Baked Stuffed Shrimp Casserole
I remember the first time I tried to make a “fancy” seafood dinner. It felt like a high-stakes operation with a million ways to go wrong.
I ended up with rubbery shrimp and a dish that looked nothing like the picture. It was a learning experience, to say the least.
This recipe is the complete opposite of that stressful memory. It delivers that elegant, restaurant-quality feel without any of the complicated steps.
It’s a simple, buttery, and incredibly delicious casserole that brings together plump shrimp and a savory, crunchy stuffing. Perfect for a special weeknight or impressing guests.
What You’ll Need
The beauty of this dish is its reliance on simple, quality ingredients. You don’t need a massive shopping list to create something truly spectacular.
- Shrimp: 2 lbs large or jumbo shrimp, peeled and deveined. Leave the tails on for a nicer presentation.
- Butter: 1 stick (1/2 cup) unsalted butter, melted, plus 2 tablespoons for the stuffing.
- Garlic: 4 cloves, minced. Don’t be shy here; garlic is key.
- Breadcrumbs: 1 1/2 cups Panko breadcrumbs. They provide the best crunch.
- Parmesan Cheese: 1/2 cup, freshly grated. The pre-shredded kind just doesn’t melt the same.
- Parsley: 1/4 cup fresh parsley, chopped. It adds a pop of color and freshness.
- Lemon: 1 lemon, for juice and zest.
- Seasoning: Salt and freshly ground black pepper to taste.
- Optional: A pinch of red pepper flakes for a little heat.
Pro Tips
After making this dish more times than I can count, I’ve picked up a few tricks. These small details make a big difference.
“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.” – Julia Child
- Toast Your Breadcrumbs: Before mixing them into the stuffing, spread the Panko on a dry baking sheet and toast at 350°F for 3-5 minutes. This small step guarantees an extra crispy topping.
- Don’t Crowd the Pan: Use a baking dish large enough to lay the shrimp in a single layer. Overlapping them will cause them to steam instead of bake, resulting in a less-than-perfect texture.
- The Butterfly Effect: Taking the time to butterfly the shrimp (slice them along the back without cutting all the way through) creates the perfect little pocket for the stuffing. It also helps them cook more evenly.
- Fresh is Best: Always use fresh lemon juice and fresh parsley. The bottled and dried versions simply can’t compare to the bright, clean flavors of the real thing.
Essential Kitchen Tools
- 9×13 inch baking dish (or similar size)
- Large mixing bowl
- Small skillet
- Cutting board
- Sharp knife (for butterflying and mincing)
- Measuring cups and spoons
- Zester or fine grater
Substitutions and Variations
This recipe is a great starting point. Feel free to play around with it to match your taste or what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Panko Breadcrumbs | Crushed Ritz crackers | Adds a rich, buttery flavor. |
| Parsley | Fresh chives or dill | Changes the herb profile slightly. |
| Shrimp | Scallops or flaky white fish | Adjust baking time accordingly. |
For a more luxurious stuffing, consider adding 1/2 cup of finely chopped crabmeat. It takes the dish to a whole new level of decadence.
Make-Ahead Magic
You can prepare the entire dish up to the baking step a few hours ahead of time. Assemble the casserole, cover it tightly with plastic wrap, and refrigerate.
When you’re ready to eat, just remove it from the fridge about 20 minutes before baking to let it come to room temperature. You might need to add a few extra minutes to the baking time.
How to Make Baked Stuffed Shrimp Casserole
Follow these steps for a flawless result every time. The process is straightforward and rewarding.
Step 1: Preheat your oven to 400°F (200°C). Lightly grease your 9×13 inch baking dish with butter or cooking spray.
Step 2: Prepare the shrimp. If you haven’t already, peel and devein them. Butterfly each shrimp by making a deep slit down its back, from the head end to the tail, without cutting all the way through. This creates a cavity for the stuffing.
Step 3: Arrange the butterflied shrimp in a single layer in your prepared baking dish, cut-side up.
Step 4: In a small skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it.
Step 5: In your large mixing bowl, combine the toasted Panko breadcrumbs, grated Parmesan, chopped parsley, lemon zest, salt, pepper, and the garlic-butter mixture. Mix well.
Step 6: Spoon the stuffing mixture evenly over each shrimp, pressing it down gently.
Step 7: Drizzle the 1/2 cup of melted butter over the entire casserole. Squeeze the fresh lemon juice over the top.
Step 8: Bake for 12-15 minutes, or until the shrimp are pink and opaque and the topping is golden brown and crispy. Serve immediately.
Nutrition, Pairings, and More
Here’s a little more information to help you fit this meal perfectly into your plans.
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~35g |
| Fat | ~28g |
| Carbohydrates | ~15g |
*Nutritional values are estimates and can vary based on specific ingredients used.
- Diet-Friendly Swaps: For a gluten-free version, use certified GF Panko breadcrumbs. For dairy-free, use a high-quality vegan butter and a dairy-free Parmesan alternative.
- Meal Pairings: This rich casserole pairs beautifully with lighter sides. A simple green salad with a vinaigrette, steamed asparagus, or fluffy white rice are all excellent choices.
- Time-Saving Tips: Buy shrimp that are already peeled and deveined to save on prep time. Mince your garlic and chop your parsley while the butter is melting to streamline the process.
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
The best way to reheat is in the oven at 350°F for about 10 minutes. This helps the topping get crispy again. Using a microwave can make the shrimp rubbery and the topping soggy.
Frequently Asked Questions
Q1. Can I use frozen shrimp for this recipe?
Ans: Absolutely. Just make sure you thaw them completely before you start. Pat them very dry with a paper towel to remove any excess moisture, which is key to preventing a watery casserole.
Q2. My stuffing seems too dry. What did I do wrong?
Ans: Nothing wrong! Sometimes breadcrumbs can be extra thirsty. If your mixture feels too crumbly to hold together, just add a bit more melted butter or even a tablespoon of chicken broth until it reaches a moist, sand-like consistency.
Q3. Is it okay to use pre-cooked shrimp?
Ans: I would advise against it. Pre-cooked shrimp will become tough and overcooked during the baking process. Starting with raw shrimp is essential for the best texture.
Q4. How do I know when the shrimp are perfectly cooked?
Ans: Watch for two signs: color and shape. The shrimp will turn from translucent gray to a bright, opaque pink. They will also curl up into a “C” shape. An “O” shape means they are overcooked.
Wrapping Up
This Baked Stuffed Shrimp Casserole proves that you don’t need to be a professional chef to create a meal that looks and tastes incredibly elegant.
It’s a dish filled with flavor, texture, and the kind of comforting warmth that makes any meal feel special. I hope you give it a try.
When you do, I’d love to hear about it. Drop a comment below with your experience or any creative twists you added!
