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–+ servings
Baked Stuffed Shrimp Casserole

Baked Stuffed Shrimp Casserole That Elevates Dinner Time

This Baked Stuffed Shrimp Casserole is the perfect blend of simplicity and elegance, ready in just 40 minutes to impress your family and friends.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 16-20 count Large or Jumbo Shrimp Per pound for juiciest results
  • 2 medium Shallots Or Onions
  • 3 cloves Garlic Minced
  • 4 tablespoons Butter Melted
  • 1 cup Breadcrumbs For texture
  • 1/4 cup Fresh Parsley Chopped
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Paprika
  • 1/2 cup White Wine or Seafood Stock Optional
Optional Toppings
  • 1/4 cup Additional Breadcrumbs For extra crispy topping
  • 1/4 cup Parmesan Cheese Sprinkle on before baking (omit for dairy-free)

Equipment

  • oven
  • skillet
  • baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Peel the shrimp, leaving the tails intact. Devein and butterfly each shrimp.
  3. Melt the butter in a skillet over medium heat and sauté shallots and garlic for 3-4 minutes.
  4. Mix breadcrumbs, parsley, lemon juice, salt, and pepper into the sautéed mixture.
  5. Grease the baking dish and layer stuffing on the bottom. Arrange shrimp cut-side down on top.
  6. Spoon remaining stuffing over shrimp and drizzle with melted butter. Sprinkle with paprika.
  7. Bake for 18-20 minutes until shrimp are opaque and topping is golden.
  8. Let it rest for a few minutes before serving with garlic bread or salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 900mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

Pat dry shrimp to avoid soggy stuffing. Use a shallow baking dish for even cooking.

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