Baked Stuffed Shrimp Casserole

There is something undeniably fancy about Baked Stuffed Shrimp Casserole, but making them individually has always felt like a bit of a hassle to me.

That’s why I fell in love with this casserole version—it captures all that buttery, seafood-rich decadence without the tedious assembly line work.

Every bite is packed with tender shrimp and savory crab stuffing, creating a harmony of textures that feels like a special occasion on a Tuesday night. It’s warm, golden-brown, and honestly, just as impressive as any restaurant dish I’ve ordered.

Ingredients 

To get that rich, restaurant-quality flavor, you need ingredients that bring both freshness and depth. Here is what I use to make this casserole shine.

• 4 tablespoons butter, divided: You will use most of this to sauté the veggies and the rest to dot over the top for a golden finish.
• 2 shallots, diced: Shallots offer a milder, sweeter onion flavor that doesn’t overpower the delicate seafood.
• ½ cup celery, minced: This adds a crucial crunch and aromatic base that is classic in any seafood stuffing.
• ½ cup red bell pepper, minced: I love the pop of color and subtle sweetness this brings to the savory mixture.
• 5 garlic cloves, grated: Grating the garlic ensures it melts into the butter sauce, distributing flavor evenly without biting into chunks.
• 3 tablespoons dry sherry: This is the secret weapon that adds a complex, nuttiness similar to a good bisque; don’t skip it!
• 2 cups buttery crackers (Clubhouse-style): These form the binder for the stuffing, adding a rich, salty crunch that breadcrumbs just can’t match.
• 1 ½ teaspoons Old Bay Seasoning: The quintessential seafood spice blend that brings savory heat and aromatic herbs.
• ½ teaspoon black pepper: Freshly cracked is best for a sharp, clean heat.
• ⅓ cup mayonnaise: This keeps the stuffing moist and binds everything together without making it heavy.
• ½ cup Parmesan cheese: Freshly grated is a must here for a salty, umami kick that browns beautifully.
• ⅓ cup fresh flat-leaf parsley: Fresh herbs brighten up the rich flavors; dried just won’t give you the same lift.
• Zest of 1 lemon: This cuts through the richness of the butter and crab, adding a bright citrus aroma.
• 1 pound crab meat: Look for lump crab meat and be sure to pick through it for shells; it makes the stuffing luxurious.
• 1 pound jumbo shrimp, butterflied: Jumbo shrimp stand up best to the baking time and look stunning arranged in the dish.
• Olive oil, salt, and pepper: Simple staples to season the raw shrimp before adding the flavorful topping.

Note: This recipe yields approximately 4 to 6 hearty servings.

Variations

This recipe is wonderfully adaptable depending on dietary needs or what you have in your pantry.

• Breadcrumb Swap: If you don’t have buttery crackers, Panko breadcrumbs work well for a lighter crunch, though you may need to add a pinch more salt.
• Alcohol-Free: You can substitute the dry sherry with a mixture of apple cider vinegar and water, or simply use seafood stock for a milder flavor.
• Spicy Kick: For those who love heat, add a pinch of cayenne pepper or a diced jalapeño to the vegetable sauté.
• Scallop Twist: Swap the crab meat for bay scallops or chopped sea scallops for a slightly sweeter, different texture profile.

Cooking Time

• Prep Time: 25 minutes
• Cooking Time: 20 minutes
• Total Time: 45 minutes

Equipment You Need

• Large Skillet: Essential for sautéing the vegetable base and developing the initial flavors.
• 2.5 or 3-Quart Casserole Dish: The perfect vessel for arranging the shrimp and holding all that delicious stuffing.
• Chef’s Knife: A sharp knife is crucial for mincing vegetables finely and butterflying the shrimp cleanly.
• Mixing Bowl: You’ll need a good-sized bowl to gently fold the delicate crab meat into the stuffing mixture.
• Zester/Microplane: The best tool for getting fluffy lemon zest and grating garlic into a paste.

How to Make Baked Stuffed Shrimp Casserole?

