Shrimp Casserole
This creamy, cheesy, and buttery shrimp casserole is topped with crispy breadcrumbs for a deliciously rich and comforting dish. It’s easy to prepare in just 30 minutes and perfect for holidays or simple weeknight dinners.
Servings: 8
Calories: 354kcal
Ingredients
- 2 lbs large shrimp 21-24 count, peeled and deveined
- 1 Tbsp Old Bay Seasoning
- 1 Tbsp salt for cooking water
- ⅔ cup mayonnaise
- ½ tsp garlic powder
- ½ tsp ground black pepper
- 1 Tbsp butter plus extra to grease the pan
- ½ cup panko breadcrumbs
- 4 oz shredded mozzarella cheese
- 4 oz shredded medium cheddar cheese
Instructions
Prep the Oven and Dish
- Preheat the oven to 375°F (190°C).
- Grease a 2 ½-quart casserole dish (or a 9x9 square dish, 9-inch pie pan, or deep 10-inch skillet) with butter.
Cook the Shrimp
- Bring a large pot of water to a boil. Add 1 Tbsp salt and 1 Tbsp Old Bay Seasoning.
- Add the shrimp and cook for 30 seconds, just until opaque and cooked through.
- Remove the shrimp with a strainer and transfer to a large mixing bowl.
- Let the shrimp cool for a few minutes, then drain any excess water from the bowl (use a paper towel if necessary).
Prepare the Filling
- To the shrimp, add mayonnaise, garlic powder, and black pepper. Stir to coat evenly.
- Sprinkle in the shredded mozzarella and cheddar cheeses and mix again.
- Transfer the shrimp mixture to the prepared casserole dish, spreading it evenly.
Make the Topping
- In a separate small bowl, melt 1 Tbsp butter and stir in the panko breadcrumbs until evenly moistened.
- Sprinkle the breadcrumbs over the shrimp mixture.
Bake the Casserole
- Bake uncovered at 375°F for 13-15 minutes, or until the center reaches 145°F (use an instant-read thermometer).
- Broil for 1-2 minutes to brown the breadcrumbs.
- Let the casserole rest for 15 minutes before serving. (It can be served warm or at room temperature, making it great for transport!)
Notes
Excess Liquid: Some shrimp may release liquid during baking, especially if overcooked or improperly thawed. If this happens, soak up the liquid with a paper towel.
Baking Dish Options: Use a 2 ½-quart casserole dish, a deep 10-inch skillet, a 9x9 square dish, or a 9-inch pie pan.
Make Ahead: Prepare the shrimp filling (Step 3), cover with plastic wrap, and refrigerate for up to 3 days. When ready to bake, add the breadcrumb topping and bake as directed.
Leftovers: Store covered in the refrigerator for 2-3 days. Reheat in the oven or air fryer for best results.