Baked Stuffed Shrimp Casserole

Ever wondered how to transform regular shrimp into a show-stopping dinner? Let me introduce you to my favorite baked stuffed shrimp casserole. As someone who’s tested countless seafood recipes, I can tell you this one’s a keeper. It combines plump, juicy shrimp with a perfectly seasoned stuffing that’ll make your taste buds dance.

Why You’ll Love This Recipe

Trust me, this isn’t your average seafood casserole. What makes it special? The shrimp stay incredibly tender while the stuffing gets just the right amount of crispy on top. I’ve spent years perfecting this recipe, and the secret lies in how we prepare the shrimp and layer the ingredients.

Ingredients You’ll Need

For the Shrimp:

• 2 pounds large shrimp (16-20 count), peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Stuffing:

• 1½ cups Ritz crackers, crushed
• ½ cup butter, melted
• ¼ cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon Old Bay seasoning
• ¼ cup white wine (optional)

Kitchen Tools Required

• 9×13 inch baking dish
• Large mixing bowl
• Small saucepan
• Sharp knife
• Cutting board

The Secret to Perfect Stuffed Shrimp

Here’s something most recipes won’t tell you: the key to tender shrimp is in the preparation. I’ve learned that butterfly-cutting the shrimp while leaving the tail on helps them stay plump during baking. And here’s my personal trick: a quick brine in salt water for 15 minutes before cooking makes them extra juicy.

Step-by-Step Instructions

1. Prepare the Shrimp The first step is crucial for perfect results. Butterfly your shrimp by making a deep cut along the back, but don’t cut all the way through. Think of it like opening a book – you want the shrimp to lay flat but stay connected.
2. Make the Stuffing This is where the magic happens. Combine the crushed Ritz crackers (trust me on this one, they make a difference) with melted butter and seasonings. The mixture should be just moist enough to hold together when pressed.
3. Assemble the Casserole Here’s my favorite part. Layer the butterflied shrimp in your baking dish, then generously top each one with the stuffing mixture. Don’t be shy – really pack it on there!
4. Bake to Perfection Pop it in a preheated 375°F oven for 20-25 minutes. You’ll know it’s ready when the top is golden brown and the shrimp are pink and cooked through.

Pro Tips From My Kitchen to Yours

• Always buy fresh shrimp when possible. If using frozen, thaw them completely and pat dry.
• The stuffing should be moist but not wet – this ensures a crispy top.
• Don’t skip the lemon juice – it balances the rich flavors perfectly.

Common Questions Answered

Q: Why do you soak shrimp in milk? A: Soaking shrimp in milk helps reduce any fishy taste and makes them extra tender. It’s an old restaurant trick I learned years ago.

Q: How long does it take to cook? A: The entire dish takes about 20-25 minutes in the oven, but plan for 45 minutes total including prep time.

Q: Can I make it ahead? A: You can prepare the components up to 4 hours ahead, but I recommend assembling just before baking for the best results.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in a 300°F oven for about 15 minutes, or until heated through.

Perfect Pairings

I love serving this with:

• Roasted asparagus
• Garlic mashed potatoes
• Air Fryer Sweet Potato Cubes
• Air Fryer Twice Baked Potatoes

Recipe Variations

Want to mix it up? Try these tested variations:

• Add crabmeat to the stuffing for extra seafood flavor
• Use panko breadcrumbs for an extra crispy top
• Add diced bell peppers for color and crunch

Final Thoughts

This baked stuffed shrimp casserole isn’t just a meal – it’s a celebration on a plate. Whether you’re cooking for a special occasion or just want to elevate your dinner game, this recipe delivers restaurant-quality results right in your kitchen.