Have you ever wondered how restaurants achieve that perfect balance of crispy topping and succulent seafood in their signature shrimp dishes? The secret might be simpler than you think, and it’s time to bring that restaurant-quality experience to your home kitchen.
This Baked Stuffed Shrimp Casserole combines the sweetness of fresh shrimp with a savory, herb-infused stuffing that creates an irresistible texture contrast. Whether you’re planning a special dinner or looking to elevate your weeknight meal rotation, this casserole delivers impressive results with surprisingly straightforward preparation.
Ingredients List
- 2 pounds large shrimp (16-20 count), peeled and deveined with tails on
- 1 cup butter, divided (¾ cup melted, ¼ cup softened)
- 1½ cups seasoned breadcrumbs (Panko provides extra crispiness)
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped celery
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons Old Bay seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1/2 cup of white wine, dry
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
For a gluten-free option, substitute regular breadcrumbs with gluten-free varieties or crushed rice crackers. If you prefer a non-alcoholic version, replace the white wine with seafood stock or clam juice for equally delicious results.
Timing
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
This Baked Stuffed Shrimp Casserole comes together in under an hour, which is approximately 30% faster than traditional stuffed shrimp recipes that require individual stuffing of each shrimp. The casserole format streamlines the process while maintaining all the delicious flavors.
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with a small amount of butter or cooking spray. Arrange your prepped ingredients in separate bowls for efficient assembly.
Step 2: Prepare the Shrimp
Carefully cut along the back of the shrimp (where the vein was removed) without cutting all the way through to butterfly it. Arrange them in a single layer in the prepared baking dish, with the cut side facing up to create a “cradle” for the stuffing.
Step 3: Create the Stuffing Base
In a large skillet over medium heat, melt ¼ cup of butter. Add the diced onion, celery, and red bell pepper. Sauté for 4-5 minutes until vegetables begin to soften. Be cautious not to burn the minced garlic when you add it and heat it for another 30 seconds until it becomes aromatic.
Step 4: Complete the Stuffing Mixture
To gradually decrease, add the white wine to the skillet and simmer for two minutes. Take off the heat and pour into a mixing basin. Add breadcrumbs, ½ cup of melted butter, parsley, lemon juice, Old Bay seasoning, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture holds together when pressed.
Step 5: Assemble the Casserole
Spoon the stuffing mixture evenly over the butterflied shrimp in the baking dish. The open “cradle” of each shrimp should hold a generous portion of stuffing. Drizzle the remaining ¼ cup of melted butter over the top of the casserole.
Step 6: Bake to Perfection
The shrimp should be opaque and pink after 15 to 20 minutes of baking in a preheated oven, and the stuffing should be golden brown on top. Use the broiler for the last one to two minutes for a crispy topping, being cautious not to burn.
Step 7: Serve and Garnish
Take out of the oven and leave for five minutes. Garnish with more fresh parsley and serve with wedges of lemon so that you can squeeze them over the top. The resting period allows the flavors to meld together while making the casserole easier to serve.
Nutritional Information
Each serving of this Baked Stuffed Shrimp Casserole (approximately 4-5 large stuffed shrimp) contains:
- Calories: 385 per serving
- Protein: 28g
- Carbohydrates: 18g
- Fat: 22g (Saturated Fat: 12g)
- Cholesterol: 245mg
- Sodium: 890mg
- Fiber: 1g
- Sugar: 2g
Shrimp is an excellent source of lean protein, providing approximately 20 grams of protein per 3-ounce serving. They’re also rich in selenium and vitamin B12, supporting immune function and energy production.
Healthier Alternatives for the Recipe
To reduce calories and fat content without sacrificing flavor, consider these modifications:
Replace half the butter with olive oil for a heart-healthier fat profile that still delivers rich flavor. Studies show olive oil contains beneficial antioxidants and monounsaturated fats that support cardiovascular health.
Use whole wheat breadcrumbs instead of regular breadcrumbs to increase the fiber content by approximately 3 grams per serving. The nutty flavor complements the seafood beautifully.
For a lower-carb option, substitute half the breadcrumbs with finely chopped almonds or almond flour. This swap reduces carbohydrates by about 40% while adding healthy fats and a pleasant crunch.
Incorporate more vegetables into the stuffing mixture, such as finely chopped spinach or grated zucchini, which adds nutrients and volume with minimal calories.
Serving Suggestions
Pair this Baked Stuffed Shrimp Casserole with a light lemon-garlic sautéed asparagus or green beans to balance the richness of the dish.
A simple arugula salad with lemon vinaigrette provides a peppery contrast that cuts through the buttery stuffing. Between bites, the acidity helps clear the palate.
For a complete meal, serve alongside a small portion of wild rice pilaf or quinoa to absorb the delicious sauce that forms during baking.
For an elegant presentation, transfer individual portions to scallop shells or small gratin dishes before serving. This restaurant-style presentation elevates the dining experience for special occasions.
Common Mistakes to Avoid
- Overcooking the shrimp – Shrimp cook very quickly and continue cooking slightly after removal from the oven. Remove the casserole when shrimp are just turning pink to prevent a rubbery texture.
- Using small shrimp – Choose large or jumbo shrimp (16-20 count or larger) for this recipe. Smaller shrimp will overcook before the stuffing has a chance to brown properly.
- Skipping the butterflying step – Properly butterflied shrimp create the perfect cradle for holding stuffing. This step ensures even cooking and better presentation.
- Overmixing the stuffing: To preserve texture, mix the stuffing ingredients gently. Over-mixing can create a dense, heavy stuffing instead of a light, flavorful topping.
- Using stale breadcrumbs – Fresh breadcrumbs make a significant difference in flavor and texture. If using store-bought, ensure they’re not past their prime.
Storing Tips for the Recipe
Keep leftovers in the fridge for up to two days in an airtight container. The Shrimp Casserole maintains its flavor profile well, though the stuffing may soften slightly.
For best reheating results, place in a 325°F oven for 10-12 minutes rather than using a microwave, which can make the shrimp tough. To avoid over-browning, cover loosely with foil.
The stuffing mixture can be prepared up to 24 hours in advance and refrigerated separately. This time-saving step allows for quick assembly just before baking.
While freezing is not recommended for the completed dish (as it affects the texture of both the shrimp and stuffing), you can freeze the uncooked stuffing mixture for up to 3 months for future use.
Conclusion
This Baked Stuffed Shrimp Casserole transforms everyday ingredients into an impressive dish that balances the delicate sweetness of shrimp with a savory, herb-infused stuffing. The casserole format makes this traditionally fussy appetizer accessible for weeknight cooking while still delivering restaurant-quality results.
Have you tried this recipe? We’d love to see your results! Share your photos and modifications in the comments below, or tag us on social media. For more seafood inspiration, check out our collection of shrimp recipes that bring the taste of the coast to your kitchen, no matter where you live.
