Shrimp casserole

Oh, where do I even begin with this Shrimp Casserole? This isn’t just a recipe for me; it’s pure comfort in a dish. I remember the first time I made it, completely by accident, trying to use up some leftover shrimp and a bit of cream cheese. It was one of those weeknights where dinner felt like a mountain to climb, and I was just exhausted. But what emerged from the oven was something magical! The aroma filled the whole house, and my family, who can be notoriously picky, were practically knocking down the kitchen door. It’s funny how the simplest ingredients can come together to create something so incredibly decadent, yet surprisingly straightforward. If you’ve ever tried a creamy, cheesy pasta bake or a hearty seafood gratin, this shrimp casserole is like their warm, cozy hug – but with its own unique, irresistible charm. It’s become my go-to when I need a guaranteed win, a dish that feels special enough for company but is easy enough for a Tuesday night. Trust me, this one’s a keeper.

What is this amazing shrimp casserole?

So, what exactly *is* this delectable shrimp casserole that I’m so crazy about? Think of it as a warm hug in food form. It’s a beautiful, creamy, and savory bake starring tender pieces of shrimp enveloped in a luscious, slightly cheesy sauce, all nestled under a golden, bubbly topping. It’s not quite a gratin, not quite a bake, but something wonderfully in between. The name itself, “Shrimp Casserole,” might sound a little old-fashioned, but the flavors are absolutely timeless. It’s essentially a comforting, one-dish meal that’s incredibly satisfying without being heavy. I love how it takes humble ingredients and transforms them into something truly special. It’s the kind of dish that feels like home, no matter where you are. It’s a versatile star that shines on its own but is also happy to be part of a larger spread. It’s just pure, unadulterated deliciousness, folks!

What are some good recipes for Shrimp Casserole?

I get asked all the time what makes this shrimp casserole recipe so special, and honestly, it’s a few things that just hit all the right notes for me. First off, the FLAVOR! Oh my goodness, the flavor. It’s this incredible balance of creamy, savory, and just a hint of brightness. The shrimp are perfectly cooked, tender and sweet, and they meld so beautifully with the rich sauce. It’s not overly spicy, but it has a depth that keeps you coming back for bite after bite. Then there’s the SIMPLICITY. Seriously, this is a lifesaver on those busy weeknights. You can whip it up in no time, and most of the magic happens in the oven. No fancy techniques required, which is always a huge win in my book. I’ve made it with shrimp still frozen, and it still turns out perfectly! Plus, it’s surprisingly COST-EFFECTIVE. Shrimp can sometimes feel a bit luxurious, but when you stretch it out in this casserole, it becomes a really budget-friendly way to enjoy a seafood dish. You don’t need a pound of colossal shrimp; even medium ones work beautifully here. And let’s talk about VERSATILITY! While it’s fantastic served on its own, I’ve also found it’s wonderful over rice, with a side of crusty bread for dipping, or even as a decadent filling for baked potatoes. What I love most about this shrimp casserole is that it’s universally loved. Even my pickiest eaters gobble it up without a second thought, and that’s saying a lot! It’s just one of those recipes that feels like a warm, delicious hug from the inside out.

How do I make a Shrimp Casserole?

Quick Overview

This shrimp casserole is all about creating a rich, creamy base that perfectly coats tender shrimp, then baking it until it’s bubbly and golden. It’s a straightforward process: you’ll quickly sauté some aromatics, stir in your creamy elements and seasonings, fold in the shrimp, and then let the oven do the rest. The beauty of this method is how it simplifies everything, ensuring that even if you’re new to cooking, you’ll end up with a stunning, delicious dish. It’s honestly a few simple steps from a craving to pure culinary bliss.

Ingredients

For the main casserole base:

• 2 tablespoons unsalted butter: This is the foundation of our creamy sauce.
• 1 medium onion, finely chopped: Adds a lovely sweetness and aromatic depth. I like to dice it super small so it melts into the sauce.
• 2 cloves garlic, minced: Because what good recipe doesn’t have garlic?
• 1 pound medium shrimp, peeled and deveined: Fresh or frozen (thawed) works great. Make sure they’re bite-sized!
• 8 ounces cream cheese, softened: This is the secret to that incredible creaminess. Don’t use low-fat; you want the full richness!
• 1/2 cup milk (whole or 2%): Helps to loosen up the cream cheese and create a luscious sauce. I’ve tested with almond milk once when I ran out, and it actually made it even creamier, but whole milk is my classic go-to.
• 1/4 cup grated Parmesan cheese: For that salty, umami punch.
• 1 teaspoon lemon juice: Just a touch to brighten everything up and cut through the richness.
• 1/4 teaspoon paprika: For a hint of color and subtle warmth.
• Salt and freshly ground black pepper to taste: Always season generously!
• 1/4 cup chopped fresh parsley: For a pop of fresh green and flavor.

