Easy Stuffed Shrimp Casserole: A Buttery Seafood Delight

Have you ever sat down at a fancy seafood steakhouse, ordered the stuffed shrimp, and wished you could recreate that decadent, buttery magic at home without the hefty price tag? There is something undeniably comforting about succulent seafood baked under a golden, garlicky crust. This Stuffed Shrimp Casserole is the answer to that craving. It captures all the gourmet flavors of traditional stuffed shrimp but presents them in an incredibly easy, “deconstructed” one-pan meal.

I remember the first time I attempted this dish for a weeknight dinner; I was worried it would be too complex for a Tuesday. To my surprise, it came together in minutes, and the smell of roasting garlic and lemon zest instantly filled the kitchen, making a regular evening feel like a special occasion. This recipe takes tender shrimp and smothers them in a rich mixture of cream cheese, Parmesan, and buttery breadcrumbs. It creates a Stuffed Shrimp Casserole that is savory, creamy, and crunchy all at once. Whether you are hosting a dinner party or just treating yourself, this dish promises high-end flavor with minimal effort.

Ingredients List

To get that authentic, rich flavor, using fresh aromatics is key. Here is what you will need to assemble this seafood masterpiece.

Ingredient	Amount/Quantity	Notes
Large Shrimp	1 lb	Peeled & deveined; tails off is easier for eating
Breadcrumbs	½ cup	Panko adds extra crunch; standard works too
Grated Parmesan	¼ cup	Freshly grated melts best
Cream Cheese	¼ cup	Softened to room temperature for mixing
Unsalted Butter	3 tbsp	Melted; distinct from the oil
Garlic	3 cloves	Minced finely for even flavor distribution
Lemon Zest	½ tsp	Adds a bright, citrusy aroma
Fresh Parsley	2 tbsp	Chopped; divided for filling and garnish
Paprika	¼ tsp	For a hint of warmth and color
Salt	¼ tsp	Sea salt or kosher salt preferred
Black Pepper	¼ tsp	Freshly cracked adds a nice bite
Olive Oil	1 tbsp	To coat the baking dish/shrimp
Lemon Juice	1 tbsp	Freshly squeezed for finishing

this now & bake later ❤️

Timing

This recipe is a time-saver, perfect for those nights when you want something impressive but fast.

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes(This is about 60% faster than making individual stuffed shrimp rolls!)

Step-by-Step Instructions

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). This high heat helps crisp the topping quickly without overcooking the delicate shrimp.

Take a baking dish (a 9×9 inch square pan or a standard pie dish works well) and drizzle the 1 tbsp of olive oil over the bottom to prevent sticking.

• Tip: If you are using frozen shrimp, ensure they are completely thawed and patted dry with paper towels. Excess water will make the casserole soupy instead of creamy.

Step 2: Arrange the Shrimp

Place the 1 lb of peeled and deveined shrimp into the baking dish. You want to arrange them in a single layer so they cook evenly.

If your shrimp are extra large, you can “butterfly” them (slice down the back but not all the way through) to make them lay flatter and hold more topping, but for a casserole, leaving them whole is perfectly fine.

Step 3: Create the Creamy Stuffing Mixture

In a medium mixing bowl, combine the softened ¼ cup cream cheese, 3 tbsp melted butter, and 3 minced garlic cloves. Mix this with a fork or spatula until smooth.

Next, fold in the ½ cup breadcrumbs, ¼ cup grated Parmesan, ½ tsp lemon zest, 1 tbsp of the chopped parsley (save the rest for garnish), ¼ tsp paprika, ¼ tsp salt, and ¼ tsp black pepper.

• Tip: The texture should be like wet sand or a thick crumble. If it feels too dry, add a teaspoon more of melted butter.

Step 4: Assemble the Casserole

Take the stuffing mixture and crumble or spread it generously over the shrimp in the baking dish. You want every piece of shrimp to have a “blanket” of this savory, cheesy topping.

Don’t worry if it looks messy; that rustic look is part of the charm of a casserole!

Step 5: Bake to Perfection

Place the dish in the preheated oven and bake for 12–15 minutes.

You are looking for two things: the shrimp should turn pink and opaque, and the breadcrumb topping should be golden brown and bubbly.

• Tip: If the shrimp are done but the top isn’t brown enough for your liking, switch the oven to “Broil” for the final 1–2 minutes. Watch it closely so it doesn’t burn!

Step 6: Finish and Serve

Remove the casserole from the oven. Drizzle the 1 tbsp fresh lemon juice over the hot dish—this wakes up all the heavy flavors. Garnish with the remaining fresh parsley for a pop of color. Serve immediately while it is sizzling.

