There’s just something magical about shrimp and crab coming together in one dish, especially when it’s baked to golden perfection with a buttery, lemony stuffing. This baked stuffed shrimp casserole is the perfect balance of elegance and comfort, making it a fantastic choice for a family dinner or a special gathering. With its rich flavors and easy preparation, it feels fancy enough for company, but it’s simple enough to whip up on a weeknight.

The combination of tender shrimp, succulent crab, and zesty lemon gives this dish a bright, fresh flavor that’s impossible to resist. Whether you’re a seafood lover or just looking for a new recipe to try, this one is a keeper!

A little story about the first time I tried this

I’ll never forget the first time I made a seafood casserole like this. It was one of those days where I wanted to impress but didn’t have a lot of time to spend in the kitchen. The inspiration came from a trip to a seaside restaurant, where I’d had the most divine stuffed shrimp. I thought, “Why not recreate that, but make it easy enough to serve for a crowd?”

The smell of buttery crab and lemon filled my tiny kitchen as it baked, and I remember nervously peeking into the oven every couple of minutes, hoping I hadn’t overcooked the shrimp. When it finally came out, golden brown on top, I was amazed. It turned out even better than I’d hoped. My family polished off every last bite, and to this day, it’s one of those recipes that gets requested whenever seafood is on the menu.

The origin story of this seafood delight

Stuffed shrimp dishes have long been a staple of coastal cuisine, particularly in New England and along the Gulf Coast. These regions are known for their abundant seafood, and recipes like this casserole highlight the natural sweetness of shrimp and crab. Traditionally, stuffed shrimp involves individually stuffing each shrimp, but casseroles like this one simplify the process while still delivering all the flavor.

This baked version likely grew in popularity because it’s easier to prepare and serve for groups. Instead of meticulously stuffing each shrimp, you get to pile everything into one dish and bake it to perfection. It’s a great example of how seafood classics can evolve into more accessible, weeknight-friendly meals.

Let’s talk ingredients: making every bite count

The beauty of this recipe lies in its simplicity, but the quality of your ingredients makes all the difference.

Shrimp: Large shrimp are ideal because they’re easy to butterfly and hold the stuffing well. Fresh shrimp are always a treat, but frozen, thawed shrimp work perfectly too. Just be sure to buy peeled and deveined shrimp to save yourself some prep time!
Lump crab meat: This adds a sweet, delicate flavor to the stuffing. I recommend lump crab for its chunky texture, but claw meat can be a more budget-friendly option. If you can’t find fresh crab, high-quality canned crab is a great substitute.
Cracker crumbs: These give the stuffing its structure and a touch of saltiness. If you’re out of crackers, panko breadcrumbs make a great alternative.
Garlic and parsley: Fresh garlic and parsley bring brightness to the dish. Don’t skimp on these! If you only have dried parsley, use half the amount called for.
Lemon zest and juice: Lemon is the hero ingredient here, cutting through the richness of the crab and butter with its tangy flavor. Choose a fresh, juicy lemon for the best results.
Butter: Melted unsalted butter ties everything together, adding richness and helping the stuffing crisp up in the oven.

Kitchen gear: what you’ll need (and what you can skip)

This recipe doesn’t require anything fancy, but having the right tools can make it even easier.

A sharp knife: You’ll need this to butterfly the shrimp. A small paring knife works best for precise cuts.
Mixing bowls: Use one large bowl to mix the stuffing and another for seasoning the shrimp.
An oven-safe baking dish: A medium-sized dish, like an 8×11-inch casserole dish, works perfectly here. If you don’t have one, a cast-iron skillet is a great substitute.
Microplane or zester: This makes zesting the lemon a breeze. If you don’t have one, a fine grater will do the trick.

No stand mixers, food processors, or other bulky appliances are needed, so cleanup is quick!

Step-by-step: my foolproof method

Alright, let’s get cooking! I’ll walk you through it, step by step.

