I’ve been making this shrimp casserole for years whenever I want a fuss-free, crowd-pleasing seafood bake. It’s creamy, lightly seasoned with Old Bay, and finishes with a crisp panko topping — the kind of recipe you can pull together in under 30 minutes and still impress guests. If you like simple casseroles that deliver big flavor, you might also enjoy this easy crockpot sweet potato casserole as a warm side.
Why you’ll love this dish
This shrimp casserole is perfect when you want a comforting, seafood-forward meal without complicated steps. Large shrimp stay juicy because they’re briefly poached, mayonnaise gives the filling silkiness without needing a roux, and the panko topping crisps up to add texture. It’s fast enough for a weeknight yet pretty enough for a casual dinner party.
“A creamy, golden-topped shrimp bake that tastes like it took more effort than it did — everyone asked for seconds.”
Why make it now: the recipe works great when shrimp are on sale, when you need a make-ahead main you can reheat, or when you want a child-friendly dish that still feels grown-up.
Step-by-step overview
Quick outline so you know what to expect:
- Briefly poach seasoned shrimp, then drain.
- Toss shrimp with mayo, garlic powder, pepper, and shredded cheeses.
- Transfer to a buttered casserole, top with buttered panko.
- Bake until heated through and broil briefly for color.
- Rest before serving so the filling sets.
This flow keeps the shrimp tender and gives you a crunchy top without deep frying.
What you’ll need
- 2 pounds large shrimp (21–24 count), peeled and deveined (thawed if frozen)
- 1 tablespoon Old Bay seasoning (for poaching water)
- 1 tablespoon salt (for cooking water)
- 2/3 cup mayonnaise (can swap half for plain Greek yogurt)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter, plus extra to grease the pan
- 1/2 cup panko bread crumbs
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded medium cheddar cheese
Notes: Use freshly shredded cheeses for best melt and texture. If you prefer less richness, reduce mayo by 2 tablespoons and add a squeeze of lemon.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a 2 1/2‑quart casserole dish with butter.
- Fill a large pot with water, add 1 tablespoon salt and 1 tablespoon Old Bay, and bring to a rolling boil.
- Add the shrimp to the boiling water. Cook just until opaque, about 30 seconds — large shrimp cook very fast. Immediately drain and transfer to a mixing bowl.
- Add the mayonnaise, garlic powder, and black pepper to the bowl. Stir to coat every shrimp evenly.
- Stir in the shredded mozzarella and cheddar until the mixture is uniform.
- Spoon the shrimp-cheese mixture into the prepared casserole dish, spreading it into an even layer.
- Melt 1 tablespoon butter and combine with the panko until moistened. Sprinkle the breadcrumb mixture over the shrimp.
- Bake uncovered for 13–15 minutes, or until the center reaches an internal temperature of 145°F. For a golden crust, broil 1–2 minutes at the end, watching carefully so it does not burn.
- Let the casserole rest 15 minutes before serving so the filling firms and is easier to portion.
How to plate and pair
Serve spoonfuls of the casserole straight from the dish or portion onto warmed plates. It pairs well with simple sides that balance creaminess:
- A crisp green salad with lemon vinaigrette.
- Steamed or roasted seasonal vegetables.
- Buttered rice, garlic mashed potatoes, or crusty bread to soak up any juices.
If you want a heartier potato side, consider pairing it with this savory hearty ground beef potato casserole for a filling, family-style spread.
Storage and reheating tips
- Refrigerate leftovers within two hours in an airtight container. Eat within 3–4 days.
- To reheat: preheat oven to 350°F, cover the casserole with foil, and warm until center reaches 165°F (about 15–25 minutes depending on portion). For a crisp top, remove foil for the last 5 minutes.
- To freeze: cool completely, wrap tightly or place in a freezer-safe container, and freeze up to 1 month. Thaw overnight in the refrigerator before reheating.
- Food safety: shrimp should be cooked to an internal temperature of 145°F and kept at 40°F or below when refrigerated.
Pro chef tips
- Don’t overcook the shrimp in the pot. Thirty seconds is enough for large shrimp; they’ll finish in the oven.
- Use room-temperature mayo for easier mixing and even coating.
- Toast panko lightly in the melted butter before topping for extra crunch and nutty flavor.
- If using frozen shrimp, thaw in the refrigerator overnight and pat very dry to avoid excess water in the casserole.
- For even browning under the broiler, move the oven rack to the top third but leave enough clearance to avoid burning.
Creative twists
- Lemon-herb: add 1 tablespoon lemon zest and 1 tablespoon chopped fresh parsley to the shrimp mixture for brightness.
- Spicy kick: fold in 1–2 teaspoons sriracha or hot sauce to taste.
- Lighter version: replace half the mayo with Greek yogurt and use low-fat cheeses.
- Cheesy upgrade: mix in 2 ounces cream cheese for ultra-creamy texture.
- Add-ins: stir in 1 cup cooked peas or chopped roasted red pepper for color and extra veg.
FAQ
How long does this shrimp casserole take from start to finish?
Active time is about 15 minutes for prep plus 13–15 minutes baking, so plan for roughly 35–40 minutes total including resting.
Can I use smaller shrimp instead of 21–24 count?
Yes. With smaller shrimp, reduce the poaching time to 15–20 seconds and check visually — shrimp are done when opaque and slightly firm. Adjust the recipe quantities if needed.
Can I make this ahead and bake later?
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if baking from chilled. If frozen, thaw overnight before baking.
Is it safe to reheat shrimp in the oven more than once?
It’s best to reheat only once. Repeated reheating increases texture degradation and food-safety risk. Store leftovers in small portions so you can reheat just what you plan to eat.
What can I use instead of mayonnaise?
You can use plain Greek yogurt, sour cream, or a 50/50 mix of mayo and yogurt for a tangier, lighter result. Adjust seasonings to taste.
Shrimp Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 2 1/2-quart casserole dish with butter.
- Fill a large pot with water, add 1 tablespoon salt and 1 tablespoon Old Bay, and bring to a rolling boil.
- Add the shrimp to the boiling water. Cook just until opaque, about 30 seconds — large shrimp cook very fast. Immediately drain and transfer to a mixing bowl.
- Add the mayonnaise, garlic powder, and black pepper to the bowl. Stir to coat every shrimp evenly.
- Stir in the shredded mozzarella and cheddar until the mixture is uniform.
- Spoon the shrimp-cheese mixture into the prepared casserole dish, spreading it into an even layer.
- Melt 1 tablespoon butter and combine with the panko until moistened. Sprinkle the breadcrumb mixture over the shrimp.
- Bake uncovered for 13–15 minutes, or until the center reaches an internal temperature of 145°F. For a golden crust, broil 1–2 minutes at the end, watching carefully.
- Let the casserole rest 15 minutes before serving so the filling firms and is easier to portion.
