Shrimp Casserole Recipe

Definition

A mouthwatering seafood dish that combines succulent shrimp with colorful vegetables and a rich, creamy sauce, all topped with a crunchy, golden breadcrumb crust. It’s coastal comfort food that brings restaurant-quality seafood to your dinner table!

Why You’ll Love This Recipe

This shrimp casserole is the ultimate crowd-pleaser! It’s creamy, savory, and packed with protein-rich shrimp and colorful veggies. Perfect for impressing dinner guests or upgrading your weeknight dinner game. The contrast between the crispy topping and creamy filling is absolutely heavenly, and it’s way easier to make than it looks! Plus, you can prep most of it ahead of time for stress-free entertaining.

Perfect Ingredients

For the Star Players:

• 2 pounds medium shrimp, peeled and deveined (frozen works too, just thaw completely!)
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 3 cloves garlic, minced (or more if you’re a garlic lover like me)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 celery stalks, finely chopped
• 1 cup corn kernels (fresh, frozen, or canned – whatever’s easiest!)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika (smoked paprika adds amazing flavor)
• ¼ teaspoon cayenne pepper (optional for a kick – I always add extra!)
• Salt and black pepper to taste

For the Dreamy Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups seafood stock or chicken broth (seafood stock makes a HUGE difference)
• 1 cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce (the secret ingredient!)
• 1 tablespoon Dijon mustard

For the Irresistible Topping:

• 1½ cups panko breadcrumbs
• ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon zest (don’t skip this – it makes all the difference!)

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Step-by-Step Instructions

Step 1: Prep Your Kitchen

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish. This is also a good time to pour yourself a glass of white wine… for the chef, of course!

Step 2: Cook Those Shrimp (But Don’t Overdo It!)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season those beautiful shrimp with salt and pepper, then cook them for about 2 minutes per side until just pink. The key word here is JUST – they’ll cook more in the oven, so you want them barely done at this point.

Remove them from the pan and let them cool a bit. When they’re cool enough to handle, cut any larger shrimp into bite-sized pieces. Nobody wants to struggle with cutting shrimp while trying to be fancy at the dinner table!

Step 3: Create Your Flavor Base

In that same skillet (hello, fewer dishes!), add your remaining tablespoon of olive oil. Toss in those diced onions and celery, cooking until they’re soft and translucent – about 3-4 minutes.

Add the garlic and cook for just 30 seconds until fragrant. Burned garlic is nobody’s friend, so watch it carefully!

Next, add your bell peppers and cook for another 3-4 minutes until they’re slightly tender but still have some bite. Stir in the corn and all those wonderful herbs and spices. Let everything cook together for 1-2 minutes until your kitchen smells absolutely amazing!

Step 4: Make the Sauce (This Is Where the Magic Happens!)

In a separate saucepan, melt 3 tablespoons butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. This is your arm workout for the day!

Now, gradually whisk in the seafood stock and heavy cream. The key word here is GRADUALLY – add too much at once and you’ll be fighting lumps forever!

Bring it to a gentle simmer, whisking frequently until the sauce begins to thicken and can coat the back of a spoon, about 5-7 minutes. Stir in that fresh lemon juice, Worcestershire sauce, and Dijon mustard. This trio of flavors is what takes this sauce from good to OMG-worthy!

Season with salt and pepper to taste. If you’re feeling fancy, a tiny pinch of nutmeg works wonders in cream sauces!

Step 5: Create the Crunchy Crown

In a bowl, combine your panko breadcrumbs, Parmesan cheese, melted butter, parsley, and lemon zest. Mix until every breadcrumb is coated with buttery, cheesy goodness. You might be tempted to eat this with a spoon – resist that urge!

Step 6: Bring It All Together

Gently combine your vegetable mixture with those partially cooked shrimp. Pour your creamy sauce over everything and give it a gentle stir – you don’t want to break up those gorgeous shrimp!

Transfer this heavenly mixture to your prepared baking dish and spread it out evenly. Then sprinkle that amazing breadcrumb topping all over, making sure to get complete coverage. The more surface area, the more crispy goodness!

Step 7: Bake to Golden Perfection

Pop that beautiful creation into your preheated oven and bake uncovered for 25-30 minutes until the top is gloriously golden brown and the edges are bubbling. Your house will smell INCREDIBLE!

Let it stand for 5-10 minutes before serving. I know it’s hard to wait, but this resting time lets everything settle and the flavors meld together.

Serving Suggestions

This showstopper pairs beautifully with fluffy white rice to soak up all that amazing sauce. A crusty baguette on the side is mandatory for sauce-mopping purposes! For a lighter option, serve with a bright arugula salad dressed with lemon vinaigrette to cut through the richness.

Want to really impress? Serve in individual gratin dishes with a lemon wedge on the side and a cold glass of Sauvignon Blanc or Pinot Grigio!

Clever Variations

Cajun Kick

Add 2 tablespoons of Cajun seasoning to the vegetable mix, swap the bell peppers for celery and diced jalapeños, and add 1 cup of andouille sausage. Top with a sprinkle of cayenne in the breadcrumb mixture for extra heat!

Mediterranean Twist

Add artichoke hearts, olives, and sun-dried tomatoes to the vegetable mixture. Swap the herbs for Italian seasoning and add crumbled feta cheese to the topping instead of Parmesan.

Seafood Extravaganza

Mix in 1 cup of lump crab meat and/or scallops with the shrimp for an extra-special occasion dish. Use a splash of white wine in the sauce for added depth.

Gluten-Free Goodness

Use gluten-free flour for the sauce and crushed pork rinds or gluten-free breadcrumbs mixed with almond flour for the topping.

Low-Carb Version

Skip the corn and substitute with more bell peppers or some zucchini. Use crushed pork rinds instead of breadcrumbs for the topping and add a touch more Parmesan.

Storage Solutions

This casserole can be assembled up to the baking step a day ahead – just cover and refrigerate. Add an extra 5-10 minutes to the baking time if cooking from cold.

Leftovers will keep in the fridge for up to 3 days (if they last that long!). The topping won’t stay quite as crispy, but the flavor actually improves overnight as everything melds together.

For reheating, the oven at 350°F for about 15-20 minutes is best to maintain some crispiness. Microwaving works in a pinch but will give you a softer top.

I don’t recommend freezing this dish – cream sauces and seafood can get weird textures when frozen and thawed.

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Frequently Asked Questions

Can I use pre-cooked shrimp? You can, but it’s really easy to end up with rubbery shrimp this way. If you must use pre-cooked, skip the initial cooking step and just fold them into the sauce right before baking. Reduce the baking time by about 5 minutes.

How do I know if my shrimp are fresh? Fresh shrimp should smell like the ocean – clean and briny, not fishy. They should be firm to the touch and have a translucent, grayish color (not chalky white).

Can I make this dairy-free? Absolutely! Substitute the heavy cream with full-fat coconut milk and use olive oil instead of butter. The flavor profile will change slightly, but it’ll still be delicious!

What’s the best way to devein shrimp? Use kitchen scissors or a sharp paring knife to cut along the back of the shrimp, then use the tip of your knife to lift out the dark vein. Or save yourself the trouble and ask your fishmonger to do it for you!

Can I add cheese to the filling? YES! A half cup of shredded Gruyère or sharp white cheddar folded into the sauce adds amazing flavor and creaminess. Just be careful not to overpower the delicate shrimp flavor.

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