21 Delicious Shrimp Casserole Recipes for Every Occasion

Kick off your culinary adventure with our roundup of 21 Delicious Shrimp Casserole Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, a cozy comfort food fix, or a show-stopping dish for your next gathering, we’ve got you covered. Dive into these mouthwatering recipes that promise to delight your taste buds and simplify your cooking routine. Let’s get started!

Classic Shrimp and Rice Casserole

Back in my college days, this Classic Shrimp and Rice Casserole was my go-to dish for potlucks. It’s hearty, easy to make, and always a crowd-pleaser. I’ve tweaked the recipe over the years, but the comforting essence remains the same.

Ingredients

• For the casserole:
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 lb medium shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup frozen peas
• For the sauce:
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/2 tsp paprika
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
4. Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
5. In a small bowl, whisk together the cream of mushroom soup, milk, paprika, and black pepper until smooth.
6. Combine the cooked rice, shrimp mixture, frozen peas, and sauce in the prepared baking dish, stirring gently to mix.
7. Bake uncovered for 25 minutes, or until bubbly and lightly browned on top. Tip: For a crispier top, broil for the last 2-3 minutes.

Velvety and rich, this casserole pairs beautifully with a crisp green salad or steamed vegetables. The shrimp stays tender, and the rice absorbs all the savory flavors, making every bite a delight.

Cheesy Shrimp and Broccoli Casserole

Nothing beats the comfort of a warm, cheesy casserole, especially when it’s packed with succulent shrimp and crisp broccoli. I remember the first time I whipped this up on a chilly evening; the aroma alone was enough to gather the whole family around the table. It’s become a staple in our home, and I’m thrilled to share it with you.

Ingredients

• For the casserole:
  • 1 lb shrimp, peeled and deveined
  • 2 cups broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together the shrimp, broccoli, cheddar cheese, mayonnaise, sour cream, garlic powder, salt, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. In a small bowl, combine the breadcrumbs and melted butter, then sprinkle this mixture over the top of the casserole.
5. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
6. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

Creating the perfect golden crust on top is key, so don’t skimp on the breadcrumbs. Also, if you’re short on time, frozen shrimp and broccoli work just as well as fresh. Lastly, for an extra kick, a dash of cayenne pepper in the mix does wonders. Cheesy, creamy, and packed with flavor, this casserole is a crowd-pleaser that’s as versatile as it is delicious. Serve it over a bed of rice or with a side of crusty bread to soak up all that cheesy goodness.

Spicy Cajun Shrimp Casserole

Sometimes, all it takes is a little spice to turn an ordinary meal into something extraordinary. That’s exactly what happened when I first tried making this Spicy Cajun Shrimp Casserole—it quickly became a family favorite, especially on those busy weeknights when we crave something hearty yet easy to whip up.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
• For the topping:
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, toss the shrimp with olive oil and Cajun seasoning until evenly coated. Tip: Let the shrimp marinate for 10 minutes for deeper flavor.
3. Heat a skillet over medium heat and sauté the shrimp for 2-3 minutes per side, just until pink. Remove and set aside.
4. In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring to combine.
5. Bring the sauce to a simmer and add smoked paprika. Let it cook for 5 minutes until slightly thickened. Tip: Stir occasionally to prevent sticking.
6. Return the shrimp to the skillet, stirring to coat with the sauce, then transfer everything to the prepared baking dish.
7. In a small bowl, mix panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the shrimp. Tip: For extra crunch, press the topping lightly into the shrimp.
8. Bake for 15-20 minutes until the topping is golden and crispy.

Bursting with bold flavors, this casserole pairs wonderfully with a side of steamed rice or a crisp green salad. The creamy sauce and crispy topping create a delightful contrast that’s sure to impress.

Shrimp and Cornbread Casserole

First off, let me tell you, there’s nothing quite like the comfort of a warm casserole straight out of the oven, especially when it’s packed with succulent shrimp and nestled in a bed of golden cornbread. I stumbled upon this combination during a summer potluck, and it’s been a staple in my kitchen ever since. The sweetness of the cornbread perfectly complements the savory shrimp, making every bite a delightful surprise.

