Unleash your inner chef with shrimp casserole—the ultimate comfort food that transforms weeknight dinners into something special. Whether you’re craving creamy classics or zesty new twists, we’ve gathered 18 mouthwatering flavor combinations to inspire your next kitchen adventure. Dive in and discover how easy it is to turn simple ingredients into a showstopping meal everyone will love!
Creamy Garlic Shrimp Casserole
Often, a comforting casserole is the perfect solution for a busy weeknight, and this creamy garlic shrimp version delivers both ease and elegance. Our methodical approach will guide you through each step, ensuring a delicious result even if you’re new to cooking. Let’s build this dish layer by layer for a satisfying meal that comes together smoothly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the shrimp and base:
– 1.5 pounds large raw shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the creamy garlic sauce:
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 1 cup shredded Parmesan cheese
– 1/2 teaspoon paprika
For the topping:
– 1 cup panko breadcrumbs
– 2 tablespoons melted butter
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Pat the shrimp dry with paper towels to help them sear properly, then season evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the shrimp to the skillet in a single layer, cooking for 1-2 minutes per side until they turn pink and opaque, then transfer to a plate.
5. In the same skillet, melt 4 tablespoons of butter over medium heat, watching for it to foam slightly.
6. Add minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
7. Sprinkle flour over the butter and garlic, stirring constantly for 2 minutes to cook out the raw flour taste and form a roux.
8. Gradually whisk in whole milk and chicken broth, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
9. Remove the skillet from heat and stir in Parmesan cheese and paprika until the cheese melts smoothly into the sauce.
10. Gently fold the cooked shrimp into the creamy sauce, ensuring they’re evenly coated.
11. Transfer the shrimp and sauce mixture to a greased 9×13-inch baking dish, spreading it into an even layer.
12. In a small bowl, combine panko breadcrumbs with 2 tablespoons of melted butter, mixing until the crumbs are lightly coated.
13. Sprinkle the buttered breadcrumbs evenly over the top of the casserole in the baking dish.
14. Bake at 375°F for 15-20 minutes, until the topping is golden brown and the sauce bubbles around the edges.
15. Let the casserole rest for 5 minutes after baking to allow the sauce to set slightly for easier serving.
Perfectly baked, this casserole offers a creamy, garlic-infused sauce that clings to tender shrimp, with a crispy panko topping adding delightful texture. Serve it over a bed of steamed rice or with crusty bread to soak up every bit of the rich sauce, making it a versatile centerpiece for any gathering.
Spicy Cajun Shrimp and Rice Bake
Perfect for a busy weeknight, this Spicy Cajun Shrimp and Rice Bake brings bold Louisiana flavors to your table with minimal fuss. Picture juicy shrimp nestled in a bed of seasoned rice, all baked together until perfectly tender and infused with spice. Let’s walk through each simple step to create this comforting, one-dish meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Rice Base
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
For the Shrimp and Seasoning
– 1 lb large shrimp, peeled and deveined
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (optional for extra heat)
– 1/4 cup unsalted butter, melted
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat for 1 minute until shimmering.
3. Add the diced onion, bell pepper, and celery, cooking for 5–7 minutes until softened, stirring occasionally to prevent burning.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add 1 cup long-grain white rice to the skillet, toasting it for 2 minutes to enhance its nutty flavor.
6. Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the rice is partially cooked and has absorbed most of the liquid.
7. While the rice simmers, pat the shrimp dry with paper towels to ensure even seasoning.
8. In a medium bowl, toss the shrimp with 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper until fully coated.
9. Remove the skillet from heat and arrange the seasoned shrimp evenly over the partially cooked rice.
10. Drizzle 1/4 cup melted unsalted butter over the shrimp and rice.
11. Cover the skillet tightly with foil and bake in the preheated oven for 15 minutes.
12. Remove the foil and bake for an additional 5 minutes until the shrimp are opaque and cooked through.
13. Sprinkle 1/4 cup chopped fresh parsley over the top before serving.
What emerges is a dish with fluffy rice that soaks up the spicy, buttery sauce, complemented by tender shrimp that pop with Cajun zest. For a creative twist, serve it straight from the skillet with a side of crusty bread to mop up the flavorful juices, or top it with a squeeze of fresh lemon to brighten the rich spices.
