Baked Stuffed Shrimp Casserole Recipe

There’s something about baked stuffed shrimp casserole that feels like a celebration. It’s the kind of dish that takes the elegance of a restaurant-worthy seafood platter and brings it home to your kitchen. The combination of sweet, juicy shrimp, buttery lump crab stuffing, and a golden cracker topping creates a casserole that’s impossible to resist. And the best part? It’s deceptively easy to make, but tastes like you spent hours.

I first fell in love with this dish during a seaside vacation years ago. We stumbled upon a tiny, family-owned seafood shack where the menu was handwritten on a chalkboard. I remember the server setting down a piping hot casserole dish filled with shrimp tails peeking out from under a crumbly, golden topping. One bite in, and I was sold—sweet crab, perfectly seasoned shrimp, and just the right amount of lemony brightness. Naturally, I had to recreate it at home. After a few tries (and a couple of missteps), this recipe was born.

Now, it’s a go-to for special occasions or just whenever I want to feel a little fancy. But trust me—it’s just as perfect for a casual weeknight dinner as it is for impressing guests.

this RECIPE

A little history behind baked stuffed shrimp

Baked stuffed shrimp is a dish with roots in coastal New England, where seafood is abundant and traditional recipes celebrate the simplicity of fresh ingredients. It often appears on menus at seafood restaurants or as a centerpiece for holiday dinners. While the classic version usually involves butterflied shrimp individually stuffed with breadcrumbs and crab, turning it into a casserole adds a modern, low-maintenance twist. Plus, it’s easier to serve and share, making it perfect for gatherings. Over the years, people have added their own spins—some use scallops or even lobster meat in the stuffing. But at its heart, it’s all about the balance of seafood, buttery crumbs, and a kiss of citrus.

Let’s talk ingredients: Shrimp, crab, and all the goodness in between

Every ingredient in this casserole has a role to play, so let’s break it down:

• Shrimp: The star of the show! Large shrimp are ideal because they hold their shape and provide a meaty bite. Look for peeled and deveined shrimp to save time, or clean them yourself if you enjoy getting hands-on. If you’re out of shrimp, you could substitute scallops or even chunks of white fish.
• Lump crab meat: This is what makes the stuffing rich and luxurious. Go for high-quality lump crab if you can—it has a sweet, delicate flavor. I’ve used canned crab in a pinch, and while it’s not quite the same, it works well when you’re craving seafood.
• Cracker crumbs: Ritz crackers add a buttery crunch that’s hard to beat, but feel free to use Simple Mills for a gluten-free option. I’ve also tried panko breadcrumbs when I didn’t have crackers, and they worked great for a lighter texture.
• Garlic and parsley: These aromatics bring freshness and a savory depth to the stuffing. Don’t skimp on the parsley; it really brightens the dish.
• Lemon: Both the zest and juice are crucial for cutting through the richness of the butter and crab. Plus, a squeeze of fresh lemon at the table takes the flavor over the top.
• Butter: Melted butter ties everything together and adds that unmistakable richness. If you’re looking for a dairy-free option, try olive oil or a plant-based butter alternative.

Kitchen gear: What you need (and what you can skip)

You don’t need anything fancy to whip up this casserole, but a few tools make the process easier:

• Oven-safe baking dish: A 9×13-inch dish works perfectly to fit the shrimp and stuffing in a single layer. If you don’t have one, a cast-iron skillet or even a sheet pan with edges will do.
• Sharp knife: For butterflying the shrimp and chopping garlic and parsley. If you’re short on time, you can use pre-minced garlic and parsley flakes, but fresh always tastes better.
• Mixing bowl: To combine the stuffing ingredients.
• Microplane or zester: Essential for getting fine, aromatic lemon zest without the bitter pith.

That’s it! No need for any complicated gadgets—this is straightforward cooking at its best.

