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Baked Stuffed Shrimp Casserole Recipe

If you’re looking for a classic New England restaurant dish that goes from prep to plate in no time, then look no further than these baked stuffed shrimp. They’re easy to make at home and they can be prepared ahead of time, making them a great option for company dinners.

Butterflied Shrimp

A baked stuffed shrimp casserole recipe is a delicious way to serve shrimp. It’s a great dish to make for a family dinner or a potluck gathering, and it is easy to prepare in advance.

In this baked stuffed shrimp casserole recipe, shrimp are stuffed with a mixture of buttery breadcrumbs and aromatics before being baked in the oven until tender and crispy. The dish is a crowd pleaser and a great way to use up leftover breadcrumbs from other recipes.

To make this dish, you’ll need shrimp, garlic-herb butter, a breadcrumb mixture, crab and shrimp shells. You’ll also need a large skillet or baking dish.

Begin by washing your shrimp. Rinse it thoroughly under cool water to remove any sand or other debris that may have collected on it while you were at the store. Then, if it’s not already butterflied, remove any digestive tracts with your fingers.

Next, you’ll want to butterfly the shrimp. This is a simple technique that makes shrimp a more attractive presentation and helps them cook more evenly. The two most common ways to butterfly a shrimp are by opening the back curve or by opening the inner belly.

If you’re butterflying a shrimp along the back, start by making a lengthwise incision alongside the tail. This incision should be just deep enough to leave symmetrical halves that are able to lay flat and open like books, without splitting the shrimp into two separate pieces.

Once you’ve completed butterflying your shrimp, season them with salt and pepper. If you’re using the garlic-herb butter, spread some on top of each shrimp before you bake them.

Then, spoon the stuffing on top of the shrimp and arrange them in your prepared pan. Drizzle the top with a little more of the melted butter and cook uncovered in a preheated oven for 20 minutes or until the filling is heated through and the topping is golden brown.

You can serve this baked stuffed shrimp casserole as part of a main course or on its own for a tasty appetizer. It would also be good with a salad or a side of fresh vegetables.

Breadcrumb Mixture

Breadcrumbs are a great way to add texture and flavor to many dishes. They can be used as a topping, to coat meat and chicken or incorporated into casseroles. They are also an inexpensive, easy and delicious way to use up leftover bread.

When you make your own bread crumbs, you have the flexibility to control the final texture of the crumbs. Depending on the recipe, you can choose a coarser or finer texture that will work best for the dish you are making.

You can make homemade breadcrumbs with almost any type of bread. Sourdough, French, white, whole wheat, gluten-free and enriched bread are all good choices.

Alternatively, you can make breadcrumbs with stale bread by baking the bread chunks in a low temperature oven until dry and crisp. Once they have cooled completely, you can toss them in a food processor or blender and grind them up until they are the desired texture.

A few simple ingredients, such as dried herbs, garlic powder and salt, can be added to the stale or freshly baked bread to create a delicious coating or binding agent for your dish. You can even add a little finely grated cheese to the mixture.

The key to using homemade bread crumbs is to store them in an airtight container or resealable plastic bag. This will prevent moisture from staleing them too quickly, and will keep them fresher longer.

You can also freeze your homemade bread crumbs for later use. Place the bread crumbs in an airtight container or resealable freezer baggie and then store in the freezer until you need them. The frozen crumbs will thaw slowly when you need them, and they will keep for several months this way.

When you’re ready to bake your stuffed shrimp casserole, spread an even layer of the breadcrumb mixture over each butterflied shrimp. Repeat until all of the shrimp are coated with the mixture and have been arranged in a casserole dish.

The finished stuffed shrimp casserole will be a hit with your family and friends! The shrimp will be tender, topped with a tasty garlicky sauce and covered in a scrumptious, crunchy coating of breadcrumbs.


Butterflied shrimp stuffed with a creamy crab filling is a classic dish that’s sure to please guests! Serve this stuffed shrimp recipe with sides like oven-roasted green beans, rosemary roasted potatoes, or sauteed Brussels sprouts.

For this baked stuffed shrimp casserole, butterflied shrimp are topped with a creamy crab mixture and then baked until the crust is crisp and the stuffing is hot. It’s a great appetizer or first course to serve during the Feast of the Seven Fishes holiday or any other time you’re entertaining.

The stuffing is made with fresh crab, cracker crumbs, Old Bay seasoning, Dijon mustard, Worcestershire sauce, lemon zest, parsley, and melted butter. It’s a simple, elegant mix that brings out the sweetness of the shrimp without overpowering them with salty ingredients.

To make the stuffing, mix together all of the ingredients in a large mixing bowl. Then, divide the mixture into balls that are 2 1/3 ounces each. Place each ball of filling on top of a shrimp and bring up the tail, tucking it gently into the stuffing.

Once the stuffed shrimp are assembled, transfer them to a baking dish that has been sprayed with nonstick cooking spray. Drizzle with the remaining lemon butter, and then bake in a 400°F oven for about 16 to 20 minutes, or until the shrimp are opaque and pink.

After the stuffed shrimp have baked, remove them from the oven and let them cool for about 10 minutes. This will allow the crab to set up and will ensure that they don’t overcook in the oven.

The leftover stuffed shrimp will keep in the refrigerator for about 3 days. You can also reheat them in the oven until they’re warm and crispy again.

Stuffed shrimp are a delicious side dish that pairs well with other main courses such as a seafood paella or sausage pasta. They also work well on a buffet, as they’re easy to prepare and can be served individually.

This baked stuffed shrimp casserole recipe is a classic New England dish that’s easy to prepare at home. It’s a great way to use up your leftover crab.


A baked stuffed shrimp casserole is a classic New England dish that’s easy to make at home. It’s perfect for parties and can be served with your favorite sides, too!

In this recipe, shrimp are stuffed with a combination of buttery breadcrumbs and aromatics, then baked in a 400 F oven until tender and the top is golden brown. You’ll need a few standard ingredients for this dish, including shrimp, aromatics, and some extra-virgin olive oil.

To start, preheat the oven to 400 F. While the oven is heating up, melt a stick of butter and combine it with breadcrumbs, oregano, garlic, Parmesan cheese, scallions, and herbs. Set this mixture aside until you’re ready to use it.

Then, butterfly each shrimp by inserting a knife about three-quarters of the way into the shell near the head and cutting nearly all the way down the center of the back to the tail, leaving the front intact. Be sure to keep the vein intact, as it will be needed later for the stuffing.

Once all the shrimp are butterflied, you’ll want to arrange them in an oven-safe baking dish. Cut the sides of the shrimp down, so the tails are facing up, and bake them in the oven for 12 – 14 minutes, or until just cooked through.

You can also broil the stuffed shrimp for a few minutes more, if you prefer to have them more browned. This is an excellent way to cook the stuffed shrimp, but you’ll need to be very careful not to overcook them!

When the stuffed shrimp are finished cooking, remove them from the oven and place them on a serving platter. Garnish with chives and a squeeze of lemon juice.

Then, sprinkle some additional fresh parsley over the stuffed shrimp. If you’re feeling fancy, you can add shredded crab meat or lobster meat to the stuffing for even more flavor. A final sprinkle of Parmesan cheese is optional, but it does add some oomph to the dish.

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