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