Shrimp Casserole Recipe

The moment this Shrimp Casserole hits your table, your kitchen fills with the enticing aroma of garlic, herbs, and perfectly cooked seafood. This crowd-pleasing dish combines succulent shrimp with a creamy, flavorful sauce and a golden, crispy topping that makes each bite absolutely irresistible. Whether you’re hosting a dinner party or preparing a cozy family meal, this Shrimp Casserole delivers restaurant-quality results with surprisingly little effort. You’ll learn how to create the perfect balance of flavors, achieve the ideal texture, and customize this versatile dish to suit any occasion or dietary preference.

Why You’ll Love This Recipe

This Shrimp Casserole stands out as a true culinary gem for so many reasons. First, it’s the perfect marriage of convenience and luxury – using simple ingredients to create something that feels decidedly special. The contrast between the tender, juicy shrimp and the crispy, golden breadcrumb topping creates a textural experience that’s simply divine.

What makes this seafood casserole truly exceptional is how the sweet, delicate flavor of the shrimp shines through while being complemented by rich, creamy sauce that’s never overwhelming. Unlike many seafood dishes that can be intimidating to prepare, this Shrimp Casserole is remarkably forgiving and straightforward.

The versatility of this dish is another major selling point – it’s elegant enough for special occasions but simple enough for weeknight dinners. You can prepare most components ahead of time, making it perfect for entertaining. Best of all, this Shrimp Casserole recipe creates the kind of memorable meal that guests will be talking about long after the last bite is gone.

Ingredients

• 2 pounds (900g) large shrimp, peeled and deveined
• 3 tablespoons (45ml) olive oil
• 4 tablespoons (56g) unsalted butter, divided
• 1 medium onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup (150g) corn kernels (fresh or frozen)
• 2 tablespoons all-purpose flour
• 1½ cups (360ml) half-and-half
• ½ cup (120ml) seafood stock or chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon cayenne pepper (optional)
• ½ cup (50g) freshly grated Parmesan cheese
• ⅓ cup (20g) fresh parsley, chopped, plus more for garnish
• 1 cup (120g) panko breadcrumbs
• Salt and freshly ground black pepper to taste

Pro Tips

The secret to an exceptional Shrimp Casserole lies in three critical techniques. First, avoid overcooking the shrimp – they should be just barely pink before adding to the casserole mixture as they’ll continue cooking in the oven. Overcooked shrimp become tough and rubbery, drastically affecting the final texture of your dish. I recommend removing them from the heat when they’re about 80% cooked through.

Second, create depth of flavor in your sauce by taking your time with the base ingredients. Slowly sautéing the onions until translucent and just beginning to caramelize (about 5-7 minutes) creates a foundational sweetness that balances the richness of the cream. When adding the flour to create your roux, cook it for at least one full minute to remove any raw flour taste before gradually adding your liquids.

Finally, achieve that perfect golden-brown topping by combining your panko breadcrumbs with melted butter and Parmesan before sprinkling over the casserole. For an extra-crispy finish, place the casserole under the broiler for the last 1-2 minutes of cooking time, watching carefully to prevent burning. This creates a textural contrast that elevates the entire dish.

Instructions

Step 1: Prepare the Shrimp
Pat the shrimp dry with paper towels to ensure proper browning. Season them generously with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is shimmering, add half the shrimp and cook for about 1-2 minutes per side until just pink. Be careful not to overcrowd the pan – cooking in batches produces better results. Transfer the cooked shrimp to a plate and repeat with the remaining shrimp. Once cool enough to handle, roughly chop about half the shrimp, leaving the rest whole for textural contrast.

Step 2: Create the Flavorful Base
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant. Stir in the corn kernels and cook for 1 minute more, allowing the flavors to meld together beautifully.

Step 3: Make the Creamy Sauce
Sprinkle the flour over the vegetable mixture and stir constantly for about 1-2 minutes to cook out the raw flour taste. Gradually pour in the half-and-half and seafood stock, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it begins to thicken. Add the lemon juice, Dijon mustard, Old Bay seasoning, and cayenne pepper (if using). Stir well to incorporate all the flavors.

