Irresistible Baked Stuffed Shrimp Casserole – Best Shrimp Recipes For Dinner

Baked Stuffed Shrimp Casserole — Brief intro

Baked Stuffed Shrimp Casserole smells like butter, garlic, and weekend victory. It’s the kind of dish that reads fancy on a menu but comes together with humble pantry stuff and a little elbow grease. Think plump shrimp tucked into a golden breadcrumb stuffing, baked until the top crisps and the inside stays perfectly tender. Ready to impress without sweating it? Let’s go.

Why you’ll love this recipe

You get restaurant results with home-cook ease. This casserole hits texture and flavor notes that please everyone: crunch, buttery richness, bright lemon, and the sweet pop of shrimp. It’s also wildly adaptable — scale it up for a party or tame it down for Seafood Dinners For Two. Make it ahead, bake it when guests arrive, and pretend you cooked the whole thing from scratch in twenty minutes. (I won’t tell.)

Bold tip: Toast your breadcrumbs before assembling—that step builds flavor and keeps the topping crisp after baking.

The story behind the Baked Stuffed Shrimp Casserole dish

I started playing with shrimp casseroles after craving comfort food that didn’t feel heavy. One test batch used stale bread, a reckless amount of butter, and too much wine. The second attempt nailed it: balanced, savory stuffing that soaked up shrimp juices but didn’t go soggy. Word spread. Suddenly, friends asked if I’d bring the casserole to every family event. Moral of the story? When you get the stuffing right, shrimp turn into pure dinner-table magic.

Ingredients — what each one does (short blurbs)

• Large or jumbo shrimp: Choose 16–20 count if you want a meatier bite. Peel, devein, and butterfly for easy stuffing.
• Breadcrumbs (Panko or regular): They soak up buttery juices and give the top its golden crunch.
• Butter: For richness and browning—swap with olive oil for a lighter version.
• Garlic + shallots/onion: Build savory depth. Don’t skip the shallot if you can help it.
• Fresh parsley: Brightens and balances the richness.
• Lemon juice & zest: Cuts through fat and lifts the whole casserole.
• White wine or seafood stock (optional): Adds umami and moisture without heaviness.
• Paprika or smoked paprika: A little color and subtle heat.
• Salt & pepper: The usual suspects—season generously.

Substitution note: Use gluten-free breadcrumbs to make a Low Sugar Gluten Free Desserts—wait, wrong list—sorry! But seriously, gluten-free breadcrumbs work great here. (Yes, I mixed lists—FYI.)

Step-by-step — How to make it

1. Prep the shrimp

Peel and devein your shrimp. Leave tails on if you want a prettier presentation. Butterfly them by slicing down the back without cutting through—open them like tiny fans.

2. Make the stuffing

Melt butter in a skillet over medium heat. Sauté finely chopped shallots (or onion) and minced garlic until soft and fragrant. Add breadcrumbs and toast for 2–3 minutes. Stir in chopped parsley, lemon zest, a splash of white wine or stock if using, and a pinch of salt and pepper. Remove from heat.

Bold tip: Keep the stuffing slightly moist, not wet. Add liquid sparingly—breadcrumbs should hold shape without swimming.

3. Assemble the casserole

Butter or oil a shallow baking dish. Spread a thin layer of stuffing on the bottom so every bite gets flavor. Lay butterflied shrimp on top, cut-side down. Spoon a small mound of stuffing on each shrimp, then scatter remaining stuffing around the dish. Drizzle a little melted butter on top and finish with a light dusting of paprika.

4. Bake

Bake at 375°F (190°C) for 18–20 minutes, until shrimp turn opaque and the top crisps. If you want more color, broil for 1–2 minutes—watch it like a hawk.

5. Rest & serve

Let the casserole rest 3–5 minutes. Squeeze fresh lemon over the top and garnish with extra parsley. Serve straight from the dish.

Pro tips for perfect results

• Pat shrimp dry. Excess moisture gives you a soggy casserole.
• Toast breadcrumbs first. It intensifies flavor and helps texture.
• Don’t overbake shrimp. They cook fast; pull them as soon as they go opaque. Overcooked = rubbery. Nobody likes rubbery shrimp.
• Choose a shallow dish. A wide, low pan gets a better browned topping.
• Make ahead: Assemble up to 24 hours in advance and refrigerate. Add 5–8 minutes to baking time if you start cold.
• Flavor booster: Fold a tablespoon of grated Parmesan into the stuffing for umami.