Ingredients

• For the shrimp mixture:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup diced bell peppers
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cornbread topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup diced onions, 2 cloves minced garlic, and 1 cup diced bell peppers. Sauté until the vegetables are soft, about 5 minutes.
3. Add 1 lb shrimp to the skillet, along with 1 tsp salt and 1/2 tsp black pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from heat and spread evenly in the prepared baking dish.
4. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
5. In another bowl, mix 1 cup milk, 1/4 cup melted butter, and 1 egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the cornbread batter over the shrimp mixture in the baking dish, spreading it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving. This allows the flavors to meld together beautifully.

You’ll love the contrast between the tender shrimp and the slightly sweet, crumbly cornbread topping. For an extra touch, serve it with a drizzle of hot honey or a side of crisp green salad to cut through the richness.

Creamy Shrimp and Mushroom Casserole

Yesterday, I found myself craving something comforting yet elegant, and that’s when this Creamy Shrimp and Mushroom Casserole came to mind. It’s the perfect dish to impress at dinner parties or to enjoy on a cozy night in.

Ingredients

• For the casserole:
  • 1 lb shrimp, peeled and deveined
  • 2 cups mushrooms, sliced
  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add the mushrooms, onion, and garlic. Cook until the mushrooms are golden and the onions are translucent, about 5 minutes.
4. For the sauce, melt 2 tbsp butter in a saucepan over medium heat. Whisk in the flour until smooth, then gradually add the milk and heavy cream, stirring constantly until thickened.
5. Stir in 1/2 cup Parmesan cheese until melted. Season with salt and pepper.
6. Combine the shrimp, mushroom mixture, and sauce in a baking dish.
7. Mix the breadcrumbs, melted butter, and remaining Parmesan cheese for the topping. Sprinkle over the casserole.
8. Bake for 20 minutes, or until the topping is golden and the casserole is bubbly.

Zesty and rich, this casserole is a delightful blend of flavors and textures. Serve it over a bed of steamed rice or with a side of crusty bread to soak up the creamy sauce.

Shrimp and Grits Casserole

Perfect for a cozy weekend brunch or a hearty dinner, this Shrimp and Grits Casserole has become a staple in my kitchen. It’s a dish that brings together the creamy comfort of grits with the savory goodness of shrimp, all baked to perfection. I remember the first time I made it; the aroma filled my kitchen, and I knew it was going to be a hit.

Ingredients

• For the grits:
  • 1 cup stone-ground grits
  • 4 cups water
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 1 cup shredded cheddar cheese
• For the shrimp:
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a medium saucepan, bring 4 cups of water to a boil. Stir in the grits and salt, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the grits are thick and creamy.
3. Remove the grits from heat and stir in the butter and cheddar cheese until fully melted and combined. Pour the grits into the prepared baking dish.
4. In a skillet over medium heat, heat the olive oil. Add the shrimp, garlic powder, paprika, salt, and pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
5. Arrange the cooked shrimp evenly over the grits in the baking dish.
6. In a small bowl, mix the breadcrumbs, melted butter, and parmesan cheese. Sprinkle this mixture over the shrimp and grits.
7. Bake for 15-20 minutes, or until the topping is golden brown and crispy.

Fluffy, creamy, and packed with flavor, this casserole is a delightful twist on the classic shrimp and grits. Serve it with a side of steamed greens or a crisp salad for a complete meal that’s sure to impress.

