When I was newly retired and adjusting to quieter mornings and slower days, I started digging through the old recipe cards tucked inside my mother’s worn-out cedar box. Some of them were smudged with butter, others faint with ink, but one card stood out—a shrimp casserole she used to make on special occasions. I hadn’t seen it in decades.
It reminded me of a New England summer evening when the kitchen windows were flung open, a soft breeze drifting in, and my sister and I would sneak bites of the breadcrumb mixture before it made it into the dish. That smell of garlic butter and fresh parsley is one I can still summon in my memory.
I decided to bring that dish back to life—only this time with a little twist, layering the flavors and baking it as a casserole for simplicity. What I ended up with was this Baked Stuffed Shrimp Casserole: elegant enough for guests but cozy enough for a Sunday dinner at home. It’s the kind of recipe that brings comfort without compromising on flavor.
Now, each time I make it, I feel connected—not just to my mother’s kitchen, but to the long line of cooks in my family who understood how food could warm both the body and the soul.
Short Description
Tender butterflied shrimp are stuffed with a savory breadcrumb filling, arranged in a casserole dish, and baked to golden perfection. This dish is rich, comforting, and surprisingly easy to prepare.
Key Ingredients
- 1½ lbs large shrimp, peeled and deveined (tails on, butterflied)
- ½ cup unsalted butter, melted
- 3 cloves garlic, minced
- 1½ cups seasoned breadcrumbs
- ¼ cup finely chopped onion or shallot
- 2 tbsp chopped fresh parsley
- Juice of ½ lemon
- Salt & pepper, to taste
- Optional: ¼ cup grated Parmesan cheese
Tools Needed
- Casserole dish (medium-sized)
- Mixing bowl
- Knife and cutting board
- Small spoon (for stuffing)
- Citrus juicer (optional)
- Oven
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish with butter or non-stick spray to prevent sticking.
Step 2: Make the Filling
In a bowl, stir together melted butter, minced garlic, breadcrumbs, onion (or shallot), parsley, lemon juice, salt, pepper, and Parmesan if using. Mix until the crumbs are moistened but not soggy.
Step 3: Stuff the Shrimp
Open each butterflied shrimp and press about 1 to 2 teaspoons of the breadcrumb mixture into the center. Gently press the shrimp around the stuffing to hold it in place, tail curving over.
Step 4: Arrange in the Dish
Place each stuffed shrimp into the casserole dish with the stuffing facing up. Pack them snugly but not overlapping.
Step 5: Add Extra Crumbs & Drizzle
Sprinkle any remaining stuffing mixture over the shrimp. Drizzle lightly with extra melted butter or a bit of olive oil for added moisture.
Step 6: Bake
Bake uncovered for 18–20 minutes, or until the shrimp turn pink and opaque, and the breadcrumb topping turns golden brown and crisp. If needed, broil for an extra 1–2 minutes to add more color.
Step 7: Garnish and Serve
Sprinkle with fresh parsley and serve with lemon wedges for brightness.
Why You’ll Love This Recipe
– Easy enough for a weeknight, elegant enough for entertaining
– Rich, buttery stuffing balanced by zesty lemon and herbs
– Great source of protein
– Customizable with different herbs, cheeses, or spice levels
– Bakes in under 25 minutes
Mistakes to Avoid & Solutions
Using unseasoned breadcrumbs: The stuffing will taste flat. Solution: Use seasoned breadcrumbs or add Italian seasoning and a pinch of salt.
Overstuffing the shrimp: It can fall apart while baking. Solution: Use 1–2 teaspoons max; gently press to stay in place.
Shrimp overcooked and rubbery: A common issue when baking too long. Solution: Bake only until shrimp are pink and firm, around 18–20 minutes.
Breadcrumbs drying out: If your stuffing looks dry after mixing, add 1–2 teaspoons more melted butter.
Crowding the pan: Uneven cooking is the result. Solution: Arrange shrimp in a single layer with space between each.
Serving and Pairing Suggestions
Serve this casserole hot from the oven, garnished with parsley and lemon wedges. It works well as:
– A main dish alongside roasted asparagus or green beans
– A hearty appetizer for holiday meals
– A fancy buffet option for brunch or seafood nights
Pair it with:
– A crisp white wine (like Sauvignon Blanc or Pinot Grigio)
– A light salad with vinaigrette
– Garlic mashed potatoes or a wild rice pilaf
Storage and Reheating Tips
To Store: Let the casserole cool completely, then transfer to an airtight container. Refrigerate for up to 3 days.
