Description
This Baked Stuffed Shrimp Casserole is a delicious, crowd-pleasing dish featuring tender shrimp stuffed with a flavorful breadcrumb mixture. It’s baked to perfection with buttery, garlicky goodness, making it an easy yet impressive seafood dinner for any occasion.
Ingredients
Units
Scale
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
- 1 cup seasoned breadcrumbs
- 4 tablespoons unsalted butter, melted (plus extra for drizzling)
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges (for serving)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray. - Prepare the Shrimp:
Butterfly the shrimp by cutting along the back (where it was deveined), being careful not to cut all the way through. Gently flatten the shrimp. - Make the Stuffing:
In a bowl, combine the breadcrumbs, melted butter, garlic, parsley, lemon juice, Parmesan cheese, salt, and pepper. Mix until the crumbs are moistened and crumbly. - Stuff the Shrimp:
Place the butterflied shrimp in the prepared baking dish with the cut side facing up. Spoon a small amount of the breadcrumb mixture onto each shrimp, pressing lightly to adhere. - Add Finishing Touches:
Drizzle the stuffed shrimp with olive oil and a little extra melted butter. Sprinkle paprika evenly over the top for color. - Bake:
Bake uncovered for 15–18 minutes, or until the shrimp are pink and opaque, and the stuffing is golden brown. - Serve:
Remove from the oven, let cool slightly, and serve with fresh lemon wedges on the side.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes to the breadcrumb mixture.
- You can substitute Ritz crackers or panko breadcrumbs for a different texture.
- This dish pairs wonderfully with a crisp white wine and a side salad.