Garlic Butter Shrimp Casserole

Zesty and full of flavor, this Garlic Butter Shrimp Casserole is a dish that brings the ocean’s bounty right to your dinner table. I remember the first time I made it; the aroma of garlic and butter filling the kitchen was absolutely irresistible. It’s become a staple in my home, especially when I’m craving something comforting yet elegant.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1/2 tsp red pepper flakes
  • 1/4 cup grated Parmesan cheese
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until just pink. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it cook for 3 minutes until slightly thickened.
5. Stir in red pepper flakes and Parmesan cheese until the cheese is melted and the sauce is smooth.
6. Return the shrimp to the skillet, tossing to coat in the sauce. Transfer everything to a baking dish.
7. In a small bowl, mix breadcrumbs, melted butter, and parsley. Sprinkle over the shrimp mixture.
8. Bake in the preheated oven for 10 minutes, or until the topping is golden brown and crispy.

Yielded with a creamy, garlicky sauce and a crispy, buttery topping, this casserole is a delight to the senses. Serve it over a bed of steamed rice or with a side of crusty bread to soak up all that delicious sauce.

Shrimp and Pasta Casserole

Venturing into the kitchen on a lazy Sunday afternoon, I found myself craving something comforting yet elegant. That’s when I decided to whip up this Shrimp and Pasta Casserole, a dish that’s as satisfying to make as it is to eat. It’s the perfect blend of creamy, cheesy, and utterly delicious, with a little kick to keep things interesting.

Ingredients

• For the pasta:
  • 8 oz penne pasta
  • 4 cups water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
• For the topping:
  • 1 cup breadcrumbs
  • 1/2 cup melted butter
  • 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
2. In a large pot, bring 4 cups of water to a boil. Add 1 tbsp of salt and 8 oz of penne pasta. Cook for 8-10 minutes until al dente, then drain and set aside. Tip: Stir the pasta occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp of olive oil in a skillet over medium heat. Add 1 lb of shrimp, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside. Tip: Don’t overcook the shrimp to keep them tender.
4. In the same skillet, pour 2 cups of heavy cream, 1 cup of Parmesan cheese, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Stir continuously over low heat until the sauce thickens, about 5 minutes. Tip: Constant stirring prevents the sauce from curdling.
5. Combine the cooked pasta, shrimp, and sauce in a large mixing bowl. Transfer to a greased baking dish.
6. In a small bowl, mix 1 cup breadcrumbs, 1/2 cup melted butter, and 1/4 cup chopped parsley. Sprinkle evenly over the casserole.
7. Bake for 20-25 minutes until the topping is golden brown and crispy.

Out of the oven, this casserole boasts a creamy interior with a crunchy, buttery topping that’s simply irresistible. Serve it straight from the dish for a family-style meal that’s bound to impress.

Shrimp and Potato Casserole

This morning, as I sipped my coffee and pondered what to make for dinner, I remembered a dish that never fails to comfort and satisfy—Shrimp and Potato Casserole. It’s a hearty, flavorful meal that’s perfect for any day of the week, and today, I’m excited to share my go-to recipe with you.

Ingredients

• For the base:
  • 2 cups diced potatoes
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large skillet, heat 1 tbsp olive oil over medium heat and sauté the diced potatoes until they start to soften, about 5 minutes.
3. Add the shrimp to the skillet and cook until they turn pink, about 3 minutes. Tip: Don’t overcook the shrimp; they’ll finish in the oven.
4. In a bowl, whisk together the heavy cream, Parmesan cheese, garlic powder, salt, and pepper to create the sauce.
5. Transfer the shrimp and potatoes to the greased baking dish and pour the sauce evenly over the top.
6. In a small bowl, mix the breadcrumbs, melted butter, and parsley for the topping.
7. Sprinkle the breadcrumb mixture over the casserole. Tip: For extra crunch, press the topping lightly into the sauce.
8. Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken.

Absolutely delightful, this casserole boasts a creamy interior with a crispy top, making every bite a perfect balance of textures. Serve it with a side of steamed vegetables or a fresh salad for a complete meal that’s sure to impress.

Shrimp and Spinach Casserole

After a long day, there’s nothing I love more than a comforting casserole that’s both nutritious and easy to whip up. This Shrimp and Spinach Casserole is a family favorite, packed with flavors that remind me of summer evenings by the coast.