Cheesy Shrimp and Broccoli Casserole
Gathering around the table for a comforting meal just got easier with this cheesy shrimp and broccoli casserole. Let’s walk through each step together to create a dish that’s both creamy and satisfying. Follow along closely, and you’ll have a delicious dinner ready in no time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 1 pound raw shrimp, peeled and deveined
– 2 cups broccoli florets
– 1 tablespoon olive oil
For the sauce:
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 1 cup shredded cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the topping:
– 1/2 cup breadcrumbs
– 2 tablespoons melted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering, about 1 minute.
3. Add 2 cups broccoli florets to the skillet and cook for 3 minutes, stirring occasionally, until they turn bright green.
4. Add 1 pound raw shrimp to the skillet and cook for 2 minutes per side, until they turn pink and opaque.
5. Remove the skillet from heat and transfer the shrimp and broccoli to the prepared baking dish, spreading them evenly.
6. In the same skillet, melt 2 tablespoons unsalted butter over medium heat until foamy, about 1 minute.
7. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, to form a smooth roux.
8. Gradually pour in 1 cup whole milk while whisking continuously to prevent lumps, and cook for 3 minutes until the sauce thickens.
9. Remove the skillet from heat and stir in 1 cup shredded cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the cheese is fully melted.
10. Pour the cheese sauce evenly over the shrimp and broccoli in the baking dish.
11. In a small bowl, mix 1/2 cup breadcrumbs with 2 tablespoons melted butter until well combined.
12. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
13. Bake the casserole in the preheated oven for 20 minutes, until the top is golden brown and the sauce is bubbling.
14. Remove the casserole from the oven and let it rest for 5 minutes before serving.
Flavorful and creamy, this casserole offers a delightful contrast between the tender shrimp and crisp broccoli, all enveloped in a rich cheese sauce. For a creative twist, serve it over cooked rice or with a side of garlic bread to soak up every last bit of sauce.
Lemon Herb Shrimp and Orzo Casserole
Finally, a comforting one-dish meal that’s both elegant and easy enough for a weeknight. This Lemon Herb Shrimp and Orzo Casserole layers bright, zesty flavors with creamy, satisfying textures, all baked to perfection in a single pan. Follow these steps closely for a foolproof dinner that feels special without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Orzo Base:
– 1 ½ cups orzo pasta
– 3 cups low-sodium chicken broth
– 2 tablespoons olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
For the Shrimp and Sauce:
– 1 ½ pounds large shrimp, peeled and deveined
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– Zest and juice of 1 large lemon
– 1 tablespoon fresh thyme leaves
– 1 teaspoon dried oregano
– ½ teaspoon red pepper flakes
– Salt and black pepper
For Topping:
– ½ cup panko breadcrumbs
– 2 tablespoons melted butter
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large, oven-safe skillet, heat 2 tablespoons olive oil over medium heat until shimmering, about 1 minute.
3. Add 1 finely diced yellow onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
4. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
5. Add 1 ½ cups orzo pasta to the skillet and toast, stirring constantly, for 2 minutes to develop a nutty flavor.
6. Pour in 3 cups low-sodium chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 8 minutes until the orzo is al dente and most liquid is absorbed.
7. While the orzo cooks, pat 1 ½ pounds of shrimp dry with paper towels to ensure they sear properly.
8. To the skillet with the orzo, stir in 1 cup heavy cream, ½ cup grated Parmesan, the zest and juice of 1 lemon, 1 tablespoon fresh thyme, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper.
9. Arrange the shrimp in a single layer on top of the orzo mixture.
10. In a small bowl, combine ½ cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the shrimp.
11. Transfer the skillet to the preheated oven and bake, uncovered, for 15–18 minutes until the shrimp are opaque and cooked through, and the topping is golden brown.
12. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to thicken slightly.
This casserole emerges with a creamy, tender orzo base that soaks up the lemony herb sauce, while the shrimp stay juicy and the panko adds a delightful crunch. The bright citrus and subtle heat from the red pepper flakes balance the richness perfectly. Try serving it straight from the skillet with a simple arugula salad for a complete, vibrant meal that’s sure to impress.
Mediterranean Shrimp and Feta Casserole
Gather around, home cooks, for a simple yet impressive one-pan meal that brings the sunny flavors of the Mediterranean to your weeknight table. This casserole layers juicy shrimp with briny feta and sweet tomatoes for a dish that’s as easy to make as it is delicious to eat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
For the Sauce:
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/4 cup dry white wine
– 1 teaspoon dried oregano
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For Assembly:
– 1 pound large shrimp, peeled and deveined
– 4 ounces feta cheese, crumbled
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat for 1 minute.
3. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
4. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
5. Pour in the can of diced tomatoes with their juices and 1/4 cup of dry white wine.
6. Stir in 1 teaspoon of dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
7. Bring the sauce to a simmer and let it cook for 5 minutes to allow the flavors to meld. Tip: Simmering helps reduce the liquid slightly for a thicker sauce.
8. Remove the skillet from the heat and arrange the 1 pound of peeled shrimp in a single layer over the tomato sauce.
9. Evenly sprinkle the 4 ounces of crumbled feta cheese over the shrimp and sauce.
10. Transfer the skillet to the preheated oven and bake, uncovered, for 12-15 minutes. Tip: The shrimp are done when they turn pink and opaque, and the feta is lightly golden.
11. Carefully remove the skillet from the oven using oven mitts. Tip: Let the casserole rest for 5 minutes before serving; this allows the juices to redistribute.
12. Garnish the finished casserole with 1/4 cup of chopped fresh parsley.
Baked to perfection, this casserole offers tender shrimp nestled in a robust, herbed tomato sauce, with pockets of warm, melty feta adding a creamy saltiness. Serve it directly from the skillet with crusty bread for soaking up the flavorful sauce or over a bed of orzo or rice for a more substantial meal.
Tex-Mex Shrimp and Corn Casserole
Eager to bring a taste of the Southwest to your dinner table? This Tex-Mex Shrimp and Corn Casserole is a comforting, one-dish wonder that layers bold flavors with creamy textures. It’s perfect for a family meal or a casual gathering, and I’ll guide you through each simple step.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 pound medium shrimp, peeled and deveined
– 2 cups frozen corn kernels
For the sauce and topping:
– 1 (10.5-ounce) can condensed cream of chicken soup
– 1 cup sour cream
– 1 (4-ounce) can diced green chiles
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1 cup shredded Monterey Jack cheese
– 1 cup crushed tortilla chips
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1 diced yellow onion and 1 diced red bell pepper to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Add 1 pound shrimp and 2 cups frozen corn to the skillet. Cook, stirring, until the shrimp turn pink and opaque, about 3-4 minutes. Remove from heat.
6. In a medium bowl, combine 1 can cream of chicken soup, 1 cup sour cream, 1 can diced green chiles, 1 teaspoon cumin, and 1/2 teaspoon chili powder. Stir until smooth.
7. Pour the sauce mixture into the skillet with the shrimp and vegetables. Gently fold everything together until evenly coated.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
9. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top.
10. Evenly scatter 1 cup crushed tortilla chips over the cheese layer.
11. Bake in the preheated oven at 375°F for 20-25 minutes, until the cheese is fully melted and bubbly and the edges are lightly browned.
12. Remove from the oven and let the casserole rest for 5 minutes before serving to allow it to set slightly.
Warm from the oven, this casserole offers a delightful contrast: the creamy, cheesy interior is punctuated by tender shrimp and sweet corn, while the tortilla chip topping adds a satisfying crunch. For a fresh twist, serve it with a dollop of guacamole or a squeeze of lime to brighten the rich flavors.
Garlic Parmesan Shrimp Alfredo Casserole
Many home cooks find casseroles intimidating, but this Garlic Parmesan Shrimp Alfredo Casserole simplifies a restaurant favorite into a comforting, one-dish meal perfect for busy weeknights. Let’s break it down step-by-step so you can confidently create a creamy, cheesy masterpiece.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the pasta and shrimp:
– 12 oz fettuccine pasta
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the Alfredo sauce:
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup whole milk
– 1 cup grated Parmesan cheese
– 1/4 tsp nutmeg
For the topping:
– 1 cup shredded mozzarella cheese
– 1/4 cup Italian breadcrumbs
– 2 tbsp melted butter
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the fettuccine pasta to the boiling water and cook for 1 minute less than the package instructions, about 10 minutes, for an al dente texture that won’t become mushy in the casserole.
4. Drain the pasta in a colander and set it aside.
5. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
6. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
7. Add the shrimp to the skillet in a single layer, seasoning them with salt and black pepper.
8. Cook the shrimp for 2 minutes per side until they turn pink and opaque, then transfer them to a plate.
9. Reduce the skillet heat to medium and melt the unsalted butter.
10. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it brown.
11. Pour in the heavy cream and whole milk, stirring constantly with a whisk.
12. Bring the mixture to a gentle simmer, then reduce the heat to low.
13. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce thickens, about 3 minutes.
