Have you ever wanted to make something that looks super fancy but is actually secretly easy? I’ve been there. You have guests coming over, or it’s a special night, and you want to impress without spending hours in the kitchen.
This Baked Stuffed Shrimp Casserole is that recipe. It’s my go-to for making people think I’m a gourmet chef when, really, it all comes together in less than 30 minutes. I’m going to walk you through every single step, so you can make this perfect, buttery, garlicky dish tonight.
It’s way simpler than you think, I promise.
What You’ll Need
Getting your ingredients ready first is like the golden rule of cooking. It makes everything else go so smoothly. No running around the kitchen looking for the paprika while your butter is burning. Not that I’ve ever done that… this week.
Here’s the breakdown of what we’re working with.
For the Star of the Show: The Shrimp
| Ingredient | Amount |
|---|---|
| Jumbo Shrimp | 1½ pounds |
| Salt | ½ teaspoon |
| Black Pepper | ¼ teaspoon |
A little note on the shrimp: get the biggest ones you can find, like the 16-20 count per pound size. They’re easier to stuff and they just look amazing. Make sure they’re peeled and deveined. You can ask the person at the seafood counter to do this for you to save a ton of time.
For the Amazing, Crunchy Stuffing
| Ingredient | Amount |
|---|---|
| Ritz Crackers | 1 sleeve (about 35 crackers) |
| Panko Breadcrumbs | ½ cup |
| Unsalted Butter | 6 tablespoons |
| Fresh Parsley | ¼ cup, chopped |
| Garlic | 3 cloves, minced |
| Lemon Zest | 1 teaspoon |
| Parmesan Cheese | ¼ cup, grated |
| Old Bay Seasoning | 1 teaspoon |
I really like using Ritz crackers because they have a buttery flavor that just works. But if you have another buttery cracker you love, go for it. The Panko gives it an extra-crispy texture that’s just so good.
For the Simple Butter Sauce
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 4 tablespoons |
| Garlic | 2 cloves, minced |
| Lemon Juice | 2 tablespoons, fresh |
| White Wine (optional) | 2 tablespoons |
The sauce is what keeps the shrimp moist and happy while they bake. If you don’t want to use wine, you can use chicken broth or just skip it. But a dry white wine like a Sauvignon Blanc adds a little something special.
The Tools for the Job
You don’t need any crazy kitchen gadgets for this.
- A 9×13 inch baking dish (or something similar in size)
- A couple of mixing bowls
- A small skillet
- A sharp knife for the shrimp
- Measuring cups and spoons
- A zester or small grater for the lemon and cheese
That’s it. See? I told you this was easy.
Pro Tips from My Kitchen
I’ve made this dish more times than I can count, and I’ve made a few mistakes along the way so you don’t have to. Here are the big things to remember.
-
Don’t Murder the Shrimp. Overcooked shrimp is rubbery, sad, and a waste of money. The biggest mistake people make is baking it for too long. Shrimp cook crazy fast. We’re talking 12-15 minutes, tops. They’re done when they turn pink and opaque. Pull them out of the oven the second they’re done. They’ll even continue to cook a little in the hot dish.
-
Toast Your Breadcrumbs. This is a game-changer. Before you mix the Panko into the stuffing, toss them in a dry skillet over medium heat for just a couple of minutes. Stir them constantly until they turn a light golden brown and smell nutty. This gives your stuffing a deeper flavor and guarantees it will be extra crispy, not soggy.
-
Get Your Prep Done First. This is called “mise en place” in fancy kitchens, which just means “get your stuff together.” Chop your parsley, mince your garlic, zest your lemon, and crush your crackers before you start mixing anything. When everything is ready to go, the whole process feels calm and easy instead of chaotic.
-
Butterfly the Shrimp the Right Way. To “butterfly” just means to slice the shrimp along its back, but not all the way through, so it opens up like a book. This creates a perfect little pocket for the stuffing. Use a small, sharp knife and take your time. A bigger surface area also helps the shrimp cook more evenly.
Let’s Get Cooking: Step-by-Step Instructions
Alright, let’s put this all together. It moves fast, so having everything prepped is key.
Step 1: Get the Oven Ready
First things first, move one of your oven racks to the middle position and preheat it to 400°F (200°C). This is the perfect temperature to cook the shrimp quickly without drying them out.
Step 2: Prep the Shrimp
Pat your peeled and deveined shrimp totally dry with a paper towel. This helps them get a nice color. Then, butterfly them by making a deep slice down the back of each one, from the top to the tail, without cutting all the way through. Arrange them in a single layer in your baking dish, cut-side up. Sprinkle them with a little salt and pepper.
Step 3: Make the Stuffing Magic
In a mixing bowl, combine your crushed Ritz crackers, toasted Panko breadcrumbs, chopped parsley, minced garlic, lemon zest, grated Parmesan, and Old Bay seasoning. Give it a good stir.
