Shrimp Casserole Recipe

Name: Shrimp Casserole
Prep time: 15 min
Cook time: 22 min
Total time: 52 min
Cuisine: American
Ingredients: 2 pounds large shrimp (21–24 count), peeled and deveined; 1 tablespoon Old Bay seasoning; 1 tablespoon salt (for cooking water); 2/3 cup mayonnaise; 1/2 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 1 tablespoon butter, plus more to grease the pan; 1/2 cup panko breadcrumbs; 4 ounces shredded mozzarella cheese; 4 ounces shredded medium cheddar cheese

There’s a moment—just as the oven door swings closed—when the kitchen fills with that warm, savory perfume of butter, melted cheese, and seasoned seafood. It’s the kind of scent that tightens the shoulders and loosens the smile: comforting, slightly indulgent, and utterly inviting. The top turns golden and crisp; inside, plump shrimp remain tender and gently sauced with creamy mayonnaise and mellow cheeses. Each forkful offers a contrast of textures: a satisfying crunch from the panko, a silky, cheesy bite, and the clean, briny snap of shrimp.

This Shrimp Casserole is perfect when you want something impressive without fuss. Serve it for a relaxed weeknight that needs a little treat, bring it to a potluck so it’s the first dish to disappear, or make it for a holiday seafood spread when you want something that reads special but comes together quickly. It’s also a comforting option for cooler evenings, and scales well if family or friends are stopping by.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 22 minutes (includes boiling, baking, and quick broil)
Total Time: 52 minutes (including a 15-minute rest)
Servings: 6
Difficulty Level: Easy–Intermediate

Nutrition Highlights

Estimated nutritional information per serving (1 of 6). These are approximations calculated from USDA FoodData Central entries for shrimp, mayonnaise, cheddar, mozzarella, panko breadcrumbs, and butter; values may vary with brands and exact products used.

Calories: ~480 kcal
Protein: ~46 g
Carbohydrates: ~4–6 g
Fat: ~30 g
Fiber: 0–1 g
Sodium: ~900–1,200 mg (high — due to Old Bay, added salt, cheeses, and mayonnaise)

Notes: seafood is an excellent lean-protein source; shrimp contributes most of the protein with relatively low fat. If you need tighter nutrition facts for medical/dietary reasons, consult product labels or trusted databases such as the USDA FoodData Central or guidance from the Mayo Clinic.

Why You’ll Love It

Irresistible aroma and texture contrast: crunchy golden topping over creamy, cheesy shrimp.
Crowd-pleasing and nostalgic: this casserole hits that comfort-food sweet spot—great for gatherings when you want a warm, shareable dish.
Quick preparation for a special-feeling meal: with the shrimp pre-cooked quickly in seasoned water, assembly and bake time are minimal.
Flexible: easy to adapt for lower-fat, gluten-free, or more herbaceous versions depending on the occasion.

Jump to Recipe Card

How to Make Shrimp Casserole Recipe

Ingredients (use bullets for clarity):

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

Optional ingredients and substitutions:

Optional: 1–2 tablespoons lemon juice for brightness
Optional: 1–2 tablespoons chopped fresh parsley or chives for garnish
Gluten-free: use gluten-free panko or crushed gluten-free crackers
Lower-fat: substitute half the mayonnaise with plain Greek yogurt (yields tangier, lighter sauce)
Dairy-free/vegan: use dairy-free cheeses and vegan mayo; use chopped king oyster mushrooms or hearts of palm instead of shrimp for a vegan version

Step-by-step instructions:

Preheat the oven to 375°F (190°C). Grease a 2 1/2‑quart casserole dish thoroughly with butter.
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 tablespoon Old Bay seasoning to the water.
Add the shrimp to the boiling, seasoned water and cook until opaque, about 30 seconds to 1 minute (do not overcook). Immediately drain and transfer the shrimp to a mixing bowl. Tip: small, rapid cooking keeps shrimp tender—they’ll continue to cook slightly in the oven.
Add 2/3 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper to the bowl with the shrimp. Stir gently to coat the shrimp evenly. Avoid overmixing so the shrimp stay intact.
Stir in 4 ounces shredded mozzarella and 4 ounces shredded medium cheddar until distributed through the shrimp mixture. Transfer the mixture to the prepared casserole dish and spread into an even layer.
In a small skillet, melt 1 tablespoon butter over medium heat. Stir in 1/2 cup panko breadcrumbs until they’re evenly coated and lightly toasted, 1–2 minutes. Sprinkle the buttery crumbs over the shrimp mixture.
Bake uncovered in the preheated oven for 13–15 minutes, or until the center reaches 145°F (63°C) and the casserole is bubbling. If you don’t have a thermometer, look for bubbling edges and melted cheese.
For a golden, crisp top, broil on high for 1–2 minutes—watch carefully to avoid burning. Remove from oven and let rest for 15 minutes before serving to let the casserole set. Resting improves slicing and serving.