14. Stir in the nutmeg, then remove the sauce from the heat.
15. Combine the cooked pasta, cooked shrimp, and Alfredo sauce in the prepared baking dish, tossing gently to coat everything evenly.
16. In a small bowl, mix the shredded mozzarella cheese, Italian breadcrumbs, and melted butter until crumbly.
17. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
18. Bake the casserole uncovered for 25-30 minutes until the top is golden brown and the sauce bubbles around the edges.
19. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
What emerges from the oven is a harmonious blend of tender shrimp and creamy pasta, with a golden, crispy topping that adds delightful contrast. For a fresh twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Thai Coconut Shrimp Noodle Casserole
Wondering how to bring the vibrant flavors of Thailand into your kitchen without a complicated process? This Thai Coconut Shrimp Noodle Casserole is your answer, combining creamy coconut, tender shrimp, and rice noodles in a single baking dish for a fuss-free weeknight meal that feels like a special occasion. Let’s walk through each step together to ensure success, even if you’re new to Thai-inspired cooking.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Noodles and Shrimp:
– 8 ounces rice noodles
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
For the Sauce:
– 1 (13.5-ounce) can coconut milk
– 1/4 cup soy sauce
– 2 tablespoons lime juice
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon red curry paste
For Assembly:
– 1 red bell pepper, thinly sliced
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped roasted peanuts
Instructions
1. Preheat your oven to 375°F. 2. Bring a large pot of water to a boil. 3. Add the rice noodles to the boiling water. 4. Cook the noodles for 4 minutes, stirring occasionally. 5. Drain the noodles in a colander and rinse them under cold water to stop the cooking. 6. Pat the shrimp dry with paper towels. 7. Heat the vegetable oil in a large skillet over medium-high heat. 8. Add the shrimp to the skillet in a single layer. 9. Cook the shrimp for 2 minutes per side until they turn pink and opaque. 10. Remove the shrimp from the skillet and set them aside. 11. In a medium bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and red curry paste until smooth. 12. Tip: Use full-fat coconut milk for a richer, creamier sauce. 13. Spread the cooked rice noodles evenly in a 9×13-inch baking dish. 14. Arrange the cooked shrimp and sliced red bell pepper over the noodles. 15. Pour the coconut sauce evenly over the entire mixture in the baking dish. 16. Cover the baking dish tightly with aluminum foil. 17. Bake the casserole in the preheated oven for 20 minutes. 18. Tip: The foil helps the noodles absorb the sauce without drying out. 19. Remove the foil from the baking dish. 20. Bake the casserole uncovered for an additional 10 minutes until the top is lightly bubbly. 21. Remove the casserole from the oven and let it rest for 5 minutes. 22. Sprinkle the chopped cilantro and roasted peanuts over the top before serving. 23. Tip: For extra freshness, squeeze additional lime juice over individual servings.
Buttery rice noodles soak up the creamy, slightly spicy coconut sauce, while the shrimp remain tender and juicy. The crunch from peanuts and bright cilantro adds a delightful contrast, making this casserole a complete meal in one dish—try serving it with a simple cucumber salad on the side to balance the richness.
Shrimp and Mushroom Risotto Bake
Zesty yet comforting, this Shrimp and Mushroom Risotto Bake transforms classic risotto into an easy, hands-off casserole perfect for busy weeknights. By baking instead of stirring, you’ll achieve a creamy, tender rice with golden edges and minimal fuss. Let’s walk through each step to ensure success, even if you’re new to risotto.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces cremini mushrooms, sliced
– 1 ½ cups Arborio rice
– ½ cup dry white wine
For the Liquid and Protein:
– 4 cups low-sodium chicken broth, warmed to 180°F
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For Finishing:
– ½ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– ¼ cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat for 1 minute.
3. Add 1 small diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Add 8 ounces sliced cremini mushrooms and cook for 5 minutes, stirring every minute, until they release their liquid and brown slightly.
