Looking for a dish that wows your guests without stressing you out? This Baked Stuffed Shrimp Casserole is the answer. It feels fancy but is so simple to make. Your kitchen will smell like a high-end steakhouse in minutes.
Whether it is a cold winter night or a holiday party, this meal shines. You only need a few pantry staples and fresh shrimp. It is the ultimate way to treat your family to something special.
Why You’ll Love This Recipe
This recipe is a total winner for busy cooks. You get all the flavor of traditional stuffed shrimp without the hard work. There is no need to stuff each shrimp individually. You just layer everything and bake it to golden perfection.
It is ready in 35 minutes from start to finish. This makes it perfect for a cozy date night or a festive holiday meal. Your family will love the buttery, garlicky cracker topping. It provides a satisfying crunch in every single bite.
Simple Cooking Steps
Making this dish is incredibly easy and doable for beginners. You simply arrange your shrimp in a single layer. Then, you mix the buttery stuffing in one small bowl. Even if you have never cooked seafood, you can master this recipe easily.
The white wine adds a lovely depth of flavor as it simmers. It creates a light sauce right in the pan. You will love how the topping turns perfectly golden brown in the oven.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh shrimp and buttery crackers are the stars here.
- 1 lb large shrimp (16-20 count), peeled and deveined
- 1 cup crushed buttery round crackers
- 4 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- 1/4 cup dry white wine
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Step-by-Step Directions
- Preheat your oven to 400°F (200°C) and lightly grease a shallow baking dish.
- Pat the shrimp dry with paper towels to ensure a good bake.
- Arrange the shrimp in a single layer in the prepared dish.
- In a small bowl, combine crackers, butter, garlic, parsley, lemon juice, salt, and pepper.
- Evenly distribute the cracker stuffing over the top of the shrimp.
- Pour the white wine into the bottom of the dish around the shrimp.
- Dust the top of the stuffing with a little paprika for color.
- Bake for 12 to 15 minutes until the shrimp are firm and pink.
- Serve immediately with fresh lemon wedges on the side.
Best Ways to Enjoy It
Serve this dish warm with extra lemon wedges for squeezing. It pairs beautifully with a side of angel hair pasta or rice. You can also use crusty bread to soak up the garlic butter sauce. For a lighter meal, try it with roasted asparagus.
Set the table, light a candle, and enjoy this with your favorite person. It feels like a celebration in every bite. It is truly a restaurant-quality meal made right in your home.
Storage & Reheating
Leftovers can be stored in an airtight container in the fridge. They will stay fresh for up to two days. To reheat, place them in a 350°F oven for a few minutes. This helps keep the cracker topping crispy and delicious. Avoid the microwave, as it can make the shrimp rubbery.
Tips for Best Results
- Do not skip patting the shrimp dry before baking.
- Use jumbo shrimp for the best texture and presentation.
- Avoid overcooking the shrimp to keep them tender and juicy.
- Swap the wine for chicken broth if you prefer no alcohol.
- For Thanksgiving or Christmas, double the batch for a crowd.
- Add a pinch of red pepper flakes for a little heat.
- Use fresh parsley instead of dried for the best flavor.
Easy Flavor Ideas
- Use gluten-free crackers to make this dish gluten-friendly.
- Swap the parsley for fresh dill for a different herb profile.
- Add a sprinkle of parmesan cheese to the cracker topping.
- Use lime juice instead of lemon for a zesty twist.
Common Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely first. Always pat them very dry before adding the topping.
What kind of wine should I use?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best. It adds a nice acidity to the buttery sauce. If you do not have wine, chicken stock is a great sub.
How do I know when the shrimp are done?
The shrimp will turn pink and opaque when they are finished. They should feel firm to the touch. The topping will also be a beautiful golden brown.
I hope this buttery recipe adds a touch of magic to your winter evenings. It is such a joy to share a special meal with the ones you love. Happy cooking!
— Lidia
Baked Stuffed Shrimp Casserole
Ingredients
- 1 lb large shrimp (16-20 count), peeled and deveined
- 1 cup crushed buttery round crackers
- 4 tbsp unsalted butter, melted
- 2 cloves garlic , minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- 1/4 cup dry white wine
- 1/4 tsp sal t
- 1/4 tsp black pepper
- 1/4 tsp paprik a
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a shallow baking dish.
- Pat the shrimp dry and arrange them in a single layer in the prepared baking dish.
- In a small mixing bowl, combine the crushed crackers, melted butter, minced garlic, chopped parsley, lemon juice, salt, and pepper until well mixed.
- Evenly distribute the cracker stuffing over the shrimp.
- Pour the white wine into the bottom of the baking dish around the shrimp.
- Dust the top of the stuffing with paprika.
- Bake for 12 to 15 minutes until the shrimp are firm and pink and the topping is golden brown.
- Serve immediately with lemon wedges.
