Can I make this stuffed shrimp casserole in advance?

You can! The stuffing can be made up to a day in advance and kept in the refrigerator in an airtight container. I find that adding the cracker crumbs to the veggies ahead of time made the stuffing softer when baked. So if prepping in advance, I prefer to make the sauteed veggies ahead of time, and prep the shrimp, but then mix the stuffing right before baking.

What can I substitute for cracker crumbs?

Panko breadcrumbs or homemade breadcrumbs are a great option. Keep in mind these substitutions will have less salt and seasoning than crackers. So taste your stuffing mixture before baking to determine if you should add a bit more salt or Old Bay to the mix.

What to serve with baked stuffed shrimp?

My favorite sides to serve with this casserole are my Mediterranean Green Salad , or Fresh Gazpacho Salad . Grilled Asparagus and Garlic Bread Baguette would be other great additions.

Should I serve baked stuffed shrimp casserole with a sauce?

The casserole packs plenty of flavor on its own. But if you like serving your crab cakes with sauce, you might add one here, too. Include homemade cocktail sauce , creamy mustard garlic sauce or a spicy aioli on the table for your guests to add, as needed.

How long will baked stuffed shrimp casserole keep in the refrigerator?

This shrimp casserole will last up to 3 days in the refrigerator. To reheat, warm gently in a 350℉ oven until just heated through.

Baked Stuffed Shrimp Casserole

Ingredients

Scale

4 tablespoons butter, divided

2 shallots, diced (about 1/2 cup)

1/2 cup celery, minced

1/2 cup red bell pepper, minced

5 garlic cloves, grated

3 tablespoons dry sherry

2 cups buttery crackers (Clubhouse-style)

1 1/2 teaspoons Old Bay Seasoning

1/2 teaspoon black pepper

1/3 cup mayonnaise

1/2 cup Parmesan cheese

1/3 cup fresh flat leaf parsley, chopped, plus more for garnish

Zest of 1 lemon, plus wedges, for serving

1 pound crab meat (substitute chopped shrimp or scallops)

1 pound jumbo shrimp, butterflied (about 16-18)

Olive oil, salt and pepper

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Instructions

Preheat oven to 375℉. Melt 3 tablespoons of butter in a large skillet. Add shallot, celery, red pepper and garlic. Sauté for 4-5 minutes, until fragrant and tender. Add sherry to the pan (carefully, if you’re working over an open flame) and cook for another minute. Finally, add crushed cracker crumbs, parmesan, Old Bay, black pepper, lemon zest and fresh parsley. Toss the ingredients together and remove from the heat to let the mixture cool a bit.
In a 2 1/2 or 3 quart casserole dish, add your large shrimp, cleaned and butterflied. (To butterfly shrimp, cut along the outside of the shrimp to clean the vein, then keep cutting until you've sliced almost through the shrimp. Rinse the shrimp and dry very well.) Drizzle the shrimp in the casserole dish with a little olive oil and sprinkle with salt and pepper. Arrange evenly around the dish with the flat, butterfly side down and the tails up. Once the stuffing has cooled a bit, add your crab meat and mayonnaise into the stuffing mixture. (Be sure to gently filter through your crab to remove any shell fragments before adding to the stuffing!) Gently fold together without breaking up the crab.
Spoon the seafood stuffing into the pan of shrimp, keeping the tail side of the shrimp coming up through the stuffing. Cut the remaining tablespoon of butter into small pieces and scatter over the casserole. Sprinkle with paprika, for additional color and flavor. Bake in preheated oven for about 15-18 minutes, until the shrimp is cooked through and the casserole is golden brown. Broil for the final 2 minutes.
Serve with additional parsley for garnish and lemon wedges for a squeeze of fresh lemon juice.

Notes

The recipe calls for jumbo shrimp, as they make an impressive presentation. But use whatever shrimp you have on hand.

If you prefer to serve your casserole without shrimp tails, simply remove the tails before baking.

Prep Time: 25
Cook Time: 20
Category: Easy Recipes
Method: Oven and Stove Top
Cuisine: American