Now for the fun part: stuffing. I take generous spoonfuls of the breadcrumb mixture and pack it on top of each shrimp, dividing it evenly and pressing gently so it adheres. I make sure to cover them well, creating a little mound of flavor on each one. Any leftover crumbs get sprinkled right into the dish around the shrimp—they’ll toast up and become delicious little crispy bits. I used to try to be too neat, but I’ve learned that a rustic, generous topping is what makes it so good.
Finally, I slide the dish into the preheated oven. I bake it for 15-18 minutes, then I turn the oven to broil for the last 2-3 minutes. I watch it closely during this broil! You’re looking for the shrimp to turn pink and opaque and, most importantly, for the topping to become a deep, golden brown and beautifully crisp. When I pull it out, the sizzle is the best sound. I let it rest for just 5 minutes before serving, which allows the juices to settle.
Pro Tips for Best Results
Dry your shrimp thoroughly. This is my number one tip. After rinsing, lay them out on a double layer of paper towels and pat them top and bottom until no moisture remains. I’ve skipped this step, and the resulting puddle of liquid at the bottom of the dish steamed the shrimp and made the bottom layer of stuffing soggy. Taking this extra minute ensures perfect results.
Don’t skip the quick garlic sauté. Blooming the garlic in the melted butter for just 30 seconds mellows its harshness and infuses the entire fat with a nutty, aromatic flavor that coats every breadcrumb. When I’ve simply stirred raw garlic into the mix, the flavor was sharper and less integrated. This small step elevates the entire dish.
Use the broiler wisely. The initial bake cooks the shrimp through gently, but the quick finish under the broiler is what gives you that restaurant-quality, crispy, golden-brown crust. Set your oven rack to the upper-middle position, turn on the broiler, and do not walk away! It can go from perfect to burnt in 60 seconds. This final blast of heat makes all the difference in texture.
Let it rest before serving. I know it’s tempting to dig right in, but allowing the casserole to sit for 5 minutes after baking lets the intense heat redistribute, firms up the shrimp just slightly so they’re not rubbery, and lets the crispy topping set. This patience rewards you with the perfect bite.
Common Mistakes to Avoid
The most common mistake is using frozen shrimp without properly thawing and drying them. If you toss still-frozen or wet shrimp into the dish, they’ll release a ton of water as they cook. Always thaw overnight in the fridge in a colander, or under cold running water in a pinch, and then pat them relentlessly dry. A watery casserole is a sad casserole.
Overcooking the shrimp is a tragedy. Shrimp cook incredibly quickly and continue to cook from residual heat after leaving the oven. At 375°F, 15-18 minutes is usually perfect for large shrimp. They should be pink and firm, with a slight “C” shape. If they curl into a tight “O,” they’re overdone and will be tough. I set a timer and check early.(See the next page below to continue…)