Difficulty
Moderate
Prep time
25 minutes
Cooking time
35 minutes
Total time
1 hour
Servings
6 servings
Experience the perfect blend of succulent shrimp, creamy sauce, and flavorful vegetables in this hearty Shrimp Casserole. This crowd-pleasing dish brings together the natural sweetness of fresh shrimp with a rich, cheesy topping that creates an irresistible combination of textures and flavors. Whether you’re hosting a dinner party or preparing a special family meal, this casserole delivers restaurant-quality taste with straightforward preparation. The make-ahead friendly nature of this dish makes it ideal for busy households, while its impressive presentation will have everyone reaching for seconds. Elevate your seafood repertoire with this comforting yet sophisticated casserole that’s sure to become a regular in your recipe collection!
Ingredients
2 pounds medium shrimp, peeled and deveined
3 tablespoons butter, divided
1 medium onion, finely diced
1 red bell pepper, diced
2 celery stalks, finely chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
1/4 cup dry white wine (optional)
2 tablespoons all-purpose flour
1 cup seafood stock or chicken broth
1 cup heavy cream
8 oz cream cheese, softened and cubed
1 tablespoon Old Bay seasoning
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, chopped (plus more for garnish)
1 cup sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup panko breadcrumbs
2 green onions, thinly sliced for garnish
Salt and black pepper to taste
Execution
Prepare the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or 2-quart casserole dish.
Cook the Shrimp: In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the shrimp and cook for about 2 minutes per side, until just pink. Be careful not to overcook. Remove the shrimp from the skillet and set aside. When cool enough to handle, roughly chop two-thirds of the shrimp, leaving one-third whole for visual appeal.
Sauté the Vegetables: In the same skillet, add another tablespoon of butter. Add onions, bell pepper, and celery, cooking until softened, about 5 minutes. Add the garlic and mushrooms, cooking for another 2-3 minutes until mushrooms begin to release their moisture.
Deglaze the Pan: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2 minutes.
Make the Cream Sauce: Sprinkle the flour over the vegetable mixture and stir constantly for 1 minute. Gradually whisk in the seafood stock and heavy cream, stirring continuously to prevent lumps. Bring to a simmer until the sauce begins to thicken, about 3-4 minutes.
Add Remaining Ingredients: Reduce heat to low. Add the cream cheese cubes, stirring until melted. Mix in Old Bay seasoning, paprika, cayenne pepper, lemon juice, and parsley. Fold in half of the cheddar cheese and a quarter of the Parmesan until melted. Season with salt and black pepper to taste.
Combine with Shrimp: Gently fold the chopped and whole shrimp into the sauce mixture. Pour the entire mixture into the prepared baking dish.
Prepare the Topping: In a small bowl, mix the panko breadcrumbs with the remaining Parmesan cheese. Melt the remaining tablespoon of butter and stir it into the breadcrumb mixture. Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the top is golden brown and the edges are bubbling.
Finish and Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with sliced green onions and additional chopped parsley.
Additional tips
- Shrimp Selection: For best results, use fresh medium or large shrimp. If using frozen, thaw completely and pat dry before cooking.
- Make Ahead Option: Prepare the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Allow to come to room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time.
- Seafood Variations: Add 1 cup of lump crab meat or bay scallops for an even more luxurious seafood casserole.
- Spice Level: Adjust the cayenne pepper and Old Bay seasoning to your preference for heat.
- Gluten-Free Option: Substitute the all-purpose flour with gluten-free flour blend and use gluten-free panko breadcrumbs.
- Lighter Alternative: Substitute half-and-half for heavy cream and reduced-fat cream cheese to cut some calories while maintaining creaminess.
- Vegetable Add-ins: Add 1 cup of frozen peas, corn, or spinach for extra color and nutrition.
- Serving Suggestion: Serve with a side of steamed rice, pasta, or crusty bread to soak up the delicious sauce.
FAQ
1. Can I use pre-cooked shrimp for this recipe?
Yes, but add them directly to the sauce without the initial cooking step. Fold them in just before baking to prevent overcooking and toughening.
2. How do I know if my shrimp is fresh?
Fresh shrimp should have a mild sea scent (not fishy), firm flesh, and translucent appearance. If buying frozen, look for IQF (individually quick frozen) shrimp with no visible ice crystals.
3. Can this casserole be frozen?
Yes, but it’s best frozen before baking. Cover tightly and freeze for up to 3 months. Thaw completely in the refrigerator overnight before baking. Cream-based sauces may separate slightly upon thawing but will recombine during baking.
4. What can I substitute for seafood stock?
Clam juice, fish stock, or even chicken broth work well. For deeper flavor, simmer the shrimp shells in chicken broth for 15 minutes and strain before using.
5. Is there a dairy-free alternative for this recipe?
Yes, use coconut cream instead of heavy cream, dairy-free cream cheese, and dairy-free cheese alternatives. The flavor profile will change slightly but will still be delicious.
6. What sides pair well with shrimp casserole?
Garlic bread, a simple green salad, steamed asparagus, or lemon-butter pasta all complement this dish beautifully.
7. How can I tell when the casserole is done?
The top should be golden brown, the edges should be bubbling, and when a knife is inserted into the center, it should come out hot to the touch.
8. Can I prepare individual servings instead of one large casserole?
Absolutely! Divide the mixture among individual ramekins or oven-safe dishes. Reduce the baking time to about 20 minutes for individual portions.