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Delightful Stuffed Shrimp Casserole

As seen in Satisfying Entrées for Every Table.

Lay out split shrimp in your dish, whip up stuffing with breadcrumbs, butter, garlic and spices, pile it on the shrimp, then cook until golden and done.
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Lindsey
Created By Lindsey
Last updated on Mon, 21 Apr 2025 13:00:11 GMT
A white dish filled with cheesy shrimp mixture. Save Pin
A white dish filled with cheesy shrimp mixture. | cookbing.com

This fancy Stuffed Shrimp Bake pairs juicy shrimp with a rich, crunchy cracker crust to create a stunning seafood meal that's perfect for celebrations and gatherings.

You'll get restaurant-worthy elegance without leaving your kitchen.

Tasty Stuffed Shrimp Casserole Ingredients

  • Large shrimp (16-20 count): 2 lbs, shells removed and cleaned
  • Ritz crackers: 1 sleeve, smashed into crumbs
  • Butter: ½ cup melted
  • Lemon juice: 2 tbsp to add zing
  • Old Bay seasoning: 1 tsp for that signature seafood taste
A dish of shrimp and cheese. Save Pin
A dish of shrimp and cheese. | cookbing.com

Preparing Delicious Baked Stuffed Shrimp

Step 1: Prep Shrimp
Cut shrimp along the back, leaving them connected at the bottom.
Step 2: Make Topping
Combine cracker crumbs, melted butter, lemon juice, and seasoning in a bowl.
Step 3: Assemble & Bake
Push the crumb mixture onto each shrimp and cook at 375°F for 15-20 minutes.
A white bowl filled with shrimp and cheese. Save Pin
A white bowl filled with shrimp and cheese. | cookbing.com

Want more kick? Toss some cayenne into your cracker mix.

Common Questions

→ Will smaller shrimp work for this dish?
Jumbo or extra-large shrimp (16-20 count) are best for stuffing, but large ones work too. With tiny shrimp, try making layers in the casserole instead of stuffing each one.
→ What's the best way to split shrimp?
To split shrimp, grab a sharp knife and cut along the outer curve from head end toward the tail, going about halfway deep. Then open it flat like a book, and if you want, pull out the dark vein running down the back.
→ Can I make this ahead?
Sure thing! You can put everything together up to 4 hours early and keep it in the fridge covered up. When you're ready to cook, just add around 5 extra minutes since you'll start with cold shrimp.
→ What goes well with this shrimp dish?
This tastes great with rice pilaf, cooked asparagus, a simple green salad, or pasta with light sauce. Don't forget some lemon wedges on the side to perk up the flavor.
→ Can I swap in panko instead of regular breadcrumbs?
Absolutely! Panko will make your stuffing extra crunchy. You might want to crush them a bit if they're too big, but otherwise just use them exactly the same way.

Shrimp Bake With Stuffing

Big shrimp covered with a tasty breadcrumb mix using butter, herbs, and garlic, then popped in the oven until golden brown - a fancy but quick seafood meal.

Preparation Time
20 Minutes
Cooking Time
15 Minutes
Overall Time
35 Minutes
Created By: Lindsey

Recipe Type: Main Courses

Skill Level: Moderate

Type of Cuisine: American

Serves: 6 Portions

Diet Preferences: ~

What You'll Need

→ Shrimp

01 2 pounds large shrimp (16-20 count), shells removed but tails left on, deveined
02 1 tablespoon olive oil
03 Salt and fresh black pepper, to your liking

→ Stuffing

04 1 cup regular breadcrumbs
05 1/2 cup butter, melted down
06 4 cloves garlic, finely chopped
07 2 tablespoons parsley, freshly chopped
08 1 tablespoon fresh lemon juice
09 1 teaspoon grated lemon peel
10 1/2 teaspoon dried oregano
11 1/4 teaspoon crushed red pepper (skip if you want)
12 1/4 cup Parmesan cheese, grated
13 Salt and fresh black pepper, however you like it

→ For Serving

14 Lemon slices
15 Fresh parsley, chopped up

Step-by-Step Directions

Step 01

Heat your oven to 425°F (220°C). Grab a 9x13 inch baking dish and coat it lightly with oil.

Step 02

Slice down the back of each shrimp but don't cut completely through. Spread them open flat. Put them in your greased dish with cut sides facing up. Brush some olive oil on them and add a bit of salt and pepper.

Step 03

Grab a bowl and throw in the breadcrumbs, melted butter, chopped garlic, parsley, juice from the lemon, lemon peel, oregano, red pepper flakes if you want them, and the Parmesan. Stir everything until it's all mixed up. Add salt and pepper until it tastes good to you.

Step 04

Take spoonfuls of your breadcrumb mix and put it on each opened shrimp. Press down gently so it sticks.

Step 05

Pop the dish in your hot oven for about 12-15 minutes. They're done when the shrimp turn pink and the topping looks golden brown.

Step 06

Take them out and let them cool for 5 minutes. Sprinkle with extra parsley and put out some lemon slices for squeezing over the top.

Helpful Notes

  1. Fresh shrimp tastes way better than frozen ones if you can find them.
  2. Don't leave them in too long or they'll get tough and chewy.
  3. If you want a wetter stuffing, splash in 2 tablespoons of white wine with your breadcrumbs.

Essential Tools

  • Baking dish 9x13 inches
  • Bowl for mixing
  • Good knife for cutting shrimp
  • Measuring tools

Allergen Warnings

Always review the ingredient labels for allergens or consult a healthcare professional with concerns.
  • Has shellfish (shrimp)
  • Has milk products (butter, Parmesan)
  • Has gluten (from the breadcrumbs)

Nutritional Info (Per Portion)

Nutritional values are approximations and shouldn’t be viewed as customized health guidance.
  • Calories: 320
  • Fat Content: 18 grams
  • Carbohydrates: 12 grams
  • Protein Content: 28 grams