Shrimp Casserole

This creamy, cheesy shrimp casserole hits that sweet spot between a quick weeknight dinner and a slightly dressy dish for guests. Large shrimp are briefly poached, tossed with mayo, garlic and two kinds of cheese, topped with buttered panko for a crunchy finish — baked until bubbling and golden. If you enjoy seafood casseroles, you might also like this richer, spicier take on seafood in a sauce with a twist: Cajun shrimp and salmon garlic cream sauce for another crowd-pleasing option.

Why you’ll love this dish

This recipe is fast, forgiving, and deeply satisfying. It uses big, meaty shrimp so the seafood stays tender even with a short poach and a brief bake. The mayo keeps the filling silky without adding a complicated sauce, and the dual cheeses melt into a creamy binder while panko gives each bite a crisp counterpoint.

“Comfort food that feels special: cheesy, quick to pull together, and perfect when you don’t want a fuss but do want flavor.” — home cook review

Perfect occasions: weeknight dinners when you want something quick but impressive, potlucks (serve warm from a slow cooker or reheat), or holiday menus as a seafood side. It also scales easily for larger gatherings.

How this recipe comes together

A clear, simple flow to set expectations before you start:

• Preheat and grease the casserole dish.
• Briefly poach shrimp in seasoned boiling water until just opaque.
• Toss warm shrimp with mayonnaise, garlic powder and pepper, then mix in the cheeses.
• Top with buttered panko and bake until heated through and the topping is golden.
• Rest 15 minutes so the casserole firms and flavors meld.

This is a quick bake rather than a long slow roast — shrimp finish fast, so timing and a thermometer help avoid rubbery seafood.

What you’ll need

• 2 pounds large shrimp (21–24 count), peeled and deveined
• 1 tablespoon Old Bay seasoning
• 1 tablespoon salt (for the poaching water)
• 2/3 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter, plus more for greasing the pan
• 1/2 cup panko bread crumbs
• 4 ounces shredded mozzarella cheese
• 4 ounces shredded medium cheddar cheese

Notes and substitutions:

• Swap mayo 1:1 with plain Greek yogurt for a tangier, slightly lighter texture.
• Use gluten‑free panko for a GF version.
• Add 1 teaspoon lemon zest to brighten the flavor if you like citrus notes with seafood.

Step-by-step instructions

1. Preheat oven to 375°F (190°C). Grease a 2½‑quart casserole dish with butter.
2. Fill a large pot with water and bring to a rolling boil. Stir in the 1 tablespoon salt and 1 tablespoon Old Bay seasoning.
3. Add shrimp to the boiling water and cook just until they turn opaque — roughly 30 seconds for large shrimp. Avoid overcooking. Drain and transfer shrimp to a mixing bowl.
4. While shrimp are still warm, add the mayonnaise, garlic powder and ground black pepper. Toss until every shrimp is lightly coated. The warm shrimp will help the mayo loosen and coat evenly.
5. Stir in the mozzarella and cheddar until distributed. Transfer the mixture to the prepared casserole dish and spread in an even layer.
6. Melt the tablespoon of butter and mix it with the panko until the crumbs are evenly moistened. Sprinkle the panko topping over the shrimp mixture.
7. Bake uncovered for 13–15 minutes, until the center reaches 145°F (63°C) when checked with an instant‑read thermometer and the cheeses are melted and bubbly. For a deeper golden crust, broil on high for 1–2 minutes, watching closely to prevent burning.
8. Let the casserole rest 15 minutes before serving. This rest improves texture and flavor and avoids burning mouths with bubbling cheese.

Safety tip: shrimp are done when opaque and firm. The USDA recommends a final internal temperature of 145°F for cooked seafood; using a thermometer removes guesswork.

Best ways to enjoy it

This casserole is rich, so pick accompaniments that balance texture and freshness:

• Serve over steamed rice or buttery mashed potatoes to soak up juices.
• A bright side salad with lemon vinaigrette or a crisp coleslaw cuts richness.
• Sautéed green beans or roasted asparagus provide color and a slight crunch.
• For a casual comfort-food spread, pair the casserole with a family favorite casserole like Cheeseburger French Fry Casserole for contrasting flavors that crowd-pleasers love.

