Baked Stuffed Shrimp Casserole Recipe

If you’ve been on the lookout for a dish that feels both luxurious and surprisingly easy to pull off, this baked stuffed shrimp casserole is your ticket. It combines juicy shrimp, sweet crab meat, and a crispy, buttery stuffing that comes together in one glorious, mouthwatering bite. Plus, it’s a perfect dish to serve for a special occasion or even a cozy weeknight meal. The best part? It only takes 30 minutes to make!

Trust me, this dish has quickly become a favorite in my kitchen. I’ve made it for everything from family dinners to holiday celebrations, and it’s always the star of the show. Every time I pull that baking dish out of the oven, the aroma of garlic, fresh parsley, and the rich scent of shrimp and crab fills the air. It’s the kind of meal that gets everyone asking for seconds—and I’m not complaining!

this RECIPE

A little story about my shrimp obsession

I’ve always had a soft spot for shrimp. Growing up near the coast, we were lucky enough to have fresh seafood pretty much year-round. My mom used to make a simple shrimp scampi that still makes me nostalgic to this day. But one day, I was at a dinner party, and someone served a baked shrimp casserole with a crab stuffing. I’ll admit, I was immediately jealous of the dish. It looked so impressive, yet the hostess assured me it was incredibly easy to make.

Of course, I had to try it myself. And after a few tweaks, this version was born—shrimp stuffed with a buttery crab mixture, baked until golden brown. I’ve made it ever since, and each time, it’s just as delicious as that first bite. I hope it finds a special place in your recipe box too.

The origin story (or, how I stumbled upon perfection)

Baked stuffed shrimp is a dish that’s popular in coastal regions, particularly in the Southern United States, and it often shows up in holiday spreads or special family meals. In fact, variations of this dish have been around for decades, likely originating from the rich seafood cultures of Louisiana, the Carolinas, or even the Northeast. In some versions, the shrimp is stuffed with breadcrumbs, sausage, or even cheesy ingredients.

This version, with its blend of sweet crab meat and crispy cracker crumbs, combines the best of both worlds. While shrimp is undeniably the star of the dish, the stuffing is the secret weapon. The combination of garlic, lemon, and butter adds so much flavor, and the whole thing bakes to perfection with that golden-brown topping. It’s the perfect balance of flavors and textures.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Here’s a look at what goes into this casserole, and why each ingredient matters:

• Shrimp: Large, peeled, and deveined shrimp are essential here. They’re the base of the dish, and you want them to stand up to the stuffing without getting overcooked. The shrimp should be as fresh as possible, but frozen works well too. If you’re out of shrimp, you can substitute with scallops or lobster for a different twist.
• Olive oil: This helps season the shrimp and keeps them from drying out while baking. You can use melted butter instead, but the olive oil gives a nice, subtle flavor.
• Kosher salt and black pepper: Basic seasoning, but don’t skip it! A little salt and pepper go a long way in bringing out the natural sweetness of the shrimp.
• Lump crab meat: This is the heart of the stuffing. Crab meat brings sweetness and richness, and lump is the best kind because it stays in nice chunks. If you can’t find lump crab, claw meat works as well—just make sure it’s good quality.
• Cracker crumbs: These create the right balance of texture for the stuffing, giving it a slight crunch that contrasts beautifully with the soft crab and shrimp. Ritz crackers are a classic choice, but you can use gluten-free crackers if you need a gluten-free option. Simple Mills works well here!
• Garlic: Fresh garlic brings that warm, aromatic flavor. I always go for two cloves, but if you’re a garlic lover (like me), you can throw in an extra.
• Fresh parsley: A little parsley brightens the whole dish, adding a pop of color and fresh flavor.
• Lemon: Zest and juice from one lemon elevate the dish by adding a zesty, refreshing note. The lemon cuts through the richness of the butter and crab, bringing balance to the dish.
• Butter: Unsalted butter helps everything come together, adding richness to the stuffing and ensuring the shrimp don’t dry out in the oven.