Step-by-step: Let’s make baked stuffed shrimp casserole

1. Prep the shrimp: Start by preheating your oven to 425°F. Butterfly your shrimp by slicing down the back, being careful not to cut all the way through. This creates a little pocket for the stuffing. Toss the shrimp in a bowl with olive oil, kosher salt, and freshly cracked black pepper. Set aside.
2. Make the stuffing: In a mixing bowl, combine the lump crab meat, cracker crumbs, minced garlic, chopped parsley, lemon zest, lemon juice, and melted butter. Give it a good stir until everything is well mixed. The stuffing should be moist and hold together when pressed, but not overly wet.
3. Assemble the casserole: Arrange the seasoned shrimp in a single layer in your baking dish with the tails pointing up (if they stay in place—if not, no worries!). Spoon the crab stuffing evenly over and around the shrimp, pressing gently to adhere.
4. Bake it up: Pop the dish into the preheated oven and bake for 12-14 minutes, or until the shrimp are just cooked through and the stuffing is lightly golden. For an extra-crispy top, switch the oven to broil for 1 minute at the end.
5. Serve and enjoy: Serve your casserole hot with extra lemon wedges on the side for squeezing. The citrusy kick really enhances the seafood flavors.

Variations to try (because experimenting is fun!)

• Gluten-free: Swap the cracker crumbs for gluten-free crackers or almond meal.
• Low-carb: Use crushed pork rinds instead of crackers for a keto-friendly twist.
• Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to the stuffing for some heat.
• Cheesy upgrade: Sprinkle grated Parmesan or Gruyère cheese over the top before baking.
• Seasonal switch: Mix in some chopped roasted red peppers or sautéed mushrooms for extra flavor.
• International flair: Incorporate Old Bay seasoning for a Maryland-inspired version or a dash of soy sauce and ginger for an Asian twist.

Each variation brings something unique to the table, so don’t be afraid to get creative!

How to serve your casserole in style

For presentation, I like to keep things simple and let the casserole shine. Garnish with a sprinkle of chopped parsley and a few lemon wedges. If you’re hosting, serve it straight from the baking dish for that cozy, family-style vibe.

As for sides, this dish pairs beautifully with a crisp green salad, roasted asparagus, or buttery mashed potatoes. Add a warm loaf of crusty bread for mopping up all the buttery, crabby goodness.

Drinks to pair with baked stuffed shrimp casserole

Seafood always calls for something bright and refreshing. A crisp Sauvignon Blanc or a lightly oaked Chardonnay is a classic choice. If you’re a beer fan, try a cold lager or a citrusy IPA. For non-alcoholic options, sparkling water with a twist of lemon or a homemade iced tea works perfectly.

Storage and reheating tips

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 2 days. To reheat, cover the casserole with foil and bake at 350°F for about 10 minutes, or until warmed through. Be careful not to overheat, as the shrimp can become rubbery.

Adjusting for different serving sizes

This recipe makes enough for about 4 servings, but it’s easy to scale up or down. For a larger crowd, simply double the ingredients and use a bigger baking dish. For smaller portions, halve the recipe and bake in a smaller dish or even individual ramekins. Just keep an eye on the baking time—it may need a slight adjustment.

Encouragement to try this recipe

This baked stuffed shrimp casserole is the kind of dish that brings people together, whether it’s a romantic dinner, a family gathering, or just a treat-yourself night. It’s simple, satisfying, and endlessly adaptable. Give it a try, and don’t be afraid to make it your own. I promise, once you taste that buttery crab stuffing and perfectly cooked shrimp, it’ll earn a permanent spot in your recipe rotation.

FAQs

1. Can I use frozen shrimp?
Yes, just thaw them completely before cooking for even results.

2. What’s the best way to butterfly shrimp?
Use a sharp knife to slice along the back of the shrimp, being careful not to cut all the way through.

3. Can I make this ahead of time?
Absolutely! Assemble the casserole and refrigerate it (covered) for up to 24 hours before baking.

4. Can I use imitation crab?
You can, but the flavor won’t be as rich. If you do, add extra seasoning to the stuffing.

5. What if I don’t have fresh parsley?
Dried parsley works in a pinch, but use half the amount since it’s more concentrated.

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