I’ve been making this shrimp casserole for years when I want something that feels special but doesn’t take the whole evening. It’s creamy, cheesy, and the panko topping gets satisfyingly crisp — perfect for a weeknight that needs a little lift or for feeding a casual crowd. If you enjoy comforting casserole recipes, you might also like this easy crockpot sweet potato casserole for a simple, sweet side.
Why you’ll love this dish
This shrimp casserole hits several sweet spots: it’s fast to assemble, uses pantry-friendly ingredients, and finishes with a crunchy, golden top. Because the shrimp are briefly poached before they’re mixed with mayo and cheese, they stay tender instead of rubbery. Make it for a family dinner, a potluck, or whenever you want seafood that’s indulgent without fuss.
“Comfort food with coastal notes — creamy, cheesy, and always a hit at our family table. The panko gives the perfect crunch.” — A home cook’s quick take
Step-by-step overview
You’ll blanch the shrimp for just seconds, toss them with a simple mayo-and-spice binder, fold in two melty cheeses, top with buttery panko, and bake until bubbly. A short finish under the broiler browns the crumbs. Total hands-on time is under 20 minutes; total time is about 35–40 minutes including bake and rest.
What you’ll need
- 2 pounds large shrimp (21–24 count), peeled and deveined
- 1 tablespoon Old Bay seasoning (plus 1 tablespoon salt for the cooking water)
- 2/3 cup mayonnaise (substitute: plain Greek yogurt for a tangier, lighter version)
- 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 (regular or gluten-free panko)
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded medium cheddar cheese
Notes: If you prefer smaller shrimp, reduce blanch time slightly. For a richer result, use full-fat mayo. Pre-shredded cheese works fine, but freshly shredded melts more smoothly.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Butter a 2 1/2‑quart casserole dish.
- Fill a large pot with water and bring it to a rolling boil. Add 1 tablespoon salt and stir in the Old Bay seasoning.
- Add the shrimp. Cook just until the shrimp turn opaque, about 30 seconds; don’t overcook. Drain and transfer the shrimp to a mixing bowl.
- Add the mayonnaise, garlic powder, and black pepper to the bowl. Stir until every shrimp is lightly coated.
- Fold in the shredded mozzarella and cheddar until evenly distributed.
- Spread the shrimp-and-cheese mixture into the prepared casserole dish in an even layer.
- Melt the remaining tablespoon of butter and toss it with the panko crumbs. Sprinkle the buttery panko evenly over the top of the casserole.
- Bake the casserole uncovered for 13–15 minutes, until it’s bubbling and the internal temperature of the shrimp reaches 145°F.
- For a final touch, set the oven to broil and brown the breadcrumbs for 1–2 minutes — watch closely so the topping doesn’t burn. Remove from the oven and let rest 15 minutes before serving to let the filling set.
Best ways to enjoy it
Serve this casserole warm and let the crust hold on top as you scoop. It pairs beautifully with a crisp green salad, steamed asparagus, or buttery rice. For a heartier plate, add roasted vegetables or crusty bread. If you want another cozy casserole option for the table, consider pairing courses with a hearty ground beef potato casserole for an all-ages spread.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of baking. Stored properly, the casserole keeps 3–4 days in the fridge. To reheat: place individual portions in an ovenproof dish at 325°F until warmed through (about 12–15 minutes), or microwave single servings, covered, in 30-second bursts until hot. To freeze: wrap the cooled casserole tightly with plastic wrap and foil, or transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165°F for safety.
Helpful cooking tips
- Don’t skip the quick blanch: brief poaching keeps shrimp tender and prevents them from becoming rubbery in the oven.
- Use room-temperature mayonnaise and cheese so the filling comes together quickly.
- Watch the broiler — panko can go from golden to burnt in 30 seconds. Keep the oven door slightly open if your broiler is especially hot and stand by.
- If you like more herb brightness, stir in a tablespoon of chopped fresh parsley or chives before baking.
Creative twists
- Add a squeeze of lemon over each portion at serving for brightness.
- Swap half the cheddar for pepper jack for a subtle kick.
- Mix in a cup of lightly sautéed mushrooms or diced cooked bell pepper for extra vegetables.
- Make it dairy-free by using a dairy-free mayo and a meltable non-dairy cheese, and swap panko for gluten-free crumbs if needed.
Common questions
Can I use frozen shrimp?
Yes. Thaw shrimp completely in the refrigerator and pat dry before blanching. Excess moisture will thin the mayonnaise mixture and can make the casserole watery.
Can I make this ahead of time?
You can assemble the casserole up to the breadcrumb-topping stage, cover, and refrigerate for several hours before baking. If refrigerating overnight, allow the dish to sit at room temperature for 20 minutes before baking and add a couple of extra minutes to the bake time.
How do I know the casserole is done?
The shrimp should register 145°F internally and the edges should bubble. The top should be golden after broiling. Letting it rest 15 minutes helps the filling set so slices hold together.
What can I use instead of mayonnaise?
Plain Greek yogurt or a mix of yogurt and a tablespoon of olive oil work as lighter alternatives. Flavors will be tangier, so taste and adjust seasoning.
Is it safe to freeze the baked casserole?
Yes. Cool completely, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating. Texture may soften slightly compared with fresh-baked.
How can I make this lower in calories?
Use light mayonnaise or Greek yogurt, reduce the cheese by about 25%, and trim the panko topping to a thin layer treated with a light spray of olive oil instead of full butter.
Shrimp Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C). Butter a 2 1/2-quart casserole dish.
- Fill a large pot with water and bring it to a rolling boil. Add 1 tablespoon salt and stir in the Old Bay seasoning.
- Add the shrimp. Cook just until the shrimp turn opaque, about 30 seconds; don’t overcook. Drain and transfer the shrimp to a mixing bowl.
- Add the mayonnaise, garlic powder, and black pepper to the bowl. Stir until every shrimp is lightly coated.
- Fold in the shredded mozzarella and cheddar until evenly distributed.
- Spread the shrimp-and-cheese mixture into the prepared casserole dish in an even layer.
- Melt the remaining tablespoon of butter and toss it with the panko crumbs. Sprinkle the buttery panko evenly over the top of the casserole.
- Bake the casserole uncovered for 13-15 minutes, until it’s bubbling and the internal temperature of the shrimp reaches 145°F.
- For a final touch, set the oven to broil and brown the breadcrumbs for 1-2 minutes — watch closely so the topping doesn’t burn.
- Remove from the oven and let rest for 15 minutes before serving to let the filling set.
