Looking for a seafood dish that feels both elegant and comforting? This Baked Stuffed Shrimp Casserole delivers all that and more. It features juicy shrimp nestled into a savory, buttery stuffing, then baked until golden and slightly crispy on top. With every bite, you get a perfect mix of tender seafood, herby breadcrumbs, and a hint of garlic and lemon. It’s rich, flavorful, and incredibly satisfying—perfect for special dinners or cozy weeknights at home.
Large or jumbo shrimp are butterflied and layered over a bed of soft, seasoned stuffing made with buttery sautéed garlic and shallots, fresh parsley, and a touch of lemon juice. A quick bake in the oven finishes it off with just the right amount of crisp on top. Whether you’re cooking for guests or just want a restaurant-worthy meal without leaving your kitchen, this recipe has you covered.
Ingredients
1 lb (450g) large or jumbo shrimp, peeled and deveined (tails on optional)
1 cup breadcrumbs (Panko preferred, or use gluten-free)
1/4 cup butter, melted
2 cloves garlic, minced
1 small shallot, finely chopped (or 1/4 cup onion)
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper, to taste
1/4 cup white wine or seafood stock (optional, for extra moisture and flavor)
1/2 tsp paprika
Additional melted butter, for drizzling
Instructions
Preheat the oven to 375°F (190°C).
Peel and devein the shrimp, leaving the tails on if you like. Butterfly each shrimp by slicing down the back, being careful not to cut all the way through.
In a skillet over medium heat, melt the butter. Sauté the garlic and shallot until soft and fragrant, about 2–3 minutes. Stir in the breadcrumbs, parsley, lemon juice, salt, and pepper. Add a splash of white wine or seafood stock to help moisten the mixture if desired.
Grease a medium baking dish with butter or olive oil. Spread a thin layer of the stuffing across the bottom. Arrange the shrimp on top, cut-side down and opened slightly. Spoon the remaining stuffing over the shrimp, covering them generously.
Drizzle with a bit more melted butter and sprinkle paprika over the top for color and added flavor.
Bake uncovered for 18–20 minutes, until the shrimp are opaque and cooked through, and the topping is golden and crisp.
For extra crunch, broil on high for the last 1–2 minutes, keeping a close eye to avoid burning.
Notes
Use fresh shrimp for the best texture and flavor, but thawed frozen shrimp will work in a pinch
If you’re short on white wine or seafood stock, chicken broth can be used as a substitute
The stuffing can be made a few hours ahead of time—just store it in the fridge until you’re ready to assemble
Leftovers reheat beautifully in the oven; cover loosely with foil and warm at 300°F for 10–15 minutes
FAQs
Can I make this dish ahead of time?
Yes! You can assemble the casserole up to a day in advance and keep it covered in the refrigerator. Just bake as instructed when ready to serve.
What kind of shrimp works best?
Large or jumbo shrimp are ideal—they’re meaty and hold their shape well while baking. Just be sure they’re peeled, deveined, and butterflied.
Can I add other seafood?
Definitely. Crab meat or scallops can be mixed into the stuffing for an even richer casserole.
Is there a gluten-free option?
Yes, simply swap the breadcrumbs with a gluten-free version or crushed gluten-free crackers.
How do I know the shrimp are done?
They’ll turn pink and opaque, and curl slightly. The stuffing should be golden brown and lightly crisped on top.