Dish Snapshot
There’s a reason this Shrimp Casserole feels like a warm kitchen hug: the sharp, savory tang of Old Bay carried on a ribbon of creamy mayonnaise and melted cheese; the popping salt of panko crumbs toasted in butter; the shrimp itself—tender, slightly sweet, and melt-in-your-mouth when cooked just right. The aroma as it comes out of the oven is briny and buttery, with that irresistible browned-cheese perfume that makes everyone wander into the kitchen.
This casserole is emotionally comforting and reliably crowd-pleasing. It’s an elegant enough dish for dinner guests, cozy enough for a family Sunday supper, and speedy enough to pull together on a weeknight when everyone wants something a little special. If you’ve ever wanted to bring coastal flavors to your table without fuss, this is your go-to. (If you’re also feeding kids or want a simpler handheld side for gatherings, check this collection of no-bake recipes for kids for complementary treats.)
Nutrition Highlights
Estimated nutrition per serving (recipe makes 6 servings). These values are calculated using standard food composition references (USDA FoodData Central) and rounded for clarity. Note: these are estimates and can vary with brand and exact measurements.
- Calories: ~500 kcal
- Protein: ~46 g
- Carbohydrates: ~8 g
- Fat: ~33 g
- Saturated Fat: ~12 g
- Cholesterol: ~300 mg (shrimp and cheese contribute most)
- Sodium: Variable — can be high depending on added salt and Old Bay; estimate ~700–900 mg
Sources and notes: Estimates are based on USDA nutrient profiles for shrimp, mayonnaise, cheeses, panko, and butter. For medical advice about specific dietary needs (cholesterol/sodium concerns), consult your health provider or resources such as the CDC or Mayo Clinic.
Why You’ll Love It
- Flavor & Texture: Crispy, buttery breadcrumb topping meets creamy, cheesy shrimp—each bite offers contrast: crunchy against silky, salty against subtly sweet seafood.
- Social & Seasonal: It’s a low-stress showstopper for holiday brunches, potlucks, or a date-night dinner for two (halve the recipe).
- Speed & Simplicity: The shrimp brief-boil and a quick 15-minute bake mean most of the work is assembly—perfect on busy nights.
- Comfort Factor: Rich and familiar—this dish evokes family meals and beachside dinners without demanding expensive ingredients or elaborate technique.
Preparation Guide
Ingredients
- 2 pounds large shrimp (21–24 count), peeled and deveined
- 1 tablespoon Old Bay seasoning (plus 1 tablespoon salt for cooking water)
- 2/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter, plus more to grease the pan
- 1/2 cup panko bread crumbs
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded medium cheddar cheese
Optional ingredients & substitutions
- Swap mayonnaise for Greek yogurt (full-fat) or a 50/50 mayo+yogurt mix to lighten slightly (texture will be tangier).
- Use gluten-free panko for a gluten-free casserole.
- Add 1/2 cup cooked, chopped mushrooms or 1/2 cup blanched asparagus for a vegetable boost.
- For a smoky twist, use smoked gouda in place of mozzarella or add 1/2 teaspoon smoked paprika.
Equipment & prep
- Preheat oven to 375°F (190°C).
- Grease a 2 1/2–quart casserole dish with butter.
Step-by-step instructions
- Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 tablespoon Old Bay seasoning to the water.
- Add the shrimp and cook just until opaque, about 30 seconds to 1 minute depending on size (for large 21–24 count, ~30 seconds is usually enough). Do not overcook. Drain and transfer the shrimp to a medium bowl. Tip: place shrimp in an ice bath for 30 seconds if you prefer to stop cooking immediately; drain thoroughly before proceeding.
- To the bowl with shrimp, add 2/3 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper. Stir gently to coat—avoid overmixing, which can break up the shrimp.
- Add 4 ounces shredded mozzarella and 4 ounces shredded medium cheddar. Stir again to distribute the cheese evenly. Transfer the mixture to the prepared 2 1/2–quart casserole dish.
- In a small saucepan or microwave-safe bowl, melt 1 tablespoon butter. Stir in 1/2 cup panko bread crumbs until evenly coated. Sprinkle the buttered crumbs evenly over the shrimp mixture.
- Bake uncovered at 375°F (190°C) for 13–15 minutes, or until the casserole’s center reaches 145°F (63°C) on an instant-read thermometer and the filling is bubbling. Tip: if you used a chilled shrimp or additional cold ingredients, you may need the full 15 minutes.
- For a golden, crispy crumb top, broil on high for 1–2 minutes—watch closely to prevent burning.
- Remove from the oven and rest for 15 minutes before serving to let juices settle and flavors marry.
Practical tips
- Avoid overcooking the shrimp: they should be opaque and slightly springy, not rubbery.
- Let it rest: the 15-minute resting period is essential for easier serving and better texture.
- If you want a saucier casserole, stir in an extra 1/4 cup mayo or 1/2 cup cream before baking.
- For safer substitutions or creative protein swaps (chicken), see this handy grilled chicken marinade guide for married flavors.
Best Pairings
- Starches: Serve over steamed rice, creamy mashed potatoes, or buttered egg noodles to soak up the savory juices.
