Introduction

This easy shrimp casserole recipe delivers a delicious, comforting meal in just 30 minutes, making it perfect for busy weeknights. Featuring tender shrimp and creamy sauce, it’s a family-friendly dish that’s simple to prepare. For another quick casserole option, try this Sweet Potato Casserole Recipe or a tropical dessert like Hawaiian Cheesecake Salad Recipe.

Ingredients

This Best Shrimp Casserole combines tender, seasoned shrimp with a creamy, cheesy topping and crispy panko crust for a comforting dish that’s perfect for family dinners or entertaining.

• 2 lbs large shrimp, 21-24 count, peeled and deveined
• 1 Tbsp Old Bay Seasoning, plus 1 Tbsp salt for cooking water
• 2/3 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1 Tbsp butter, plus more for greasing the pan
• 1/2 cup panko bread crumbs
• 4 oz shredded mozzarella cheese
• 4 oz shredded medium cheddar cheese

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Best Shrimp Casserole recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Shrimp

Thaw frozen shrimp completely if using, then peel and devein them. Pat the shrimp dry with paper towels to ensure they sear properly rather than steam.

For the best shrimp casserole, use medium to large shrimp for a meatier bite. You can use fresh or high-quality frozen shrimp—just avoid pre-cooked varieties as they can become rubbery during baking.

Step 2 — Cook the Aromatics

In a large skillet over medium heat, sauté diced onion and minced garlic in butter or olive oil until softened and fragrant, about 3–4 minutes.

Avoid browning the garlic, as it can turn bitter. Stir frequently to ensure even cooking and to release their flavors into the oil.

Step 3 — Make the Sauce Base

Sprinkle flour over the cooked aromatics and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in milk or cream until smooth.

Bring the sauce to a gentle simmer, stirring continuously until it thickens enough to coat the back of a spoon. Season with salt, black pepper, and a pinch of paprika or Old Bay seasoning for extra flavor.

Step 4 — Combine Ingredients

Fold in cooked rice or pasta, the prepared shrimp, and any additional mix-ins like frozen peas, diced bell peppers, or shredded cheese.

Gently stir to coat everything evenly with the sauce without breaking the shrimp. The mixture should be moist but not soupy—add a splash more milk if it seems too thick.

Step 5 — Transfer to Baking Dish

Lightly grease a 9×13-inch casserole dish and spread the shrimp mixture evenly into the dish. Top with buttered breadcrumbs, crushed crackers, or additional shredded cheese.

For a golden, crispy topping, mix melted butter into your breadcrumbs before sprinkling. Press lightly to help the topping adhere during baking.

Step 6 — Bake the Casserole

Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 25–30 minutes, or until the topping is golden and the sauce is bubbling around the edges.

The shrimp should be pink and opaque when done. Avoid overcooking, as shrimp can become tough. If the top browns too quickly, tent loosely with foil.

Step 7 — Rest Before Serving

Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.

Garnish with fresh chopped parsley or a squeeze of lemon juice to brighten the flavors. Serve your best shrimp casserole warm alongside a crisp salad or steamed vegetables.

Nutritional Information

Calories	385
Protein	28g
Carbohydrates	22g
Fat	20g
Fiber	2g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or Tofu — Swap shrimp for diced chicken breast or firm tofu for a different protein option while maintaining great texture.
• Cauliflower Rice — Replace traditional rice with cauliflower rice to significantly reduce carbs and calories in your shrimp casserole.
• Coconut Milk — Use coconut milk instead of cream for a dairy-free version that adds subtle tropical notes to your dish.
• Almond Flour — Substitute breadcrumbs with almond flour for a gluten-free topping that provides nutty flavor and crisp texture.
• Nutritional Yeast — Replace cheese with nutritional yeast for a dairy-free option that adds savory, cheesy flavor without dairy.
• Low-Sodium Broth — Use low-sodium chicken or vegetable broth to control salt content while keeping the casserole moist and flavorful.
• Greek Yogurt — Substitute sour cream with Greek yogurt for added protein and tanginess with fewer calories.
• Zucchini Noodles — Replace pasta with zucchini noodles for a low-carb alternative that adds freshness and vegetable nutrition.

Serving Suggestions

• Pair this Best Shrimp Casserole with a crisp green salad tossed in a light vinaigrette to balance the rich, creamy texture.
• Serve alongside garlic bread or crusty French bread for dipping into the delicious sauce.
• Perfect for potlucks and family gatherings, as it’s a crowd-pleasing dish that travels well.
• Elevate weeknight dinners by plating individual portions in shallow bowls garnished with fresh parsley.
• For a complete meal, accompany with steamed asparagus or roasted broccoli.
• Ideal for holiday brunches or special occasions when you want an impressive yet easy-to-make centerpiece.

This Best Shrimp Casserole is versatile enough for casual family meals yet elegant enough for entertaining guests.

Common Mistakes to Avoid

• Mistake: Using previously frozen shrimp without patting dry. Fix: Thaw completely and press between paper towels to prevent watery casserole.
• Mistake: Overcooking shrimp before baking. Fix: Add raw or par-cooked shrimp since oven time will finish cooking.
• Mistake: Skipping the seasoning on shrimp. Fix: Toss shrimp with Old Bay, paprika, or Cajun spice for deeper flavor.
• Mistake: Choosing low-fat dairy for the sauce. Fix: Use full-fat cream, cheese, or mayo for a rich, non-grainy texture.
• Mistake: Not toasting breadcrumbs or topping. Fix: Lightly toast panko with butter before sprinkling for crunch.
• Mistake: Overfilling the baking dish. Fix: Leave ½-inch space to allow bubbling without messy spills.
• Mistake: Baking straight from fridge. Fix: Let dish sit at room temp 20 minutes for even heating.
• Mistake: Skipping acid or brightness. Fix: Stir in lemon juice or zest to cut through richness.
• Mistake: Underseasoning the entire mixture. Fix: Taste sauce before adding shrimp and adjust salt/pepper.
• Mistake: Relying only on shrimp for flavor. Fix: Sauté aromatics like garlic, onion, or celery as a base.

Storing Tips

• Fridge: Store your Best Shrimp Casserole in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months for best quality.
• Reheat: Reheat portions in the oven at 350°F until the internal temperature reaches 165°F.

Always allow the casserole to cool completely before refrigerating or freezing to maintain food safety and quality.

Conclusion

This Best Shrimp Casserole is a guaranteed crowd-pleaser, perfect for any occasion. We hope you love it as much as we do! Give it a try and let us know how it turned out in the comments. For more delicious dinner ideas, check out our Million Dollar Ravioli Casserole Recipe and Cilantro Lime Chicken Bowls Recipe. Don’t forget to subscribe for more amazing recipes!

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FAQs

Can I use frozen shrimp for this Best Shrimp Casserole?

Yes, you can use frozen shrimp. Thaw them completely in the refrigerator and pat them dry with paper towels before using. This prevents excess moisture from making your Best Shrimp Casserole watery.

What can I substitute for heavy cream in this recipe?

You can substitute half-and-half or whole milk for a lighter version, though the sauce may be slightly less rich. For a dairy-free option, use a high-quality unsweetened canned coconut milk to maintain the creamy texture essential for the Best Shrimp Casserole.

How do I store and reheat leftovers?

Store leftover Best Shrimp Casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire casserole covered in foil in a 350°F oven until warmed through.