6. Pour in 1 ½ cups Arborio rice and toast for 2 minutes, stirring constantly, until the edges turn translucent.
7. Tip: Toasting the rice enhances its nutty flavor and helps it absorb liquid evenly later.
8. Add ½ cup dry white wine and simmer for 2 minutes, scraping the bottom of the pan, until the wine is mostly absorbed.
9. Pour in all 4 cups of warmed chicken broth and bring to a gentle boil over high heat.
10. Stir in 1 teaspoon kosher salt and ½ teaspoon black pepper.
11. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
12. Bake for 25 minutes at 375°F without opening the oven.
13. Carefully remove the skillet from the oven and uncover it.
14. Arrange 1 pound of shrimp in a single layer on top of the rice.
15. Tip: Pat the shrimp dry with paper towels before adding to prevent excess moisture.
16. Re-cover the skillet and return it to the oven for 8 minutes, just until the shrimp turn pink and opaque.
17. Remove the skillet from the oven and uncover it.
18. Stir in ½ cup grated Parmesan cheese and 2 tablespoons unsalted butter until melted and creamy.
19. Tip: Let the risotto rest for 5 minutes off heat to thicken slightly before serving.
20. Sprinkle with ¼ cup chopped fresh parsley.
21. Uncover a dish with a luxuriously creamy interior, thanks to the Arborio rice’s starch, contrasted by tender shrimp and earthy mushrooms. The Parmesan adds a salty depth, while the parsley brightens each bite—try serving it straight from the skillet for a rustic, family-style meal.
Shrimp and Spinach Florentine Casserole
Gathering around the table for a comforting meal just got easier with this creamy, protein-packed casserole that combines tender shrimp and fresh spinach in a rich, cheesy sauce. Perfect for weeknight dinners or entertaining guests, this dish comes together with straightforward steps that ensure success even for novice cooks. Let’s walk through each stage methodically to create a satisfying bake that will become a family favorite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the shrimp and spinach:
– 1 pound large shrimp, peeled and deveined
– 5 ounces fresh spinach
– 2 tablespoons olive oil
– 2 cloves garlic, minced
For the sauce:
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup shredded Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For assembly:
– 1 cup shredded mozzarella cheese
– 1/4 cup breadcrumbs
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick spray.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add 1 pound shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
4. In the same skillet, add 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Add 5 ounces fresh spinach to the skillet and cook for 2-3 minutes, stirring constantly until wilted, then remove from heat.
6. In a medium saucepan, melt 3 tablespoons butter over medium heat until foamy.
7. Whisk in 3 tablespoons flour and cook for 1 minute to form a roux, stirring constantly to prevent burning.
8. Gradually pour in 2 cups whole milk while whisking continuously to avoid lumps.
9. Cook the sauce for 5-7 minutes, stirring often, until thickened enough to coat the back of a spoon.
10. Remove the saucepan from heat and stir in 1 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
11. Combine the cooked shrimp, spinach, and sauce in a large bowl, mixing gently to coat evenly.
12. Transfer the mixture to the prepared baking dish and spread it into an even layer.
13. Sprinkle 1 cup mozzarella cheese evenly over the top of the casserole.
14. Top with 1/4 cup breadcrumbs for a crispy finish.
15. Bake at 375°F for 20-25 minutes until the cheese is bubbly and the breadcrumbs are golden brown.
16. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
Vividly creamy with pockets of tender shrimp and earthy spinach, this casserole offers a satisfying contrast between the rich interior and crispy topping. Serve it over cooked pasta or with crusty bread to soak up every bit of the flavorful sauce, making it a versatile centerpiece for any meal.
Bacon-Wrapped Shrimp Casserole
A comforting, crowd-pleasing dish that combines succulent shrimp with crispy bacon in a creamy, savory casserole—perfect for a cozy dinner or impressive potluck. This bacon-wrapped shrimp casserole is surprisingly straightforward to make, even for beginners, with a methodical approach that ensures delicious results every time. Let’s walk through the steps together to create this hearty meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the shrimp and bacon:
– 1 pound large raw shrimp, peeled and deveined
– 8 slices thick-cut bacon
For the casserole base:
– 2 tablespoons unsalted butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the topping:
– 1 cup panko breadcrumbs
– 2 tablespoons melted unsalted butter
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Wrap each shrimp tightly with one slice of bacon, securing it with a toothpick if needed to prevent unraveling during cooking.
3. Arrange the bacon-wrapped shrimp in a single layer in the prepared baking dish, ensuring they are not touching for even crisping.
4. In a medium skillet over medium heat, melt 2 tablespoons of unsalted butter until it bubbles slightly, about 1 minute.
5. Add the finely chopped onion to the skillet and cook, stirring frequently, until it becomes translucent and soft, approximately 5 minutes.
6. Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
7. Pour in the heavy cream, then add the shredded cheddar cheese, paprika, salt, and black pepper, stirring constantly until the cheese melts completely and the sauce thickens slightly, about 3-4 minutes.