Step 4: Combine and Bake
Preheat your oven to 375°F (190°C). Fold the chopped and whole shrimp into the sauce mixture, along with half the Parmesan cheese and the fresh parsley. Taste and adjust seasonings as needed. Transfer everything to a greased 9×13 inch baking dish, spreading it out evenly. In a small bowl, combine the panko breadcrumbs, remaining Parmesan cheese, and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole. Bake for 20-25 minutes until the topping is golden brown and the edges are bubbling. For an extra golden finish, broil for the final 1-2 minutes, watching carefully to prevent burning.

Variations

For a Mediterranean twist on this classic Shrimp Casserole, add ½ cup of crumbled feta cheese, ¼ cup of sliced kalamata olives, and 1 tablespoon of fresh oregano to the mixture before baking. The briny olives and tangy feta create a delightful contrast with the sweet shrimp, transporting your taste buds straight to the Greek isles.

Health-conscious cooks can easily create a lighter version without sacrificing flavor. Substitute the half-and-half with unsweetened almond milk mixed with 2 tablespoons of Greek yogurt, and reduce the butter by half. Add extra vegetables like spinach or zucchini for added nutrition, and use whole wheat panko for the topping to increase the fiber content.

For a spicy Cajun-inspired seafood casserole, replace the Old Bay with 1-2 tablespoons of Cajun seasoning, add ½ cup of diced andouille sausage to the vegetable base, and incorporate ½ cup of diced celery along with the bell pepper. The combination of seafood and sausage with bold Cajun spices creates an unforgettable flavor profile reminiscent of classic New Orleans cuisine.

Storage and Serving

This Shrimp Casserole can be refrigerated in an airtight container for up to 3 days. For best results when reheating, cover with foil and warm in a 325°F oven for about 15-20 minutes, removing the foil for the last 5 minutes to re-crisp the topping. Avoid microwaving if possible, as this can make the shrimp tough and rubbery. Unfortunately, this dish doesn’t freeze well due to the cream-based sauce and delicate texture of the shrimp.

For a complete meal, serve this luxurious Shrimp Casserole alongside a simple lemon-dressed arugula salad, which provides a peppery freshness that cuts through the richness of the dish. A side of crusty garlic bread is perfect for soaking up every last drop of the delicious sauce.

For an elegant dinner party presentation, portion the casserole into individual gratin dishes before adding the topping and baking. This not only creates a beautiful presentation but also ensures each guest receives the perfect ratio of crispy topping to creamy filling. Garnish with additional fresh parsley and lemon wedges for a bright, professional finish.

FAQs

Can I use frozen shrimp for this casserole?
Yes, frozen shrimp work perfectly! Thaw them completely first, then pat dry very thoroughly with paper towels to remove excess moisture before cooking. Pre-cooked frozen shrimp can also be used, but add them directly to the sauce without the initial sautéing step.

How can I tell if my shrimp are cooked properly?
Perfectly cooked shrimp turn from translucent gray to opaque pink and form a “C” shape. If they curl into a tight “O” shape, they’re overcooked. For this casserole, slightly undercook them initially as they’ll finish cooking in the oven.

Is there a dairy-free alternative for this recipe?
Absolutely! Replace the half-and-half with full-fat coconut milk and use olive oil instead of butter. The coconut milk adds a subtle sweetness that pairs beautifully with the shrimp, creating a different but equally delicious variation.

What size shrimp works best in this shrimp casserole?
Large shrimp (21-25 per pound) or extra-large shrimp (16-20 per pound) work best, providing the perfect bite-size pieces after cooking. Smaller shrimp tend to overcook quickly and can get lost in the sauce.

Can I prepare this casserole in advance?
Yes! Prepare the entire casserole up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to serve, add the breadcrumb topping (to prevent it from getting soggy) and bake, adding an extra 5-10 minutes to the baking time since you’re starting with a cold dish.

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