To Reheat: Warm in a 350°F oven for 10–12 minutes. To prevent dryness, cover loosely with foil and add a drizzle of olive oil or melted butter.
Freezing Not Recommended: The texture of shrimp and breadcrumbs can degrade after freezing and reheating.
FAQs
1. Can I use frozen shrimp?
Yes, just be sure to thaw and pat them dry before stuffing and baking.
2. What if I don’t have seasoned breadcrumbs?
Use plain and mix in ½ tsp Italian seasoning, a pinch of salt, and a dash of paprika or parsley.
3. Can I prepare this ahead of time?
Yes, stuff the shrimp and assemble the casserole a few hours in advance. Keep it covered in the fridge until ready to bake.
4. What size shrimp should I use?
Large or jumbo shrimp (16–20 count per pound) are ideal. They’re easier to stuff and hold their shape while baking.
5. Can I make this dairy-free?
Yes—swap the butter for olive oil and skip the Parmesan or use a dairy-free alternative.
Tips & Tricks
Use fresh lemon juice—it brightens up the richness of the butter and shrimp.
Lightly toasting the breadcrumbs before mixing adds extra depth and crunch.
A touch of cayenne or red pepper flakes in the stuffing gives it a gentle kick.
Want neater stuffing? Use a piping bag or small spoon for cleaner results.
Buy shrimp already butterflied to save time if your grocer offers it.
Recipe Variations
1. Crab-Stuffed Shrimp Casserole
Add ½ cup lump crab meat to the breadcrumb mixture. Reduce breadcrumbs to 1 cup and fold in crab gently before stuffing the shrimp.
2. Mediterranean Twist
Replace Parmesan with crumbled feta, use lemon zest instead of juice, and mix in chopped kalamata olives and sun-dried tomatoes for a tangy, bold flavor.
3. Spicy Cajun Style
Swap parsley for green onion, and stir in 1 tsp Cajun seasoning and a dash of hot sauce. Serve with dirty rice for a Southern flair.
4. Gluten-Free Option
Use gluten-free seasoned breadcrumbs or pulse gluten-free crackers with herbs and garlic powder. Keep butter and all other ingredients the same.
Final Thoughts
This Baked Stuffed Shrimp Casserole is delicate yet hearty, rich but balanced. The flavors are thoughtful, and every bite carries a bit of story, a bit of home. I’ve shared this dish with neighbors, made it for my book club, and even brought it to a church potluck—it never fails to impress.
If you’re looking for a way to bring a little coastal warmth into your kitchen, this dish does just that. It’s honest food made with care, and for me, that’s the best kind of cooking.
Baked Stuffed Shrimp Casserole
Print ThisIngredients
- 1½ lbs large shrimp, peeled and deveined (tails on, butterflied)
- ½ cup unsalted butter, melted
- 3 cloves garlic, minced
- 1½ cups seasoned breadcrumbs
- ¼ cup finely chopped onion or shallot
- 2 tbsp chopped fresh parsley
- Juice of ½ lemon
- Salt & pepper, to taste
- Optional: ¼ cup grated Parmesan cheese
Instructions
Step 1: Preheat and Prep
Preheat oven to 375°F (190°C). Lightly grease a medium casserole dish with butter or non-stick spray.
Step 2: Make the Filling
Combine melted butter, garlic, breadcrumbs, onion or shallot, parsley, lemon juice, salt, pepper, and Parmesan (if using). Mix until evenly moistened.
Step 3: Stuff the Shrimp
Fill each butterflied shrimp with 1–2 teaspoons of stuffing. Press gently to secure, letting the tail curve over the filling.
Step 4: Arrange in the Dish
Place stuffed shrimp stuffing-side up in the dish, packed snugly but not overlapping.
Step 5: Add Extra Crumbs & Drizzle
Sprinkle leftover stuffing over shrimp. Drizzle with more melted butter or a little olive oil.
Step 6: Bake
Bake uncovered for 18–20 minutes, until shrimp are pink and topping is golden. Broil 1–2 minutes if needed for extra crispness.
Step 7: Garnish and Serve
Top with fresh parsley and serve with lemon wedges.