Step 4: Bring in the Butter
Melt the 6 tablespoons of butter for the stuffing. Pour the melted butter over the cracker mixture and mix it all together with a fork until it’s evenly moistened. It should look like wet sand. Don’t overmix it.
Step 5: Stuff the Shrimp
Now for the fun part. Take a small spoonful of the stuffing mixture and gently press it into the slit you made in each shrimp. It’s okay if it mounds up on top. Divide the stuffing evenly among all the shrimp.
Step 6: Make the Sauce
In a small skillet, melt the other 4 tablespoons of butter over medium heat. Add the 2 cloves of minced garlic and cook for about 30 seconds until you can smell it. Be careful not to burn the garlic! Pour in the lemon juice and the optional white wine. Let it bubble for a minute.
Step 7: Drizzle and Bake
Carefully drizzle this garlic butter sauce all over the stuffed shrimp in the dish. Now, it’s ready for the oven.
Step 8: The Final Bake
Place the casserole in the preheated oven and bake for 12 to 15 minutes. You’ll know it’s done when the shrimp are pink and cooked through, and the stuffing on top is golden brown and crispy. Keep a close eye on it!
Step 9: Rest and Serve
Take the dish out of the oven and let it rest for a couple of minutes. This is a good time to sprinkle on a little extra fresh parsley if you have some. Serve it right away while it’s hot and bubbly.
Swaps and Fun Variations
Once you have this basic recipe down, you can play around with it.
- Make it Spicy: Add ¼ to ½ teaspoon of red pepper flakes to the stuffing mixture for a little kick.
- Add Some Veggies: Finely chopped mushrooms or spinach can be sautéed and added to the stuffing. Just make sure you cook out all the extra water first.
- Seafood Combo: Add some bay scallops in between the shrimp for a mixed seafood casserole. They cook in about the same amount of time.
- Cheesy Overload: Mix in a little bit of shredded mozzarella or Gruyère cheese into the stuffing for an extra cheesy, gooey texture.
Making It Ahead of Time
Life gets busy, I get it. The great news is you can assemble this whole casserole ahead of time.
Just follow all the steps right up until baking. Instead of putting it in the oven, cover the dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to eat, take it out of the fridge for about 20 minutes to take the chill off, then bake as directed. You might need to add a couple of extra minutes to the baking time.
What to Serve With This Amazing Casserole
This dish is pretty rich and satisfying on its own, so you don’t need much to go with it.
A simple green salad with a light vinaigrette is perfect to cut through the richness of the butter. Roasted asparagus or green beans tossed with a little olive oil and salt is another great choice. And of course, you’ll want some crusty bread to mop up all that delicious garlic butter sauce at the bottom of the dish.
Handling Leftovers (If You Have Any!)
Honestly, we rarely have leftovers of this. But if you do, they’re easy to store.
Let the casserole cool down completely, then transfer the shrimp to an airtight container. They’ll keep in the refrigerator for up to 2 days. To reheat, I recommend using the oven or a toaster oven set to 350°F. Just heat them for 5-7 minutes until they’re warmed through. Microwaving can make the shrimp rubbery and the stuffing soggy, so I try to avoid that.
A Quick Look at Nutrition
This isn’t exactly health food, but it’s not terrible either! Shrimp is a great source of lean protein. The main calorie culprits here are the butter and the crackers.
To lighten it up a bit, you could use less butter or switch to a light butter alternative. You could also use whole wheat crackers. But for a special occasion dish, I say just enjoy it as it is. Everything in moderation, right?
Frequently Asked Questions
Q1. Can I use frozen shrimp?
Ans: Absolutely. Just make sure they are completely thawed before you start. The best way to thaw them is to leave them in the fridge overnight.
Q2. Do I really need to devein the shrimp?
Ans: Yes, please do. The “vein” is actually the shrimp’s digestive tract, and it can be gritty. It won’t hurt you, but the texture is much better without it.
Q3. My stuffing seems too dry. What should I do?
Ans: If your stuffing mixture feels crumbly and won’t hold together, you can add another tablespoon of melted butter until it reaches that “wet sand” consistency.
Q4. Can I make this gluten-free?
Ans: For sure. Just swap the Ritz crackers and Panko breadcrumbs for your favorite gluten-free crackers and gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.
Q5. I don’t have Old Bay seasoning. What can I use instead?
Ans: You can make your own quick substitute by mixing a little paprika, celery salt, and a pinch of cayenne pepper. Or, any Cajun seasoning blend would also work well.
Wrapping Up
This recipe is one of my favorites because it delivers that “wow” factor with so little stress. The smell of the garlic butter and toasty breadcrumbs filling up your kitchen is just incredible. Every bite is a perfect mix of tender shrimp and crunchy, flavorful stuffing.
So give it a try. I really think you’ll love how simple and delicious it is. When you make it, please come back and leave a comment below. I’d love to hear how it turned out for you or if you added your own special twist
