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Baked Stuffed Shrimp Casserole

A quick and elegant baked stuffed shrimp casserole with a buttery, garlicky breadcrumb topping, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cream cheese, softened
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1/2 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice (for serving)

Method
 

Preparation
  1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. In a mixing bowl, combine the breadcrumbs, grated Parmesan, softened cream cheese, melted butter, minced garlic, lemon zest, chopped parsley, paprika, salt, and black pepper. Stir until the mixture is evenly blended and slightly crumbly but cohesive.
  3. Arrange the shrimp in a single layer in the prepared baking dish. Make sure they are evenly spaced so they cook uniformly.
  4. Spoon the breadcrumb mixture generously over each shrimp, pressing lightly so the topping adheres well.
  5. Drizzle olive oil over the top to help the crumbs crisp up beautifully in the oven.
  6. Bake uncovered for about 20–25 minutes, or until the shrimp turn pink and opaque and the topping becomes golden brown and crisp.
  7. Remove from the oven and drizzle with fresh lemon juice just before serving for a bright, finishing touch.

Notes

Be careful not to overbake the shrimp, as they can become rubbery. For a little heat, add a pinch of red pepper flakes to the breadcrumb mixture. Using panko breadcrumbs will create an even crunchier topping. Serve over fluffy rice, pasta, or alongside roasted vegetables for a complete meal.