Ingredients

• For the base:
  • 1 lb shrimp, peeled and deveined
  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
• For the topping:
  • 1 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a large bowl, mix the shrimp and spinach, then spread evenly in the prepared dish.
3. Pour the heavy cream over the shrimp and spinach, ensuring everything is lightly coated.
4. Sprinkle the grated Parmesan cheese evenly over the top.
5. In a small bowl, combine the breadcrumbs, melted butter, and garlic powder to make the topping.
6. Spread the breadcrumb mixture over the casserole for a crispy finish.
7. Bake for 25-30 minutes, or until the topping is golden brown and the shrimp are pink and opaque.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together.

My tip for extra flavor? Try adding a pinch of red pepper flakes to the cream mixture before baking. Also, for a crunchier topping, toast the breadcrumbs in a dry pan before mixing with butter. Lastly, always check the shrimp a few minutes early to avoid overcooking. Made just right, this casserole has a creamy interior with a satisfyingly crisp top. Serve it with a side of crusty bread to soak up all the delicious sauce.

Shrimp and Cheese Casserole

Unbelievably creamy and packed with flavor, this Shrimp and Cheese Casserole has become a staple in my kitchen, especially when I’m craving something comforting yet easy to whip up. I remember the first time I made it; the aroma filling my kitchen was so inviting that my neighbors popped by to ask what was cooking!

Ingredients

• For the casserole:
  • 1 lb shrimp, peeled and deveined
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1/2 cup breadcrumbs
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. In a large bowl, mix the shrimp with garlic powder, salt, and black pepper until evenly coated.
3. Spread the seasoned shrimp evenly at the bottom of the prepared baking dish.
4. Pour the heavy cream over the shrimp, ensuring they’re fully submerged.
5. Sprinkle the shredded cheddar cheese evenly over the shrimp and cream mixture.
6. In a small bowl, combine the breadcrumbs with melted butter, then sprinkle this mixture over the cheese layer for a crispy topping.
7. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the shrimp are cooked through.
8. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Rich and decadent, this casserole pairs beautifully with a crisp green salad or steamed vegetables to balance the creaminess. The contrast between the crispy topping and the tender shrimp underneath is simply irresistible.

Shrimp and Crab Casserole

Perfect for those cozy evenings when you’re craving something indulgent yet easy to whip up, this Shrimp and Crab Casserole has become my go-to dish. It’s a delightful blend of seafood goodness that never fails to impress, whether it’s a family dinner or a casual get-together with friends.

Ingredients

• For the base:
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat, picked over for shells
  • 2 cups cooked white rice
• For the sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the shrimp, crab meat, and cooked white rice, mixing gently to avoid breaking the crab meat.
3. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, and Old Bay seasoning until smooth. Tip: For a richer flavor, let the sauce sit for 10 minutes before mixing.
4. Pour the sauce over the shrimp and crab mixture, folding gently until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
6. In a small bowl, mix the shredded cheddar cheese, breadcrumbs, and melted butter until the breadcrumbs are moistened. Tip: For extra crunch, you can toast the breadcrumbs lightly before mixing.
7. Sprinkle the breadcrumb mixture evenly over the casserole.
8. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. Tip: For a more browned topping, broil for the last 2-3 minutes, watching closely to prevent burning.

Zesty and creamy with a satisfying crunch from the topping, this casserole is a seafood lover’s dream. Serve it straight from the oven with a side of steamed vegetables or a crisp green salad for a complete meal that’s sure to delight.

Shrimp and Artichoke Casserole

Craving something creamy, cheesy, and packed with flavor? I stumbled upon this Shrimp and Artichoke Casserole recipe during a lazy Sunday fridge clean-out, and it’s been a family favorite ever since. The combination of tender shrimp and tangy artichokes in a rich, bubbly sauce is nothing short of irresistible.