For the Topping:

• 1/2 cup panko breadcrumbs: These give the most wonderful, crispy crunch. Regular breadcrumbs work too, but panko is superior!
• 2 tablespoons melted butter: To get those breadcrumbs perfectly golden and toasted.
• A sprinkle of extra Parmesan cheese (optional): Because you can never have too much cheese, right?

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheated to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is doing its thing, grab a medium-sized baking dish – about an 8×8 inch or a similar oval dish works perfectly. You don’t need to grease it heavily, but a light spray of cooking oil or a tiny smear of butter is a good idea to prevent any sticking. I always do this step first so everything is ready to go once the filling is mixed.

Step 2: Mix Dry Ingredients

This might seem like a minor step, but it really helps ensure even distribution of seasonings. In a small bowl, whisk together your panko breadcrumbs, melted butter for the topping, and that optional extra sprinkle of Parmesan cheese. Give it a good stir until the breadcrumbs are evenly coated. Set this aside; we’ll use it later to top the casserole.

Step 3: Mix Wet Ingredients & Aromatics

Grab a large skillet or a saucepan and melt the 2 tablespoons of butter over medium heat. Once it’s shimmering, add your finely chopped onion and sauté for about 3-4 minutes until it starts to soften and become translucent. Then, stir in the minced garlic and cook for another minute until it’s fragrant – be careful not to burn it! Now, add the softened cream cheese to the skillet. Stir it with a spoon or spatula until it starts to melt and get nice and smooth. Gradually pour in the milk while stirring constantly. Keep stirring until you have a nice, smooth, creamy sauce. This is the base of our luscious filling!

Step 4: Combine & Season

Once the cream cheese mixture is smooth, stir in the grated Parmesan cheese, lemon juice, paprika, salt, and pepper. Give it a good taste and adjust the seasonings as needed. Remember, the shrimp will absorb some of the salt, so don’t be shy! Stir in the chopped fresh parsley. Now, gently fold in your peeled and deveined shrimp. Make sure they are evenly coated in the creamy sauce. You don’t want to overcook the shrimp at this stage; they’ll finish cooking in the oven.

Step 5: Prepare Filling

This step is essentially done in Step 4! The ‘filling’ is the creamy shrimp mixture we just made. Ensure the shrimp are spread evenly throughout the creamy sauce, making sure there are no large clumps of cream cheese left. It should look incredibly inviting and rich at this point.

Step 6: Layer & Swirl

Pour the creamy shrimp mixture into your prepared baking dish. Spread it out evenly with your spoon or spatula. Now, take your prepared panko breadcrumb topping and sprinkle it evenly over the entire surface of the shrimp mixture. Make sure you get good coverage so every bite has that delightful crunch.

Step 7: Bake

Place the baking dish into your preheated oven. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the topping is a beautiful golden brown. The shrimp should be pink and cooked through. If your topping is browning too quickly, you can always loosely tent the dish with foil for the last few minutes of baking.

Step 8: Cool & Glaze

Once it’s out of the oven, let the shrimp casserole rest for about 5-10 minutes. This allows the flavors to meld and the casserole to set up a bit, making it easier to serve. There’s no separate glaze for this recipe, the creamy sauce *is* the glaze, so this resting step is key for that perfect consistency.

Step 9: Slice & Serve

Use a sturdy spoon or spatula to scoop out generous portions onto plates. Garnish with a little extra fresh parsley if you like. Serve immediately while it’s hot and wonderfully creamy!

What to Serve It With

This shrimp casserole is so wonderfully satisfying on its own, but I love pairing it with simple sides that let it shine. For a comforting BREAKFAST, I’ll sometimes make a smaller portion and serve it with a perfectly poached egg on top – the yolk just oozes into the creamy shrimp, and it’s divine. A side of fresh fruit like melon or berries cuts through the richness beautifully. For BRUNCH, I like to make it a bit more elegant by serving it in individual ramekins and alongside a simple green salad with a light vinaigrette. A mimosa or a sparkling rosé is the perfect beverage pairing. If you’re looking for a light DINNER, a simple side salad or some steamed asparagus is ideal. For a heartier meal, it’s fantastic served over fluffy white rice or quinoa. And as a truly decadent DESSERT (yes, I’ve done it for dessert!), I’ll serve it with a very small portion and pair it with a crisp, slightly sweet white wine. My kids, of course, love it with just a side of simple buttered noodles or even just some crusty bread for dipping into all that glorious sauce. It’s truly adaptable to whatever you’re craving!

