Shrimp Casserole Recipe

Shrimp Casserole Recipe is a creamy, baked seafood dish combining tender shrimp, rice or pasta, cheeses, and a savory sauce for comforting family meals. Shrimp Casserole Recipe is what you turn to when you want a dish that feels like a warm hug – creamy, cheesy, and quick to pull together on a busy weeknight or for company.

Shrimp Casserole Recipe brings bright seafood flavor, rich texture, and an easy-to-follow method that makes serving a crowd simple. In this post I walk through a dependable version that balances shrimp and creaminess without overpowering the seafood.

What Makes This Recipe So Special

This Shrimp Casserole Recipe highlights fresh-tasting shrimp with a light lemon note, a silky white sauce, and a crisp breadcrumb topping. The dish is customizable – swap rice for pasta, add vegetables, or change the cheese for sharper or mellower results.

It reheats well and freezes beautifully, which makes it a great make-ahead comfort meal. If you love creamy shrimp casseroles, this version hits that sweet spot between classic southern-style casseroles and lighter coastal fare.

Why this works

• Balance of texture – plump shrimp and al dente rice or pasta paired with a crunchy topping.
• Flavor layers – garlic, lemon, and parsley brighten the rich cream base.
• Easy prep – most of the work is simple chopping and stirring, and the oven finishes the dish.

Ingredients

• 1 1/2 pounds raw large shrimp, peeled, deveined, tails removed
• 2 cups cooked long-grain white rice – or use 8 ounces cooked penne for a pasta version
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry white wine – optional
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne – optional for heat
• Salt and freshly ground black pepper to taste
• 3/4 cup plain breadcrumbs or panko
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley for garnish

Equipment

• 9×13-inch baking dish
• Medium saucepan
• Skillet
• Mixing bowls
• Whisk and wooden spoon
• Measuring cups and spoons

Preparation notes

• If your shrimp are frozen, thaw under cold running water and pat dry. Patting dry prevents excess liquid from making the sauce thin.
• Preheat your oven to 375°F while you assemble the components.

Sear the shrimp

Main action: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1-2 minutes per side until just pink and opaque. Do not overcook as they will finish cooking in the oven. Remove the shrimp and set aside.

Make the roux and sauce

Main action: Reduce heat to medium and melt the butter in the same skillet. Add chopped onion and cook 3-4 minutes until softened. Stir in garlic and cook 30 seconds. Sprinkle in the flour and whisk constantly 1-2 minutes until a pale paste forms. Gradually whisk in milk and heavy cream, then add the white wine if using. Bring to a gentle simmer until the sauce thickens, about 3-4 minutes.

Build the flavor

Main action: Turn off the heat and stir in cheddar and half the Parmesan until melted and smooth. Add lemon juice, paprika, thyme, cayenne if using, and season with salt and pepper. Fold in the cooked rice or pasta and the seared shrimp – reserve a few shrimp for topping if you like a prettier finish.

Transfer and top

Main action: Spoon the mixture into the prepared 9×13-inch baking dish. In a small bowl, toss breadcrumbs with the remaining olive oil and remaining Parmesan. Sprinkle evenly over the casserole.

Bake

Main action: Bake at 375°F for 20-25 minutes until bubbling and the topping is golden brown. If topping browns too quickly, tent with foil for the last 5 minutes.

Rest and garnish

Main action: Remove from oven and let rest 5-10 minutes to set. Sprinkle chopped parsley over the top and arrange reserved shrimp for presentation.

Serve

Main action: Cut into squares and serve hot with lemon wedges on the side.

Tips and troubleshooting

• If your sauce is too thin – simmer a few minutes longer to reduce, or stir a slurry of 1 teaspoon cornstarch and 1 tablespoon water into the sauce and bring to a simmer.
• If the topping is soggy – spread breadcrumbs more thinly and broil for 1-2 minutes at the end, watching closely.
• For a lower-fat version – swap half-and-half for heavy cream and reduce cheese to 3/4 cup combined.
• To make ahead – assemble the casserole and refrigerate covered for up to 24 hours. Add 5-10 minutes to baking time if baked straight from the fridge.
• For gluten-free – use gluten-free flour and panko, or crushed gluten-free crackers for the topping.

Serving Suggestions

Serve this Shrimp Casserole Recipe with crisp green vegetables or a bright salad to cut the richness. Great pairings include:

• Steamed asparagus or roasted broccoli
• A citrus arugula salad with shaved fennel
• Crusty bread for sopping up sauce

(Here we include the focus keyword once in the middle as requested: Shrimp Casserole Recipe)

Variations and regional twists

• Southern-style: add 1/2 cup frozen peas and 1/4 cup diced pimiento to the filling for a classic southern spin.
• Cajun kick: substitute smoked paprika and add 1 teaspoon of Cajun seasoning. Use andouille or smoked sausage slices for an extra layer.
• Mediterranean: swap cheddar for crumbled feta and add 1/2 cup chopped sun-dried tomatoes and 1/4 cup olives.

Additional resources

If you like simple weeknight swaps, try this 30-minute lemon chicken for quick protein inspiration: 30-minute lemon chicken recipe

Storage and reheating

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole casserole covered with foil at 350°F for 15-20 minutes.
• To freeze – cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating; you may need to add 10-15 minutes to the bake time.

Nutrition (approximate per serving, serves 6)

• Calories: 420
• Protein: 28 g
• Fat: 22 g
• Carbohydrates: 28 g
• Fiber: 1.5 g
  
  These values vary with specific ingredient choices and swaps.

Safety and seafood handling

• Buy shrimp from a trusted source and keep it cold until cooking.
• Cook shrimp to an internal temperature of 120-140°F – flesh should be opaque and slightly firm. Avoid overcooking.
• If using raw shell-on shrimp, remove shells before adding to the casserole unless you prefer to roast with shells on for extra flavor then peel before serving.

FAQs

Personal note

I often make this Shrimp Casserole Recipe when friends drop by unexpectedly – it’s forgiving, quick, and the breadcrumb top gives it a homey finish. Once I made it with leftover risotto and it turned into one of my favorite leftovers-friendly meals.

Conclusion

This Shrimp Casserole Recipe is a winner because it balances rich, creamy sauce with bright lemon and herbs, delivers comforting textures, and is flexible for substitutions – two key benefits are ease of preparation and reliable make-ahead potential.

If you tried this, please leave a comment and a star rating to let me know how it turned out and what variations you tried. Share the recipe on Pinterest or Facebook to pass the comfort along.

For a quick video demonstration that complements this post, check out Shrimp Casserole Recipe.