Ingredients

• For the sauce:
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the casserole:
  • 1 lb medium shrimp, peeled and deveined
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth to create a roux, cooking for about 1 minute to remove the raw flour taste.
3. Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
4. Remove the saucepan from heat and stir in the Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
5. In a large bowl, combine the shrimp, artichoke hearts, and sauce, mixing gently to coat evenly. Transfer the mixture to the prepared baking dish.
6. Sprinkle the mozzarella cheese evenly over the top, followed by the breadcrumbs. Drizzle with olive oil for a golden crust.
7. Bake for 25-30 minutes, or until the top is golden and bubbly, and the shrimp are cooked through.

Unbelievably creamy with a satisfying crunch from the breadcrumb topping, this casserole is a showstopper. Serve it straight from the oven with a crisp green salad for a meal that feels both indulgent and balanced.

Shrimp and Asparagus Casserole

Craving something creamy yet crisp for dinner tonight? I stumbled upon this Shrimp and Asparagus Casserole recipe during a lazy Sunday fridge clean-out, and it’s been a weeknight hero ever since. The combination of tender shrimp and crunchy asparagus under a golden, bubbly cheese topping is nothing short of magical.

Ingredients

• For the base:
  • 1 lb shrimp, peeled and deveined
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 tbsp olive oil
• For the sauce:
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1 cup breadcrumbs
  • 1/2 cup melted butter
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat 2 tbsp olive oil. Add the shrimp and asparagus, sautéing for about 5 minutes until the shrimp is pink and the asparagus is bright green but still crisp. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove the shrimp and asparagus from the skillet and spread evenly in the prepared baking dish.
4. In the same skillet, combine heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 5 minutes. Tip: Keep the heat medium to prevent the sauce from separating.
5. Pour the sauce evenly over the shrimp and asparagus in the baking dish.
6. In a small bowl, mix breadcrumbs, melted butter, and mozzarella cheese. Sprinkle this mixture over the casserole.
7. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. Tip: For an extra crispy topping, broil for the last 2 minutes of baking.

This casserole emerges from the oven with a delightful contrast of textures—creamy sauce, tender shrimp, crisp asparagus, and a crunchy, cheesy topping. Try serving it over a bed of fluffy rice or with a side of crusty bread to soak up every bit of the delicious sauce.

Shrimp and Zucchini Casserole

Having spent countless summers by the coast, I’ve come to adore dishes that bring the ocean’s bounty to our tables in the most comforting ways. This Shrimp and Zucchini Casserole is one such dish that marries the sweetness of shrimp with the mild, earthy tones of zucchini, creating a harmony of flavors that’s both refreshing and deeply satisfying.

Ingredients

• For the base:
  • 1 lb shrimp, peeled and deveined
  • 2 medium zucchinis, sliced into 1/4-inch rounds
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/4 tsp red pepper flakes
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the zucchini rounds with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the baking dish.
3. Bake the zucchini for 10 minutes to slightly soften, then remove from the oven.
4. While the zucchini is baking, prepare the sauce by combining heavy cream, Parmesan cheese, minced garlic, and red pepper flakes in a saucepan over medium heat. Stir continuously until the cheese melts and the sauce thickens slightly, about 5 minutes.
5. Arrange the shrimp over the pre-baked zucchini in the dish, then pour the sauce evenly over the top.
6. In a small bowl, mix breadcrumbs with melted butter and chopped parsley. Sprinkle this mixture over the shrimp and sauce.
7. Bake for 20-25 minutes, or until the topping is golden brown and the shrimp are cooked through.
8. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken further.

Upon first bite, the creamy sauce and tender shrimp contrast beautifully with the slight crunch of the zucchini and the crispy breadcrumb topping. Serve this casserole with a side of crusty bread to soak up every last bit of that delicious sauce, or over a bed of rice for a more substantial meal.

Shrimp and Tomato Casserole

Venturing into the kitchen this morning, I was reminded of the comforting aroma of my grandmother’s shrimp and tomato casserole, a dish that never fails to bring back warm memories. It’s a simple yet flavorful recipe that combines the sweetness of shrimp with the tanginess of tomatoes, baked to perfection. Here’s how I make it, with a few personal tweaks along the way.

