A golden, cheesy shrimp casserole that comes together in about 30 minutes of active time — crisp panko topping, gooey mozzarella and cheddar, and shrimp tossed in a mayo-based, garlicky sauce. It’s a great shortcut when you want comfort food with class: weeknight family dinners, potlucks, or when friends drop by and you want something that looks like effort but isn’t.
Why you’ll love this dish
This casserole blends simple pantry ingredients with big shrimp flavor. Cooking the shrimp briefly in seasoned boiling water keeps them tender and prevents the rubbery chew that comes from overcooking in the oven. The mayo-based sauce gives richness without making it heavy, and the panko-butter topping browns beautifully under a quick broil.
“A quick midweek dish that eats like a celebration — crunchy top, melty cheese, and shrimp that stay perfectly tender.” — home cook review
If you enjoy other shrimp dinners, you might like trying this lighter, saucier approach after dishes such as Shrimp Francese, which highlights a different, lemony preparation. And if you’re planning a full casserole-style spread, think about pairing textures and temperatures from something like a Pineapple Casserole Recipe for a contrast of sweet and savory.
The cooking process explained
A quick overview so you know what to expect:
- Preheat oven to 375°F and butter a 2½-quart dish.
- Bring heavily salted water to a boil with Old Bay; blanch shrimp 20–45 seconds until opaque, then drain.
- Toss warm shrimp with mayonnaise, garlic powder, pepper, and cheeses.
- Transfer to casserole, top with panko mixed with melted butter.
- Bake 13–15 minutes until center reaches 145°F; broil 1–2 minutes to brown crumbs.
- Let rest 15 minutes to allow juices to settle and carryover cooking to finish.
This short process means minimal hands-on time and a finished dish that holds up well for serving to guests.
What you’ll need
- 2 pounds large shrimp (21–24 count), peeled and deveined — large shrimp are about 21–24 per pound, so you’ll get roughly 2 lbs total
- 1 tablespoon Old Bay seasoning (plus 1 tablespoon salt for the cooking water)
- 2/3 cup mayonnaise (substitute: Greek yogurt or full-fat sour cream for tang)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter, plus more to grease the pan
- 1/2 cup panko bread crumbs (use gluten-free panko if needed)
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded medium cheddar cheese
Notes on ingredients:
- Use freshly shredded cheese for better melt and flavor (pre-shredded has anti-caking agents).
- The Old Bay in the boiling water flavors the shrimp from the inside out — don’t skip it.
- For a lighter version, swap half the mayo for plain Greek yogurt.
If you’re experimenting with composed seafood plates, consider inspiration from a cold option like this retro Shrimp Mold Recipe when planning appetizers.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Grease a 2½-quart casserole dish with butter; set aside.
- Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon salt and 1 tablespoon Old Bay seasoning.
- Add shrimp to the boiling water and cook just until opaque — about 30 seconds (large shrimp cook very quickly). Immediately drain and transfer shrimp to a bowl.
- While the shrimp are hot, add 2/3 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper. Stir to coat the shrimp evenly.
- Add 4 oz shredded mozzarella and 4 oz shredded medium cheddar to the shrimp mixture and stir until combined. Transfer everything into the prepared casserole dish.
- Melt 1 tablespoon butter and stir in 1/2 cup panko breadcrumbs until evenly coated. Sprinkle the buttery panko over the top of the casserole.
- Bake uncovered for 13–15 minutes, or until the center of the casserole reaches 145°F. For a crisp, golden top, broil 1–2 minutes—watch closely to avoid burning.
- Remove from oven and rest for 15 minutes before serving to allow juices to redistribute and for carryover cooking to finish.
Practical tip: use an instant-read thermometer in the center so you don’t overcook the shrimp. Shrimp are done when they’re opaque and register 145°F.
Best ways to enjoy it
- Serve over steamed long-grain rice or buttery egg noodles to soak up the sauce.
- Pair with a crisp green salad (think baby arugula, lemon vinaigrette) and a slice of crusty bread.
- For a richer meal, plate with sautéed asparagus or green beans.
- Wines: a chilled Sauvignon Blanc or unoaked Chardonnay complements the creaminess.
For a playful dessert contrast after this savory casserole, try a lightly fried sweet dish like Banana Tempura — the textures play nicely against a warm, cheesy main.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container in the refrigerator within 2 hours. Keeps 3–4 days.
- Freezing: Freeze in a shallow, airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating. Texture of shrimp can change slightly after freezing.
