I made this baked stuffed shrimp casserole on a weekend when I wanted something fancy but low-effort—and wow, it blew me away. The buttery aroma of sautéed veggies and seafood filled my kitchen, and the golden crust on top looked like it came from a five-star restaurant.

The shrimp were juicy, the crab stuffing was rich and flavorful, and the whole thing came together easily. Even my picky eaters asked for seconds! This has now become one of my go-to recipes when I want something elegant without spending hours in the kitchen.

Ingredients

Here’s everything I used for this flavor-packed casserole—and why each one matters.

3 tbsp butter – gives the filling that rich, velvety base and helps sauté the vegetables just right.
2 shallots, diced – milder than onions, they add a subtle sweetness that complements the seafood.
2 celery stalks, finely chopped – brings texture and a touch of earthiness.
½ red bell pepper, diced – adds a pop of color and mild sweetness.
2 garlic cloves, grated – fresh garlic makes the flavor shine (avoid garlic powder here).
2 tbsp dry sherry – enhances the overall depth of flavor, especially for seafood.
1 cup crushed buttery crackers – gives the stuffing a delicious, crunchy texture. Avoid panko here if you want that classic buttery taste.
1 tsp Old Bay seasoning – adds that iconic coastal kick.
¼ tsp black pepper – just enough to balance the richness.
¼ cup mayonnaise – helps bind the stuffing while keeping it moist.
¼ cup grated Parmesan cheese – always grate fresh for best melt and flavor.
2 tbsp chopped fresh parsley – adds freshness and a vibrant finish.
1 tsp lemon zest – brightens everything and cuts the richness beautifully.
8 oz lump crab meat – use fresh or pasteurized, but always double-check for shell pieces.
1 lb jumbo shrimp, peeled and butterflied – fresh shrimp work best, avoid pre-cooked or frozen if possible.
2 tbsp olive oil – drizzled over shrimp to keep them tender while baking.

Note: Serves 4–6 people depending on portion size.

Variations

Want to personalize this dish? Try some of these easy ingredient swaps:

Dairy-Free: Use plant-based butter and skip the Parmesan, or use a vegan cheese alternative.Low-Carb: Replace the crackers with crushed pork rinds or almond flour for a keto-friendly version.
Extra Spice: I sometimes add cayenne pepper or red chili flakes to give it a little fire.
More Veggies: Chopped spinach or mushrooms can be mixed into the stuffing for added nutrients.

Cooking Time

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

Equipment You Need

Casserole Dish (2.5–3 quart): Perfect for holding the shrimp and stuffing in one layer.
Large Skillet: For sautéing the vegetables and starting the stuffing.
Mixing Bowls: Needed for combining ingredients without a mess.
Knife and Cutting Board: For prepping veggies and shrimp.
Measuring Cups & Spoons: Accuracy matters for the perfect flavor balance.

How to Make Baked Stuffed Shrimp Casserole?

This recipe might look fancy, but it’s easy when you take it step by step. Here’s how I do it every time.

Step 1: Sauté the Veggies

Preheat your oven to 375°F. In a large skillet, melt butter over medium heat. Add the shallots, celery, red bell pepper, and garlic. Sauté for 4–5 minutes until the veggies soften and release their aroma. Then, stir in the dry sherry and cook for 1–2 minutes to mellow it out.

Once that’s ready, turn off the heat and stir in the crushed crackers, Parmesan, Old Bay, pepper, lemon zest, and parsley. Let it cool slightly so it doesn’t scramble the mayo or crab when you mix those in later.

Step 2: Prep the Shrimp

Meanwhile, prep the shrimp by butterflying them and placing them belly-down in a greased casserole dish. Their tails should stick up—it gives the casserole a pretty look. Drizzle with olive oil and sprinkle lightly with salt and pepper.

Now fold the lump crab and mayonnaise into your cooled cracker mixture. Be gentle—I like to keep the crab in big, juicy chunks.

Step 3: Assemble and Bake

Spoon the crab stuffing evenly around and between the shrimp. Dot the top with a few small cubes of butter for that golden crust. You can even sprinkle a bit of paprika for color. Bake for 15–18 minutes or until the shrimp turn pink and the topping is golden. For a crispier finish, broil it for 1–2 extra minutes at the end.

Step 4: Garnish and Serve

Remove from the oven and finish with a sprinkle of parsley and a few lemon wedges on the side. I always squeeze a little lemon on mine right before eating—it brightens the whole dish beautifully.

Additional Tips for Making This Recipe Better

Here are some extra tips that made this dish a winner in my kitchen:

Bring Ingredients to Room Temp: This helps everything mix more evenly and bake better.
Check for Shells: Always double-check crab meat for shell bits before adding it to the stuffing.
Fresh Lemon Only: Don’t skip the zest—it’s a game-changer!
Watch the Shrimp: Overcooked shrimp = rubbery. Keep a close eye on that timer!
Use Good Crackers: Buttery crackers like Ritz give the best flavor and texture—avoid dry or bland varieties.

How to Serve Baked Stuffed Shrimp Casserole?

I love serving this casserole family-style right from the dish—it looks rustic and elegant at the same time. Garnish generously with chopped parsley and lemon wedges for guests to add their own citrusy flair. It pairs great with roasted vegetables, a crisp garden salad, or crusty bread. For a full dinner party vibe, serve it with a creamy chowder or herbed rice.

Nutritional Information

Here’s a quick look at the nutritional value per serving:

Calories: 271 kcal
Protein: 38g
Carbohydrates: 14g
Fat: 10g

This dish is high in protein and rich in flavor without being too heavy!

Nutritional info of Baked Stuffed Shrimp Casserole

Make Ahead and Storage

This recipe is fantastic for prepping ahead or saving leftovers.

Make Ahead: You can sauté the vegetables and prep the shrimp up to a day in advance. Just mix and assemble right before baking to keep everything fresh.
Storage: Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F, covered with foil until hot.
Freezing: Want to freeze? Assemble everything except the lemon garnish, wrap tightly, and freeze for up to 2 months. Bake straight from frozen—just add 10–15 minutes to the baking time.

Why You’ll Love This Recipe?

Here’s why this casserole has become one of my top seafood dishes:

Packed with Flavor: Juicy shrimp, real crab, and Old Bay give it that unmistakable coastal taste.
Easy Yet Impressive: No complicated steps, yet it feels restaurant-worthy.
Perfect for Guests: It feeds a crowd and looks stunning on the table.
Customizable: You can easily adjust it to be dairy-free or spicier based on preference.
Make-Ahead Friendly: Less stress before serving and more time to enjoy with your guests.

Ash Tyrrell