Baked Stuffed Shrimp Casserole is the perfect combination of indulgent comfort food and elegant seafood flavors. Juicy, tender shrimp are nestled in a creamy, cheesy casserole with a golden, crispy breadcrumb topping. Each bite is packed with rich, buttery goodness, making it an irresistible dish for family dinners, holidays, or special gatherings. The contrast between the soft, creamy filling and the crunchy topping creates a mouthwatering experience that will have everyone coming back for seconds.
This dish is inspired by the classic New England stuffed shrimp but transformed into an easy-to-make casserole. With layers of savory seafood, flavorful seasonings, and a hint of lemon to brighten the dish, it’s a true showstopper. Whether you’re looking for an impressive yet simple recipe for a dinner party or just craving a warm and satisfying seafood bake, this casserole is sure to deliver
Ingredients for Baked Stuffed Shrimp Casserole
For the Shrimp & Filling:
- 1 ½ lbs large shrimp, peeled and deveined (tails on or off)
- 1 cup lump crab meat (optional, for extra richness)
- 1 cup Ritz or butter crackers, crushed
- ½ cup panko breadcrumbs
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lemon
For the Casserole Base:
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- ½ tsp Dijon mustard
For the Topping:
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh parsley, chopped
Step 1: Prepare the Shrimp
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pat the shrimp dry with a paper towel and arrange them in a single layer at the bottom of the dish. Drizzle with lemon juice and season with a pinch of salt and pepper.
Step 2: Make the Filling
In a medium bowl, combine the crushed crackers, panko breadcrumbs, melted butter, minced garlic, chopped parsley, Old Bay seasoning, paprika, salt, and black pepper. If using, gently fold in the lump crab meat. Mix until the ingredients are evenly coated and hold together slightly when pressed.
Step 3: Prepare the Casserole Base
In a separate bowl, mix the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, Parmesan cheese, Worcestershire sauce, and Dijon mustard until smooth. Spread this creamy mixture evenly over the shrimp in the baking dish.
Step 4: Assemble and Add Topping
Sprinkle the prepared breadcrumb and crab mixture evenly over the creamy layer. In a small bowl, mix the panko breadcrumbs with melted butter and fresh parsley, then sprinkle it over the top for extra crunch.
Step 5: Bake to Perfection
Transfer the dish to the preheated oven and bake for 20–25 minutes, or until the top is golden brown and the shrimp are fully cooked. If needed, broil for an additional 1–2 minutes to achieve a crispy topping.
Storage Instructions
To store leftovers, allow the casserole to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. When ready to enjoy, reheat in a 350°F (175°C) oven for about 10–15 minutes until warmed through. Avoid microwaving, as it may make the shrimp rubbery. For longer storage, freeze the casserole in a freezer-safe dish for up to 2 months. Thaw in the refrigerator overnight before reheating.
Estimated Nutrition (Per Serving)
- Calories: ~350-400 kcal
- Protein: ~28g
- Carbohydrates: ~15g
- Fat: ~22g
- Saturated Fat: ~10g
- Cholesterol: ~220mg
- Sodium: ~600mg
Note: Nutrition values are estimates and may vary based on portion size and ingredient brands.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw and pat them dry before using to avoid excess moisture in the casserole.
2. What can I substitute for crab meat?
If you don’t have crab, you can use extra shrimp, cooked lobster, or omit it entirely for a shrimp-only dish.
3. Can I make this casserole ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready.
4. What should I serve with Baked Stuffed Shrimp Casserole?
It pairs well with garlic bread, a fresh salad, roasted vegetables, or buttery rice.
5. How do I prevent the topping from getting soggy?
Bake uncovered and broil for 1–2 minutes at the end to crisp up the topping.
6. Can I make this recipe gluten-free?
Yes! Use gluten-free panko and crackers as substitutes.
7. Is this casserole spicy?
No, but you can add red pepper flakes or a dash of hot sauce for some heat.
8. Can I use different types of cheese?
Absolutely! Sharp cheddar, Gruyère, or Monterey Jack can add extra flavor.