8. Remove the skillet from the heat and pour the creamy sauce evenly over the bacon-wrapped shrimp in the baking dish, coating them thoroughly.
9. In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted unsalted butter, mixing until the crumbs are evenly moistened.
10. Sprinkle the buttered breadcrumb mixture evenly over the top of the casserole to create a golden, crispy crust.
11. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the bacon is crispy, the shrimp are opaque and cooked through, and the topping is golden brown.
12. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.
Rich in flavor, this casserole offers a delightful contrast between the tender, juicy shrimp and the smoky, crisp bacon, all enveloped in a velvety cheese sauce. Serve it over a bed of steamed rice or with a side of roasted vegetables for a complete meal that’s sure to impress your guests with its comforting texture and savory depth.
Shrimp and Potato Gratin
Fancy a cozy, crowd-pleasing dish that’s easier than it looks? This shrimp and potato gratin layers tender potatoes and succulent shrimp in a creamy, cheesy sauce, then bakes until golden and bubbly. Follow these steps closely for a foolproof, impressive result every time.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the potatoes and shrimp:
– 2 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
For the sauce:
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed
– 1 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper
For assembly:
– 1 1/2 cups shredded Gruyère cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large bowl, toss the sliced potatoes with 1 tbsp olive oil to coat them lightly.
3. Arrange half of the potato slices in a single, overlapping layer at the bottom of the baking dish.
4. Pat the shrimp dry with paper towels to remove excess moisture, which helps them sear better.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the shrimp to the skillet and cook for 1-2 minutes per side, just until pink and opaque, then remove and set aside.
7. In the same skillet, melt 3 tbsp butter over medium heat.
8. Whisk in 3 tbsp flour and cook for 1 minute to form a roux, stirring constantly to prevent burning.
9. Gradually pour in 2 cups warmed milk and 1 cup heavy cream while whisking continuously to avoid lumps.
10. Bring the sauce to a simmer and cook for 3-4 minutes, until thickened enough to coat the back of a spoon.
11. Remove the sauce from heat and stir in 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.
12. Pour half of the sauce evenly over the potato layer in the baking dish.
13. Arrange all the cooked shrimp in a single layer on top of the sauced potatoes.
14. Layer the remaining potato slices over the shrimp.
15. Pour the remaining sauce over the top, ensuring it seeps into all the layers.
16. Sprinkle 1 1/2 cups shredded Gruyère and 1/4 cup grated Parmesan evenly over the surface.
17. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
18. Remove the foil and bake for an additional 15 minutes, until the top is golden brown and bubbly.
19. Let the gratin rest for 10 minutes before serving to allow the layers to set.
Here’s the finished dish: the gratin emerges with a crisp, cheesy crust giving way to creamy potatoes and juicy shrimp in every bite. Serve it straight from the oven with a simple green salad to balance the richness, or try it as a hearty brunch centerpiece alongside roasted vegetables.
Shrimp and Zucchini Lasagna
Baking a lasagna doesn’t have to be a heavy, all-day affair, especially when you swap traditional meat for succulent shrimp and add ribbons of fresh zucchini. This version is surprisingly light yet deeply satisfying, perfect for a weeknight dinner that feels special. Let’s build it together, layer by layer.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the Shrimp and Vegetables:
– 1 lb large shrimp, peeled, deveined, and tails removed
– 2 medium zucchini (about 1 lb total)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Sauce:
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk, warmed to about 110°F
– 1 cup shredded Parmesan cheese
– 1/4 tsp ground nutmeg
– 1/2 tsp salt
For Assembly:
– 9 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. Use a vegetable peeler to slice the zucchini lengthwise into long, thin ribbons, discarding the seedy core. Tip: A Y-shaped peeler makes this task much easier and safer.
3. Pat the shrimp and zucchini ribbons completely dry with paper towels to prevent a watery lasagna.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the shrimp to the skillet in a single layer and season with 1/2 tsp salt and 1/4 tsp black pepper.
6. Cook the shrimp for 1-2 minutes per side, just until they turn pink and opaque, then transfer them to a plate.
7. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
8. Whisk in 2 tbsp all-purpose flour and cook for 1 full minute to form a pale golden roux.
9. Slowly pour in 2 cups of warmed milk while whisking constantly to prevent lumps.
10. Bring the sauce to a gentle simmer and cook for 3-4 minutes, whisking frequently, until it thickens enough to coat the back of a spoon.