- Reheating: Reheat in a 350°F oven until warmed through (about 15–20 minutes from refrigerated). For a quick option, microwave individual portions, covered, in 30-second bursts, stirring between bursts; finish under the broiler for 1 minute to restore crispness to the panko.
- Food safety: The USDA recommends cooking seafood to 145°F. Always reheat leftovers until steaming hot.
Pro chef tips
- Don’t overcook the shrimp in the boiling step — they’re only in the water until opaque (about 20–45 seconds for large shrimp). They’ll finish gently in the oven.
- Warm shrimp hold sauce better: tossing shrimp while still warm helps the mayo-cheese cling and melt into the mixture.
- Toast the panko lightly in butter before topping if you want an extra-deep nutty flavor.
- Use even-size, similarly-sized shrimp so they all cook at the same rate.
- If your mayonnaise is very thick, stir in a teaspoon of lemon juice or a tablespoon of milk to loosen the sauce for better coating.
Creative twists
- Spicy Kick: Add 1/2 teaspoon cayenne or 1–2 tablespoons diced pickled jalapeño to the mayo for heat.
- Herb Crunch: Mix chopped parsley, lemon zest, and grated Parmesan into the panko for an herbaceous crust.
- Seafood Medley: Swap half the shrimp for lump crab meat or small scallops (adjust brief cooking timing).
- Low-carb: Omit panko and top with a mixture of crushed pork rinds and Parmesan for a crunchy, keto-friendly finish.
- Individual Servings: Divide into six ramekins and shorten bake time slightly — great for entertaining.
Common questions
Q: Can I use frozen shrimp?
A: Yes. Thaw completely in the refrigerator overnight and pat dry before blanching. Avoid cooking directly from frozen or you’ll risk uneven texture.
Q: Can I make this ahead?
A: Assemble in the casserole dish, cover, and refrigerate for up to 24 hours before baking. If freezing assembled, freeze uncovered until solid, then wrap tightly; bake from thawed, adding a few extra minutes to reach 145°F.
Q: What if I only have pre-cooked shrimp?
A: Use pre-cooked shrimp cold or at room temperature, but reduce total baking time—just bake long enough to heat through and melt the cheeses and brown the top (watch carefully so shrimp don’t overcook and become rubbery).
Q: Is mayonnaise necessary?
A: Mayo gives the casserole body and a silky texture. You can substitute Greek yogurt or sour cream for a tangier, slightly lighter result—expect small flavor changes.
Q: How do I prevent soggy topping?
A: Make sure shrimp aren’t swimming in excess liquid. Pat shrimp dry before tossing, use warm shrimp so sauce binds, and broil at the end to re-crisp the panko.
Conclusion
For a visual walk-through and a slightly different take, check out this Shrimp Casserole Recipe (VIDEO) on Natasha’s Kitchen for step-by-step video guidance: Shrimp Casserole Recipe (VIDEO) – NatashasKitchen.com. If you want another creamy-style casserole to compare techniques and ingredients, see this Creamy Shrimp Casserole Recipe for helpful variations and reader reviews: Creamy Shrimp Casserole Recipe.
Cheesy Shrimp Casserole
Ingredients
Main Ingredients
- 2 pounds large shrimp (21–24 count), peeled and deveined Large shrimp are about 21–24 per pound.
- 1 tablespoon Old Bay seasoning
- 1 tablespoon salt For the cooking water.
- 2/3 cup mayonnaise Can substitute with Greek yogurt or full-fat sour cream.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter Plus more to grease the pan.
- 1/2 cup panko bread crumbs Use gluten-free panko if needed.
- 4 ounces shredded mozzarella cheese Use freshly shredded for better melt.
- 4 ounces shredded medium cheddar cheese Use freshly shredded for better melt.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 2½-quart casserole dish with butter; set aside.
- Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon salt and 1 tablespoon Old Bay seasoning.
- Add shrimp to the boiling water and cook just until opaque — about 30 seconds. Immediately drain and transfer shrimp to a bowl.
- While the shrimp are hot, add 2/3 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper. Stir to coat the shrimp evenly.
Assembly and Baking
- Add 4 oz shredded mozzarella and 4 oz shredded medium cheddar to the shrimp mixture and stir until combined. Transfer everything into the prepared casserole dish.
- Melt 1 tablespoon butter and stir in 1/2 cup panko breadcrumbs until evenly coated. Sprinkle the buttery panko over the top of the casserole.
- Bake uncover for 13–15 minutes, or until the center of the casserole reaches 145°F. For a crisp, golden top, broil for 1–2 minutes—watch closely to avoid burning.
- Remove from oven and rest for 15 minutes before serving to allow juices to redistribute.