Shrimp Casserole Recipe
Introduction
There’s something intoxicating about the first breath taken as you slide a bubbling shrimp casserole from the oven: a warm, savory aroma of melted cheeses, toasted breadcrumbs and ocean-sweet shrimp that instantly invites everyone to the table. The top crackles under a fork while the interior stays silky and plush — shrimp that are tender and succulent, cheeses that pull into creamy ribbons, and a crunchy, buttery crumb that gives the whole dish its satisfying finish. This recipe carries both comfort and a touch of coastal elegance, making it the kind of dish you lean into on a dreary weeknight or bring out for weekend guests.
Perfect for cozy family dinners, leisurely brunches, or as a centerpiece at holiday seafood spreads, this shrimp casserole is both approachable and memorable. If you like a printable guide or want a quick reference while cooking, check this helpful printable version here: Shrimp Casserole Printable.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 15–17 minutes (plus broil)
- Total Time: ~45 minutes (includes resting)
- Servings: 6
- Difficulty Level: Easy
Nutrition Highlights
Estimated nutrition per serving (serves 6). Values are approximate and were calculated using standard reference values from USDA FoodData Central and checked against general guidance from health sources such as the CDC and Mayo Clinic.
- Calories: ~475–485 kcal
- Protein: ~45 g
- Total Fat: ~30 g
- Saturated Fat: ~12–14 g
- Total Carbohydrates: ~3–5 g
- Fiber: ~0.5 g
- Sugars: ~1–2 g
- Sodium: ~550–650 mg
- Cholesterol: substantial (primarily from shrimp and cheeses)
Notes on nutrition: This casserole is protein-rich (thanks to the shrimp and cheeses) and higher in fat because of mayonnaise and cheeses. The carbohydrate count is low unless you serve it over rice or with bread. Sodium can be moderate to high depending on added Old Bay, salt, and cheeses—adjust seasoning to taste and dietary needs. For personalized dietary concerns, consult a registered dietitian or resources at the CDC and Mayo Clinic.
Why You’ll Love It
This casserole hits several winning notes:
- Aroma & Flavor: The blend of seafood sweetness, savory cheeses, and the Old Bay edge creates a comforting, layered flavor profile.
- Texture Contrast: A creamy, cheesy base with a crisp breadcrumb crown keeps each bite interesting.
- Social & Practical: Easy to scale for gatherings and makes an impressive, minimal-effort main. It’s the sort of dish that invites compliments but requires no last-minute juggling.
- Speed: From prep to table in under an hour, it’s ideal when you want something special without spending the evening cooking.
Step-by-Step Instructions
Ingredients
- 2 pounds large shrimp (21–24 count), peeled and deveined
- 1 tablespoon Old Bay seasoning (for cooking water)
- 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 and substitutions:
- Swap mayonnaise for 2/3 cup Greek yogurt (lighter, tangier) or a 50/50 mayo-Greek yogurt mix.
- Use gluten-free panko to make the dish gluten-free.
- Add 1/4 cup grated Parmesan into the breadcrumb topping for extra savory depth.
- Stir in 1 tablespoon lemon zest or 2 tablespoons lemon juice for brightness.
- Add 1/2 cup finely chopped celery or bell pepper for crunch and color.
- For a spicier version, fold in 1 diced jalapeño or 1/2 teaspoon cayenne.
Method
- Preheat oven to 375°F (190°C). Grease a 2 1/2–quart casserole dish with butter.
- Bring a large pot of salted water to a rolling boil. Add 1 tablespoon salt and 1 tablespoon Old Bay seasoning to the water.
- Add shrimp to the boiling water and cook only until opaque, about 30 seconds (large shrimp cook very quickly). Do not overcook. Drain and transfer shrimp to a bowl.
- Add mayonnaise, garlic powder, and ground black pepper to the bowl with shrimp. Stir gently to coat — avoid overmixing so the shrimp remain plump.
- Fold in shredded mozzarella and shredded cheddar until distributed.
- Transfer the shrimp-and-cheese mixture to the prepared casserole dish and spread evenly.
- In a small skillet, melt 1 tablespoon butter and stir in the panko breadcrumbs until the crumbs are moistened and slightly toasted.
- Sprinkle the breadcrumb mixture evenly over the shrimp.
- Bake uncovered for 13–15 minutes, or until the casserole is hot through and the center reaches 145°F (63°C) on an instant-read thermometer.
- If you want a deeper golden top, broil for 1–2 minutes while watching closely to avoid burning.
- Remove from oven and rest for 15 minutes before serving to allow flavors to settle and the casserole to firm up for clean servings.
Practical tips:
- Avoid overcooking shrimp: remove from boiling water as soon as they turn opaque; they’ll finish cooking in the oven.
- Use an instant-read thermometer to ensure the center reaches 145°F.
- If your shrimp are frozen, thaw overnight in the refrigerator and pat dry before cooking.
- Don’t skip the resting time — it improves texture and makes serving neater.
- If topping browns too fast, cover loosely with foil and continue baking until internal temperature is reached, then broil briefly at the end.
(For a quick list of no-bake treats for kids or dessert pairing ideas to serve alongside the casserole, see this resource: No-Bake Recipes for Kids.)
