Introduction
Oh boy, do I have a recipe for you today! You know those dishes that just wrap you up in a warm hug and instantly make everything better? This Best Shrimp Casserole is exactly that kind of magic. It’s the kind of comfort food you crave after a long day, or the perfect simple elegance for a cozy dinner party. Forget complicated seafood dishes – this one is unbelievably easy, comes together in a flash, and tastes like you spent hours slaving over it. It’s creamy, cheesy, and packed with tender shrimp. Seriously, get ready for a new favorite!
Why You’ll Love This Recipe
- Fast: From start to finish, you’re looking at minimal time in the kitchen. Perfect for busy weeknights!
- Easy: If you can mix ingredients in a bowl and turn on your oven, you can make this. No fancy techniques required.
- Giftable: While perhaps not literally giftable in a box, it’s a wonderful dish to bring to a potluck or share with a friend who needs a little pick-me-up.
- Crowd-pleasing: Who doesn’t love juicy shrimp swimming in a cheesy, creamy sauce with a crunchy topping? It’s a guaranteed hit with just about everyone.
Ingredients
Gather ’round, let’s talk about these simple stars that come together to make something truly special.
- 2 pounds large shrimp, 21-25 count: I like using large shrimp for this because they stay plump and juicy. Make sure they’re peeled and deveined – saves you a ton of time! Thaw them if frozen, and pat them really dry.
- 1 tablespoon Old Bay seasoning: This is non-negotiable for that classic Chesapeake flavor! It brings the perfect zesty, savory kick that complements the shrimp beautifully.
- 1/2 teaspoon garlic powder: Adds a mellow, savory depth without the bite of fresh garlic.
- 1/2 teaspoon ground black pepper: Just a little bit to enhance all the other flavors.
- 2/3 cup mayonnaise: This is the base of our creamy sauce. Use your favorite good-quality mayo for the best results. It adds richness and helps bind everything together.
- 4 ounces medium cheddar cheese, shredded: Classic cheddar adds that familiar, comforting cheesy goodness. Shred your own for the best melting!
- 4 ounces mozzarella cheese, shredded: Mozzarella brings the glorious stretch and extra gooeyness that makes a casserole truly satisfying. Again, shredding from a block is best.
- 1/2 cup panko bread crumbs: These Japanese bread crumbs are lighter and crispier than regular bread crumbs, giving us that irresistible crunchy topping.
- 1 tablespoon butter, melted: Just a little melted butter tossed with the panko ensures that golden, toasty crust.
How to Make It
Okay, let’s get cooking! Preheat your oven to 375°F (190°C) and grab an 8×8 inch or similar size baking dish. You don’t even need to grease it!
Step 1: Prep the Shrimp. Make sure your shrimp are thawed, peeled, and deveined. Pat them really, really dry with paper towels. This is important to prevent a watery casserole. Place the dry shrimp in a medium bowl.
Step 2: Season the Shrimp. Add the Old Bay seasoning, garlic powder, and black pepper to the bowl with the shrimp. Toss everything together gently until the shrimp are evenly coated. Doesn’t that smell amazing already?
Step 3: Make the Creamy Cheese Sauce. In a separate larger bowl, add the mayonnaise, shredded cheddar cheese, and shredded mozzarella cheese. Give it a good stir until everything is combined and you have a thick, cheesy mixture.
Step 4: Combine Everything. Add the seasoned shrimp to the bowl with the cheese and mayo mixture. Using a spoon or rubber spatula, gently fold the shrimp into the creamy sauce until they are well coated. Try not to overmix – we just want those little guys nestled in all that cheesy goodness.
Step 5: Assemble the Casserole. Pour the shrimp mixture into your baking dish and spread it out evenly. It should fill the dish nicely.
Step 6: Add the Crunchy Topping. In a small bowl, combine the panko bread crumbs and melted butter. Stir them together until the panko is coated with the butter. Sprinkle this mixture evenly over the top of the shrimp casserole.
Step 7: Bake! Place the casserole dish in your preheated oven. Bake for 20 to 25 minutes, or until the shrimp are pink and cooked through, and the topping is golden brown and crispy. The cheese sauce should be bubbly around the edges.
Step 8: Rest and Serve. Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents you from burning your tongue on molten cheese (trust me on this one!). Serve it up and enjoy that delicious comfort!
Substitutions & Additions
Want to play around a bit? Here are some ideas to make this casserole your own:
- Cheese Swap: Feel free to experiment with other cheeses! Provolone, Monterey Jack, or even a spicy pepper jack could be delicious. A sprinkle of Parmesan on top wouldn’t hurt either.