Nutritional Information

This dish is rich in protein and healthy fats, though the butter and cheese make it a decadent treat. Here is an estimated breakdown per serving (based on 4 servings):

• Calories: ~280 kcal
• Protein: 24 g (Excellent source of lean protein)
• Fat: 16 g
  • Saturated Fat: 8 g
• Carbohydrates: 10 g
  • Fiber: 0.5 g
• Cholesterol: 190 mg
• Sodium: 450 mg

Note: Shrimp is naturally low in calories but high in cholesterol. However, it also provides astaxanthin, a powerful antioxidant.

Healthier Alternatives

If you love the sound of this Stuffed Shrimp Casserole but need to adjust for dietary restrictions, here are some easy swaps:

• Cut the Carbs (Keto/Low Carb): Swap the breadcrumbs for crushed pork rinds or almond flour. The almond flour adds a lovely nuttiness that pairs well with the lemon.
• Reduce Saturated Fat: Substitute the butter with high-quality olive oil in the breadcrumb mixture, and swap the cream cheese for Greek yogurt. The texture will be slightly tangier but still creamy.
• Gluten-Free: Simply use Gluten-Free Panko breadcrumbs. The rest of the ingredients are naturally gluten-free.
• Add Veggies: To bulk up the meal without extra calories, place a layer of lightly steamed spinach or asparagus at the bottom of the casserole dish before adding the shrimp.

Serving Suggestions

To turn this casserole into a full feast, consider these pairings:

• Pasta Pairing: Serve the baked shrimp over a bed of angel hair pasta or linguine. The buttery juices from the casserole act as a sauce for the noodles.
• Low Carb/Light: Pair with a crisp Caesar salad or roasted broccoli. The freshness of the greens cuts through the richness of the cheese and butter.
• The “Steakhouse” Experience: Serve alongside a baked potato and a wedge salad with blue cheese dressing for that classic American dinner vibe.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio is the perfect match for the garlic and lemon notes.

Common Mistakes to Avoid

Seafood can be tricky if you aren’t careful. Watch out for these pitfalls:

• Overcooking the Shrimp: This is the most common error. Shrimp cook very fast. Solution: Remove the dish from the oven as soon as the shrimp turn pink and curl slightly. If they curl into a tight “O” shape, they are overcooked.
• Using Pre-Cooked Shrimp: Using pink, pre-cooked shrimp will result in a rubbery, dry texture because they will be cooked twice. Solution: Always buy raw shrimp (gray/translucent) for this recipe.
• Soggy Topping: If the shrimp are too wet, the breadcrumbs will absorb the moisture and become mushy. Solution: Pat the raw shrimp very dry with paper towels before placing them in the pan.
• Burning the Garlic: Burnt garlic tastes bitter. Solution: Since the bake time is short, this is rarely an issue, but ensure your garlic is mixed well into the cream cheese/butter so it’s protected from direct high heat.

Storing Tips

If you happen to have leftovers (which is rare!), here is how to handle them:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Avoid the microwave if possible, as it makes seafood rubbery. Instead, reheat in a 350°F oven for about 10 minutes until warmed through. You may want to loosely cover it with foil to prevent drying out.
• Freezing: It is not recommended to freeze this dish after baking. Cream cheese can separate when thawed, and the breadcrumbs will lose their crunch.

Conclusion

This Stuffed Shrimp Casserole proves that elegant food doesn’t have to be complicated. It takes the terrifying task of stuffing individual shrimp and simplifies it into a comforting, flavorful bake that anyone can master. With the crunch of the savory breadcrumbs, the creaminess of the cheese, and the brightness of the lemon, every bite is a perfect balance of texture and taste.

Whether you serve it over pasta or keep it light with a salad, this dish is sure to become a rotation regular.

Try it out and let us know! Did you stick to the classic recipe, or did you try the spicy paprika kick? We’d love to hear your feedback in the comments below. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use frozen shrimp?

Yes, absolutely. Frozen shrimp are often flash-frozen at sea and can be fresher than “fresh” shrimp at the counter. The most important step is to thaw them completely (preferably overnight in the fridge) and pat them very dry before cooking to prevent excess water in your casserole.

Q2. Can I prepare this ahead of time?

You can assemble the casserole up to 4 hours in advance. Arrange the shrimp and top with the breadcrumb mixture, then cover tightly with plastic wrap and refrigerate. When ready to eat, simply remove the wrap and bake. You may need to add 2–3 minutes to the baking time since the dish is starting from cold.

Q3. Is this recipe spicy?

As written, the recipe is very mild. The ¼ tsp of paprika adds warmth and color, not heat. If you want a spicy kick, add ¼ tsp of cayenne pepper or red pepper flakes to the breadcrumb mixture.

Q4. Can I use scallops instead of shrimp?

Yes! This topping works wonderfully with scallops or even chunks of firm white fish like cod or halibut. If using scallops, ensure they are “dry” scallops (not treated with chemicals) for the best sear and flavor. The cooking time should remain roughly the same.

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