Best Pairings
- Steamed white or jasmine rice — lets the casserole be the star and soaks up the creamy juices.
- Buttery garlic mashed potatoes for an indulgent, hearty plate.
- Light, crisp green salad with lemon vinaigrette to cut richness.
- Toasted crusty bread or baguette slices — great for scooping.
- Lemon wedges to brighten each serving.
- Brunch pairing: serve alongside soft-scrambled eggs and coffee or tea.
Storing Leftovers
- Room temperature: Do not leave shrimp casserole at room temperature for more than 2 hours (per USDA food safety guidelines).
- Refrigeration: Store in an airtight container for up to 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual portions in the oven at 325°F until heated through (10–15 minutes), or microwave covered on medium power until hot, then broil briefly to re-crisp the topping if desired.
Chef’s Advice
- Best shrimp to use: Large (16–25 count) wild-caught or high-quality farmed shrimp, fresh or properly thawed frozen shrimp. Larger shrimp are less likely to overcook and dry out.
- Texture key: Keep shrimp slightly underdone in the boiling step — they’ll finish in the oven without becoming rubbery.
- Cheese choices: A mix of mozzarella and medium cheddar melts well and gives balance between stretch and sharpness. For stronger flavor, use sharp cheddar or add a touch of Gruyère.
- Seasoning cue: Taste your mayo mix before combining with shrimp (use a tiny scrap of cooked shrimp) to adjust pepper or lemon.
- Browning: For professional-looking crisping, toast the panko lightly in butter to golden before topping; this improves both flavor and texture.
Creative Twists
- Lighter Version: Replace mayonnaise with 2/3 cup plain Greek yogurt, reduce cheddar to 2 oz, and add fresh lemon zest for brightness.
- Spicy Creole: Add 1 teaspoon smoked paprika, 1/4 teaspoon cayenne, and 1/2 cup diced bell pepper for a Creole twist; serve over dirty rice.
- Gluten-Free or Paleo-Friendly: Use gluten-free panko or crushed almonds (lightly toasted) for the topping; swap mayo for avocado mayo or a whipped avocado blend to suit diets.
- Vegetarian Swap: Replace shrimp with artichoke hearts and hearts of palm, use vegan mayo and dairy-free cheeses to create a vegan casserole with a similar texture.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes. Thaw overnight in the fridge, pat very dry, and proceed. Don’t overcrowd the pot when blanching — cook quickly for 30 seconds.
Q: Can I prepare this ahead?
A: Assemble the casserole up to the breadcrumb stage, cover, and refrigerate for up to 24 hours. Add breadcrumb topping and bake when ready. Baking time may increase by a few minutes if cold.
Q: How do I prevent the shrimp from becoming rubbery?
A: Cook shrimp only until just opaque in the blanching step (about 30 seconds for large shrimp). They’ll finish in the oven; overcooking is the main cause of rubbery shrimp.
Q: Is there a healthier swap for mayonnaise?
A: Yes — plain Greek yogurt or a half mayo/half Greek yogurt mix cuts fat and adds tang while preserving creaminess.
Q: Can I add vegetables?
A: Absolutely — small-diced celery, bell pepper, or frozen peas (thawed) can be folded in for color and texture.
Conclusion
Give this shrimp casserole a try the next time you want a dish that feels special with minimal fuss — it’s creamy, comforting, and crowd-pleasing. For a step-by-step video-style reference, compare your method with this helpful video-style recipe at Shrimp Casserole Recipe (VIDEO) – NatashasKitchen.com, and if you’d like another tested creamy take on the classic, take a look at this trusted version: Creamy Shrimp Casserole Recipe.
If you try it, I’d love to hear how you customized the topping, what you paired it with, and any twists that made it your own. Share your photos and notes in the comments or tag the community — happy cooking!
Print
Shrimp Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Seafood
Description
A warm, savory shrimp casserole topped with melted cheeses and crispy breadcrumbs, perfect for family dinners or special occasions.
Ingredients
- 2 pounds large shrimp (21–24 count), peeled and deveined
- 1 tablespoon Old Bay seasoning (for cooking water)
- 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). Grease a 2 1/2-quart casserole dish with butter.
- Bring a large pot of salted water to a rolling boil. Add salt and Old Bay seasoning.
- Add shrimp to the boiling water and cook until opaque, about 30 seconds. Do not overcook. Drain and transfer to a bowl.
- Add mayonnaise, garlic powder, and ground black pepper to the bowl with shrimp. Stir gently to coat.
- Fold in shredded mozzarella and cheddar until well distributed.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- In a small skillet, melt butter and stir in the panko breadcrumbs until moistened and slightly toasted.
- Sprinkle breadcrumb mixture evenly over the shrimp.
- Bake uncovered for 13–15 minutes, until hot and center reaches 145°F (63°C).
- If desired, broil for 1–2 minutes for a golden crust.
- Let rest for 15 minutes before serving.
Notes
Best shrimp to use: Large wild-caught or properly thawed shrimp. Avoid overcooking, and let the casserole rest for better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 45g
- Cholesterol: 150mg