Prepare the Stuffing Base

Start by preheating your oven to 375℉ so it’s ready to go. Melt three tablespoons of butter in your large skillet over medium heat and toss in the shallots, celery, red pepper, and garlic. Sauté these veggies for about 4-5 minutes until they soften and smell amazing. carefully pour in the sherry to deglaze the pan and let it cook off for a minute to concentrate the flavor. Finally, stir in the crushed crackers, Parmesan, Old Bay, pepper, lemon zest, and parsley, then remove from heat to cool slightly.

Prepare the Shrimp and Crab Mixture

While the veggie mixture cools, take your cleaned and butterflied shrimp and arrange them in your casserole dish, cut-side down with tails pointing up. Drizzle them lightly with olive oil and season with salt and pepper. Once your stuffing base is no longer hot, gently fold in the mayonnaise and the crab meat. Be very gentle during this step because you want to keep those nice lumps of crab intact rather than shredding them into a paste.

Assemble and Bake

Spoon the crab stuffing mixture generously around and over the shrimp, letting the tails poke through for a beautiful presentation. Cut the remaining tablespoon of butter into tiny pieces and scatter them over the top of the casserole, followed by a dusting of paprika for color. Bake the dish in your preheated oven for 15-18 minutes until the shrimp are pink and cooked through. For extra texture, turn on the broiler for the last 2 minutes to get the top golden brown and crispy.

Final Touches

Remove the bubbly, golden casserole from the oven and let it settle for a moment. Garnish generously with more fresh chopped parsley to add a pop of green color. Serve immediately with fresh lemon wedges on the side, allowing everyone to squeeze bright, acidic juice over their hot, buttery seafood portion.

Additional Tips for Making this Recipe Better

• I always take an extra minute to run my fingers through the crab meat before mixing; nothing ruins a bite like a rogue piece of shell.
• If I want the stuffing to be extra crispy, I sometimes mix a little extra melted butter with panko and sprinkle just that layer on top before broiling.
• Make sure your shrimp are completely dry before you season them in the pan, otherwise, they can release too much water and make the stuffing soggy.
• I love using fresh lemon juice right at the end, but avoid adding juice directly into the stuffing before baking as it can sometimes make the texture mushy.

How to Serve Baked Stuffed Shrimp Casserole?

This dish is rich and flavorful, so I like to keep the sides relatively simple and fresh. A crisp green salad with a vinaigrette dressing cuts through the buttery richness perfectly. For a heartier meal, serve it alongside roasted asparagus or green beans.

Presentation-wise, bring the whole casserole dish to the table while it’s still bubbling. The shrimp tails poking out make for a dramatic and appetizing centerpiece. Make sure to have plenty of crusty bread or garlic bread nearby to scoop up every last bit of the savory crab stuffing.

Nutritional Information

Here is a quick look at the nutritional breakdown per serving to help you plan your meal.

• Calories: Approximately 450 kcal
• Protein: 35g
• Carbohydrates: 22g
• Fat: 25g

Make Ahead and Storage

Refrigerator Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The stuffing stays flavorful, but the cracker crumbs may soften slightly over time.

Freezing Guidelines

I generally don’t recommend freezing this dish after baking, as the texture of the shrimp can become rubbery and the stuffing can separate. However, you can prepare the stuffing mixture a day ahead and freeze it, thawing it before you assemble the fresh casserole.

Reheating Instructions

To reheat, place the portion in an oven-safe dish and cover with foil. Bake at 350℉ for about 10-15 minutes or until heated through. Avoid the microwave if possible, as it tends to overcook the shrimp quickly.

Why You’ll Love This Recipe?

There are so many reasons this has become a staple in my kitchen rotation.

• Effortless Elegance: It looks and tastes like a high-end restaurant meal but requires minimal culinary skills to pull off.
• Crowd-Pleaser: The combination of shrimp, crab, and buttery crackers is universally loved by seafood fans.
• Quick Turnaround: From chopping board to dinner table in just 45 minutes makes it doable even on busy nights.
• Texture Heaven: You get the crunch of the topping, the creaminess of the stuffing, and the snap of the shrimp all in one bite.