Unstuffed Shrimp Casserole Recipe Is Seafood Platter Good (6 Ingredients) by Donna John

My local grocery store sells really good-quality frozen shrimp, so I try to keep a bag in the freezer for quick meals. Stuffed shrimp is a favorite of mine, and it's usually the first thing I eat off the seafood platter at a restaurant. When I saw this quick and easy unstuffed shrimp casserole recipe based on those stuffed shrimp, it had to be put into the dinner rotation.

On the bottom of the casserole dish is the stuffing-like mixture that's usually stuffed inside the shrimp. The shrimp are nestled on top, which results in a savory bite combining the shrimp and flavorful stuffing. So good!

To make this six-ingredient seafood casserole you will need to gather the following ingredients from your freezer or fridge and pantry: large shrimp, soft breadcrumbs, Parmesan cheese, fresh garlic, fresh parsley and olive oil. The casserole has minimal prep, especially if you buy raw, pre-cleaned shrimp. After assembling the casserole, it bakes up in about 12 to 15 minutes.

This unstuffed shrimp casserole is so easy it's the perfect weeknight dinner, but also yummy enough for company. Serve the shrimp recipe with your favorite side dishes. I served mine with broccoli and a salad.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 to 15 minutes
Total Time: 22 to 25 minutes
Servings: 4

Ingredients 

• 1 pound large shrimp, peeled and deveined
• 1 cup soft breadcrumbs
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons olive oil

Recipe Notes

• I used large frozen shrimp. To thaw the shrimp, I put them into a colander and ran cold water oven them. They thawed in minutes.

• Be sure to serve lemon wedges on the side. A squirt of lemon juice over the top really adds freshness and acid to balance out the dish.

• To make prep of this seafood casserole even quicker, buy cleaned raw shrimp.

• If you want a moister stuffing layer, stir in about a tablespoon of chicken broth or water.

• If you want to fancy it up, stir some crabmeat into the stuffing mixture before baking.

• To make breadcrumbs, take soft bread (I used sandwich bread) and grate or pulse in a food processor. 

• For some spice, sprinkle with crushed red pepper flakes. 

Here's how to make it: 

1. Stir together the breadcrumbs, Parmesan cheese, garlic, parsley and olive oil. Season with salt and black pepper.
   
2. Pour the mixture into a greased baking dish.
   
3. Gently press the shrimp into the breadcrumbs.
   
4. Bake in a preheated 375-degree F oven for about 12 to 15 minutes, or until shrimp are cooked through and stuffing is golden brown.
   
5. Serve with lemon wedges.
   
   

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