My mom has been making baked stuffed shrimp for Christmas Eve for decades.
Growing up, it was the one time of year we ate that dish, and I always looked forward to it. It felt like the open door to the Christmas holiday, I have such fond memories of this dinner. Even my Irish, meat-and-potatoes loving dad couldn’t get enough of it.
This recipe is my take on that dish, made into a casserole for a small crowd, made gluten-free, and houses the additions of garlic and lemon juice and zest that really brighten the stuffing.
This Baked Stuffed Shrimp Casserole is a perfect Christmas Eve dinner because:
- It can be assembled early in the day and baked off before dinner.
- It feels celebratory, but familiar at the same time.
- The buttery crab stuffing has just enough crunch to pair well with the baked shrimp, and the lemon and garlic add lots of flavor to the dish.
- It is delicious, and we never have any leftovers!
How To Make THis Easy Stuffed Shrimp Casserole:
Step 1. Butterfly the cleaned shrimp by cutting down the back of the shrimp spine most of the way through. Then add them to a bowl and season with olive oil, salt, and pepper. Set aside.
Step 2. In a bowl, combine crab meat, cracker crumbs, garlic, parsley, lemon juice and zest and melted butter. Stir to mix.
Step 3. In an oven-safe baking dish, arrange the seasoned shrimp evenly, cutting the side down so the tails are facing up.
Step 4. Then spoon the stuffing over and around the shrimp evenly.
Step 5. Bake for 12 – 14 minutes, or until just cooked through and the top is lightly golden brown. If you like it more browned, broil on high for 1 minute more.
Step 6. Serve with additional lemon wedges on the side. Enjoy!
Be Sure to Check out these comforting recipes:
Frequently Asked Questions:
What is baked stuffed shrimp?
Baked stuffed shrimp is a classic New England restaurant dish. It is made by filling shrimp with a mixture of crab, crackers, garlic, and butter. It is easy to make at home and is usually served for special occasions.
Can I make it ahead of time?
Absolutely! You can make the filling up to a day before. Once you are ready to bake it, all you have to do is prepare the shrimp. Keep in mind that the filling might be a little soft after it is baked.
“WHAT ELSE CAN I USE?”
- I use these grain free crackers by Simple Mills for the stuffing, but you can use Ritz crackers as my mom always did as well.
- I like to keep the tails on for presentation, and because they add flavor, but if you want to remove them while shelling the shrimp then go for it!
- A simple white casserole dish (such as this 8×6 one) houses these shrimp perfectly, but for a fun individual presentation you can also use small ramekins. Just cut back on bake time by a couple of minutes.
If you make this Baked Stuffed Shrimp Casserole, and I hope you do, please leave me a comment here with a rating, or post to Instagram and tag me. I love to hear your feedback and share your creations!
Baked Stuffed Shrimp Casserole (Gluten Free)
Ingredients
- 1 lb. large shrimp, peeled and deveined
- 1 tsp olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 lb. lump crab meat
- 1 cup cracker crumbs such as Simple Mills or Ritz
- 2 cloves garlic, peeled and minced
- 1/3 cup fresh parsley, chopped
- 1 lemon, zested and juiced plus lemon wedges for serving
- 1/2 stick melted unsalted butter
Instructions
- Preheat oven to 425 Degrees F.
- Butterfly the cleaned shrimp by cutting down the back of the shrimp spine most of the way through, but not all the way.
- Add to a bowl and season with olive oil, salt, and pepper. Set aside.
- Make your stuffing by combining crab meat, cracker crumbs, garlic, parsley, lemon juice and zest, and melted butter. Stir to mix.
- In an oven safe baking dish, arrange the seasoned shrimp evenly around the dish, cut the sides down, so the tails are facing up. If they won't stand on their own, don't stress it. It's only for appearance and the stuffing covers most of it anyway.
- Spoon the stuffing over and around the shrimp evenly.
- Bake for 12-14 minutes, until just cooked through and the top is lightly golden brown.
- If you'd like the top more browned, broil on high for 1 minute.
- Serve with additional lemon wedges on the side.
