Baked Stuffed Shrimp Casserole Recipe tastes rich, buttery, and garlicky with a crunchy topping, and it works perfectly for seafood lovers who want restaurant flavor in about 45 minutes from start to finish. It suits busy home cooks who want something impressive for weeknights or holidays without juggling a dozen pans. I first made this on a tiny apartment stove that leaned to one side, so if I can pull it off, your oven has this in the bag.

Why Make This Baked Stuffed Shrimp Casserole Recipe at Home

This casserole gives you all the flavor of classic baked stuffed shrimp without the fussy individual stuffing and toothpicks. You toss everything into one dish, bake it once, and still get juicy shrimp, buttery crumbs, and that seafood restaurant vibe.

You also control the ingredients, which means real butter, fresh garlic, and shrimp that actually taste like shrimp. You skip the mystery stuffing and heavy salt that often show up in takeout versions.

“This Baked Stuffed Shrimp Casserole Recipe tastes like a fancy seafood dinner but comes together like a weeknight casserole, and my family scraped the pan clean. ★★★★★”

Ingredients You Need

Shrimp

1 ½ pounds large shrimp, peeled and deveined, tails on or off
- Use 16 to 20 count per pound if possible so they stay juicy.
- Frozen shrimp work great; thaw them in the fridge overnight or under cold water.
- Pat them very dry so the casserole does not steam.

Stuffing mixture

1 ½ cups buttery cracker crumbs (like Ritz or a similar store brand)
- You can swap half with panko for extra crunch.
4 tablespoons unsalted butter, melted
- Salted butter works; just reduce added salt a bit.
2 tablespoons olive oil
3 cloves garlic, minced
¼ cup finely chopped onion or shallot
¼ cup finely chopped celery
2 tablespoons finely chopped red bell pepper (optional, for color)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon Old Bay or your favorite seafood seasoning
½ teaspoon paprika
¼ to ½ teaspoon crushed red pepper flakes (optional, for a little heat)
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper

Moisture and flavor boosters

¼ cup dry bread crumbs or panko
¼ cup chicken or seafood broth
- You can use vegetable broth if you keep it pescatarian.
2 tablespoons grated Parmesan cheese
- Use the good stuff from the wedge if you can; it melts nicer.

For the casserole base

2 tablespoons butter, cut into small pieces, to dot the dish
1 tablespoon olive oil for greasing the baking dish
1 to 2 tablespoons extra lemon juice for drizzling
Lemon wedges for serving

Pantry shortcuts and substitutions

Use pre-minced garlic from a jar if you feel rushed, but fresh garlic gives better flavor.
Use seasoned bread crumbs and skip extra salt and some of the seasoning.
Use gluten free crackers and crumbs to make a gluten free version.
Use pre-chopped frozen onions and peppers to save time; just thaw and pat dry.

Equipment list

9 x 13 inch baking dish or similar casserole dish
Large mixing bowl
Small skillet (for softening veggies, optional but helpful)
Cutting board and sharp knife
Measuring cups and spoons
Small spoon for stuffing and spreading
Foil to tent the casserole if it browns too fast

Tips & Mistakes

Pat shrimp very dry so they bake and caramelize instead of steaming in extra moisture.
Use large shrimp; small shrimp overcook quickly and turn rubbery.
Taste the stuffing before you add raw shrimp so you can adjust salt and seasoning.
Soften onions and celery in a skillet so they turn sweet and tender instead of crunchy.
Keep stuffing slightly moist; add a spoon of broth if it feels dry and crumbly.
Do not overbake; pull the casserole when shrimp turn pink and opaque and crumbs look golden.
Spread shrimp in a single layer so they cook evenly and do not stack.
Let the casserole rest 5 minutes before serving so juices settle and stuffing holds together.
Use real butter, not margarine, if you want that classic seafood casserole flavor.
Line the baking dish with a thin coat of oil so the bottom does not stick and burn.

