The aroma of sizzling garlic and butter wafted through my kitchen as I stood in front of a bowl of breadcrumbs, herbs, and lemon juice, carefully stuffing plump shrimp one by one. It felt more like a craft than a recipe—a simple ritual that brought me an unexpected sense of peace. This casserole wasn’t part of a family tradition or a holiday recipe tucked in an old box. It was born on a quiet Sunday afternoon when I wanted something special but not fussy. I had shrimp in the fridge and a craving for something baked, warm, and garlicky.
That day, I realized stuffed shrimp didn’t have to mean laborious plating or restaurant-level precision. What if it could be simplified into one bubbling dish that looked elegant enough for guests but easy enough for a weeknight? That idea sparked this baked stuffed shrimp casserole—a one-dish wonder with tender, juicy shrimp cradling a crisp, buttery stuffing.
It’s a recipe that feels indulgent but is surprisingly light. The lemon cuts through the richness, the parsley adds freshness, and if you’re like me, that golden top is what you’ll fight over at the table.
Let’s just say this dish has earned its spot in my personal recipe rotation. And after one bite, I think it might earn a spot in yours too.
Short Description
Baked Stuffed Shrimp Casserole is a comforting seafood dish featuring butterflied shrimp filled with a garlic-herb breadcrumb stuffing, baked until golden and tender—a simple yet elegant meal perfect for any occasion.
Key Ingredients
- 1½ lbs large shrimp, peeled, 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 fresh parsley, chopped
- Juice of ½ lemon
- Salt and pepper, to taste
- Optional: ¼ cup grated Parmesan (for extra richness and umami)
Tools Needed
- Medium casserole dish
- Mixing bowls
- Sharp knife
- Citrus juicer
- Measuring cups and spoons
- Small spoon (for stuffing shrimp)
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized casserole dish with butter or cooking spray to prevent sticking.
Step 2: Make the Stuffing
In a large bowl, mix melted butter, minced garlic, seasoned breadcrumbs, onion or shallot, chopped parsley, lemon juice, salt, and pepper. If you’re using Parmesan, stir it in now. The mixture should be moist but not soggy. If it feels dry, add a little more melted butter.
Step 3: Stuff the Shrimp
Lay the butterflied shrimp flat. Scoop about 1 to 2 teaspoons of stuffing and press it into the open part of each shrimp. Gently fold the shrimp around the stuffing—no need to seal them completely.
Step 4: Arrange in the Dish
Place the stuffed shrimp in the prepared casserole dish, stuffing side up. Nestle them close together to keep the filling secure.
Step 5: Add Extra Stuffing and Butter
Sprinkle any leftover stuffing over the top of the shrimp. Drizzle lightly with extra melted butter or olive oil for added moisture and crispness.
Step 6: Bake
Bake in the preheated oven for 18–20 minutes, or until the shrimp are pink and opaque and the stuffing turns a light golden brown. The top should be slightly crisp, and the dish should smell buttery and herby.
Step 7: Garnish and Serve
Remove from the oven and garnish with fresh parsley and lemon wedges. Serve warm and enjoy every buttery, garlicky bite.
Why You’ll Love This Recipe
Elegant but easy: Looks gourmet, but comes together quickly.
Light and flavorful: Not overly heavy, thanks to lemon and herbs.
Perfect for special occasions or a cozy weeknight.
Customizable stuffing: Add cheese, herbs, or spice to suit your taste.
Oven-baked: No frying, less mess, and healthier.
Mistakes to Avoid & Solutions
1. Overcooking the shrimp
Problem: They become rubbery and dry.
Solution: Stick to 18–20 minutes. As soon as they turn pink and opaque, they’re done.
2. Stuffing too dry or too wet
Problem: Dry stuffing falls out or burns, wet stuffing gets soggy.
Solution: Add just enough butter to moisten; if it clumps like wet sand, it’s perfect.
3. Shrimp not butterflied properly
Problem: You can’t stuff them well.
Solution: Use a sharp knife and cut along the back carefully—don’t slice all the way through.
4. Overcrowding the dish
Problem: Shrimp may not bake evenly.
Solution: Arrange in a single layer, with a bit of space if possible.
5. Skipping seasoning
Problem: Bland stuffing.
Solution: Always taste your stuffing mix before using—adjust salt, pepper, and lemon as needed.
