In our Shrimp Casserole recipe, we top a cheesy and creamy shrimp with crunchy bread crumbs that bake up perfectly in the oven. This 30-minute meal is perfect for a holiday table, but easy enough for a weeknight dinner.
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Shrimp Casserole Video Tutorial
This 30-minute Shrimp Casserole comes together quickly for a cheesy, crunchy shrimp bake. Watch me cook and layer this casserole in no time at all!
Easy Shrimp Casserole Recipe
Some of my favorite holiday and party dishes are shrimp, such as Shrimp Cucumber Bites, Shrimp Cakes, and Ceviche – they feel fancy but are super simple to make. This shrimp casserole dish was created from our Cheesy Garlic Shrimp Appetizer, one of our favorite starters to take to potluck events, except this casserole is even easier!
I brought this 30-minute shrimp casserole to my parent’s house to celebrate my Dad’s birthday with my sisters and their families—the ultimate test for my new recipes. He loved it—they all loved it, and nothing was left in the dish! I knew it was a winner.
Tips for Making Shrimp Casserole
This beginner-friendly shrimp casserole comes together in just moments, but here are a few tips to make it even easier:
- Thaw the shrimp properly– If you live near water, fresh shrimp is great, but frozen shrimp work great too for those of us who are land-locked, just be sure to thaw according to package instructions.
- Don’t overcook shrimp – Shrimp cook quickly! I boil for literally 30 seconds. Overcooked shrimp will turn rubbery.
- Remove excess water – the filling won’t stick well to the shrimp and can get runny if they are wet, so be sure to drain any water after boiling. If the shrimp release more water in the oven, use a paper towel to soak up the excess water.
How to Make Shrimp Casserole
This 30-minute shrimp bake comes together quickly and easily. Be sure to keep the shrimp as dry as possible before mixing the filling.
- Prep the baking dish/skillet/casserole with butter, preheat the oven to 375°F. Note on baking dishes: Use either a 2 1/2 qt casserole dish or a 10” deep dish oven-safe skillet. You can also use a 9×9 casserole dish or 9” pie pan.
- Boil Shrimp – Bring a large pot of water to a boil (I filled a 6-qt pot 3/4 full). Add 1 Tbsp each of salt and Old Bay Seasoning to the water, and then add shrimp to the boiling water for 30 seconds. They should be just cooked and opaque, but not overcooked. Remove shrimp with a strainer to a bowl to cool for 10 minutes, then pat dry any liquid on the bottom with a paper towel.
- Mix mayo, garlic powder, and pepper into the shrimp and then stir to be sure the shrimp are covered. Mix the cheeses into the shrimp filling. Spread the shrimp casserole filling into the prepared dish or skillet.
- Melt 1 Tbsp of butter in a measuring cup or bowl, and then mix the breadcrumbs into the melted butter until evenly covered. Sprinkle the breadcrumb mixture over the shrimp filling.
- Bake the casserole uncovered in the oven until the center reaches 145°F, around 15 minutes. Then Broil for 1-2 minutes until the breadcrumbs are lightly browned. Rest for 15 minutes before serving.
Pro Tip:
Sometimes, shrimp release extra water when they are overcooked or thawed improperly. If you see extra liquid at the bottom of your casserole after baking, don’t worry—just use a paper towel to soak it up.
What to Serve with Shrimp Casserole
Serve shrimp casserole warm or room temperature, so it is easy to transport to a potluck. We like to serve it alongside starch, such as Rice, Quinoa, Mashed Potatoes, veggies, and crusty bread. Here are a few of our favorite sides:
- Roasted Carrots
- Green Beans Almondine
- Tomato Cucumber Mozzarella Salad
- Caesar Salad
- Air Fryer Brussels Sprouts
- Spaghetti Squash
- Sourdough Bread
- Focaccia Bread
Make-Ahead
- Make-Ahead: Spread the filling into the dish in step 3 and refrigerate up to 24 hours before baking. When ready to bake, mix the butter and breadcrumbs to be sure your topping stays crisp.
- To Refrigerate: cover and store leftovers in the refrigerator for 2 to 3 days.
- Freezing: I don’t recommend freezing the cooked shrimp casserole.
- To Reheat: Add breadcrumb topping if not already added and reheat in the oven or air fryer.
Try this Shrimp Casserole for your holiday or party menu this year since casseroles are so easy to make, take, and serve a crowd. Your guests will love the decadent, creamy 30-minute casserole recipe with the crispy breadcrumb topping.
More Shrimp Recipes
If you love this shrimp casserole recipe, I know you’ll love these other shrimp recipe favorites.