- Vegetables: Simple roasted asparagus, a lemony green salad, or sautéed spinach brightens the richness.
- Bread & Spreads: Warm crusty bread or garlic toast for scooping; a lemon-herb butter on the side complements the seafood notes.
- Drinks: A crisp Sauvignon Blanc, a light Chardonnay, or iced tea with lemon pairs well—coffee or a savory tea can work for brunch.
- Presentation tip: Garnish with finely chopped parsley and a squeeze of fresh lemon for color and acidity.
Storage Instructions
- Room temperature: Do not leave this casserole out more than 2 hours (per USDA food safety guidelines). If your kitchen is warmer than 90°F, reduce that to 1 hour.
- Refrigeration: Store covered in an airtight container for 3–4 days. Reheat in a 350°F oven until warmed through (about 12–15 minutes) to preserve texture—avoid microwaving if possible to reduce rubberiness.
- Freezer: Freeze baked casserole in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the fridge before reheating. Note: texture of shrimp may change slightly after freezing; consider freezing the filling without the panko topping and adding fresh crumbs before baking.
Chef’s Advice
- Best shrimp types: Large, wild-caught or high-quality farmed shrimp (16–26 count) work beautifully. Wild shrimp often have a firmer texture and sweeter flavor.
- Don’t skimp on resting: letting the casserole sit before serving keeps slices intact and improves mouthfeel.
- Breadcrumb technique: buttering the panko before baking ensures an evenly browned, crunchy top. For extra crunch, mix in 1 tablespoon grated Parmesan.
- Doneness cues: target 145°F in the center; visually, shrimp should be opaque with a slight spring—if they look tightly curled into a “C” they’re done; a tight “O” indicates overcooking.
Creative Twists
- Gluten-Free & Herby: Use gluten-free panko, swap mayo for full-fat Greek yogurt, and fold in chopped dill and chives for a fresher profile.
- Spicy Creole: Replace Old Bay with Cajun seasoning, add 1/2 cup diced bell peppers and 1 small chopped jalapeño, and sprinkle with cayenne to taste.
- Creamy Lemon-Garlic: Replace 1/3 cup mayonnaise with 1/3 cup sour cream, add 1 tablespoon lemon zest and 1 tablespoon fresh lemon juice, and fold in 1 clove minced garlic for bright, tangy notes.
- Vegetarian “Shrimp” Alternative: Use hearts of palm or artichoke hearts (drained and chopped) with a little smoked paprika to mimic the texture and depth—use dairy or vegan cheese and vegan mayo for a plant-based bake.
All Your Questions Answered
Q: Can I use frozen shrimp?
A: Yes—thaw completely, pat dry, and remove excess moisture before mixing. If still slightly icy, shorten the pre-boil or skip the brief blanch step and add raw to the casserole (adjust bake time).
Q: What if my casserole is too dry?
A: Stir in 1/4–1/2 cup cream or extra mayo before baking, or cover with foil while baking for the first 10 minutes to retain moisture.
Q: How do I make this lower sodium?
A: Use low-sodium mayonnaise, reduce added salt, and use a low-sodium or no-salt Old Bay alternative; choose low-sodium cheeses or reduce the cheese quantity slightly.
Q: Can I prepare it ahead?
A: Assemble the casserole (without the panko topping), cover and refrigerate up to 24 hours. Add crumbs and bake as directed, adding a few extra minutes if coming from cold.
Conclusion
This Shrimp Casserole delivers coastal comfort with a buttery, crunchy top and a creamy, cheesy interior—ideal for family dinners, holiday sides, or elegant weeknight plates. Try it once and you’ll appreciate how little effort yields big flavor. If you want a visual walk-through, take a look at this helpful Shrimp Casserole Recipe (VIDEO) – NatashasKitchen.com, or compare techniques and reader reviews in this Creamy Shrimp Casserole Recipe to adapt the dish to your taste. Share your variations and photos—I’d love to see how you make it your own.
Print
Shrimp Casserole
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Option
Description
A rich and creamy shrimp casserole topped with buttery, crispy panko crumbs.
Ingredients
- 2 pounds large shrimp (21–24 count), peeled and deveined
- 1 tablespoon Old Bay seasoning (plus 1 tablespoon salt for cooking water)
- 2/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter, plus more to grease the pan
- 1/2 cup panko bread crumbs
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded medium cheddar cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 2 1/2–quart casserole dish with butter.
- Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 tablespoon Old Bay seasoning to the water.
- Add the shrimp and cook just until opaque, about 30 seconds to 1 minute. Drain and transfer the shrimp to a medium bowl.
- Add the mayonnaise, garlic powder, and ground black pepper to the bowl with shrimp. Stir gently to coat.
- Fold in the shredded mozzarella and cheddar cheese. Transfer the mixture to the prepared casserole dish.
- Melt the butter and mix in the panko bread crumbs until evenly coated. Sprinkle over the shrimp mixture.
- Bake uncovered for 13–15 minutes, or until the center reaches 145°F (63°C) and is bubbling. Optionally, broil on high for 1–2 minutes for a golden top.
- Let the casserole rest for 15 minutes before serving.
Notes
Avoid overcooking the shrimp and letting the casserole sit before serving for better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 300mg