11. Remove the skillet from the heat and whisk in 1 cup of Parmesan cheese, 1/4 tsp nutmeg, and 1/2 tsp salt until smooth.
12. Spread 1/2 cup of the Parmesan sauce evenly over the bottom of a 9×13-inch baking dish.
13. Arrange 3 no-boil lasagna noodles in a single layer over the sauce.
14. Layer half of the zucchini ribbons evenly over the noodles.
15. Arrange half of the cooked shrimp evenly over the zucchini.
16. Pour 3/4 cup of the Parmesan sauce over the shrimp and zucchini, spreading it gently.
17. Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
18. Repeat the layering process: 3 noodles, the remaining zucchini, the remaining shrimp, 3/4 cup sauce, and 1 cup mozzarella.
19. Top with the final 3 noodles and spread the remaining sauce over them, ensuring the noodles are fully covered. Tip: Press down lightly on the top layer to help the noodles absorb moisture during baking.
20. Cover the baking dish tightly with aluminum foil.
21. Bake at 375°F for 30 minutes.
22. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown. Tip: Let the lasagna rest for 10 minutes after baking; this allows the layers to set for cleaner slices.
You’ll find the texture wonderfully balanced—tender noodles, creamy sauce, and juicy shrimp without any sogginess from the zucchini. Yet, the flavor is rich and savory, with the nutmeg and Parmesan adding a subtle depth that complements the sweet shrimp. Try serving a square over a bed of lightly dressed arugula for a fresh contrast, or garnish with extra fresh basil for a pop of color and aroma.
Lobster and Shrimp Mac and Cheese Casserole
This decadent lobster and shrimp mac and cheese casserole transforms a classic comfort food into a special occasion dish. Today we’ll build it step-by-step, starting with a rich cheese sauce and finishing with a golden, buttery breadcrumb topping.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Pasta & Seafood:
– 1 lb elbow macaroni
– 1 lb raw shrimp, peeled and deveined
– 1 lb cooked lobster meat, chopped
– 2 tbsp olive oil
For the Cheese Sauce:
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk, warmed
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyère cheese
– 1/2 tsp paprika
– 1/4 tsp ground nutmeg
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Topping:
– 1 cup panko breadcrumbs
– 3 tbsp unsalted butter, melted
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 1 minute less than the package directions for al dente pasta.
3. Drain the pasta in a colander and rinse it briefly under cold water to stop the cooking process; set aside.
4. Pat the raw shrimp completely dry with paper towels to ensure they sear properly.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Transfer the cooked shrimp to a cutting board, roughly chop them, and combine with the chopped lobster meat in a bowl.
8. In a large saucepan, melt 4 tablespoons of butter over medium heat until it foams.
9. Whisk in 1/4 cup of all-purpose flour and cook for 2 full minutes, stirring constantly, to make a golden roux.
10. Gradually pour in 3 cups of warmed whole milk while whisking continuously to prevent lumps.
11. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
12. Remove the saucepan from the heat and stir in 2 cups of shredded cheddar, 1 cup of shredded Gruyère, 1/2 teaspoon paprika, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the cheese is fully melted.
13. In a large mixing bowl, combine the cooked pasta, cheese sauce, and the lobster-shrimp mixture, folding gently to distribute evenly.
14. Transfer the combined mixture to the prepared baking dish and spread it into an even layer.
15. In a small bowl, mix 1 cup of panko breadcrumbs with 3 tablespoons of melted butter and 2 tablespoons of chopped parsley until the crumbs are evenly coated.
16. Sprinkle the buttered breadcrumb mixture evenly over the top of the casserole.
17. Bake the casserole on the middle rack of the preheated oven for 25-30 minutes, until the topping is golden brown and the edges are bubbly.
18. Let the casserole rest on a wire rack for 10 minutes before serving to allow the sauce to set slightly.
Fresh from the oven, this casserole boasts a creamy, luxurious interior packed with sweet seafood, contrasted by a crisp, buttery crust. For a stunning presentation, garnish individual servings with extra chopped parsley and a lemon wedge to brighten the rich flavors.
Shrimp and Grits Casserole
Often, the best comfort foods are those that bring together simple ingredients in a satisfying, one-dish meal. Our Shrimp and Grits Casserole does just that, transforming classic Southern flavors into an easy, baked dish perfect for a cozy dinner. Let’s build it step by step, ensuring each layer comes together perfectly.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Grits Base:
– 1 cup stone-ground grits
– 4 cups water
– 1 tsp salt
– 2 tbsp unsalted butter
– 1 cup shredded sharp cheddar cheese
For the Shrimp Mixture:
– 1 lb medium shrimp, peeled and deveined
– 1 tbsp olive oil
– 1 medium onion, diced
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
For the Topping:
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a medium saucepan, combine 1 cup grits, 4 cups water, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer.
