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Delicious Baked Stuffed Shrimp Casserole

As seen in Classic American Comfort Dishes.

Lay butterflied shrimp in your dish, whip up stuffing using breadcrumbs, melted butter, minced garlic and your favorite spices, pile it on the shrimp, then bake until it's golden and the shrimp turns pink.
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Breanna
Created By Breanna
Last updated on Mon, 21 Apr 2025 14:43:47 GMT
A white bowl filled with shrimp and cheese. Save Pin
A white bowl filled with shrimp and cheese. | foodiffy.com

This fancy Stuffed Shrimp Bake brings together juicy shrimp with a rich, crumbly cracker crust for a stunning seafood creation that's perfect when you want to impress.

You'll get that high-end restaurant feel without leaving your house.

Flavorful Stuffed Shrimp Casserole Ingredients

  • Large shrimp (16-20 count): 2 lbs, shells off and cleaned
  • Ritz crackers: 1 sleeve, smashed up
  • Butter: ½ cup melted
  • Lemon juice: 2 tbsp for zippy taste
  • Old Bay seasoning: 1 tsp for that signature seafood kick
A dish of shrimp and cheese. Save Pin
A dish of shrimp and cheese. | foodiffy.com

Simple Baked Stuffed Shrimp Steps

Step 1: Prep Shrimp
Cut shrimp down the back, but don't slice all the way through.
Step 2: Make Topping
Combine the cracker crumbs, melted butter, fresh lemon juice, and spices.
Step 3: Assemble & Bake
Push the crumb mix onto each shrimp and cook at 375°F for 15-20 minutes.
A white bowl filled with shrimp and cheese. Save Pin
A white bowl filled with shrimp and cheese. | foodiffy.com

Toss in some cayenne into your cracker mix if you want a bit of heat.

Common Questions

→ Can I use smaller shrimp for this recipe?
Jumbo or extra-large shrimp (16-20 count) work great for stuffing, but large ones are fine too. With tiny shrimp, you might want to make layers like a traditional casserole instead of stuffing each one.
→ How do I butterfly shrimp properly?
To butterfly your shrimp, grab a sharp knife and cut along the outer curved back, from head end toward tail. Don't cut all the way through - just halfway down. Then open it flat like a book. You can also pull out that dark vein if you want.
→ Can I prepare this dish ahead of time?
You can totally fix this up to 4 hours before cooking. Just cover it and pop it in the fridge. When you're ready to bake, add an extra 5 minutes since you'll be starting with cold shrimp from the fridge.
→ What can I serve with stuffed shrimp casserole?
This tasty dish goes great with rice pilaf, some roasted asparagus, a fresh green salad, or pasta with a light sauce. Don't forget to put some lemon wedges on the table to squeeze over top!
→ Can I use panko breadcrumbs instead of regular breadcrumbs?
Panko works great and makes everything even crunchier! If they seem too big, just crush them a bit with your fingers first. Otherwise, just swap them in the same amount as regular breadcrumbs.

Shrimp Bake with Stuffing

Big juicy shrimp covered with a tasty breadcrumb mixture made with melted butter, minced garlic, and fresh herbs, then baked until golden brown - a wow-worthy but simple seafood meal.

Preparation Time
20 Minutes
Cooking Time
15 Minutes
Overall Time
35 Minutes
Created By: Breanna

Type: Comfort Food

Skill Level: Moderate

Regional Origin: American

Recipe Output: 6 Portions

Diet Preferences: ~

What You'll Need

→ Shrimp

01 2 pounds big shrimp (16-20 count), shells removed except tails and backbone cut out
02 1 tablespoon virgin olive oil
03 Pinch of salt and cracked black pepper, as needed

→ Stuffing

04 1 cup regular breadcrumbs
05 1/2 cup butter, liquified
06 4 cloves garlic, finely chopped
07 2 tablespoons fresh parsley, diced
08 1 tablespoon juice from fresh lemon
09 1 teaspoon grated lemon peel
10 1/2 teaspoon dried oregano leaves
11 1/4 teaspoon crushed red pepper (skip if you want)
12 1/4 cup shredded Parmesan
13 Pinch of salt and cracked black pepper, as needed

→ For Serving

14 Sliced lemon
15 Fresh parsley, diced

How to Make It

Step 01

Warm up your oven to 425°F (220°C). Put a little grease on a 9x13 inch baking pan.

Step 02

Slice down the back of each shrimp but don't cut all the way. Spread them open flat. Put them in your greased pan with cut sides facing up. Coat with olive oil and sprinkle with salt and pepper.

Step 03

Mix breadcrumbs, melted butter, chopped garlic, parsley, lemon juice, grated lemon peel, oregano, red pepper bits (if you want them), and Parmesan in a bowl. Stir it all together. Add salt and pepper how you like it.

Step 04

Put a spoonful of your topping mix on each opened shrimp. Press it down a bit so it sticks.

Step 05

Stick the pan in your hot oven for 12-15 minutes. They're done when shrimp turn pink and the topping gets golden.

Step 06

Take the pan out and wait 5 minutes. Sprinkle more chopped parsley on top and put lemon pieces on the side when you serve it.

Additional Tips

  1. Try to grab fresh shrimp instead of frozen ones for better taste.
  2. Don't leave them in too long or your shrimp will get hard and chewy.
  3. Want juicier stuffing? Throw in 2 tablespoons of white wine with your breadcrumbs.

Must-Have Tools

  • Baking pan 9x13 inches
  • Bowl for mixing
  • Good knife for slicing shrimp
  • Cups and spoons for measuring

Allergy Details

Double-check all ingredients for allergens and consult a professional if unsure.
  • Watch out for shellfish (shrimp)
  • Has milk products (butter and Parmesan)
  • Contains wheat (breadcrumbs)

Nutrition Details (Per Serving)

Please treat this information as general guidance and not as personalized health advice.
  • Calories: 320
  • Fat Amount: 18 g
  • Carbohydrate Count: 12 g
  • Protein Content: 28 g