Cheesy Shrimp Casserole
A golden, cheesy shrimp casserole featuring a crisp panko topping and gooey mozzarella and cheddar, all brought together in a garlicky mayo-based sauce.
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.
Notes
For a lighter version, swap half the mayo for plain Greek yogurt. Serve over steamed long-grain rice or buttery egg noodles to soak up the sauce. Store leftovers in an airtight container; keeps 3-4 days in the refrigerator.