Baked Stuffed Shrimp Casserole Recipe

Ingredients

• 454 g (1 lb)shrimp, peeled and deveined
• 75 g (½ cup)celery, diced
• 75 g (½ cup)onion, diced
• 1 clovegarlic, minced
• 120 g (1 cup)gluten-free breadcrumbs
• 25 g (¼ cup)Parmesan cheese, grated
• 1 tablespoonfresh parsley, chopped
• 1 tablespoonlemon juice
• 1 tablespoonolive oil
• to tastesalt
• to tastepepper

Instructions

1. 1

   Prepare the dish

   Heat the oven to 175°C (350°F). Lightly coat a baking dish with cooking spray or butter.

2. 2

   Soften the vegetables

   Warm the olive oil in a frying pan over medium heat. Cook the celery, onion and garlic for about 5 minutes, until tender and translucent.

3. 3

   Mix the stuffing

   Transfer the cooked vegetables to a bowl. Stir in the breadcrumbs, Parmesan, parsley and lemon juice, then season with salt and pepper.

4. 4

   Fill the shrimp

   Carefully fill each shrimp with an even amount of the breadcrumb mixture.

5. 5

   Arrange in dish

   Place the stuffed shrimp neatly in the prepared baking dish, spacing them for even cooking.

6. 6

   Bake until cooked

   Bake for 15–20 minutes, until the topping is golden and the shrimp are opaque throughout.

7. 7

   Rest before serving

   Take the casserole out of the oven and leave it to rest for 2–3 minutes before serving.

What is baked stuffed shrimp casserole?

It is a baked seafood dish built around shrimp and a savoury breadcrumb stuffing. This American-style version combines celery, onion, garlic, Parmesan, parsley and lemon for a familiar, coastal-inspired flavour.

The vegetables are softened before they go into the filling, so they blend easily with the crumbs. Baking the shrimp in one dish keeps the preparation straightforward and brings the topping to a golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 20g protein, 30g carbs, 12g fat.

The shrimp provide most of the protein, while the breadcrumbs contribute much of the carbohydrate. Olive oil and Parmesan account for some of the fat; serve a portion with salad or vegetables to add freshness and round out the plate.

Building the stuffing

Vegetables: cooking the celery, onion and garlic first softens them and takes away their raw bite. Keep the heat moderate so they turn tender without browning too quickly.

Breadcrumbs and cheese: gluten-free breadcrumbs give the stuffing its body, while Parmesan adds savoury flavour. Mix them with the vegetables while those are still warm.

Filling the shrimp

Even filling: distribute the mixture consistently among the shrimp so each portion gets a similar amount of topping. Handle the shrimp gently to avoid tearing them as you add the stuffing.

Arrangement: set the filled shrimp neatly in the dish rather than piling them up. A single, even layer helps the shrimp cook at the same pace.

How to judge doneness

Shrimp: begin checking at 15 minutes, since size and oven behaviour can affect cooking time. They should be opaque throughout; avoid baking them longer than needed, as they can turn firm.

Topping: look for a golden surface as well as cooked shrimp. If the shrimp are opaque before the topping has coloured, rely on the doneness cue rather than extending the bake just for deeper browning.

Timing and serving

The vegetables need about 5 minutes on the hob, followed by 15–20 minutes in the oven and a short rest. Prepare the stuffing while the oven heats to keep the overall process moving.

Serve the casserole hot, with a green salad or steamed vegetables for a fresh contrast. Rice or potatoes can make the meal more substantial.

Seasoning and texture

Lemon: the tablespoon of lemon juice brightens the savoury filling and complements the seafood. Add the stated amount to the mixture before seasoning.

Salt and pepper: season the stuffing to taste, bearing in mind that Parmesan is already savoury. Taste the vegetable-and-crumb mixture before filling the shrimp, if you wish to adjust it.

Recipe notes & tips

• Dice the celery and onion evenly so they soften at a similar rate.
• Use a dish that holds the shrimp in a single layer.
• Start checking the shrimp at the 15-minute mark.
• Chop the parsley finely so it mixes evenly through the stuffing.
• Let the casserole rest for 2–3 minutes before serving.

Variations

• Extra lemon: serve with lemon wedges for a brighter finish.
• Herb swap: use chopped fresh dill instead of parsley for a different herbal note.
• Spicy seasoning: add a pinch of chilli flakes to the stuffing.
• Fresh breadcrumb texture: use gluten-free breadcrumbs with a coarser crumb for a more textured topping.
• Vegetable side: serve with roasted vegetables to make the meal more substantial.

Common mistakes to avoid

• Overcooking the shrimp: check them from 15 minutes and remove the dish once they are opaque throughout.
• Crowding the dish: arrange the shrimp in a single layer so they cook evenly.
• Browning the vegetables too quickly: keep the pan over medium heat and cook until they are tender and translucent.
• Uneven stuffing: divide the mixture consistently so the shrimp bake at a similar rate.
• Skipping the rest: leave the casserole for 2–3 minutes after baking before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in an oven until hot throughout, taking care not to cook the shrimp for longer than necessary.

Frequently asked questions