Shrimp Casserole Recipe is a comforting, cheesy, and satisfying dish that combines succulent shrimp with creamy mayo, melty cheeses, and a golden panko topping. This one-pan casserole feeds a crowd (makes about 8 servings) and offers big flavor with minimal effort. Whether you’re cooking for family, preparing a potluck contribution, or simply want an elegant yet cozy dinner, this shrimp casserole is an excellent choice. In this post I’ll walk you through ingredients, step-by-step instructions, tips, variations, storage, nutrition, serving ideas, and FAQs so your bake turns out perfect.
Why You’ll Love This Recipe
- Fast but impressive — the shrimp get a quick poach, and then everything is assembled and baked.
- Mood-pleasing textures — creamy shrimp interior balanced with a crisp, buttery crumb topping.
- Crowd-friendly — makes 8 servings, so great for gatherings, holidays, or family dinners.
- Flexible and forgiving — easy to adapt (cheese choices, seasonings) and handles slight variations well.
- Transportable — serves well warm or at room temperature, making it good to bring to someone else’s house.
Ingredients
- 2 lbs large shrimp (21–24 count), peeled and deveined
- 1 Tbsp Old Bay Seasoning (plus 1 Tbsp more for the poaching water)
- 1 Tbsp salt (for the boiling water)
- 2⁄3 cup mayonnaise
- ½ tsp garlic powder
- ½ tsp ground black pepper
- 1 Tbsp butter (plus extra to grease the casserole dish)
- ½ cup panko bread crumbs
- 4 oz shredded mozzarella cheese
- 4 oz shredded medium cheddar cheese
(Optional: extra butter to grease dish; you may need paper towels to absorb excess moisture later.)
Step-by-Step: How to Make Shrimp Casserole
- Prep
- Preheat your oven to 375 °F (≈190–191 °C).
- Grease a 2½ -quart casserole dish (or deep 10 -inch skillet, or 9×9 square pan) with butter so nothing sticks.
- Poach the shrimp
- Heat a large pot of water until it reaches a vigorous, rolling boil.
- Add 1 Tbsp salt + 1 Tbsp Old Bay Seasoning to the boiling water.
- Add the shrimp and boil just 30 seconds (or until shrimp turn opaque and are just cooked through). Don’t overcook.
- Immediately strain them out and transfer to a large mixing bowl. Let cool a few minutes.
- Drain off any extra liquid (tilt the bowl, pour off, or pat bottom with paper towels).
- Mix the shrimp filling
- Into the shrimp bowl, add the mayonnaise, garlic powder, and black pepper. Stir to coat shrimp evenly.
- Add the shredded mozzarella and cheddar; stir gently so the cheeses meld with the shrimp mixture.
- Assemble in the baking dish
- Transfer the shrimp-cheese mixture into your prepared casserole dish. Spread it evenly.
- Add the crumb topping
- In a small bowl or measuring cup, melt 1 Tbsp butter.
- Stir in the panko bread crumbs until they are evenly moistened.
- Sprinkle the crumb mixture over the top of the shrimp layer.
- Bake & broil
- Place the casserole (uncovered) in the 375 °F oven. Bake for 13–15 minutes, or until the center reaches ~145 °F (63 °C) on an instant-read thermometer.
- Then switch oven to broil and broil the top for 1–2 minutes (watch carefully) to brown the crumbs lightly.
- Rest & serve
- Remove from oven and allow the casserole to rest for about 15 minutes (this helps it set).
- Serve warm or at room temperature.
Note: If excess liquid is present in the bottom after baking, gently absorb it with a paper towel inserted between shrimp and dish base or tilt and pour off.
Helpful Tips
- Don’t overcook the shrimp — shrimp cook fast, and overcooking causes them to release excess liquid when baking.
- Dry shrimp thoroughly before mixing — use paper towels to pat them as dry as possible before combining with mayo and cheese.
- Use fresh or high-quality cheese — avoid pre-shredded cheeses with anti-caking agents, which sometimes release moisture.
- Watch the broiler step closely — the panko browns quickly.
- Check for pooling liquid — if you see it while baking, tilt or blot it earlier rather than waiting.
- Bake in the right dish — a deeper (2½ -quart) casserole or skillet works best to hold everything without overflow.
- Let it rest — the 15 -minute rest period helps the casserole set and makes serving easier.
Substitutions And Variations
- Cheese swap — use Monterey Jack, Gruyère, or pepper jack for extra heat.
- Breadcrumb alternatives — try regular breadcrumbs, crushed Ritz crackers, or panko mixed with grated Parmesan.
- Herbed twist — add chopped parsley, dill, chives, or tarragon into the shrimp mix.
- Spicy kick — stir in a dash of cayenne, hot sauce, or red pepper flakes.
- Creamy boost — mix in a spoonful of sour cream or crème fraîche along with mayo.
- Add vegetables — stir in cooked spinach, diced tomatoes, or artichoke hearts (well-drained) for extra volume and flavor.
- Smoky flavor — use smoked cheddar or a pinch of smoked paprika.
- Single-serve version — bake in ramekins instead of a large casserole dish (reduce bake time slightly).
Storage Instructions
- Make-ahead: You can assemble the shrimp mixture and place it in the casserole dish (without the breadcrumb topping) up to 3 days ahead. Cover tightly with plastic wrap and refrigerate. When ready to bake, add the buttered crumbs and bake as instructed.
- Leftovers: After serving, cover tightly and refrigerate for 2–3 days.
- Reheat: Best reheated in the oven or air fryer at ~325–350 °F until warmed through (avoid microwave if possible, as it may make the topping soggy).