Serving and Pairing Suggestions
This casserole shines as a main dish, especially with:
– A crisp green salad with lemon vinaigrette
– Steamed asparagus or roasted vegetables
– Buttered rice, couscous, or crusty sourdough bread
– A chilled glass of white wine like Pinot Grigio or Sauvignon Blanc
For a more formal meal, serve plated with a side of risotto or creamy mashed potatoes. For casual nights, let everyone help themselves family-style straight from the casserole dish.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 325°F for 10–12 minutes to keep the shrimp tender and the stuffing crisp.
Avoid microwaving, as it can make the shrimp rubbery and the stuffing soggy.
Freeze uncooked shrimp (stuffed and arranged in dish) for up to 1 month—thaw overnight and bake as directed.
FAQs
1. Can I use frozen shrimp?
Yes, just make sure they’re fully thawed, peeled, and deveined before stuffing.
2. What type of breadcrumbs should I use?
Seasoned Italian-style breadcrumbs work best, but you can use plain and add your own herbs and spices.
3. Can I prepare it in advance?
Yes! Stuff the shrimp the night before, cover the dish, and refrigerate. Bake just before serving.
4. How do I butterfly shrimp?
Use a sharp knife to cut along the back (where it’s already deveined), slicing halfway through. Flatten it gently with your fingers.
5. What can I use instead of parsley?
Fresh basil, thyme, or even dill can work well. Just use herbs that complement seafood.
Tips & Tricks
Use jumbo shrimp if you want a more dramatic, restaurant-style presentation.
Add a pinch of red pepper flakes for a touch of heat.
Drizzle with garlic butter right before baking for extra richness.
If using Parmesan, grate it fresh—it melts better and has more flavor.
Don’t overstuff; a modest scoop of stuffing per shrimp prevents it from falling apart.
Recipe Variations
1. Spicy Cajun Version
Swap parsley for chopped scallions.
Add ½ tsp Cajun seasoning and a dash of hot sauce to the stuffing.
Bake as usual and serve with a dollop of spicy aioli on the side.
2. Lemon-Herb Mediterranean Style
Use panko breadcrumbs for extra crunch.
Mix in chopped sun-dried tomatoes and feta cheese with the stuffing.
Garnish with fresh dill and lemon zest after baking.
3. Cheesy Spinach Stuffed Shrimp
Sauté ½ cup chopped spinach and cool before mixing into the stuffing.
Add ¼ cup shredded mozzarella or Gruyère for melty goodness.
Bake until golden and bubbling.
Final Thoughts
This Baked Stuffed Shrimp Casserole surprised me—not just with how easy it was to pull together, but how it brought a little restaurant magic to a regular evening. It’s one of those dishes that feels special without demanding too much. Every time I make it, I love watching how people dig in, forkful after forkful, eyes lighting up at the buttery stuffing and juicy shrimp.
It’s elegant enough for guests, comforting enough for family, and customizable enough that it never gets boring. The balance of flavor—rich garlic, tart lemon, and fresh herbs—keeps it light and satisfying. I hope it finds a place in your recipe book, not just for the taste but for the simple joy of making something that feels both easy and indulgent.
Trust me: once you serve this, it won’t be long before someone asks you to make it again.
Baked Stuffed Shrimp Casserole
Ingredients
- 1½ lbs large shrimp peeled, 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 fresh parsley chopped
- Juice of ½ lemon
- Salt and pepper to taste
- Optional: ¼ cup grated Parmesan for extra richness and umami
Instructions
- Set the oven to 375°F (190°C). Grease a medium casserole dish with butter or nonstick spray.
- In a bowl, combine melted butter, garlic, breadcrumbs, onion or shallot, parsley, lemon juice, salt, pepper, and Parmesan (if using). The mix should be moist but not wet—add more butter if it feels dry.
- Flatten the butterflied shrimp and press 1–2 teaspoons of stuffing into each. Gently fold the shrimp around the filling.
- Place shrimp in the dish, stuffing side up. Keep them close together to hold the filling in place.
- Sprinkle remaining stuffing over the shrimp. Drizzle with extra melted butter or olive oil.
- Bake for 18–20 minutes, until shrimp are pink and stuffing is golden. The top should be crisp and fragrant.
- Top with fresh parsley and lemon wedges. Serve hot and enjoy.
