Shrimp Dressing

This cornbread shrimp dressing is the perfect dish to add a touch of southern flair to a holiday table or special gathering. A coastal twist on traditional cornbread dressing, our shrimp dressing recipe has juicy, seasoned shrimp tucked into a sweet-and-savory mix of cornbread, stuffing cubes and buttery, sauteed vegetables.

Although adding shrimp may seem fancy, they’re surprisingly quick and easy to prepare, especially if you purchase pre-cleaned shrimp. Fresh or frozen, they take just minutes to cook in a pot of boiling water and bring a briny flavor to the hearty baked stuffing. Whether you serve this dish alongside other holiday recipes or enjoy it on its own, stuffing with shrimp is a delicious way to elevate your usual dressing with minimal effort.

Mark Derse for Taste of Home

Ingredients for Shrimp Dressing

• Water: You’ll need a pot of water to boil the shrimp, plus more to moisten the dressing before baking. For more flavor, use seafood stock instead of water in the dressing.
• Seasoning: Grab your favorite seafood seasoning, such as Old Bay or a Creole spice mix, to make the shrimp bold and flavorful. We add seasoned salt, garlic powder, black pepper, white pepper and cayenne pepper to the dressing for savory depth and extra kick.
• Shrimp: Medium-sized shrimp, with a count of 31 to 40 per pound, are ideal for dressing. They provide a satisfying, meaty bite without being so small that they disappear into the bread or so large that they overwhelm the other ingredients.
• Aromatics: Onion, celery and green bell pepper give this shrimp dressing that classic Cajun holy trinity aroma and flavor—savory, peppery and a little bit sweet. We add green onions for an extra-bright, oniony flavor.
• Butter: Sauteing the vegetables in melted butter brings richness to the dressing. If you prefer a dairy-free option, substitute olive or vegetable oil.
• Stuffing cubes: A package of seasoned stuffing cubes is a shortcut ingredient with just the right structure. Stuffing cubes, which are usually made from dried white bread, soak up moisture in the dish, resulting in dressing that holds together without being overly mushy or crumbly.
• Cornbread: Cornbread gives the dressing a sweet, nutty flavor and beautiful golden color. You can use store-bought cornbread or bake a fresh pan with a boxed cornbread mix or one of our tried-and-true homemade cornbread recipes. Use cubes of day-old cornbread for the best texture—it’ll hold up better when mixed with the wet ingredients.

Directions

Step 1: Boil the shrimp

Preheat the oven to 350°F. Bring 5 cups of water and the seafood seasoning to a boil in a large saucepan. Add the shrimp, and when the pot returns to a boil, reduce the heat and simmer, uncovered, for two minutes or until the shrimp turn pink and opaque. Drain the shrimp and set them aside.

Editor’s Tip: If your shrimp have tails, take them off. It’s fine to boil the shrimp with them on (they’ll add extra flavor), but pinch them off when the shrimp are cool enough to handle. Trust me, nobody wants to pick shrimp tails out of bites of dressing.

Step 2: Saute the aromatics

Melt the butter in a large skillet. Add the chopped onion, celery, green pepper and green onions, and saute until tender and fragrant, about 10 minutes.

Step 3: Combine the dressing ingredients

Combine the stuffing cubes, cornbread, boiled shrimp and sauteed vegetables in a large bowl. Add the seasoned salt, garlic powder, black pepper, white pepper and cayenne pepper. Pour in the remaining 2 cups of water, then stir to combine. Transfer the mixture to a greased 13×9-inch baking dish.

Editor’s Tip: Stir gently to help the bread hold its shape and avoid crumbling too much.

Step 4: Bake the shrimp cornbread dressing

Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes or until the top of the dressing is golden brown. Garnish the dressing with fresh celery leaves for a pop of color if desired.