Garnish ideas: chopped parsley, a squeeze of lemon, or flaky sea salt on the panko right before serving.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature no more than 2 hours after baking.
• Freezing: You can freeze the baked casserole for up to 2 months. Wrap tightly with plastic and foil, or use a freezer-safe dish. Note: mayonnaise and some cheeses can change texture slightly after thawing, but flavors remain good.
• Reheating from fridge: Preheat oven to 350°F (175°C). Cover with foil and heat 15–20 minutes, or until internal temperature reaches 165°F. Remove foil and broil 1–2 minutes if you want to re-crisp the topping.
• Microwave: Heat single portions in 30–60 second bursts, stirring or rotating, until 165°F. The panko will soften in the microwave; finish briefly under the broiler if you want crunch.

Always reheat to 165°F (74°C) for food safety.

Pro chef tips

• Don’t overcook shrimp. Because you briefly poach them, they’ll be tender in the finished casserole. Pull them out as soon as they’re opaque.
• Warm shrimp absorb flavors better, so toss them with mayo while still warm.
• Toast the panko briefly in the melted butter before topping if you want an extra‑toasty crunch.
• Measure salt carefully — the cheeses and Old Bay already contribute sodium. Taste as you go when making adjustments.
• If you like a crispier edge, use a metal baking dish; ceramic retains heat differently and may keep a softer edge.

Creative twists

• Add crab meat: Fold 6–8 ounces of lump crab into the filling for a decadent seafood bake.
• Spicy kick: Mix 1/2 teaspoon cayenne or chopped pickled jalapeños into the mayo for heat.
• Cheesy swaps: Try pepper jack in place of mozzarella for a little zip, or Parmesan folded into the panko for nutty flavor.
• Low‑carb version: Replace panko with crushed pork rinds or almond flour for a keto-friendly topping.
• Individual servings: Divide into ramekins and bake for 8–10 minutes for party-friendly portions.

Your questions answered

Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp completely in the refrigerator overnight and pat very dry before poaching. If partially frozen, poaching time will be slightly longer; monitor for opacity and firmness.

Q: Can I make this ahead?
A: You can assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add the panko and bake just before serving. Fully baking and refrigerating is fine too; reheat to 165°F when ready to serve.

Q: Is mayonnaise safe to bake?
A: Yes. Mayonnaise is an emulsion of oil and eggs; when baked, it helps create a silky custard-like texture. Because this dish reaches a safe internal temperature and the shrimp are fully cooked, it’s safe to bake.

Q: My topping sogged out after refrigeration — how can I keep it crisp?
A: Toast the panko in butter before topping, or wait to add the panko until just before baking. Re-crisp under the broiler for 1–2 minutes when reheating.

Q: How can I reduce sodium without losing flavor?
A: Reduce or omit the extra tablespoon of salt in the poaching water and choose a low-sodium Old Bay or reduce its amount. Add fresh lemon and herbs to brighten flavor without salt.

If you have more specific questions — dietary swaps, scaling up for a crowd, or timing for ramekins — I can help tailor the method to fit your needs.

Creamy Cheesy Shrimp Casserole

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• Author: timesaverrecipegmail-com
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A creamy, cheesy shrimp casserole that’s quick to prepare yet impressive enough for guests.

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Ingredients

• 2 pounds large shrimp (21–24 count), peeled and deveined
• 1 tablespoon Old Bay seasoning
• 1 tablespoon salt (for poaching water)
• 2/3 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter, plus more for greasing the pan
• 1/2 cup panko bread crumbs
• 4 ounces shredded mozzarella cheese
• 4 ounces shredded medium cheddar cheese

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 2½-quart casserole dish with butter.
2. Fill a large pot with water and bring to a rolling boil. Stir in the salt and Old Bay seasoning.
3. Add shrimp to the boiling water and cook until opaque, about 30 seconds. Drain and transfer shrimp to a mixing bowl.
4. While shrimp are warm, add the mayonnaise, garlic powder, and black pepper. Toss to coat.
5. Mix in the mozzarella and cheddar. Transfer mixture to the casserole dish and spread evenly.
6. Melt the butter and mix with the panko. Sprinkle over the shrimp mixture.
7. Bake uncovered for 13–15 minutes until bubbly and center reaches 145°F (63°C).
8. Let rest for 15 minutes before serving.

Notes

Substitute mayonnaise with Greek yogurt for a tangier taste. Use gluten-free panko for a gluten-free version. Adding lemon zest can enhance the flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Seafood