Description
This Baked Stuffed Shrimp Casserole is a flavorful and easy-to-make seafood dish perfect for a quick weeknight dinner or impressing guests. Large shrimp are coated in a savory mixture of gluten-free breadcrumbs, Parmesan cheese, garlic, and fresh parsley, then baked to a golden brown. Served with lemon wedges for a zesty finish, this casserole combines simple ingredients into a deliciously satisfying meal.
Ingredients
Scale
Seafood
- 1 pound large shrimp, peeled and deveined
Breadcrumb Mixture
- 1 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
To Serve
- Lemon wedges
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish to prevent sticking and set it aside.
- Make Breadcrumb Mixture: In a bowl, combine gluten-free breadcrumbs, grated Parmesan cheese, minced garlic, chopped fresh parsley, olive oil, salt, and pepper. Mix well until the ingredients are evenly incorporated.
- Coat Shrimp: Arrange the peeled and deveined shrimp in a single layer in the prepared baking dish. Evenly sprinkle the breadcrumb mixture over the shrimp, pressing lightly so the coating adheres.
- Bake Shrimp: Place the baking dish in the preheated oven and bake for about 15 to 20 minutes, or until the shrimp are opaque, cooked through, and the breadcrumb topping is golden brown and crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh lemon wedges to squeeze over the shrimp before serving for added brightness.
Notes
- Ensure shrimp are completely thawed if using frozen for even cooking.
- The gluten-free breadcrumbs can be substituted with regular breadcrumbs if gluten is not a concern.
- Adjust garlic and parsley quantity to taste for more or less flavor intensity.
- Serve with a fresh salad or steamed vegetables to make a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