Practical tips while cooking:

Don’t overcook the shrimp in the boiling step; stop when they turn opaque and curl slightly.
Use a thermometer if available—145°F for cooked shrimp center is a safe target (USDA guidance for seafood).
If topping browns too fast under broil, move the rack down a level or reduce broil time.
Let it rest 15 minutes to avoid a soupy center and to make serving cleaner.

Best Pairings

Starchy sides: steamed white rice, buttery mashed potatoes, or cheesy grits make great bases for soaking up sauce.
Bread: crusty baguette or warm dinner rolls to scoop up the cheesy topping.
Greens: a crisp green salad with lemon vinaigrette or roasted asparagus to cut the richness.
Wine/Drinks: a dry Sauvignon Blanc, unoaked Chardonnay, or a light-bodied rosé pairs nicely; for non-alcoholic, sparkling water with lemon is refreshing.
Citrus: offer lemon wedges for guests to brighten individual portions.

Storage Instructions

Room temperature: Do not leave the cooked shrimp casserole at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F). Perishable seafood is a food-safety risk beyond this timeframe.
Refrigeration: Store in an airtight container in the fridge for 3–4 days. Reheat thoroughly to 165°F before eating.
Freezer: Freeze in freezer-safe containers for up to 2 months for best quality. Thaw overnight in the fridge before reheating. Note: texture of mayonnaise-based dishes can change slightly after freezing, but it’s still convenient for meal prep.

Pro Tips & Tricks

Use cold shrimp that you thaw gently in the refrigerator for best texture—avoid microwave-thawing which can begin cooking them.
For extra flavor, sauté a small diced shallot or 1/4 cup diced onion in the butter before stirring in the panko; this adds savory depth.
If you prefer a creamier casserole, fold in 2–3 tablespoons of cream cheese or a splash of heavy cream with the mayonnaise.
Switch cheeses: swapping half the cheddar for Gruyère or fontina gives a nuttier, more complex flavor.
Toast panko in butter until it’s fragrant and lightly golden—this prevents sogginess and improves crunch.

Creative Twists

Spicy Cajun Shrimp Casserole: Replace Old Bay with Cajun seasoning and add 1/2 teaspoon smoked paprika and a pinch of cayenne; fold in sliced roasted red peppers.
Gluten-free & lighter: Use gluten-free panko and swap half the mayo for Greek yogurt; add fresh dill and lemon zest for brightness.
Cheesy Corn & Shrimp Bake: Stir in 1 cup drained canned or fresh corn and 1/2 cup cooked, chopped bell pepper before topping.
Vegan “Shrimp” Casserole: Use hearts of palm or king oyster mushrooms shredded into bite-size pieces, vegan mayo, dairy-free cheeses, and gluten-free crumbs.

Common Questions & Answers

Q: Can I use frozen shrimp?
A: Yes—thaw overnight in the fridge and pat dry before boiling. Avoid microwave-thawing to keep texture intact.

Q: Can I prepare this ahead and bake later?
A: Yes—assemble the casserole, cover, and refrigerate up to 24 hours. Add the panko topping just before baking for best crispness.

Q: How do I keep the topping crunchy?
A: Toast the panko in butter until golden and add it right before baking; broil briefly at the end for extra crispness.

Q: Is mayonnaise necessary?
A: It provides the creamy, binding base and a classic tang. For a lighter version, substitute half mayo with plain Greek yogurt or use all yogurt for less fat.

Q: My casserole was watery—what went wrong?
A: Possible causes: overcooked shrimp that released water, too much mayonnaise/liquid, or not resting after baking. Drain excess liquid from shrimp before mixing and let the finished casserole rest to set.

Conclusion

This Shrimp Casserole is an easy, comforting dish that delivers on texture and flavor while being simple enough for weeknights or elegant enough for company. If you like a visual walk-through or want inspiration for presentation, check out this helpful video recipe from Natasha’s Kitchen: Natasha’s Kitchen shrimp casserole video. For another tested version and additional serving suggestions, see the baked shrimp casserole recipe on Legal Sea Foods’ site: Legal Sea Foods baked shrimp casserole recipe.

Give it a try, share your tweaks in the comments, and tag a friend who would love a cheesy, crunchy seafood bake. Happy cooking!