Bold reminder: Check shrimp early—timing matters. One minute too long ruins the texture.

Variations to try

• Seafood medley: Stir in lump crab meat or chopped scallops—hello, luxury.
• Spicy version: Add red pepper flakes or a dash of cayenne.
• Herb swap: Replace parsley with dill or chives for a different herbal profile.
• Cheesy crust: Mix shredded Parmesan or Pecorino into breadcrumbs.
• Dairy-free: Use olive oil in place of butter and skip the cheese.
• Pioneer Woman twist: For fans hunting Seafood Casserole Pioneer Woman vibes, add a splash of heavy cream to the stuffing and a generous Parmesan crust—comfort food territory.

Best ways to serve

This casserole stands on its own, but the right sides make it sing:

• Garlic bread — perfect for mopping up juices.
• Steamed asparagus — bright and slightly bitter to balance richness.
• Roasted seasonal veg — carrots, zucchini, and bell peppers add color.
• Caesar or mixed salad — crunch and acidity cut through butteriness.
• Rice pilaf — a classic pairing that soaks up flavor.
• Mashed potatoes — for maximum comfort (and yes, carbs are invited).

Want to keep it light? Serve with a lemony arugula salad and skip heavy sides.

Quick tips for storage & leftovers

• Refrigerator: Store cooled casserole in an airtight container up to 2–3 days.
• Freezer: You can freeze, but seafood texture changes—freeze only if necessary, up to 1 month. Thaw overnight in the fridge and reheat gently.
• Reheating: Warm in a 350°F oven covered with foil for 10–15 minutes to keep the filling moist. If you want the topping crispy again, remove the foil for the last 3–5 minutes.

Bold note: Reheat in the oven for best texture—microwaving ruins the crunchy top.

FAQs — quick answers

Common mistakes to avoid

• Overcrowding the dish—shrimp need room to brown.
• Adding too much liquid to stuffing—soggy topping alert.
• Not seasoning the stuffing—underseasoning equals bland bites.
• Relying on the oven alone for coloring—finish with a quick broil if needed.

Bold tip: Season as you go. Taste the stuffing before assembly; adjust salt, pepper, and lemon.

How long to cook — timing checklist

• Preparation: 15–25 minutes (peeling, deveining, stuffing).
• Assembly: 5–10 minutes.
• Bake: 18–20 minutes at 375°F (190°C).
• Rest: 3–5 minutes before serving.

Stick to those windows and you’ll hit tender shrimp and a crisp top every time.

Why this works for different occasions

• For a crowd: Double up and serve family-style—this rates high on the Shrimp Dishes For A Crowd scale.
• For two: Cut the recipe down or serve as an elegant shareable—works as Seafood Dinners For Two.
• For weeknights: Assemble quickly and bake while you make a salad. Low fuss, high applause.
• For holidays: Up the luxe factor with crab meat or a Parmesan crust—this casserole earns its spot as a holiday centerpiece.

Short menu ideas — pairings that win

• Appetizer: lemon-garlic hummus and pita chips.
• Main: Baked Stuffed Shrimp Casserole with rice pilaf.
• Side: roasted asparagus and garlic bread.
• Drink: crisp white wine or light lager.
• Dessert: citrus sorbet to cleanse the palate.

Final thoughts — wrap-up

If you want one reliable seafood dish that wins at dinner parties, family meals, and date nights, this Stuffed Shrimp Casserole deserves a spot in your rotation. It handles substitutions like a champ, scales up for Shrimp Dishes For A Crowd, and still feels special for Seafood Dinners For Two. Play with herbs, add crab, or keep it classic—the core idea stays brilliant: succulent shrimp + savory stuffing + golden crunch = pure comfort.

So preheat the oven, play a good playlist, and get ready to serve something that looks like you spent hours on it—when in reality, you were efficient and smart and, yes, kind of smug about it. (IMO, that’s a win.)

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