Mark Derse for Taste of Home

Shrimp Dressing Variations

• Substitute stock for the water: To elevate the coastal flavors of this dish, moisten the dressing with seafood stock instead of water. You can use chicken or vegetable stock as a flavor enhancer if you don’t have seafood stock.
• Add more veggies: Saute chopped mushrooms, diced carrots or sweet whole kernel corn with the aromatics for added color and texture.
• Include more seafood: Add fresh or canned crab meat, oysters or crawfish tails to make it a seafood stuffing.
• Make it meaty: Brown a package of ground pork sausage or chopped andouille links and mix them with the other ingredients for rich, smoky flavor. You could also add crumbled bacon or crispy bits of pancetta.
• Use all cornbread: For a proper southern-style shrimp cornbread dressing, omit the seasoned stuffing cubes and use only cornbread. You’ll need roughly 10 cups of crumbled cornbread or about two pans of cornbread.
• Season with fresh herbs: Sprinkle in fresh or dried parsley, thyme or sage for a savory boost. Poultry seasoning, a blend of dried herbs, is also a convenient way to add herby flavor to stuffing recipes—no chopping required.

How to Store Shrimp Dressing

Let the dressing with shrimp cool to room temperature, then store leftovers in the refrigerator. You can leave the dressing in a covered baking dish, but it’ll dry out faster if you don’t have a lid. To maintain texture and freshness, transfer it to an airtight container. The cornbread shrimp dressing will last up to four days, or you can freeze it for longer storage.

Can you freeze shrimp dressing?

Yes, you can freeze shrimp dressing for up to one month. After baking, let it cool completely and wrap the dish tightly in storage wrap and aluminum foil. You could also transfer smaller portions of shrimp dressing to freezer-safe containers or bags. Thaw the dressing in the fridge overnight before reheating.

Can you make shrimp cornbread dressing ahead of time?

Yes, you can make the shrimp dressing recipe ahead of time—it’s perfect for saving time and stress on holidays and for special gatherings. Cook the shrimp and assemble the dressing up to 24 hours in advance, then cover the baking dish tightly and keep it refrigerated. Then, all you have to do is bake as directed. Pull the dish out of the fridge while the oven preheats to take the chill off.

How do you reheat shrimp dressing?

Reheat a full or partial pan of shrimp dressing in a 350° oven. If the dressing looks dry, add a splash of water or stock before reheating. Keep the baking dish covered with foil to prevent drying out, and uncover it during the last 10 to 15 minutes of reheating to help crisp the top. You can also microwave individual portions until warmed through.

Shrimp Dressing Tips

Mark Derse for Taste of Home

Is shrimp cornbread dressing the same as stuffing?

Yes, shrimp cornbread dressing is essentially the same as cornbread stuffing with shrimp—they’re both baked dishes containing cornbread, aromatic vegetables, shrimp and seasonings. Traditionally, stuffing is cooked inside a turkey or chicken and dressing is baked in a casserole dish. These days, the terms stuffing vs. dressing are often used interchangeably—unless you’re in the South, where dressing tends to be the preferred terminology.

Can you use frozen shrimp to make shrimp dressing?

Yes, you can use frozen shrimp to make shrimp dressing. Look for a 1-pound bag of medium shrimp that’s been peeled and deveined. There’s no need to thaw them before cooking—add the frozen shrimp to boiling water and cook them for three to four minutes.

Why is it better to use day-old cornbread in shrimp dressing?

Day-old cornbread is ideal for this dressing recipe because it’s drier and firmer than freshly baked cornbread. This texture helps it soak up all the savory flavor from the shrimp and sauteed veggies without the cornbread falling apart or getting mushy. If you bake the cornbread the same day you’re making the dressing, cut it into cubes and arrange them on baking sheets. Pop them into a 325° oven for 10 to 15 minutes to dry them out.

What can you serve with shrimp dressing?

Shrimp dressing is special enough to pair with a Thanksgiving turkey or a Christmas ham. It’s also delicious served with a Sunday night dinner of roast chicken or pork tenderloin and vegetables. Since this dressing contains shrimp, you could enjoy it as a main dish with roasted green beans or a crisp green salad on the side.