Ingredients

• For the casserole:
  • 1 lb shrimp, peeled and deveined
  • 2 cups diced tomatoes
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the shrimp, season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes, and cook until pink, about 2 minutes per side. Tip: Don’t overcrowd the shrimp to ensure they cook evenly.
3. Remove the shrimp and set aside. In the same skillet, add 2 cups diced tomatoes and cook for 5 minutes until softened.
4. Stir in 1 cup heavy cream and bring to a simmer. Let it cook for another 5 minutes until the sauce thickens slightly.
5. Return the shrimp to the skillet, mix well, and transfer everything to a baking dish.
6. In a small bowl, combine 1/2 cup breadcrumbs, 2 tbsp melted butter, and 1/4 cup chopped parsley. Sprinkle this mixture over the casserole. Tip: For extra crunch, you can toast the breadcrumbs before mixing.
7. Bake in the preheated oven for 20 minutes, or until the topping is golden brown. Tip: Keep an eye on the casserole during the last 5 minutes to prevent the topping from burning.
8. Let it cool for 5 minutes before serving.

Delightfully creamy with a hint of spice, this shrimp and tomato casserole is a crowd-pleaser. Serve it with a side of crusty bread to soak up the delicious sauce, or over a bed of rice for a more filling meal.

Shrimp and Bell Pepper Casserole

Ah, the joy of discovering a recipe that’s as vibrant in color as it is in flavor! That’s exactly what happened when I first tried making this Shrimp and Bell Pepper Casserole. It’s a dish that brings together the sweetness of bell peppers with the succulent taste of shrimp, all baked into a comforting casserole that’s perfect for any day of the week.

Ingredients

• For the casserole:
  • 1 lb shrimp, peeled and deveined
  • 2 cups bell peppers, diced (mix of red, yellow, and green)
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onions and bell peppers, sautéing until they start to soften, about 5 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Stir in the shrimp, salt, black pepper, and paprika. Cook until the shrimp are just pink, about 2-3 minutes per side. They’ll finish cooking in the oven, so don’t overcook them now.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 2 minutes to slightly thicken.
6. Transfer the shrimp and vegetable mixture to the prepared baking dish. Sprinkle the top evenly with mozzarella and Parmesan cheeses.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving. This allows the sauce to thicken slightly, making it easier to serve.

Kindly note how the cheese forms a golden crust atop the tender shrimp and crisp-tender bell peppers, creating a delightful contrast in textures. Serve this casserole over a bed of fluffy rice or with a side of crusty bread to soak up the creamy sauce—it’s a meal that promises to impress.

Shrimp and Onion Casserole

Sometimes, the simplest ingredients come together to create something unexpectedly delicious. That’s exactly what happened the first time I made this Shrimp and Onion Casserole—a dish that’s become a staple in my home for its ease and flavor.

Ingredients

• For the casserole:
  • 1 lb shrimp, peeled and deveined
  • 2 large onions, thinly sliced
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the thinly sliced onions and cook until they’re soft and translucent, about 5 minutes.
3. Add the shrimp to the skillet with the onions. Cook for 2-3 minutes, just until the shrimp start to turn pink. Tip: Don’t overcook the shrimp here; they’ll finish cooking in the oven.
4. Stir in the heavy cream, Parmesan cheese, salt, and pepper. Let the mixture simmer for 2 minutes to thicken slightly.
5. Transfer the shrimp and onion mixture to a greased casserole dish.
6. In a small bowl, mix together the breadcrumbs, melted butter, and chopped parsley. Sprinkle this mixture evenly over the top of the casserole.
7. Bake in the preheated oven for 20 minutes, or until the topping is golden brown and the casserole is bubbly. Tip: For an extra crispy topping, broil for the last 2 minutes of baking.
8. Let the casserole sit for 5 minutes before serving. Tip: This resting time allows the sauce to thicken up a bit more.