Top Tips for Perfecting Your Shrimp Casserole

I’ve made this shrimp casserole more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. When it comes to the SHRIMP, make sure they’re properly thawed if you’re using frozen. Sautéing them too long before they go into the oven can make them rubbery, so just a quick cook with the aromatics is all they need. You want them just starting to turn pink. For the CREAMY BASE, using full-fat cream cheese is non-negotiable if you want that luscious, velvety texture. If you’re worried about it being too heavy, a splash more milk can help lighten it up, or you can add a bit more lemon juice for brightness. Don’t skip the PARMESAN CHEESE; it adds a crucial salty, savory depth that really rounds out the flavors. When it comes to the TOPPING, panko breadcrumbs are a game-changer for crispiness. If you don’t have panko, regular breadcrumbs will work, but you might want to toast them lightly in a dry pan before mixing with the butter to give them a head start on crisping up. I’ve experimented with MIXING ADVICE quite a bit, and the key is gentle folding. You don’t want to overwork the shrimp. Just ensure everything is coated and evenly distributed. A good tip for making sure your casserole is evenly baked is to try and ensure your shrimp are roughly the same size, so they cook at the same rate. And if your oven has hot spots, rotating the dish halfway through baking can ensure even browning. For VARIATIONS, I sometimes add a pinch of cayenne pepper for a little kick, or some finely chopped chives instead of parsley for a milder oniony flavor. Feel free to get creative! I’ve even stirred in a handful of frozen peas or corn right at the end of cooking the sauce for added color and texture – my kids love it when I do that!

Storing and Reheating Tips

This shrimp casserole is so good, you’ll be tempted to eat it all in one sitting, but if you’re lucky enough to have leftovers, here’s how to store and reheat them to keep that deliciousness going. Store any leftover shrimp casserole in an airtight container in the REFRIGERATOR for up to 3 days. Make sure it has cooled down completely before sealing it up. When you’re ready to reheat, the best way is to pop it back into a preheated oven at around 350°F (175°C) for about 15-20 minutes, or until it’s heated through and bubbly again. This method helps maintain that wonderful texture, especially the crispy topping. If you’re in a real hurry, you can microwave individual portions, but the topping won’t be quite as crispy. For FREEZER INSTRUCTIONS, this casserole freezes beautifully! Let it cool completely, then cover it tightly with plastic wrap, followed by a layer of aluminum foil, or transfer it to a freezer-safe container. It should keep well in the freezer for up to 2 months. To thaw, transfer it to the refrigerator overnight. Then, reheat as directed above. If you’re baking from frozen, it will take significantly longer, so thawing is definitely recommended for the best results. You can also freeze individual portions for easy lunches or quick meals.

Frequently Asked Questions

Final Thoughts

This shrimp casserole is more than just a meal; it’s a testament to how simple ingredients can create something truly extraordinary. It’s that perfect blend of creamy, savory, and comforting that makes you feel utterly content. The little bits of shrimp, bathed in that rich, cheesy sauce, all topped with that satisfying crunch – it’s a symphony of textures and flavors that I just can’t get enough of. It’s the kind of dish that brings smiles to faces and makes everyone at the table feel a little bit happier. If you’re looking for a reliable, delicious, and crowd-pleasing recipe that’s easy on the cook, this is it. I really hope you give it a try. I’m always so excited to hear about your culinary adventures, so please let me know in the comments below how yours turns out, or if you have any brilliant twists of your own! Happy cooking, and I can’t wait to hear how much you love this shrimp casserole!

Shrimp Casserole

A creamy and comforting shrimp casserole perfect for a weeknight meal.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.45 lb Shrimp, peeled and deveined
• 1 cup Cream of mushroom soup
• 0.25 cup Milk
• 0.5 cup Cheddar cheese, shredded
• 1 cup Bread crumbs
• 0.125 cup Butter, melted

Instructions

 

Preparation Steps

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine the shrimp, cream of mushroom soup, and milk.
• Stir in half of the shredded cheddar cheese.
• Pour the mixture into a lightly greased 8x8 inch baking dish.
• In a separate bowl, combine the bread crumbs and melted butter. Sprinkle this mixture evenly over the shrimp mixture.
• Top with the remaining shredded cheddar cheese.
• Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.

Notes

Serve hot with a side salad or crusty bread.