Description
This Baked Stuffed Shrimp Casserole is a delicious and elegant seafood dish featuring butterflied shrimp topped with a savory breadcrumb mixture infused with Parmesan, lemon, and herbs. Perfect for a holiday meal or special dinner, it combines tender shrimp and a golden, flavorful crust baked to perfection.
Ingredients
Shrimp
- 1 1/2 pounds large shrimp (peeled, deveined, butterflied)
Stuffing Mixture
- 1 cup seasoned breadcrumbs
- 4 tablespoons unsalted butter (melted)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
To Serve
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Arrange Shrimp: Place the butterflied shrimp in a single layer in the prepared baking dish, with the cut side facing up to hold the stuffing mixture better.
- Prepare Stuffing: In a medium bowl, combine seasoned breadcrumbs, melted butter, grated Parmesan cheese, chopped parsley, lemon juice, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Top Shrimp: Spoon the breadcrumb stuffing mixture evenly over each shrimp, ensuring they are well covered for a crisp, flavorful topping.
- Bake: Place the baking dish in the oven and bake for 18 to 20 minutes, or until the shrimp are pink and opaque, and the breadcrumb topping is golden brown and crisp.
- Serve: Remove from oven and serve hot, garnished with lemon wedges to squeeze over the casserole for a fresh citrus finish.
Notes
- For added richness, drizzle a little melted butter over the top before baking.
- You can prepare the casserole ahead of time and refrigerate until ready to bake.
- Add a pinch of crushed red pepper flakes to the breadcrumb mixture for a touch of heat.
