Baked Stuffed Shrimp Casserole Recipe tastes rich, buttery, and garlicky with a crunchy golden topping and juicy shrimp in every bite. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 45 minutes. I first made a version of this for a tiny apartment dinner party, and my friends still text me about “that shrimp thing” years later.
Why Make This Baked Stuffed Shrimp Casserole Recipe at Home
This casserole gives you all the flavor of classic baked stuffed shrimp without the fussy individual stuffing and toothpicks. You toss everything in one dish, bake it, and scoop out portions that taste like a restaurant special.
You control the ingredients, so you skip mystery fillers and adjust the richness, salt, and spice level to your taste. Leftovers also reheat surprisingly well, which almost never happens with seafood.
“This baked stuffed shrimp casserole recipe tasted like a fancy coastal restaurant dinner but came together so easily in my tiny kitchen.” – Maria ★★★★★
Ingredients You Need
Shrimp and seafood
- 1 ½ pounds large shrimp, peeled and deveined, tails on or off
- I like 16–20 count per pound for a meaty bite.
- Frozen shrimp work great; thaw them in the fridge overnight or under cold running water.
- ½ cup chopped crab meat or imitation crab, optional
- Real lump crab tastes best, but surimi works fine on a budget.
Aromatics and flavor base
- 4 tablespoons unsalted butter, melted, plus extra for greasing the dish
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice, plus extra wedges for serving
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley, plus extra for garnish
- 1 teaspoon Old Bay or other seafood seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes, optional for a little heat
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
Stuffing and topping
- 1 ½ cups seasoned breadcrumbs or panko
- ¼ cup grated Parmesan cheese
- I prefer freshly grated, but pre-grated in a tub works in a pinch.
- 2 tablespoons mayonnaise
- Duke’s or Hellmann’s both give a nice tangy richness.
- 2 tablespoons chicken or seafood broth
- Use low sodium so you control the salt.
- 1 tablespoon Dijon mustard
- 1 egg, lightly beaten
- This helps the stuffing hold together in the casserole.
Optional add ins
- ½ cup finely chopped bell pepper for sweetness and color
- ¼ cup chopped fresh herbs like chives or dill for a brighter flavor
- ¼ cup finely chopped cooked bacon for a smoky twist
Equipment
- 9×13 inch baking dish or similar casserole dish
- Large skillet or sauté pan
- Mixing bowls
- Cutting board and sharp knife
- Microplane or small grater for lemon zest and Parmesan
- Spoon or spatula for mixing and spreading
- Aluminum foil
Tips & Mistakes
- Pat shrimp very dry with paper towels so they bake and caramelize instead of steaming.
- Use large or extra large shrimp so they stay juicy and do not overcook as fast.
- Taste the stuffing mixture before you add the raw egg so you adjust salt, lemon, and seasoning.
- Do not drown the stuffing in broth; keep it moist and clumpy, not soggy.
- Spread shrimp in a single layer in the casserole so they cook evenly.
- Keep an eye on the topping in the last few minutes and tent loosely with foil if it browns too fast.
- Pull the casserole from the oven as soon as shrimp turn opaque and pink so they stay tender.
- Let the casserole rest 5 to 10 minutes before serving so the stuffing sets and scoops cleanly.
How to Make Baked Stuffed Shrimp Casserole
Step 1: Prep the shrimp and pan
Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or a light coat of oil. Rinse the shrimp, then pat them very dry with paper towels. Toss the shrimp in a bowl with a drizzle of olive oil, a pinch of salt, and a little black pepper, then set the bowl aside while you make the stuffing.
Step 2: Sauté veggies and aromatics
Heat olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the diced onion and celery and cook until they soften and turn translucent, about 6 to 8 minutes, stirring often. Stir in the garlic and cook 1 minute until it smells fragrant, then turn off the heat.
Step 3: Build the stuffing mixture
In a large mixing bowl, combine the sautéed onion and celery mixture with the remaining melted butter. Add the breadcrumbs or panko, Parmesan, lemon zest, lemon juice, parsley, Old Bay, smoked paprika, crushed red pepper, and a pinch of extra salt and pepper. Stir until the crumbs absorb the butter and seasonings.