After baking, the casserole emerges with a creamy, rich interior and a crispy, buttery topping. Serve it alongside a crisp green salad or over a bed of rice to soak up all that delicious sauce.

Shrimp and Eggplant Casserole

After a long day at work, there’s nothing more comforting than diving into a warm, hearty casserole. That’s exactly why I fell in love with this Shrimp and Eggplant Casserole—it’s a cozy, flavorful dish that brings a little bit of gourmet to your weeknight dinner table.

Ingredients

• For the casserole:
  • 1 large eggplant, cubed
  • 1 lb shrimp, peeled and deveined
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the cubed eggplant, sprinkle with salt and pepper, and sauté until soft, about 10 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Add the shrimp to the skillet and cook until they just turn pink, about 3 minutes. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
4. Spread the eggplant and shrimp mixture evenly in the prepared baking dish. Pour the marinara sauce over the top and sprinkle with mozzarella and parmesan cheeses.
5. In a small bowl, mix the breadcrumbs, melted butter, and garlic powder. Sprinkle this mixture over the cheese layer.
6. Bake in the preheated oven for 20 minutes, or until the topping is golden brown and the casserole is bubbly. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

You’ll love the creamy texture of the eggplant against the succulent shrimp, all brought together with a crispy, cheesy topping. Serve it with a side of crusty bread to soak up all the delicious sauce.

Shrimp and Squash Casserole

How many times have you stared into your fridge, wondering what to make with that leftover squash and a handful of shrimp? I’ve been there more times than I can count, and that’s how this Shrimp and Squash Casserole was born. It’s a cozy, comforting dish that brings a little elegance to your weeknight dinner table without requiring you to slave away in the kitchen.

Ingredients

• For the casserole:
  • 1 lb shrimp, peeled and deveined
  • 2 cups yellow squash, sliced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the shrimp and squash with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread the shrimp and squash mixture evenly in the prepared baking dish.
4. Pour the heavy cream over the shrimp and squash, then sprinkle with Parmesan cheese.
5. In a small bowl, mix the breadcrumbs, melted butter, and parsley to create the topping.
6. Sprinkle the breadcrumb mixture evenly over the casserole.
7. Bake for 25-30 minutes, or until the top is golden brown and the shrimp are cooked through.
8. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Delightfully creamy with a crispy topping, this casserole is a testament to the magic of simple ingredients. Serve it alongside a crisp green salad or crusty bread to soak up every last bit of that delicious sauce.

Shrimp and Leek Casserole

Yesterday, I found myself craving something cozy yet elegant for dinner, and that’s when I remembered my grandmother’s shrimp and leek casserole. It’s a dish that brings together the sweetness of shrimp with the mild, oniony flavor of leeks, all baked into a creamy, comforting casserole that’s perfect for any day of the week.

Ingredients

• For the base:
  • 1 lb shrimp, peeled and deveined
  • 2 large leeks, thinly sliced
  • 2 tbsp butter
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt 2 tbsp butter over medium heat. Add the sliced leeks and sauté until soft, about 5 minutes.
3. Add the shrimp to the skillet and cook until they just turn pink, about 2-3 minutes. Remove from heat and set aside.
4. In a medium bowl, whisk together the heavy cream, chicken broth, flour, salt, and pepper until smooth.
5. Pour the cream mixture over the shrimp and leeks in the skillet, stirring gently to combine.
6. Transfer the mixture to a greased casserole dish.
7. In a small bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the casserole.
8. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
9. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

This shrimp and leek casserole is wonderfully creamy with a satisfying crunch from the breadcrumb topping. The flavors meld beautifully, making it a hit for both weeknight dinners and special occasions. Try serving it with a crisp green salad to round out the meal.

Conclusion

These 21 delicious shrimp casserole recipes offer something for every occasion, from cozy family dinners to festive gatherings. Tantalizing flavors and easy-to-follow instructions make them perfect for home cooks across North America. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!