- Bang Bang Shrimp Tacos
- Shrimp Cobb Salad
- Creamy Shrimp Pasta
- Shrimp Fried Rice
- Coconut Shrimp with Dipping Sauce
- Shrimp Alfredo Fettuccine
- Grilled Garlic Cajun Shrimp Skewers
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Shrimp Casserole Recipe
Ingredients
- 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
Nutrition Per Serving
Filed Under
Hi Natasha, this recipe sounds yummy, but I don’t eat mayonnaise. Is there a substitute you would suggest to try this dish without mayonnaise? Thanks!
Hi Tracy! I haven’t tested an alternative but Greek yogurt or sour cream would likely be the next best options.
Wow! Thanks Natasha,I tried this recipe with garlic bread, we finished every drop from the pan😍
Happy to hear that you all enjoyed it!
Delish!! Making for an early Christmas gathering of neighbors tomorrow, but my shrimp are larger, 16-20. What kind of adjustments should I make?
Hi Alison, I would give it an extra 10-15 seconds in the boiling water and the bake time in the oven should be about the same.
I have a bag of smaller shrimp, 31-40 count. Should I change the boiling time and the baking time for this recipe? Thank you.
Hi Beth, the bake time will not change by much, it may decrease by a minute or two, but you can check it and pull it once the center reaches 145 ̊F.
Was craving shrimp, jumped on Facebook for a recipe, Natasha’s kitchen came up. I’ve had excellent experiences with her recipes, majority I’ve saved are hers😊 This was a big hit at home! Thanks for sharing!
I’m so happy to hear this was a hit, Em’Lee!
I can’t have garlic or garlic powder. Just leave it out or is there a substitution?
Hi Mary Jane! You can leave it out and season to taste, or alternatively try using onion powder, chives, or green onions for a flavor boost. I hope you love the recipe.
Quick question – could I add broccoli, onions, mushrooms, and red pepper to this? Would saute first?
Hi Lisa! I think it would be fine. Sautéing first would be beneficial.
Awesome! I’m making this for my mom’s 87th birthday tomorrow – she loves shrimp and cheese.
Happy Birthday to your mom! Wishing you both all the best!
Dear Natasha, I am a big fan of your blog. I think I made 70% of your recipes and loved them all. Would love to make this casserole but where I live we don’t have any old bay seasonings. Could you advice on what I could substitute that with? Thank you!
Hi Mel! I’m so glad you’re loving the recipes. It’s a spice blend, popular for seafood. The key flavors come from celery salt, paprika, black pepper, red pepper flakes, cayenne, and mustard, which give it a savory, slightly spicy kick. It also includes warm spices like bay leaves, allspice, cloves, cardamom, mace, cinnamon, nutmeg, and ginger.
Try this blend from the kitchn
Place 1 tablespoon celery salt, 1 tablespoon hot paprika, 1 tablespoon smoked paprika, 1 1/2 teaspoons dry mustard, 1/4 teaspoon cayenne pepper, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground white pepper, 1/4 teaspoon ground bay leaves, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg in a small bowl and whisk to combine. Use to season meat, fish, vegetables, or beans.
This was delicious! Making it for the second time.
This was a hit with my whole family! We served it over rice—delicious!!!!
HI Lane, I’m so glad you loved the shrimp casserole recipe.
So yummy! The shrimps were tender and full of flavour. Wil make it again and again.
Love the trick of 30 seconds ! The shrimps were tender. A quick and easy recipe.
I usually enjoy your recipes and had high hopes for this one due to the many positive reviews; however, this one was a big disappointment. I will definitely not be making it again.
Hi Janet, can you share more details on what went wrong and I will do my best to help troubleshoot.
Best ever! Was a hit as a side dish with ribs.
Great recipe!! We all
Loved it! Will certainly fix this again.
Tried the shrimp casserole and follow directions almost hundred percent. It was delicious, a real keeper will definitely fix it again. We all loved it!!
You boil the shrimp for 1 minute but no more so it doesn’t get tough. But then bake it for 15 minutes. Doesn’t the extra cooking and the extra temperature make the shrip tough???
Hi Rick, in the casserole you’re cooking more than the shrimp so it turns out perfect! I hope you try and love it.
As I’m eating our leftovers for breakfast, I’m realizing: this dish is going to change my family’s meal plan for the rest of our lives. We LOVED it. I added a bit of Old Bay with the other spices and sprinkled the panko lightly with it, as well, then served it with lemon so everyone could squeeze it on as desired. I actually doubled the spices, cheeses, and mayo accidentally, and it was perfect.
I’m so happy you found a new family favorite on my blog, Christine! Thank you for your lovely review.
This was so easy and delicious…I layered the shrimp on top of Mac & chese then baked as directed. Loved it
Great recipe! I use it. But with my own flare. I made curry shrimp with Baby Bella mushroom and used cream of mushroom instead of mayo. Mushroom. Much Gratitude for the inspiration.