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Baked Stuffed Shrimp Casserole

Baked Stuffed Shrimp Casserole: A Comforting Seafood Feast

Experience the comforting flavors of Baked Stuffed Shrimp Casserole, a seafood dish that's perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Large Shrimp Deveined
  • 1 cup Breadcrumbs Use gluten-free if needed
  • 1 tablespoon Fresh Herbs (e.g., parsley, thyme) Chopped
  • 3 tablespoons Butter Melted, or substitute with olive oil
  • 1 cup Crabmeat Optional, can substitute with diced sausage
  • 1 cup Cheese Optional, dairy-free if needed
  • 1 cup Vegetables (e.g., bell pepper, onion) Diced
For Garnish
  • 1 lemon Fresh Lemon Wedges For serving

Equipment

  • mixing bowl
  • Sauté pan
  • Baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.
  2. Devein and peel the large shrimp, leaving tails intact for presentation.
  3. In a sauté pan, melt butter over medium heat. Cook diced vegetables for 5-7 minutes until soft, then mix with breadcrumbs, fresh herbs, and optional ingredients.
  4. Stuff each shrimp with the prepared stuffing, ensuring they are packed.
  5. Sprinkle any remaining stuffing over the shrimp in a greased baking dish.
  6. Bake for 20-25 minutes until shrimp are opaque and topping is golden brown.
  7. Let the casserole rest for a few minutes before serving with fresh lemon wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Customize the casserole with gluten-free breadcrumbs or dairy-free cheese as needed. Refrigerate assembled but uncooked casserole for up to 24 hours before baking.

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