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Baked Stuffed Shrimp Casserole Recipe
Ash Tyrrell

Baked Stuffed Shrimp Casserole Recipe

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Now fold the lump crab and mayonnaise into your cooled cracker mixture. Be gentle—I like to keep the crab in big, juicy chunks.
  5. 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.
  6. 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.

Notes

  • 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.