Description
This Shrimp Casserole is a creamy and cheesy seafood dish that is easy to make and a crowd-pleaser. Perfect for a weeknight dinner or special occasion!
Ingredients
Units
Scale
Shrimp Casserole:
- 2 lbs large shrimp, 21-24 count, peeled and deveined
- 1 Tbsp Old Bay Seasoning, plus 1 Tbsp salt for the cooking water
- 2/3 cup mayonnaise
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 Tbsp butter, plus more to grease the pan
- 1/2 cup panko bread crumbs
- 4 oz shredded mozzarella
- 4 oz shredded medium cheddar cheese
Instructions
- Prep: Preheat the oven to 375 ̊F. Grease a 2 1/2 quart casserole dish* or skillet with butter.
- Bring a large pot of water to a boil and add 1 Tbsp salt and 1 Tbsp Old Bay Seasoning. Add the shrimp and cook for 30 seconds or just when the shrimp are opaque and cooked through. Immediately remove with a strainer and transfer to a large mixing bowl. Let it cool for a few minutes then drain off any water that collects at the bottom of the bowl, or use a paper towel to soak up any liquid at the bottom of the bowl.
- Into the shrimp, add mayo, garlic powder, and black pepper and stir to coat the shrimp. Sprinkle on the cheese and stir again to combine. Transfer the shrimp mixture to your prepared casserole dish, spreading it evenly into the pan.
- In a separate bowl or measuring cup, melt 1 Tbsp butter and stir in 1/2 cup bread crumbs until crumbs are evenly moistened. Sprinkle crumbs over the shrimp.
- Bake uncovered at 375 ̊F for 13-15 minutes or until the center reaches 145 ̊F on an instant-read thermometer then broil for 1 to 2 minutes to brown the crumbs. Rest for 15 minutes before serving.* You can serve it warm or at room temperature. It’s still delicious if you have to transport it to someone’s house for dinner!
Notes
- If you see excess liquid in your casserole – Some shrimp release extra liquid when baked. This can happen if the shrimp are overcooked or if they were thawed improperly. If you see liquid pooling in the bottom of your casserole dish after it’s baked, you can soak it up with a paper towel.
- Note on baking dishes: Try a 2 1/2 quart casserole dish or a deep 10-inch skillet. You can also use a 9×9 square casserole dish or a 9-inch pie pan.
- Make ahead – spread the shrimp filling in the pan in step 3, cover the pan with plastic wrap, and refrigerate for up to 3 days, then top with breadcrumb mixture and bake as directed.
- Leftovers – cover and refrigerate for 2-3 days. Reheat in the oven or air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 354
- Sugar: 1g
- Sodium: 860mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 287mg
