Shrimp Casserole Recipe
Directions
- 1Preheat the oven to 375 ̊F.
- 2Grease a 2 1/2 quart casserole dish or skillet with butter.
- 3Bring a large pot of water to a boil and add 1 Tbsp salt and 1 Tbsp Old Bay Seasoning.
- 4Add the shrimp to the boiling water and cook for 30 seconds or just until the shrimp are opaque and cooked through.
- 5Immediately remove the shrimp with a strainer and transfer to a large mixing bowl.
- 6Let the shrimp cool for a few minutes.
- 7Drain off any water that collects at the bottom of the bowl, or use a paper towel to soak up any liquid.
- 8Into the shrimp, add mayonnaise, garlic powder, and black pepper.
- 9Stir to coat the shrimp.
- 10Sprinkle on the cheese and stir again to combine.
- 11Transfer the shrimp mixture to your prepared casserole dish, spreading it evenly into the pan.
- 12In a separate bowl or measuring cup, melt 1 Tbsp butter.
- 13Stir in 1/2 cup bread crumbs until crumbs are evenly moistened.
- 14Sprinkle the buttered crumbs over the shrimp.
- 15Bake uncovered at 375 ̊F for 13-15 minutes or until the center reaches 145 ̊F on an instant-read thermometer.
- 16Broil for 1 to 2 minutes to brown the crumbs.
- 17Rest for 15 minutes before serving.
Ingredients
- 2 lbs large shrimp, 21-24 count, peeled and deveined
- 1 Tbsp Old Bay Seasoning, plus 1 Tbsp salt for the cooking water
- 2 2/3 cup mayonnaise
- 0.5 tsp garlic powder
- 0.5 tsp ground black pepper
- 1 Tbsp butter, plus more to grease the pan
- 0.5 cup panko bread crumbs
- 4 oz shredded mozzarella
- 4 oz shredded medium cheddar cheese
Equipment
casserole dishskilletlarge potstrainerlarge mixing bowlpaper towelmeasuring cupinstant-read thermometer
Tips
- Thaw the shrimp properly according to package instructions.
- Do not overcook shrimp; boil for only 30 seconds to prevent them from turning rubbery.
- Remove excess water from shrimp after boiling by draining or patting dry with a paper towel to ensure the filling adheres well.
- To make ahead, spread the shrimp filling into the dish and refrigerate for up to 24 hours before baking, then add the breadcrumb topping just before baking to keep it crisp.
- If you see excess liquid pooling in the bottom of your casserole dish after baking, soak it up with a paper towel.
- You can use a 2 1/2 quart casserole dish, a deep 10-inch skillet, a 9x9 square casserole dish, or a 9-inch pie pan for baking.
- Leftovers can be covered and refrigerated for 2-3 days; reheat in the oven or air fryer.
- Freezing the cooked shrimp casserole is not recommended.
- Serve shrimp casserole warm or at room temperature.
- Consider serving with starch like Rice, Quinoa, Mashed Potatoes, veggies, or crusty bread. Some suggested sides include Roasted Carrots, Green Beans Almondine, Tomato Cucumber Mozzarella Salad, Caesar Salad, Air Fryer Brussels Sprouts, Spaghetti Squash, Sourdough Bread, or Focaccia Bread.
- If desired, add some lemon pepper and a few red pepper flakes for more kick.
- This dish can be served over rice or layered on top of macaroni and cheese before baking for a variation.
- For a twist, you can try making curry shrimp with Baby Bella mushrooms and using cream of mushroom instead of mayo.
- The spices, cheeses, and mayo can be doubled for a richer flavor profile, and serving with lemon allows for individual customization of tanginess.
- Sprinkle the panko lightly with Old Bay seasoning for extra flavor in the topping.
- This recipe is considered beginner-friendly and comes together quickly.
- The ideal internal temperature for the casserole is 145°F before broiling to brown the crumbs, ensuring it is cooked through but not overcooked.
- Allow the casserole to rest for 15 minutes before serving to allow the flavors to meld and the dish to set slightly.
- The dish is portable and travels well, making it suitable for potlucks or dinners at friends' or family's houses.
- For the boiling step, a 6-quart pot filled 3/4 full is suggested for boiling the shrimp effectively.
- Ensure the bread crumbs are evenly moistened with melted butter before sprinkling over the shrimp for a consistent crunchy topping.
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