Nutritional Information
(Per serving, based on 8 servings)
- Calories: ~ 354 kcal
- Carbohydrates: ~ 4 g
- Protein: ~ 30 g
- Fat: ~ 24 g
This casserole is moderate in carbs (mostly from panko), rich in protein from the shrimp and cheese, and has a satisfying level of fat (from mayo, cheese, and butter).
Serving Suggestions
- Serve alongside steamed vegetables (e.g. green beans, asparagus, broccoli) to balance richness.
- A simple green salad with vinaigrette cuts through the creaminess.
- Pair with rice pilaf, quinoa, or garlic mashed potatoes as a base to soak up any juices.
- Offer fresh lemon wedges for bright citrus contrast.
- Garnish with fresh herbs (parsley, chives) or a sprinkle of paprika for color.
- Serve with crusty bread or dinner rolls to help mop up any flavorful drips.
Frequently Asked Questions About Shrimp Casserole Recipe
Q: Can I use frozen shrimp?
A: Yes — you can use frozen shrimp, but be sure to thaw them thoroughly, drain well, and pat dry before poaching. Residual thawing liquid tends to increase moisture in the casserole, so drying is critical.
Q: Can I skip the poaching step and just use raw shrimp?
A: It’s not recommended — poaching for 30 seconds partly cooks shrimp and helps firm their texture. If raw shrimp go straight into the oven, they may overcook on the edges or end up releasing more water.
Q: What if I don’t have Old Bay seasoning?
A: You can substitute a seafood seasoning blend, a pinch of paprika + celery salt + a little cayenne, or a store-bought “seafood rub” mix.
Q: Can I make this gluten free?
A: Yes — use gluten-free panko or bread crumbs. All other ingredients (shrimp, mayo, cheese) are naturally gluten free (check labels).
Q: Why is my casserole watery underneath?
A: Common causes: overcooked shrimp releasing moisture, poorly drained shrimp, or low-quality cheese with additives. To counter it, pat shrimp dry, use cheeses without moisture additives, and absorb excess liquid with paper towels.
Q: Can I double or halve the recipe easily?
A: Yes — this scales fairly well. If halving, use a smaller baking dish and reduce baking time slightly. If doubling, use a larger deep baking pan and monitor for doneness.
Q: Can I freeze leftover casserole?
A: Freezing is possible but the crumb topping may lose crispness. Freeze in a freezersafe container, then thaw in refrigerator overnight and reheat in oven to crisp top.
Conclusion
Thank you so much for trying this Shrimp Casserole Recipe — it’s one of my go-to dishes when I want something comforting, flavorful, and easy to assemble. The combination of juicy shrimp, creamy, cheesy sauce, and golden crunchy topping never fails to delight family and guests. I hope you find joy in baking it, watching the top turn perfectly crisp, and savoring every bite with loved ones. May it become a favorite in your recipe collection. Warmest wishes and happy cooking — enjoy!
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Shrimp Casserole Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Shrimp Casserole Recipe is creamy, cheesy, and packed with tender shrimp under a golden breadcrumb crust. A quick and satisfying one-pan dinner that’s perfect for family meals or holiday gatherings.
Ingredients
2 lbs large shrimp, peeled and deveined (21–24 count)
1 Tbsp Old Bay Seasoning (plus 1 Tbsp for cooking water)
1 Tbsp salt (for boiling water)
2/3 cup mayonnaise
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 Tbsp butter (plus extra for greasing)
1/2 cup panko bread crumbs
4 oz shredded mozzarella
4 oz shredded medium cheddar cheese
Instructions
- Prep
- Preheat your oven to 375 °F (≈190–191 °C).
- Grease a 2½ -quart casserole dish (or deep 10 -inch skillet, or 9×9 square pan) with butter so nothing sticks.
- Poach the shrimp
- Heat a large pot of water until it reaches a vigorous, rolling boil.
- Add 1 Tbsp salt + 1 Tbsp Old Bay Seasoning to the boiling water.
- Add the shrimp and boil just 30 seconds (or until shrimp turn opaque and are just cooked through). Don’t overcook.
- Immediately strain them out and transfer to a large mixing bowl. Let cool a few minutes.
- Drain off any extra liquid (tilt the bowl, pour off, or pat bottom with paper towels).
- Mix the shrimp filling
- Into the shrimp bowl, add the mayonnaise, garlic powder, and black pepper. Stir to coat shrimp evenly.
- Add the shredded mozzarella and cheddar; stir gently so the cheeses meld with the shrimp mixture.
- Assemble in the baking dish
- Transfer the shrimp-cheese mixture into your prepared casserole dish. Spread it evenly.
- Add the crumb topping
- In a small bowl or measuring cup, melt 1 Tbsp butter.
- Stir in the panko bread crumbs until they are evenly moistened.
- Sprinkle the crumb mixture over the top of the shrimp layer.
- Bake & broil
- Place the casserole (uncovered) in the 375 °F oven. Bake for 13–15 minutes, or until the center reaches ~145 °F (63 °C) on an instant-read thermometer.
- Then switch oven to broil and broil the top for 1–2 minutes (watch carefully) to brown the crumbs lightly.
- Rest & serve
- Remove from oven and allow the casserole to rest for about 15 minutes (this helps it set).
- Serve warm or at room temperature.
Note: If excess liquid is present in the bottom after baking, gently absorb it with a paper towel inserted between shrimp and dish base or tilt and pour off.
Notes
Pat shrimp dry to reduce excess liquid.
Casserole can be made ahead and refrigerated (without crumbs) for up to 3 days.
Reheat leftovers in oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 portion (1/8 of casserole)
- Calories: 354 kcal
- Sugar: 1 g
- Carbohydrates: 4 g
- Fiber: 30 g
- Protein: 30 g