In ours Shrimp Casserole recipe, we season creamy and cheesy shrimp with crunchy breadcrumbs that cook 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 crispy, cheesy shrimp cooking. Watch me cook and layer this casserole in no time!
Easy Shrimp Casserole Recipe
Some of my favorite holiday and holiday dishes are shrimp, like cucumber shrimp bites, shrimp cakes, and ceviche – they’re fancy but super easy to make. This Shrimp Casserole was created from our Cheesy Garlic Shrimp Appetizer, one of our favorite appetizers to bring to events, except this casserole is even easier!
I took this 30-Minute Shrimp Casserole to my parents’ house to celebrate my dad’s birthday with my sisters and their families—the ultimate test for my new recipes. He loved it: everyone loved it and there was nothing left on the plate! I knew he was a winner.
Tips for Making Shrimp Casserole
This beginner-friendly shrimp casserole comes together in moments, but here are some tips to make it even easier:
- Defrost the shrimp properly– If you live near water, fresh shrimp is great, but frozen shrimp also works great for those of us landlocked, just be sure to thaw them according to the package instructions.
- Don’t overcook the shrimp – Shrimp cooks quickly! I literally boil for 30 seconds. Overcooked shrimp will become rubbery.
- Remove excess water – The stuffing does not stick well to the shrimp and can become runny if they are wet, so be sure to drain the water after boiling. If the shrimp release more water in the oven, use paper towels to absorb the excess water.
How to make shrimp casserole
This 30-minute shrimp bake is prepared quickly and easily. Be sure to keep the shrimp as dry as possible before mixing the stuffing.
- Preparation the baking tray/pan/casserole with the butter, preheat the oven to 180°C. Note on baking sheets: Use a 2 1/2 qt saucepan or a 10-inch deep oven-safe pan. You can also use a 9×9 casserole dish or a 9-inch cake pan.
- Boil the shrimp – Bring a large pot of water to the boil (I filled a 6-litre pot 3/4 full). Add 1 tablespoon each of salt and Old Bay seasoning to the water, then add the shrimp to the boiling water for 30 seconds. They should be just cooked and opaque, but not overcooked. Remove the shrimp with a colander in a bowl to cool for 10 minutes, then blot up any liquid on the bottom with a paper towel.
- Mix mayonnaise, garlic powder, and pepper into the shrimp, then stir to make sure the shrimp are covered. Combine the cheeses with the prawn filling. Spread the shrimp casserole filling onto the prepared plate or pan.
- Loose 1 tablespoon butter in a measuring cup or bowl, then mix the breadcrumbs into the melted butter until evenly coated. Sprinkle the breadcrumb mixture over the shrimp filling.
- Baking casserole dish uncovered in oven until center reaches 145°F, about 15 minutes. Then cook for 1-2 minutes until the breadcrumbs are lightly golden. Let rest for 15 minutes before serving.
Pro Tip:
Sometimes, shrimp release excess water when they are overcooked or improperly thawed. If you see excess liquid at the bottom of the saucepan after cooking, don’t worry – just use a paper towel to absorb it.
What to serve with shrimp casserole
Serve shrimp casserole warm or at room temperature, so it’s easy to transport on a plate. We like to serve it alongside starches, such as rice, quinoa, mashed potatoes, vegetables and crusty bread. Here are some of our favorite sides:
After you
- After you: Spread the filling into the baking dish in step 3 and refrigerate up to 24 hours before cooking. When you’re ready to bake, mix in the butter and breadcrumbs to make sure the topping stays crunchy.
- To Refrigerate: cover and store leftovers in the refrigerator for 2 or 3 days.
- Freezing: I do not recommend freezing cooked shrimp casserole.
- To heat: Add breadcrumbs if you haven’t already added them and reheat in the oven or air fryer.
Try this shrimp casserole for your holiday or party menu this year since the casseroles are so easy to make, grab and serve a crowd. Your guests will love the delicious, creamy 30-Minute Casserole recipe with the crunchy breadcrumb topping.
More recipes with shrimp
If you love this shrimp casserole recipe, I know you’ll love these other favorite shrimp recipes.
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Shrimp Casserole Recipe
This shrimp casserole features creamy, cheesy shrimp cooked under crunchy, buttery bread crumbs. It’s so easy to put together – it’s made in about 30 minutes and is a real pleasure to make for the holidays but simple enough for a weeknight dinner.
Prevents the screen from going dark
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Preparation: Preheat oven to 375 ̊F. Grease the bread 2 1/2 liter saucepan*or pan with butter.
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Bring a large pot of water to a boil and add 1 tablespoon salt and 1 tablespoon Old Bay seasoning. Add the shrimp and cook for 30 seconds or just until the shrimp are opaque and cooked through. Remove immediately with a filter and transfer it to a large bowl. Let it cool for a few minutes, then drain any water that collects at the bottom of the bowl or use a paper towel to absorb any liquid at the bottom of the bowl.
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Into the shrimp, add the mayonnaise, garlic powder, and black pepper and toss to coat the shrimp. Sprinkle over the cheese and stir again to combine. Transfer the shrimp mixture to the prepared casserole dish, spreading it evenly in the pan.
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In a separate bowl or measuring cup, melt 1 tablespoon butter and stir in 1/2 cup breadcrumbs until crumbs are evenly moistened. Sprinkle crumbs over shrimp.
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Bake uncovered at 375 ̊F for 13 to 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. Let it rest for 15 minutes before serving.* You can serve it warm or at room temperature. It’s still delicious if you need to transport it to someone’s house for dinner!
*Note on baking sheets: Try a 2 1/2-quart saucepan or a 10-inch deep skillet. You can also use a 9×9 square casserole dish or a 9-inch cake pan.
*Go ahead – Spread the prawn filling into the pan in step 3, cover the pan with cling film and refrigerate for up to 3 days, then cover with the breadcrumb mixture and cook as directed.
*Advance – cover and store in the refrigerator for 2-3 days. Reheat in the oven or air fryer.
354kcal Calories4G Carbohydrates30G Protein24G Fat
Nutrition Facts
Shrimp Casserole Recipe
Amount per serving
% daily value*
*Percent Daily Values are based on a 2000 calorie diet.
