Ingredients
Method
Preparation
- 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.
Baking
- 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.
Nutrition
Notes
Serve this casserole warm. It pairs beautifully with salads, steamed veggies, or crusty bread. Refrigerate leftovers in an airtight container within two hours of baking for up to 3–4 days.