Name: Baked Stuffed Shrimp Casserole Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 1/2 pounds large shrimp, peeled and deveined, tails on; 4 tablespoons unsalted butter, melted and divided; 1 cup seasoned breadcrumbs; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley; 1/4 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup dry white wine

Baked Stuffed Shrimp Casserole Recipe layers sweet, juicy shrimp with buttery crumbs and savory aromatics, so every bite tastes rich, garlicky, and a little bit fancy without any fuss. It works perfectly for busy weeknights or special dinners, and you can get it on the table in about 45 minutes. I grew up on New England seafood casseroles, and this version still feels like a cozy restaurant dinner that decided to move into my kitchen.

Why Choose This Baked Stuffed Shrimp Casserole Recipe

This baked stuffed shrimp casserole recipe gives you all the flavor of classic stuffed shrimp without the fussy toothpicks or rolling. You toss everything into one pan, top it with buttery crumbs, and the oven does the hard work.

The shrimp stay tender and juicy, the topping turns crisp and golden, and the whole thing tastes like a cross between shrimp scampi and buttery crab stuffing. It works for holidays, date nights at home, or a random Tuesday when you want something that feels special but still fits real life.

“I tried this baked stuffed shrimp casserole recipe for a family dinner, and everyone went back for seconds. The shrimp tasted tender and flavorful, the buttery crumb topping stayed crisp, and the leftovers reheated beautifully. My picky teenager actually asked me to make it again next week.”

Ingredients You’ll Need

Shrimp

2 pounds large raw shrimp, peeled and deveined, tails on or off
- I like 16/20 or 21/25 count so they stay juicy and do not overcook.
- Frozen shrimp work great; thaw them overnight in the fridge or under cold running water.

Aromatics and Veggies

1 small yellow onion, finely diced
2 ribs celery, finely diced
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon zest

You can swap shallots for onion if you want a slightly sweeter flavor. Use dried parsley if you need a pantry shortcut; use 1 teaspoon dried in place of 1 tablespoon fresh.

Casserole Base and Seasoning

4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon paprika
¼ teaspoon crushed red pepper flakes (optional, for a little heat)
Juice of 1 lemon (about 2 to 3 tablespoons)
2 tablespoons dry bread crumbs to sprinkle directly on the shrimp before topping

Use any neutral oil if you do not have olive oil. Smoked paprika adds a nice twist if you like a slightly smoky note.

Stuffing Topping

1½ cups seasoned bread crumbs or panko
- I like seasoned panko for extra crunch and flavor.
¼ cup grated Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons melted butter
2 tablespoons seafood stock, chicken broth, or water
1 teaspoon Old Bay seasoning or your favorite seafood seasoning blend

Mayonnaise keeps the topping moist and helps it brown nicely. If you avoid mayo, use extra melted butter and a splash more broth.

Optional Add‑Ins

½ cup lump crab meat or chopped imitation crab
¼ cup finely chopped cooked bacon
Extra lemon wedges for serving

Crab turns this into a true seafood feast. Bacon adds a smoky, salty bite that pairs nicely with the shrimp.

Equipment List

9×13 inch baking dish or similar casserole dish
Large skillet or sauté pan
Cutting board and sharp knife
Mixing bowls
Microplane or small grater for lemon zest and Parmesan
Measuring cups and spoons

I like a ceramic or glass baking dish so I can watch the edges brown. A nonstick skillet makes cleanup easier when you sauté the veggies.

Tips & Tricks

Pat the shrimp very dry with paper towels so they roast and do not steam.
Use large shrimp so they stay juicy and do not turn rubbery in the oven.
Taste the stuffing mixture before you top the shrimp and adjust salt, lemon, and seasoning.
Spread the shrimp in a single layer so they cook evenly.
Do not overbake; pull the casserole when the shrimp turn opaque and the topping turns golden.
Broil for 1 to 2 minutes at the end if you want extra color on the crumb topping.
Add a little extra broth if the topping looks too dry; it should feel like damp sand that clumps when you squeeze it.
Line the baking dish with a light coat of oil or butter to prevent sticking and to add flavor.
Use pre chopped onion and celery from the produce section if you want a shortcut.
Keep lemon wedges on the table; a fresh squeeze over each serving brightens the whole dish.