Kitchen gear: what you need (and what you can totally skip)

To make this baked stuffed shrimp casserole, you’ll need a few essential kitchen tools:

• Oven-safe baking dish: You want a dish that’s big enough to hold all the shrimp in a single layer. A 9×13-inch baking dish works great for this recipe. If you don’t have one, any oven-safe dish that fits the shrimp will do—just make sure it’s deep enough to hold the stuffing too.
• Sharp knife: For butterflying the shrimp, you’ll want a sharp knife to get through the back without cutting all the way through.
• Mixing bowl: For the crab stuffing, you’ll need a decent-sized bowl to combine everything. I prefer using a glass or ceramic bowl so I can see the texture as I mix.
• Spoon: To scoop that perfect amount of stuffing on top of the shrimp.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat the oven to 425°F (220°C). This ensures that when the shrimp hit the baking dish, they cook quickly and evenly.
2. Butterfly the shrimp. Use a sharp knife to slice down the back of the shrimp without cutting all the way through. This opens them up for the stuffing and makes them look extra fancy. Season the shrimp with olive oil, salt, and pepper. Don’t overdo it on the salt—you can always adjust later.
3. Make the stuffing. In a bowl, combine crab meat, cracker crumbs, garlic, parsley, lemon juice, lemon zest, and melted butter. Stir it all together until it’s well mixed. The consistency should be moist but not too wet—if it’s too dry, add a bit more melted butter.
4. Arrange the shrimp in the baking dish. Lay the shrimp in the dish, cut sides down, tails facing up. If they’re a little wobbly and won’t stand on their own, no big deal. Just pile the stuffing over and around them.
5. Stuff the shrimp. Spoon the stuffing generously over the shrimp. You want a good amount of stuffing so every bite is packed with flavor.
6. Bake. Pop the dish in the oven and bake for 12-14 minutes, or until the shrimp are pink and the top is golden. If you like a more browned topping, switch the oven to broil for the last minute of cooking.
7. Serve. Squeeze some fresh lemon juice over the top before serving. Trust me, it makes all the difference.

Variations to try (because variety is the spice of life)

• For a cheesy twist: Add a handful of grated Parmesan or mozzarella to the stuffing. It melts beautifully and gives the dish a creamy, indulgent quality.
• Cajun style: Spice things up by adding Cajun seasoning to the shrimp and stuffing. The kick of heat pairs wonderfully with the sweet crab and shrimp.
• Low-carb version: Swap the cracker crumbs for almond flour or crushed pork rinds to keep the texture but eliminate the carbs. It’s just as good!
• Seasonal variation: In the summer, try adding a bit of fresh corn or diced tomatoes to the stuffing. It adds a nice sweetness and pairs perfectly with the seafood.

Serving and presentation ideas

For a dinner party or special occasion, this dish looks stunning served in a rustic baking dish with a few lemon wedges on the side. Garnish with fresh parsley or even a sprinkle of paprika for color. Pair it with a side of roasted vegetables or a fresh salad to balance out the richness of the shrimp and crab. A light rice pilaf or buttery mashed potatoes would complement the dish perfectly.

Drink pairings

A crisp white wine like Sauvignon Blanc or Chardonnay is my go-to for pairing with seafood. If you prefer something non-alcoholic, a sparkling lemon soda or iced tea with a hint of mint would be refreshing and light.

Storage and reheating tips

Leftovers (if you have any) can be stored in an airtight container in the fridge for up to 2 days. To reheat, place the casserole in the oven at 350°F for about 10 minutes, or until warmed through. You can also reheat it in the microwave, but the texture won’t be quite as perfect.

Scaling the recipe

This recipe can easily be scaled up or down depending on your needs. If you’re cooking for a larger crowd, simply double the ingredients and use a larger baking dish. The cooking time will remain the same, but keep an eye on it to make sure everything cooks evenly. For a smaller batch, just halve the recipe, and you’re good to go!

Common mistakes (and how to avoid them)

• Overcooking the shrimp: Shrimp cook quickly, so don’t leave them in the oven for too long. Once they’re pink and the stuffing is golden, they’re done.
• Dry stuffing: If your stuffing is too dry, just add a little more butter or even a splash of cream. It should be moist but not soggy.

This baked stuffed shrimp casserole is perfect for any occasion—whether you’re hosting a dinner party, making a special meal for the family, or just treating yourself. It’s packed with flavor, easy to prepare, and will definitely impress anyone who tries it. Give it a go, and let me know how it turns out!

FAQ

1. Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw them completely before butterflying and seasoning.

2. Can I make this ahead of time?
You can prep the casserole up to the baking point, then cover and refrigerate it. When you’re ready to cook, just bake as directed.

3. Can I use imitation crab instead of lump crab?
You can, but I recommend sticking to real lump crab for the best flavor and texture.

4. What can I substitute for the cracker crumbs?
If you’re gluten-free, try using gluten-free breadcrumbs or crushed almonds instead.

5. Can I freeze leftovers?
Yes! Store leftovers in an airtight container, and they can be frozen for up to 3 months. Just thaw in the fridge and reheat as directed.

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