Name: Baked Stuffed Shrimp Casserole Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 pounds large shrimp, peeled and deveined, tails on if desired; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 cup onion, finely chopped; 1/2 cup celery, finely chopped; 3 cloves garlic, minced; 1 1/2 cups buttery cracker crumbs or dried breadcrumbs; 1/4 cup fresh parsley, chopped; 1 teaspoon Old Bay seasoning or other seafood seasoning; 1/2 teaspoon paprika; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 1/4 cup dry white wine or seafood stock; 2 tablespoons lemon juice, freshly squeezed; 2 tablespoons grated Parmesan cheese; 1 tablespoon melted butter, for drizzling on top; 1 lemon, cut into wedges, for serving

Baked Stuffed Shrimp Casserole Recipe delivers buttery, garlicky shrimp with a golden, crunchy topping that tastes like your favorite seafood restaurant in cozy casserole form. It works perfectly for busy weeknights or special occasions and takes about 45 minutes from start to finish. I first made this on a tiny apartment stove in Boston, and my friends still ask me for “that shrimp casserole” every holiday.

Why Baked Stuffed Shrimp Casserole Recipe Is Worth It

This casserole gives you all the flavor of classic baked stuffed shrimp without the fussy individual stuffing and toothpicks. You tuck everything into one dish, slide it into the oven, and the topping bakes into a buttery, herby crust.

It fits family dinners, date nights, and potlucks, and it reheats like a dream. You also control the richness, so you can keep it light or go full comfort-food mode with extra butter.

“Tastes like a fancy seafood restaurant special, but I made it in yoga pants in under an hour. ★★★★★”

Ingredients You Need

Shrimp

1 ½ pounds large shrimp, peeled and deveined, tails on or off
- Size tip: Use 16 to 20 count shrimp so they stay juicy and do not overcook.
- Frozen shrimp work great; thaw them in the fridge or under cold water and pat very dry.

Aromatics and flavor base

3 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely minced
2 celery stalks, finely minced
3 to 4 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional, for gentle heat)
½ teaspoon smoked paprika or sweet paprika

Stuffing and topping

1 ½ cups seasoned breadcrumbs
- Pantry shortcut: Use Italian seasoned breadcrumbs so you skip extra herbs.
¼ cup grated Parmesan or Pecorino Romano
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives or green onion
1 teaspoon Old Bay or your favorite seafood seasoning
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper

Moisture and richness

⅓ cup seafood stock, chicken broth, or vegetable broth
- Pantry shortcut: Use low sodium boxed broth.
2 tablespoons fresh lemon juice
2 to 3 tablespoons melted unsalted butter
1 tablespoon mayonnaise or Greek yogurt
- Mayo gives classic richness, Greek yogurt keeps it lighter.

Optional add ins

½ cup lump crab meat or chopped imitation crab
¼ cup finely diced red bell pepper
¼ cup finely grated carrot for a touch of sweetness

Garnish

Lemon wedges
Extra chopped parsley
Pinch of paprika for color

Equipment list

9 by 13 inch baking dish or similar casserole dish
Large skillet
Mixing bowl
Cutting board and sharp knife
Measuring cups and spoons
Small bowl for melted butter
Foil, if you want gentler browning

Quick Tips & substitutions

Use large shrimp so they stay juicy and do not turn rubbery.
Pat shrimp very dry so the topping sticks and the casserole does not water out.
Swap seasoned breadcrumbs with panko plus 1 teaspoon Italian seasoning and extra salt.
Use gluten free breadcrumbs to keep the casserole gluten free.
Choose Greek yogurt instead of mayo if you want a lighter, tangier flavor.
Add lump crab meat to turn this into a “special occasion” seafood casserole.
Stir in a handful of finely chopped spinach or kale for extra color and nutrients.
Taste the stuffing before you add it to the shrimp and adjust salt, lemon, and spice.
Use smoked paprika and Old Bay if you want a stronger seafood house flavor.
Line the baking dish with a thin swipe of butter or oil so nothing sticks.

How to Make Baked Stuffed Shrimp Casserole Recipe

Prep the shrimp and oven

Heat the oven to 375°F and lightly grease your baking dish with butter or oil.
Peel and devein the shrimp if needed, then rinse and pat them very dry with paper towels.
Lay the shrimp in the baking dish in an even layer, tails facing up or to the side.
Season the shrimp lightly with salt, pepper, and a small pinch of paprika.

Cook the aromatics

Heat a large skillet over medium heat and add 3 tablespoons butter with 1 tablespoon olive oil.
Add the minced onion and celery, then cook 5 to 7 minutes until they turn soft and lightly golden.
Stir in the garlic, crushed red pepper flakes, and paprika, then cook 30 to 60 seconds until fragrant.
Turn off the heat and let the mixture cool slightly so it does not steam the breadcrumbs.

Mix the stuffing and topping

Add the seasoned breadcrumbs to a mixing bowl.
Stir in the cooked onion mixture, Parmesan, parsley, chives, Old Bay, salt, and black pepper.
Pour in the broth, lemon juice, melted butter, and mayonnaise or Greek yogurt.
Mix until the stuffing feels moist and clumpy but not soggy; add a splash more broth if it feels dry.

If you use crab meat or extra veggies, fold them in gently at this stage.

Assemble the casserole

Spoon the stuffing over the shrimp, covering them in an even layer.
Press the topping down lightly so it hugs the shrimp but still looks a bit craggy on top.
Drizzle a teaspoon or two of melted butter over the top if you want a deeper golden crust.
Sprinkle a little extra paprika for color.

Bake to golden perfection

Place the casserole on the middle rack and bake 15 to 18 minutes.
Check at 12 minutes; the shrimp should turn opaque and pink, and the topping should look golden.
If the topping needs more color, switch the oven to broil on low for 1 to 2 minutes and watch closely.
Pull the dish from the oven as soon as the shrimp cook through so they stay tender.

Rest and garnish

Let the casserole rest 5 minutes so the juices settle and the topping firms up.
Sprinkle with fresh parsley and chives.
Serve with lemon wedges so everyone can squeeze fresh juice over their portion.
Take a quick photo, because it will disappear faster than you expect.

Recipe Variations

Gluten free: Use gluten free breadcrumbs or crushed gluten free crackers and check your broth label.
Dairy light: Use olive oil instead of some of the butter and swap Parmesan with a sprinkle of nutritional yeast.
Dairy free: Use dairy free butter and skip the cheese or use a dairy free grated cheese alternative.
Low carb: Use crushed pork free protein chips or almond flour mixed with grated zucchini and herbs.
Extra protein: Add more crab meat or small chunks of firm white fish to the stuffing.
Veggie boost: Fold in chopped spinach, kale, or finely diced bell peppers and carrots.
Spicy version: Add extra crushed red pepper flakes or a small spoon of your favorite hot sauce to the stuffing.

Ways to Serve

Spoon over fluffy white rice, brown rice, or quinoa.
Serve with garlic mashed potatoes or roasted baby potatoes.
Pair with a big green salad with lemony vinaigrette.
Add roasted asparagus, green beans, or broccoli on the side.
Tuck leftovers into a warm tortilla with shredded lettuce and avocado for a quick shrimp roll.
Serve as a main dish at a holiday table with simple steamed vegetables and rolls.

Storage Success

Let the casserole cool to room temperature, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in a small baking dish at 325°F until hot, and cover loosely with foil if the topping browns too quickly. You can also reheat in a skillet over low heat with a splash of broth to keep the shrimp tender. I do not suggest freezing this recipe, because the shrimp can turn rubbery and the breadcrumb topping can lose its texture.