I make this shrimp casserole when I want something fast, cheesy, and reliably crowd-pleasing. Two pounds of large shrimp tossed in mayo, a little garlic, gooey mozzarella and cheddar, topped with buttery panko, then baked and broiled until golden—that combination is comfort food with a coastal twist. If you love cheesy casseroles, try another favorite cheesy ground beef potato casserole for more family-friendly dinner ideas.
Why you’ll love this dish
This shrimp casserole is quick to pull together, forgiving with ingredients, and finishes with a crunchy top that contrasts the tender shrimp. It’s ideal for weeknights when you want something special without a lot of fuss, and it scales easily for potlucks or family dinners. The Old Bay-seasoned boil gives the shrimp a subtle bay flavor that plays nicely with the creamy mayo-cheese base.
"Simple to make, full of flavor, and the panko top is addictive—friends always ask for seconds."
Step-by-step overview
Before you start: you’ll briefly poach the shrimp, toss them warm with mayo and seasonings so the cheese melts into the mix, spread everything in a buttered 2 1/2-quart casserole, top with buttery panko, bake until set, then broil to brown. Total active time is short because the shrimp cook in about 30 seconds and the oven finishes the rest.
What you’ll need
- 2 pounds large shrimp (21–24 count), peeled and deveined
- 1 tablespoon Old Bay seasoning (plus 1 tablespoon for the cooking water)
- 1 tablespoon salt for the boiling water
- 2/3 cup mayonnaise (full fat for best texture; light can work if needed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter, plus more for greasing the pan
- 1/2 cup panko breadcrumbs (for extra crunch)
- 4 ounces shredded mozzarella (about 1 cup loosely packed)
- 4 ounces shredded medium cheddar (about 1 cup loosely packed)
Notes: If you prefer a lighter topping, swap half the panko for crushed saltine crackers. For a dairy-free version, use a vegan mayo and dairy-free shreds, but expect a different texture.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Butter a 2 1/2-quart casserole dish.
- Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 tablespoon Old Bay.
- Add shrimp to the boiling water and cook until opaque, about 30 seconds. Drain immediately and transfer the shrimp to a bowl. Quick cooking prevents rubbery shrimp.
- While the shrimp are still warm, add 2/3 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper. Stir to coat the shrimp evenly.
- Mix in the 4 ounces shredded mozzarella and 4 ounces shredded cheddar. Stir gently so the cheese begins to melt into the warm shrimp.
- Transfer the mixture to the prepared casserole dish and spread into an even layer.
- Melt 1 tablespoon butter and stir in 1/2 cup panko breadcrumbs until coated. Sprinkle the panko evenly over the top.
- Bake uncovered for 13 to 15 minutes, or until the center reaches 145°F on an instant-read thermometer.
- Turn the broiler to high and broil the casserole for 1 to 2 minutes to brown the crumbs. Watch closely to avoid burning.
- Remove from the oven and let the casserole rest 15 minutes before serving to allow the filling to set.
Best ways to enjoy it
Serve the casserole in shallow bowls or straight from the dish, spooning portions to keep the panko crisp. Pair it with simple sides that balance richness: a crisp green salad with lemon vinaigrette, steamed asparagus, or buttery rice pilaf. For a heartier plate, roasted baby potatoes or garlic mashed cauliflower work well. For an onion-forward contrast, consider a recipe like this creamy French onion beef casserole on a separate night.
Storage and reheating tips
Refrigerate leftovers within two hours in an airtight container and use within 3 days. To reheat, place portions in a 350°F (175°C) oven for 10–12 minutes until warmed through; the oven will help restore some crispness to the topping. You can freeze the unbaked assembled casserole (wrap tightly) for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if still cold.
Pro chef tips
- Don’t overcook the shrimp in the pot; they finish in the oven and will get tough if cooked too long initially.
- Use full-fat mayonnaise for the best texture; it gives a silkier, richer filling.
- Shred your own cheese from blocks when possible. Pre-shredded cheeses often contain anti-caking agents that can affect melting.
- Toast the panko briefly in butter on the stove before topping for extra golden color if you prefer not to broil.
- Letting the casserole rest 15 minutes is key for cleaner slices and safer serving temperature.
Recipe variations
- Spicy: Add 1/4 teaspoon cayenne or a few dashes of hot sauce to the mayo mix.
- Herby: Fold in 2 tablespoons chopped fresh parsley or chives for brightness.
- Crunch mix: Replace half the panko with crushed seasoned crackers for a different texture.
- Cheesy swap: Use Gruyère or fontina for a deeper, nuttier cheese profile.
- Gluten-free: Use gluten-free breadcrumbs or crushed GF crackers and confirm Old Bay blend is GF.
Common questions
How long does this take from start to finish?
Plan for about 30 minutes total: 5–10 minutes prep, 10–15 minutes baking, plus a 15-minute rest. Active hands-on time is shorter because the oven does much of the work.
Can I use frozen shrimp?
Yes. Thaw shrimp completely and pat dry before boiling. If the shrimp are still wet they can dilute the mayo mixture and affect texture.
Is it safe to reheat shrimp casseroles?
Yes. Reheat to an internal temperature of 165°F for safety. Consume refrigerated leftovers within 3 days. Do not refreeze previously cooked leftovers unless they were frozen immediately after initial cooking and handled correctly.
Can I make this ahead for a party?
Assemble the casserole up to the panko step, cover, and refrigerate for up to 24 hours. Add the panko and bake just before serving for best texture.
What if I don’t have Old Bay?
Use a seafood seasoning blend or mix 1/2 teaspoon celery salt, 1/4 teaspoon paprika, and a pinch each of black pepper and cayenne as a substitute.
Cheesy Shrimp Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C). Butter a 2 1/2-quart casserole dish.
- Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 tablespoon Old Bay.
- Add shrimp to the boiling water and cook until opaque, about 30 seconds. Drain immediately and transfer the shrimp to a bowl.
- While the shrimp are still warm, add 2/3 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper. Stir to coat the shrimp evenly.
- Mix in the shredded mozzarella and cheddar. Stir gently so the cheese begins to melt into the warm shrimp.
- Transfer the mixture to the prepared casserole dish and spread into an even layer.
- Melt 1 tablespoon butter and stir in 1/2 cup panko breadcrumbs until coated. Sprinkle the panko evenly over the top.
- Bake uncovered for 13 to 15 minutes, or until the center reaches 145°F on an instant-read thermometer.
- Turn the broiler to high and broil the casserole for 1 to 2 minutes to brown the crumbs. Watch closely to avoid burning.
- Remove from the oven and let the casserole rest for 15 minutes before serving to allow the filling to set.