- Different Seafood: Cooked crab meat or even cooked lobster could be used instead of or mixed with the shrimp. Adjust baking time as needed if using pre-cooked seafood (just heat through).
- Add Some Veggies: Sautéed finely diced onion, bell pepper, or mushrooms could be stirred into the mixture along with the shrimp for extra flavor and texture.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture if you like a little heat.
- Different Topping: Crushed Ritz crackers mixed with butter make a classic, buttery topping if you don’t have panko.
Tips for Success
- Dry Shrimp is Key: I cannot stress this enough! Wet shrimp will release liquid as they cook, making your casserole watery. Pat them bone dry.
- Don’t Overcook: Shrimp cook very quickly. Since they cook again in the oven, make sure they aren’t pre-cooked at all, or if using raw, watch the baking time closely. They’re done when pink and opaque. Overcooked shrimp are tough!
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly as cheese shredded from a block. A little extra effort here makes a big difference in creaminess.
- Prep Ahead: You can assemble the casserole (steps 1-5) up to a few hours ahead of time and keep it covered in the refrigerator. Add the panko topping right before baking for the crispiest result. You may need to add a few extra minutes to the baking time if baking from cold.
How to Store It
If you happen to have any leftovers (a rare occurrence in my house!), let the casserole cool completely. Cover the dish tightly with plastic wrap or transfer portions to airtight containers. Store in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven until warmed through.
FAQs
Quick answers to common questions you might have:
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure to thaw them completely (overnight in the fridge is best) and then pat them very, very dry before seasoning.
Q: Can I make this ahead of time?
A: Yes, you can assemble the casserole without the bread crumb topping and refrigerate it for a few hours. Add the topping just before baking.
Q: Is this casserole spicy?
A: As written, it’s not spicy, but the Old Bay seasoning adds a lovely zestiness. You can add a pinch of cayenne or hot sauce if you like it hot!
Q: What should I serve with this?
A: This casserole is rich, so it pairs wonderfully with simple sides like rice, crusty bread for soaking up the sauce, or a light green salad.
The Best Shrimp Casserole Recipe
Equipment
- Baking dish 8x8 inch or similar size
- Medium bowl
- Large bowl
- Small bowl
- Spoon or Rubber spatula
Ingredients
Hauptzutaten
- 2 pounds large shrimp 21-25 count, peeled and deveined; thaw if frozen, pat very dry
- 1 tablespoon Old Bay seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.67 cup mayonnaise good-quality
- 4 ounces medium cheddar cheese, shredded shred your own from a block
- 4 ounces mozzarella cheese, shredded shred from a block
- 0.5 cup panko bread crumbs
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 375°F (190°C) and grab an 8x8 inch or similar size baking dish. You don't even need to grease it!
- Prep the Shrimp. Make sure your shrimp are thawed, peeled, and deveined. Pat them really, really dry with paper towels. This is important to prevent a watery casserole. Place the dry shrimp in a medium bowl.
- Season the Shrimp. Add the Old Bay seasoning, garlic powder, and black pepper to the bowl with the shrimp. Toss everything together gently until the shrimp are evenly coated. Doesn't that smell amazing already?
- Make the Creamy Cheese Sauce. In a separate larger bowl, add the mayonnaise, shredded cheddar cheese, and shredded mozzarella cheese. Give it a good stir until everything is combined and you have a thick, cheesy mixture.
- Combine Everything. Add the seasoned shrimp to the bowl with the cheese and mayo mixture. Using a spoon or rubber spatula, gently fold the shrimp into the creamy sauce until they are well coated. Try not to overmix – we just want those little guys nestled in all that cheesy goodness.
- Assemble the Casserole. Pour the shrimp mixture into your baking dish and spread it out evenly. It should fill the dish nicely.
- Add the Crunchy Topping. In a small bowl, combine the panko bread crumbs and melted butter. Stir them together until the panko is coated with the butter. Sprinkle this mixture evenly over the top of the shrimp casserole.
- Bake! Place the casserole dish in your preheated oven. Bake for 20 to 25 minutes, or until the shrimp are pink and cooked through, and the topping is golden brown and crispy. The cheese sauce should be bubbly around the edges.
- Rest and Serve. Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents you from burning your tongue on molten cheese (trust me on this one!). Serve it up and enjoy that delicious comfort!