Shrimp Casserole Recipe

Make Shrimp Casserole Recipe tonight: creamy, cheesy shrimp with a golden panko top in under 40 minutes.

Ingredients

• 2 lbs large shrimp, 21-24 count, peeled and deveined
• 1 Tbsp Old Bay Seasoning, plus 1 Tbsp salt for the cooking water
• 2/3 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1 Tbsp butter, plus more to grease the pan
• 1/2 cup panko bread crumbs
• 4 oz shredded mozzarella
• 4 oz shredded medium cheddar cheese

Instructions

Step 1: Preheat and prepare the dish

Preheat the oven to 375°F and generously grease a 2½‑quart rectangular baking dish or skillet with butter so it’s ready when the filling is mixed; I like to run the butter around the corners and then set the dish on the honed surface while I work.

Step 2: Briefly cook the shrimp and cool

Bring a large pot of water to a vigorous boil, add 1 tablespoon salt and 1 tablespoon Old Bay seasoning, then add the 21–24 count shrimp and cook for about 30 seconds or just until they turn opaque. Immediately scoop them out with a strainer into the same large matte grey ceramic bowl you’ll use to mix, let them cool a few minutes, then drain any pooled liquid or blot gently with paper towel so the coating will cling.

Step 3: Coat the shrimp

To the cooled shrimp in the matte grey mixing bowl add 2/3 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper; fold everything together with a wooden mixing spoon until every shrimp is evenly coated in a creamy, speckled dressing.

Step 4: Fold in the cheeses

Sprinkle in the shredded mozzarella and shredded cheddar, then stir gently to distribute the soft cheese strands throughout the mayonnaise-coated shrimp so the mixture looks cohesive and slightly glossy with cheese pulled between the shrimp pieces.

Step 5: Transfer to the prepared baking dish

Spoon the shrimp-and-cheese mixture into the buttered rectangular baking dish, spreading it out evenly to a uniform layer so the casserole will bake with consistent thickness across the pan.

Step 6: Make the buttery panko topping

Melt 1 tablespoon butter in a small cup and stir in 1/2 cup panko breadcrumbs until the crumbs are evenly moistened and fragrant — the crumbs should look glossy but loose, not clumped.

Step 7: Top the casserole

Scatter the buttered panko mixture evenly over the surface of the shrimp layer so the entire top gets a fine, even blanket of breadcrumbs.

Step 8: Bake until set

Bake the uncovered casserole at 375°F for 13–15 minutes, watching for bubbling edges and a heated center (an instant‑read thermometer should register 145°F in the thickest part).

Step 9: Broil for color

Place the dish under a broiler for 1–2 minutes to toast and brown the panko topping until it’s a warm golden brown and the cheese is bubbling at the edges — keep the broiler close by and watch carefully so it doesn’t over-brown.

Step 10: Rest and serve

Let the casserole rest on the countertop for 15 minutes to settle and firm slightly; serve warm or at room temperature straight from the rectangular baking dish with a wooden serving spoon to scoop out creamy, cheesy portions.

Notes

• Pat the shrimp dry before coating to help the mayo and cheese cling.
• Watch the casserole closely during broiling to avoid burning the panko.
• Use an instant-read thermometer to ensure the center reaches 145°F.
• For gluten-free, substitute gluten-free breadcrumbs or crushed crackers.