How to Make Baked Stuffed Shrimp Casserole Recipe

Step 1: Prep the shrimp and oven

Preheat your oven to 375°F. Lightly grease your baking dish with olive oil. Peel and devein the shrimp if needed, rinse quickly, then pat them very dry with paper towels.

Lay the shrimp in a single layer in the baking dish. You can curl them slightly and nestle them together, but avoid stacking them. Sprinkle with a pinch of salt and pepper.

Step 2: Soften the vegetables

Heat a small skillet over medium heat and add a drizzle of olive oil. Add chopped onion, celery, and bell pepper. Cook 3 to 4 minutes until they turn soft and fragrant.

Add minced garlic and cook about 30 seconds until it smells garlicky. Take the skillet off the heat and let the mixture cool slightly so it does not melt the crackers too fast.

Step 3: Mix the stuffing

In a large bowl, add cracker crumbs, bread crumbs, melted butter, olive oil, parsley, Old Bay, paprika, crushed red pepper flakes, Parmesan, salt, and black pepper. Stir until the mixture looks evenly coated and crumbly. Add the cooked vegetable mixture.

Pour in the broth and lemon juice and stir again. The stuffing should feel moist enough to clump lightly when you squeeze it, not dry and dusty. Taste a small pinch and adjust seasoning with more salt, pepper, or lemon.

Step 4: Assemble the casserole

Dot the shrimp with small pieces of butter. Spoon the stuffing mixture evenly over the shrimp. Gently press it down so it covers the shrimp but still looks loose and crumbly on top.

Drizzle a little extra olive oil over the surface for extra browning. Squeeze a bit more lemon juice across the top if you like a brighter flavor.

Step 5: Bake

Place the baking dish on the middle rack of the oven. Bake 18 to 22 minutes, depending on the size of your shrimp. The shrimp should look pink and opaque, and the topping should look golden and crisp.

If the top browns too quickly, tent the dish loosely with foil and finish baking. Let the casserole rest 5 minutes on the counter before you scoop and serve.

Step 6: Finish and serve

Sprinkle extra fresh parsley over the top for color. Serve with lemon wedges so everyone can add more brightness. Scoop the casserole so each serving includes shrimp and plenty of stuffing.

Variations I've Tried

I swap half the shrimp with chunks of firm white fish like cod or haddock for a mixed seafood casserole. The fish soaks up the buttery crumbs and turns flaky and tender.

I add a handful of chopped cooked crab meat into the stuffing when I want a more indulgent version. It tastes like a crab cake met baked stuffed shrimp in the best way.

I make a lighter version with half the butter and more olive oil, plus extra lemon and herbs. The flavor stays rich, but it feels a bit lighter for weeknight dinners.

I also make a spicy version with extra crushed red pepper, a pinch of cayenne, and a squeeze of lime instead of all lemon. That version pairs nicely with rice and a simple salad.

How to Serve Baked Stuffed Shrimp Casserole Recipe

Serve this Baked Stuffed Shrimp Casserole Recipe hot with a simple side like white rice, brown rice, or buttered noodles to catch all the buttery crumbs. Add a crisp green salad or steamed broccoli for some freshness on the plate. Garlic bread or warm dinner rolls also work nicely, since everyone wants to scoop up the extra stuffing. Offer lemon wedges and maybe a light sparkling water with citrus so the meal feels special without any alcohol.

How to store

Fridge: Cool leftovers to room temperature within 1 hour, then store them in an airtight container in the fridge for up to 2 days.
Freezer: Store cooled portions in freezer safe containers or bags for up to 1 month; the topping softens a bit, but the flavor stays great.
Reheat in oven: Reheat in a small baking dish, covered with foil, at 325°F for 12 to 15 minutes, then uncover for a few minutes to crisp the top.
Reheat in microwave: Use short bursts at 50 to 60 percent power so the shrimp warm gently and do not turn rubbery.