Baked Stuffed Shrimp Casserole Recipe layers juicy shrimp, buttery cracker crumbs, and lemony garlic butter into one bubbling pan that tastes like a cozy New England seafood dinner. It suits busy home cooks who want restaurant-level flavor in about 45–50 minutes total, including prep and baking. I grew up on the East Coast and still judge every seafood dish by whether it tastes good enough to serve my picky uncle…this one passes.

Why Baked Stuffed Shrimp Casserole Recipe Is Worth It

You get all the flavor of classic baked stuffed shrimp without the fussy stuffing-and-rolling of each shrimp. The casserole method keeps the shrimp juicy, the topping crisp, and the cleanup easy.

This dish works well for weeknights and also feels special enough for holidays or date night at home. You prep it ahead, chill it, then slide it into the oven when guests walk in.

“Tastes like a fancy seafood restaurant special, but I made it in yoga pants and socks with holes in them. ★★★★★”

Ingredients You Need

Shrimp

2 pounds large shrimp (16–20 count), peeled and deveined, tails on or off
- Use wild-caught if possible for better flavor.
- Frozen shrimp work great; thaw them in the fridge overnight or under cold water.

Stuffing / Topping

1 ½ cups crushed buttery crackers (like Ritz or similar store brand)
½ cup panko breadcrumbs (adds extra crunch)
6 tablespoons unsalted butter, melted
2 tablespoons olive oil
3 cloves garlic, minced
¼ cup finely chopped onion or shallot
¼ cup finely chopped celery
¼ cup finely chopped red bell pepper (optional, for color and sweetness)
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 teaspoon Old Bay seasoning or seafood seasoning blend
½ teaspoon paprika
½ teaspoon kosher salt (adjust if your crackers taste very salty)
¼ teaspoon black pepper
Pinch of crushed red pepper flakes (optional, for a little heat)
Zest of 1 lemon
2 tablespoons fresh lemon juice
¼ cup grated Parmesan cheese (adds savory depth, optional but tasty)

Casserole Base

2 tablespoons butter, softened (to grease the dish)
2 tablespoons dry breadcrumbs or extra crushed crackers (for the bottom)
2 tablespoons white or brown sugar-free chicken broth or seafood stock
1 tablespoon lemon juice

Garnish

Extra chopped parsley
Lemon wedges

Pantry shortcuts and brand notes

Use pre-minced garlic from a jar if you feel rushed, though fresh garlic gives better flavor.
Use any buttery round cracker brand; store brands usually taste just as good as name brands.
Old Bay seasoning gives classic seafood flavor, but any seafood blend or Cajun seasoning works.

Equipment

9×13-inch baking dish (or similar size)
Mixing bowls
Small skillet (for sautéing veggies, optional but ideal)
Cutting board and knife
Citrus zester or microplane (or the fine side of a box grater)
Measuring cups and spoons

Quick Tips & substitutions

Pat shrimp dry with paper towels so they bake instead of steam.
Use jumbo shrimp if you want a more dramatic look; increase bake time by 2–3 minutes.
Swap buttery crackers with plain breadcrumbs and add 1 extra tablespoon melted butter.
Use gluten-free crackers and gluten-free panko to keep the casserole gluten-free.
Replace butter with vegan butter and skip Parmesan for a dairy-free version.
Use shallots instead of onion if you want a slightly sweeter, milder flavor.
Add a handful of chopped cooked crab or lobster meat to the stuffing for extra seafood richness.
Taste the stuffing mixture before you add raw shrimp so you can adjust salt and seasoning.
Do not overbake; pull the casserole when shrimp turn opaque and topping turns golden.

How to Make Baked Stuffed Shrimp Casserole Recipe

Prep the shrimp and pan

Thaw shrimp if needed, then peel and devein them. Leave tails on if you like the look, or remove them for easier eating.
Rinse shrimp briefly under cold water and pat them very dry with paper towels.
Grease a 9×13-inch baking dish with the softened butter. Sprinkle the bottom with the 2 tablespoons dry breadcrumbs or crushed crackers to help catch juices and add flavor.

Sauté the aromatics

Heat a small skillet over medium heat and add 1 tablespoon of the olive oil.
Add chopped onion (or shallot), celery, and red bell pepper. Sauté 3–5 minutes until they soften and smell fragrant.
Add minced garlic and cook 30 seconds, just until it smells garlicky. Remove the skillet from heat and let the mixture cool slightly.

Mix the stuffing / topping

In a large bowl, combine crushed buttery crackers and panko breadcrumbs.
Stir in the sautéed vegetable mixture.
Add melted butter, remaining 1 tablespoon olive oil, parsley, Old Bay, paprika, salt, black pepper, red pepper flakes, lemon zest, lemon juice, and Parmesan.
Mix until the crumbs feel evenly moistened but still fluffy, not soggy. If the mixture feels dry, add 1–2 teaspoons more melted butter or olive oil.

Arrange the shrimp

Toss the shrimp with a small pinch of salt, a little black pepper, and a squeeze of lemon juice.
Arrange shrimp in a single layer in the prepared baking dish. You can line them up in neat rows or just spread them out evenly.
Drizzle the chicken broth and 1 tablespoon lemon juice over the shrimp to keep them juicy as they bake.

Add the stuffing and finish assembly

Spoon the stuffing mixture evenly over the shrimp.
Press the topping down gently so it stays in place but still looks a little craggy on top for better browning.
If you want extra color, sprinkle a light pinch of paprika over the top.

Bake the casserole

Preheat your oven to 375°F (190°C).
Place the baking dish on the middle rack. Bake 15–18 minutes, until the shrimp turn opaque and the topping turns golden.
If you want deeper browning, switch the oven to broil for 1–2 minutes at the end. Watch closely so the topping does not burn.

Rest and serve

Remove the casserole from the oven and let it rest 5 minutes so the juices settle.
Sprinkle with extra chopped parsley.
Serve hot with lemon wedges on the side so everyone can add more brightness to taste.

Recipe Variations

Gluten-free: Use gluten-free buttery crackers and gluten-free panko; double-check your broth and seasoning blend.
Dairy-free: Use vegan butter, skip the Parmesan, and add 1 extra tablespoon olive oil for richness.
Low carb: Swap crackers and panko with crushed pork rinds and grated Parmesan; reduce lemon juice slightly to keep the topping crisp.
Extra spicy: Use Cajun seasoning instead of Old Bay and add more red pepper flakes.
Herb-forward: Add fresh dill and chives along with parsley for a brighter, more herbal flavor.
Veggie boost: Fold in finely chopped spinach or kale (sautéed first) to the stuffing for more greens.

Ways to Serve Baked Stuffed Shrimp Casserole Recipe

Spoon over fluffy white rice, brown rice, or garlic butter rice.
Serve with mashed potatoes or roasted baby potatoes.
Pair with a big green salad with lemony vinaigrette.
Add a side of steamed broccoli, green beans, or asparagus.
Serve with crusty bread or garlic bread to scoop up the buttery crumbs.
Offer a simple fruit salad on the side for a light, fresh finish.

Storage Success

Let leftovers cool to room temperature, then transfer them to an airtight container and refrigerate for up to 3 days. Reheat portions in a 325°F oven, covered loosely with foil, until warm, then uncover for a few minutes to crisp the topping again. You can reheat in the microwave in a pinch, though the topping softens more. Avoid freezing this casserole, since shrimp and cracker crumbs lose their best texture after thawing.