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Baked Stuffed Shrimp Casserole

Baked Stuffed Shrimp Casserole Recipe

Eman Brooks
A delicious and elegant seafood casserole featuring butterflied jumbo shrimp stuffed with a flavorful mixture of buttery crackers, garlic, herbs, and crab or imitation crab meat. This dish bakes to golden perfection with a crispy topping and tender shrimp inside, perfect for special dinners or entertaining guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 500 kcal

Ingredients
  

  • 1 pound jumbo shrimp peeled, deveined, and butterflied
  • 1 sleeve buttery crackers like Ritz, crushed
  • 2 large garlic cloves minced
  • 1 small shallot minced
  • ¼ cup melted butter plus 1 stick butter for sautéing
  • ½ cup chopped parsley fresh
  • ½ cup crab meat or imitation crab meat chopped
  • 3 tablespoons dry sherry or white cooking wine
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon black pepper
  • Lemon zest and juice from 1 lemon
  • Optional: ¼ cup grated Parmesan cheese for topping
  • Cooking spray or butter to grease the baking dish

Instructions
 

  • Preheat oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
  • Butterfly the shrimp by making a shallow cut along the back without cutting all the way through; flatten and arrange shrimp cut side up in the baking dish.
  • In a skillet over medium heat, melt butter and sauté minced shallots and garlic until soft and fragrant (about 3-4 minutes).
  • In a bowl, combine crushed crackers, crab meat, parsley, sherry, Old Bay, pepper, lemon zest, lemon juice, and the sautéed garlic-shallot butter mixture.
  • Spoon a mound of the stuffing onto each shrimp evenly. Dot with a little extra butter on top if desired.
  • Optionally sprinkle Parmesan cheese over the entire dish for extra flavor and golden crust.
  • Bake uncovered for 20-25 minutes, until shrimp are opaque and stuffing is golden brown.
  • Let rest for 5 minutes, garnish with fresh parsley and lemon wedges before serving.

Notes

  • Use fresh or frozen shrimp (thawed) for best results.
  • Substitute crab meat with scallops or more shrimp for a simpler filling.
  • Add red pepper flakes for a spicy kick.
  • Can be prepared ahead and refrigerated before baking; add a few extra minutes to the cook time if baking cold.
  • Serve with a side of rice pilaf, salad, or crusty bread.

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