Preheat and prep: Start by preheating your oven to 425°F. While it heats, butterfly your shrimp by carefully slicing down the back, making sure not to cut all the way through. Toss the shrimp in a bowl with olive oil, salt, and pepper, and set them aside.
Make the stuffing: In a large mixing bowl, combine the crab meat, crushed cracker crumbs, minced garlic, parsley, lemon zest, lemon juice, and melted butter. Stir gently to keep the crab intact, and don’t be afraid to taste-test (it’s the best part).
Assemble the casserole: Arrange the seasoned shrimp in a single layer in your baking dish, with the cut sides facing down and the tails up (if possible). Spoon the crab stuffing over and around the shrimp, pressing lightly to help it stick.
Bake and brown: Pop the dish into the oven and bake for 12-14 minutes, until the shrimp are cooked through and the stuffing is golden. For an extra-crispy top, broil it on high for 1 minute. Just keep an eye on it so it doesn’t burn!
Serve and enjoy: Serve the casserole hot, with lemon wedges on the side for squeezing over the top.

Variations and adaptations to try

This recipe is endlessly versatile, and I’ve had fun experimenting with different twists. Here are a few ideas:

Gluten-free: Swap the cracker crumbs for gluten-free breadcrumbs or crushed rice crackers.
Dairy-free: Replace the butter with olive oil or a dairy-free butter substitute.
Seasonal veggies: Add a layer of sautéed spinach, diced zucchini, or roasted cherry tomatoes under the shrimp for extra flavor and nutrition.
Spicy kick: Stir some red pepper flakes or a dash of hot sauce into the stuffing for a bit of heat.

Serving and presentation ideas

For a beautiful presentation, garnish the casserole with fresh parsley and a few thin lemon slices. Serve it with a crisp green salad, garlic bread, or steamed asparagus for a complete meal. If you’re hosting, consider serving the casserole directly from the baking dish for a rustic, family-style vibe.

Perfect drink pairings

For a refreshing beverage to complement this dish, I recommend:

Sparkling water with lemon: A simple classic that enhances the citrus notes in the casserole.
Iced green tea: Its light, earthy flavor balances the richness of the dish.
Cucumber mint lemonade: Bright, zesty, and oh-so-refreshing—this drink feels as elegant as the casserole itself.

Storing and reheating tips

Got leftovers? Lucky you! Let the casserole cool to room temperature, then store it in an airtight container in the fridge for up to 2 days. To reheat, cover it with foil and warm it in a 350°F oven for about 10 minutes. For a quick fix, use the microwave, but the stuffing won’t stay as crisp.

Avoid freezing, as shrimp and crab can become watery when thawed.

Scaling the recipe for more (or fewer) servings

If you’re cooking for a crowd, simply double the ingredients and bake in a larger casserole dish. For smaller servings, halve the recipe and use a smaller dish to ensure the stuffing doesn’t dry out. Just keep an eye on the cooking time—it may vary slightly depending on the size of your dish.

A few potential pitfalls (and how to avoid them)

Overcooking the shrimp: Shrimp cook quickly, so stick to the recommended baking time. If in doubt, check for an opaque, pinkish color.
Dry stuffing: If your stuffing seems dry, drizzle in a little extra melted butter or lemon juice before baking.
Shrimp won’t stand upright: Don’t stress—just lay them flat. The stuffing will still cover everything beautifully.

Ready to try it out?

I hope this baked stuffed shrimp casserole becomes a go-to recipe in your home, just like it is in mine. It’s easy, delicious, and adaptable, making it perfect for so many occasions. Let me know how it turns out, and don’t be afraid to put your own twist on it. Happy cooking!

Frequently asked questions

1. Can I use smaller shrimp?
Sure! Just note that smaller shrimp may cook more quickly, so keep an eye on the baking time.

2. What can I use instead of crab?
If crab isn’t available, try chopped cooked lobster, scallops, or even a mix of sautéed mushrooms for a vegetarian option.

3. Can I make this dish ahead of time?
Yes! Assemble the casserole up to a day ahead, cover, and refrigerate. When ready to bake, bring it to room temperature first.

4. What’s the best way to crush the crackers?
Place them in a zip-top bag and use a rolling pin to crush them into fine crumbs. Easy and mess-free!

5. How do I know if the shrimp are cooked?
Cooked shrimp will be opaque with a pinkish hue and a slight curl. Overcooked shrimp will be rubbery, so don’t leave them in the oven too long.