Baked Stuffed Shrimp Casserole

If you’re searching for a dish that feels both elegant and comforting, this Baked Stuffed Shrimp Casserole is just the recipe. With tender shrimp nestled into a savory stuffing and topped with a crispy, golden breadcrumb crust, this dish is ideal for seafood lovers.

Unlike heavy casseroles, this version uses gluten-free breadcrumbs for a lighter texture while still delivering the rich, savory flavors you crave. The lemon juice and parsley brighten the dish, while Parmesan cheese gives it a touch of indulgence. It’s quick enough for a weeknight dinner yet impressive enough to serve at special occasions.

Whether paired with a crisp green salad, roasted vegetables, or a side of rice, this casserole is a versatile and satisfying seafood meal.

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 30 minutes.
• Seafood Forward – Perfect for shrimp lovers.
• Gluten-Free Option – Made with gluten-free breadcrumbs for everyone to enjoy.
• Elegant Yet Simple – Great for family dinners or entertaining guests.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• ½ cup celery, diced
• ½ cup onion, diced
• 1 clove garlic, minced
• 1 cup gluten-free breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Directions

1. Prep the Oven
Preheat oven to 350°F (175°C). Grease a baking dish.

2. Cook the Vegetables
Heat olive oil in a skillet over medium heat. Sauté celery, onion, and garlic until softened, about 5 minutes.

3. Make the Stuffing
In a bowl, combine sautéed vegetables, breadcrumbs, Parmesan cheese, parsley, lemon juice, salt, and pepper. Mix well.

4. Stuff the Shrimp
Butterfly the shrimp slightly if needed, then stuff with the breadcrumb mixture. Place in the greased baking dish.

5. Bake
Bake for 15–20 minutes, until shrimp are pink and cooked through, and topping is golden brown.

6. Serve
Garnish with extra parsley and lemon wedges. Serve hot with your favorite sides.

Storage Tips

• Refrigerator: Store in an airtight container for up to 2 days.
• Freezer: Not recommended—shrimp can become rubbery after freezing.
• Reheating: Warm in a 300°F oven for 10 minutes to retain crisp topping.

Tips for Success

• Use large shrimp for easier stuffing.
• Don’t overbake—shrimp cook quickly and can dry out.
• Add a pinch of red pepper flakes for a subtle heat.
• Swap Parmesan for Pecorino Romano for a sharper flavor.

Variations

• Spicy Cajun Twist – Add Cajun seasoning to the stuffing.
• Mediterranean Style – Mix in sun-dried tomatoes and olives.
• Extra Cheesy – Stir in mozzarella for a gooey interior.
• Low-Carb – Replace breadcrumbs with crushed pork rinds or almond flour.

FAQ About Baked Stuffed Shrimp Casserole

1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before using.

2. What’s the best shrimp size for stuffing?
Large or jumbo shrimp work best for holding the filling.

3. Can I prepare this ahead of time?
Yes—assemble and refrigerate up to 4 hours before baking.

4. Can I use regular breadcrumbs?
Absolutely! Gluten-free breadcrumbs are optional.

5. What sides pair well with this dish?
Rice pilaf, roasted asparagus, or a simple Caesar salad are excellent choices.

Wrapping It Up

This Baked Stuffed Shrimp Casserole is everything you want in a seafood dish—flavorful, elegant, and surprisingly easy to make. With a crispy breadcrumb topping, tender shrimp, and savory stuffing, it’s a recipe that feels restaurant-worthy yet comes together in just 30 minutes.

Whether for a family dinner or a special celebration, this casserole is sure to impress and satisfy.

The Goods