How to Make Baked Stuffed Shrimp Casserole Recipe

Step 1: Prep the shrimp and preheat the oven

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with butter or oil. Rinse the shrimp under cold water, then pat them very dry with paper towels. Lay the shrimp in the baking dish in a single layer, tail side up if you keep the tails on, and season them lightly with salt and pepper.

Step 2: Sauté veggies and aromatics

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the diced onion and celery, then cook until they turn soft and lightly golden at the edges, about 6 to 8 minutes. Stir in the minced garlic and cook 1 to 2 minutes, until the garlic smells fragrant and sweet, not sharp.

Sprinkle in the paprika, crushed red pepper flakes if you use them, and a pinch of salt and pepper. Stir well so the spices coat the veggies. Turn off the heat and let the mixture cool slightly while you mix the topping.

Step 3: Mix the stuffing topping

In a large bowl, add the seasoned bread crumbs or panko, grated Parmesan, Old Bay seasoning, lemon zest, and chopped parsley. Stir in the sautéed onion and celery mixture. Add the mayonnaise, melted butter, and seafood stock or broth.

Mix until the crumbs feel evenly moistened and clump slightly when you press them together. Taste a small pinch and adjust with more salt, pepper, or lemon juice if you want a brighter flavor. If you use crab meat or bacon, gently fold them into the stuffing mixture.

Step 4: Season and layer the shrimp

Sprinkle the shrimp in the baking dish with 2 tablespoons plain bread crumbs and a light drizzle of lemon juice. Toss them gently with your hands so every shrimp picks up a little seasoning and crumb. Spread the shrimp back into an even single layer.

Spoon the stuffing mixture over the shrimp in loose clumps, then lightly press it down so it covers the shrimp in an even layer. Leave a few small gaps so steam can escape and the topping can crisp. Drizzle the top with a little extra melted butter if you want extra richness.

Step 5: Bake the casserole

Place the baking dish on the center rack of the oven. Bake for 18 to 22 minutes, until the shrimp turn opaque and pink and the topping turns golden brown. If the topping needs more color, switch the oven to broil and cook 1 to 2 minutes, watching closely so it does not burn.

The shrimp cook quickly, so start checking at the 15 minute mark if your oven runs hot. The casserole should bubble lightly around the edges and smell buttery and garlicky.

Step 6: Rest and serve

Remove the baked stuffed shrimp casserole from the oven and let it rest for 5 minutes. This short rest helps the juices settle so the shrimp stay tender and the topping stays crisp. Squeeze fresh lemon juice over the top and sprinkle with extra parsley.

Serve the casserole straight from the baking dish while it stays hot and bubbly. Scoop down through the crumb layer so every serving includes shrimp, buttery juices, and plenty of stuffing.

What to Serve with Baked Stuffed Shrimp Casserole Recipe

This baked stuffed shrimp casserole recipe pairs nicely with simple sides that soak up the buttery juices. I like to serve it with fluffy white rice, garlic mashed potatoes, or a warm loaf of crusty bread. A crisp green salad with a light vinaigrette balances the richness.

Steamed green beans, roasted asparagus, or sautéed spinach add color and freshness to the plate. For drinks, serve sparkling water with lemon, iced tea, or a light citrusy mocktail.

Storage Options

Cool leftovers to room temperature within 1 hour, then cover the baking dish or transfer to airtight containers and refrigerate up to 3 days.
Reheat individual portions in a 325°F oven until hot, about 10 to 15 minutes, to keep the topping crisp and the shrimp tender.
Avoid the microwave if possible, since it can turn shrimp rubbery; if you use it, heat on 50 percent power in short bursts.
Freeze leftovers in airtight containers for up to 2 months, then thaw overnight in the fridge and reheat in the oven at 325°F until warmed through.