Add the mayonnaise, Dijon mustard, and broth and stir again until the mixture feels moist and clumpy. Fold in the chopped crab or imitation crab if you use it. Taste a small pinch and adjust with more lemon, salt, or Old Bay, then stir in the beaten egg until everything looks evenly combined.
Step 4: Assemble the casserole
Spread the seasoned shrimp in an even layer in the greased baking dish. If you want a fancier look, line them up in neat rows, but a rustic scatter works just as well. Spoon the stuffing mixture over the shrimp and gently press it into an even layer so it covers all the shrimp.
Drizzle a little extra melted butter or olive oil over the top to help the crust brown. If you like extra crunch, sprinkle a small handful of dry panko and Parmesan over the surface.
Step 5: Bake to golden perfection
Place the casserole on the middle rack of the oven and bake for 18 to 22 minutes. Start checking at 15 minutes; the shrimp should look opaque and pink, and the topping should look golden and crisp around the edges. If the topping browns too quickly while the shrimp still look a bit translucent, tent the dish loosely with foil and bake a few more minutes.
Pull the casserole from the oven and let it rest for 5 to 10 minutes. Sprinkle with extra parsley and squeeze a little fresh lemon juice over the top right before serving.
Variations I’ve Tried
I swap in half scallops for half the shrimp and keep the same stuffing for a slightly sweeter flavor. I also use crushed buttery crackers instead of breadcrumbs for a more old school New England style baked stuffed shrimp casserole recipe. Sometimes I stir a spoonful of prepared horseradish into the stuffing for a gentle kick that pairs well with the lemon.
For a lighter version, I cut the butter in half and use Greek yogurt in place of some of the mayonnaise, then bump up the herbs and lemon for brightness. When I want a one pan meal, I scatter parboiled baby potatoes or blanched green beans in the dish under the shrimp so the veggies soak up all the garlicky juices.
How to Serve Baked Stuffed Shrimp Casserole
I like to serve this baked stuffed shrimp casserole recipe with fluffy white rice, buttered noodles, or simple roasted potatoes to catch all the buttery juices. A crisp green salad or steamed broccoli balances the richness and keeps the plate from feeling too heavy. Lemon wedges on the side let everyone add extra brightness, and a simple sparkling water with citrus slices keeps the meal fresh and family friendly.
How to store
- Let the casserole cool to room temperature, then cover the dish tightly or transfer leftovers to airtight containers.
- Store in the fridge for up to 2 days for best flavor and texture.
- For longer storage, freeze individual portions in freezer safe containers for up to 2 months.
- Reheat in a 325°F oven, covered, until hot in the center, then uncover for a few minutes to crisp the topping again.
- If you use a microwave, heat gently at 50 percent power and finish under the broiler for 1 to 2 minutes to revive the crust.
Baked Stuffed Shrimp Casserole Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish with olive oil.
- Butterfly the shrimp by cutting along the back almost all the way through so they open flat. Pat dry with paper towels and arrange in a single layer in the prepared baking dish, cut side up.
- In a bowl, combine the breadcrumbs, crushed crackers, Parmesan, parsley, garlic, Old Bay, paprika, black pepper, and salt if using.
- Stir in 3 tablespoons of the melted butter, the lemon juice, and white wine if using, until the mixture is evenly moistened and clumps together when pressed.
- Spoon the stuffing mixture evenly over the butterflied shrimp, gently pressing to help it adhere but not packing it too tightly.
- Drizzle the remaining 1 tablespoon melted butter over the top of the stuffing.
- Bake for 18–22 minutes, or until the shrimp are opaque and cooked through and the topping is golden brown and crisp.
- Remove from the oven and let rest for 5 minutes. Serve warm with lemon wedges on the side for squeezing over the casserole.
Notes
Approximate per serving (1/6 of recipe): 290 calories; fat 15 g; saturated fat 7 g; carbohydrates 15 g; fiber 1 g; sugars 2 g; protein 24 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.