Easy Baked Stuffed Shrimp Casserole

There’s something timeless and comforting about a bubbling casserole fresh out of the oven. The first time I made a baked stuffed shrimp casserole, I was trying to impress my in-laws with something elegant—but I was also terrified of anything that involved seafood. To my surprise, it was one of the easiest dishes I had ever prepared, and it quickly became a regular favorite. The blend of tender shrimp, buttery breadcrumbs, and aromatic herbs was not only delicious but also felt luxurious without the intimidation factor.

This baked stuffed shrimp casserole is perfect for beginner cooks. It’s straightforward, quick to prepare, and makes for a healthy, protein-rich meal. Whether you’re cooking for guests or just want something more exciting for dinner, this dish delivers elegance without effort.

Why This Recipe is Special

This dish brings restaurant-level flavor into your home kitchen, minus the stress. What makes it stand out is the balance between simplicity and sophistication. The shrimp cooks quickly and stays juicy, while the herbed breadcrumb topping offers the perfect crunchy contrast. It’s also highly flexible—whether you’re adding your own twist with spices or keeping it classic, it’s hard to mess this up.

Another bonus? It’s a great option when you’re looking for quick and healthy meals that don’t rely on heavy sauces or deep frying. Plus, clean-up is a breeze, especially if you line your baking dish with foil.

Ingredients and Preparation

Shrimp – The star of the dish, shrimp provide lean protein and a naturally sweet flavor. Look for large or jumbo shrimp; they hold their shape better during baking and offer a meatier bite. Frozen shrimp works well too—just be sure to thaw and pat them dry before cooking.

Breadcrumbs – These form the crispy topping. Italian-style breadcrumbs add herby flavor, while panko gives a lighter crunch. Gluten-free breadcrumbs or even crushed cornflakes can be used as substitutes.

Parmesan Cheese – Adds umami depth and richness to the stuffing. You could also use Pecorino Romano or a bit of shredded cheddar for a sharper profile.

Butter – Binds the stuffing and helps it brown beautifully in the oven. Olive oil is a good alternative if you’re watching saturated fats.

Parsley and Green Onions – These fresh herbs brighten up the dish and bring color and subtle oniony flavor.

Garlic and Lemon Juice – Garlic adds aromatic depth, and lemon juice gives the stuffing a clean, zesty finish.

Paprika – Offers warmth and a subtle smokiness. Smoked paprika or cayenne can add a bit more punch.

Salt and Pepper – Essential seasonings that enhance all the other flavors.

Optional Add-Ins – Crumbled crab meat, sun-dried tomatoes, or chopped spinach can be mixed into the stuffing for extra flair.

Step-by-Step Instructions

Step 1 Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish with butter or olive oil. If using foil, line the dish for easier cleanup.

Step 2 Place the peeled and deveined shrimp in a single layer in the baking dish. Lightly drizzle them with olive oil and season with salt and pepper. If desired, butterfly the shrimp (slice lengthwise without cutting all the way through) for a more elegant presentation.

Step 3 In a mixing bowl, combine breadcrumbs, grated Parmesan cheese, melted butter, chopped parsley, green onions, minced garlic, lemon juice, paprika, and a pinch of salt and pepper. Mix thoroughly until the stuffing becomes moist but still crumbly.

Step 4 Spoon the breadcrumb mixture evenly over the shrimp, pressing gently so the stuffing holds together. Make sure all the shrimp are nicely covered to lock in moisture.

Step 5 Bake for 20–25 minutes, or until the shrimp turn pink and opaque and the topping is golden brown. If the topping is not browning, broil for the last 1–2 minutes while watching closely.

Step 6 Remove from the oven, garnish with fresh parsley and lemon wedges, and serve hot. The aroma alone will make your kitchen feel like a coastal bistro.

Beginner Tips and Notes

If your topping starts to brown too quickly, loosely cover the dish with foil for the remainder of the baking time. Overcooked shrimp can become rubbery, so keep an eye on them; they’re done when they curl and turn opaque.

To prep more efficiently, chop all fresh ingredients in advance and use pre-grated cheese. A small food processor makes this even faster. No lemon juice? A splash of vinegar will give the acidity you need.

Don’t have a shrimp deveiner? Use a small paring knife and run it along the back of the shrimp to remove the vein.

Serving Suggestions

Pair this easy sheet pan dinner with a side of garlic mashed potatoes or rice pilaf to soak up any juices. A crisp garden salad or steamed asparagus adds freshness and color to your plate. For a more rustic touch, serve with slices of crusty sourdough bread.

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven at 300°F to maintain the texture of the breadcrumbs—avoid the microwave, which can make shrimp rubbery. You can also freeze the unbaked casserole for up to a month; just thaw overnight before baking.

Conclusion

Whether you’re new to cooking or just looking for a low-stress way to impress, this lemon herb shrimp casserole delivers. It’s a quick and healthy meal that balances rich, savory flavors with light, fresh ingredients. Best of all, it’s endlessly adaptable, beginner-friendly, and guaranteed to earn you compliments at the table.

Give it a try and let me know how it goes in the comments. I’d love to hear your favorite twists, whether you added crab meat, fresh herbs, or made it completely your own.

FAQ About Easy Baked Stuffed Shrimp Casserole

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