Reheat leftovers at 325°F, covered, for 12 to 15 minutes until hot, then uncover for 2 minutes to re-crisp the topping.
Nutrition Information
- Serving size: 1 of 6 portions
- Calories: about 365
- Protein: 28 g
- Carbs: 20 g
- Fat: 18 g
- Saturated fat: 8 g
- Fiber: 1 g
- Sugars: 2 g
- Sodium: 920 mg
Values will vary by brand of crackers, butter, and shrimp size.
Baked Stuffed Shrimp Casserole Recipe
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine breadcrumbs, cheese, melted butter, and garlic powder.
- Stuff each shrimp with the breadcrumb mixture.
- Place stuffed shrimp in a greased casserole dish and sprinkle with chopped parsley.
- Bake for 40-45 minutes or until shrimp are cooked through and topping is golden brown.
- Serve warm as a delicious dinner option.