Description
Craving something seafood-forward that still feels like home? This baked stuffed shrimp casserole layers juicy shrimp over a savory breadcrumb stuffing, then bakes until the top is crisp and golden. It’s fancy enough for guests, easy enough for a weeknight — and wildly satisfying.
Ingredients
- 1 lb (450 g) large or jumbo shrimp, peeled and deveined (leave tails on for presentation, if you like)
- 1 cup breadcrumbs (Panko gives the best crunch; use gluten-free crumbs if needed)
- 1/4 cup (60 g) melted butter, plus more for drizzling
- 2 garlic cloves, minced
- 1 small shallot, finely diced (or substitute 1/4 cup onion)
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (freshly squeezed)
- Salt and black pepper, to taste
- 1/4 cup white wine or seafood stock (optional — adds depth)
- 1/2 tsp paprika
- Extra melted butter for finishing
Instructions
Make the shrimp ready
Preheat your oven to 375°F (190°C). Rinse and pat the shrimp dry. If you want a pretty presentation, keep the tails on. Butterfly each shrimp by slicing down the back but not all the way through so they open like little books.
Build the stuffing
Warm a skillet over medium heat, add the melted butter, then sauté the shallots (or onion) and garlic until soft and fragrant. Toss in the breadcrumbs and stir until they soak up the butter and begin to toast. Add chopped parsley, lemon juice, salt, and pepper. If the breadcrumbs seem dry, splash in the white wine or stock just enough to moisten the mixture — you want stuffing that holds together but isn’t soggy.
Assemble the casserole
Grease a shallow baking dish with butter or olive oil. Spread a thin layer of the breadcrumb mixture across the bottom. Lay the butterflied shrimp in a single layer, cut-side down. Spoon a little stuffing onto each shrimp and scatter any remaining crumbs over the top. Drizzle a little extra melted butter over everything and dust the surface with paprika.
Bake until perfect
Bake the dish for about 18–20 minutes, until the shrimp are opaque and the breadcrumbs turn golden brown. If you want a really toasty crust, pop the casserole under the broiler for 1–2 minutes at the end — watch it closely so it doesn’t burn.
Serve & enjoy
Let the casserole rest a couple of minutes, then squeeze a bit more lemon over the top and garnish with extra parsley. Serve with a crisp salad, garlic bread, or rice to soak up the lovely juices.
Notes
- Pro tips:
- Pat your shrimp dry before cooking to prevent a watery casserole.
- Toast the breadcrumbs in the pan first — it gives richer flavor and helps the topping stay crisp.
- Don’t overcook the shrimp; pull the dish as soon as shrimp turn pink and opaque. Overcooked shrimp get rubbery — nobody wants that.
- Storage notes
- Refrigerate leftovers in an airtight container for up to 2–3 days. Reheat in a 350°F oven (covered) for 10–15 minutes to keep the topping from getting soggy. You can freeze the assembled casserole, wrapped tightly, for up to one month — thaw in the refrigerator overnight before baking.