The first time I pulled my Baked Stuffed Shrimp Casserole from the oven, the aroma was absolutely intoxicating. It was a special Sunday dinner experiment, and the smell of buttery garlic, sweet shrimp, and toasty breadcrumbs filled my kitchen with a promise of something truly delicious. I watched as the cheese bubbled into a golden crust over plump, juicy shrimp, each one nestled in a rich, savory stuffing. That first forkful, with its perfect contrast of tender seafood and crispy, flavorful topping, was a revelation. It felt elegant enough for a dinner party but was surprisingly simple to put together, making it an instant favorite for turning any night into a celebration.
Why You’ll Love This Recipe
You’re going to love this recipe because it transforms simple shrimp into a stunning, fuss-free casserole that looks and tastes like it came from a fancy seafood restaurant. It’s deceptively easy to assemble, bakes in one dish for minimal cleanup, and delivers a spectacular combination of textures and flavors in every bite. Perfect for a impressive yet low-stress dinner with guests or a special family meal, this casserole is rich, satisfying, and guaranteed to earn you compliments. It’s the ultimate way to enjoy shrimp, making you feel like a gourmet chef with very little effort.
Ingredients
- 1 lb large shrimp (16/20 or 21/25 count), peeled and deveined, tails on or off
- 1 cup breadcrumbs (I use Panko for extra crunch)
- 1/4 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup finely diced celery or bell pepper for stuffing
Equipment Needed
- 8×8 inch or 9×9 inch baking dish
- Medium mixing bowl
- Small saucepan or microwave-safe bowl
- Cutting board and knife
- Measuring cups and spoons
- Spoon or spatula for mixing
Your equipment list is wonderfully simple, which is part of this recipe’s charm. An 8×8 or 9×9 inch baking dish is the perfect size, allowing the shrimp to sit in a single, snug layer so every piece gets topped with stuffing. A medium mixing bowl is all you need to combine the buttery, herby breadcrumb mixture—I love how it all comes together in one bowl. I use a small saucepan to gently melt the butter and sauté the garlic for just 30 seconds to take the raw edge off, which infuses the butter with incredible flavor. If you’re in a rush, you can melt the butter in the microwave and stir in raw garlic, but the quick sauté is worth the extra minute.
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C) and lightly greasing my baking dish. This gets everything ready for the quick assembly. I pat my shrimp completely dry with paper towels—this is a critical step I learned the hard way. If the shrimp are wet, they’ll steam instead of bake, and the bottom of the casserole can become watery. I arrange them in the dish in a single layer, usually with the tails curling up, so they look pretty and cook evenly.
Next, I make the magical stuffing. In my small saucepan, I melt the butter over low heat. As soon as it’s melted, I add the minced garlic and let it sizzle for just about 30 seconds until it’s fragrant. You don’t want it to brown. Then, I pour this gorgeous garlic butter into my mixing bowl. To that, I add the Panko breadcrumbs, grated Parmesan, chopped parsley, lemon juice, smoked paprika, salt, and pepper. I stir it all together until the breadcrumbs are evenly moistened and the mixture looks like damp sand. The smell at this point is absolutely heavenly.(See the next page below to continue…)