3. Cook the grits, stirring frequently, for 20-25 minutes until thickened and tender. Tip: Stirring prevents lumps for a smooth texture.
4. Remove the grits from heat and stir in 2 tbsp butter and 1 cup cheddar cheese until melted. Spread evenly in the prepared baking dish.
5. Pat 1 lb shrimp dry with paper towels to ensure they sear properly.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and opaque, then transfer to a plate.
7. In the same skillet, add diced onion and bell pepper. Sauté for 5-7 minutes until softened.
8. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
9. Pour in 1 cup chicken broth and 1/2 cup heavy cream, scraping up any browned bits from the bottom of the skillet.
10. Add 1/2 tsp smoked paprika and 1/4 tsp black pepper, then simmer for 5 minutes until slightly thickened. Tip: Simmering helps the flavors meld together.
11. Return the shrimp to the skillet and stir to combine. Spoon this mixture over the grits layer in the baking dish.
12. In a small bowl, mix 1/2 cup panko breadcrumbs with 2 tbsp melted butter until coated. Sprinkle evenly over the casserole.
13. Bake at 375°F for 20-25 minutes until the topping is golden brown and the casserole is bubbly. Tip: Check at 20 minutes to avoid over-browning.
14. Let the casserole rest for 5 minutes before serving to allow it to set.
You’ll find this casserole offers a creamy, cheesy grits base that perfectly complements the savory shrimp and vegetable mixture. For a creative twist, top it with chopped fresh parsley or a squeeze of lemon juice just before serving to brighten the flavors.
Southwestern Shrimp Enchilada Casserole
Envision a comforting, flavorful casserole that brings the bold tastes of the Southwest to your weeknight table with minimal fuss. This layered dish combines succulent shrimp, creamy cheese, and zesty enchilada sauce for a satisfying meal that’s easier to assemble than rolling individual enchiladas. Let’s build it together, step-by-step, for a delicious result.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the Shrimp and Filling:
– 1 lb medium raw shrimp, peeled and deveined
– 1 tbsp olive oil
– 1 medium yellow onion, diced (about 1 cup)
– 1 red bell pepper, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
For Assembly:
– 12 (6-inch) corn tortillas
– 2 cups red enchilada sauce (from a 28-oz can)
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Pat the 1 lb of shrimp completely dry with paper towels to ensure they sear properly.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the diced onion and red bell pepper to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
5. Stir in the minced garlic, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt, and cook for 1 minute until fragrant.
6. Add the dried shrimp to the skillet and cook for 2-3 minutes, turning once, until they are pink and opaque.
7. Remove the skillet from the heat and set the shrimp mixture aside.
8. Pour 1/2 cup of the enchilada sauce into the bottom of the greased baking dish, spreading it evenly.
9. Arrange 4 corn tortillas in a single layer over the sauce, slightly overlapping if necessary.
10. Spoon half of the shrimp mixture evenly over the tortillas.
11. Sprinkle 1/2 cup of the shredded Monterey Jack cheese over the shrimp layer.
12. Repeat the layering: pour 1/2 cup sauce over the cheese, add 4 more tortillas, the remaining shrimp mixture, and another 1/2 cup of cheese.
13. For the final layer, place the last 4 tortillas on top, pour the remaining 1 cup of sauce evenly over them, and sprinkle with the final 1 cup of cheese.
14. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
15. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly browned at the edges.
16. Let the casserole rest for 10 minutes after removing it from the oven; this allows the layers to set for cleaner slices.
17. Sprinkle the finished casserole with 1/4 cup chopped fresh cilantro just before serving.
Delightfully layered, this casserole emerges from the oven with a golden, bubbly cheese topping that gives way to tender shrimp and soft tortillas soaked in flavorful sauce. The texture is wonderfully cohesive yet distinct in each bite, with the fresh cilantro adding a bright, herbal finish. For a creative twist, serve individual portions topped with a dollop of cool sour cream, a squeeze of lime, or a side of crisp romaine salad to balance the richness.
Conclusion
Ready to elevate your dinner routine? These 18 shrimp casserole combos offer endless inspiration for easy, comforting meals. We hope you find a new family favorite! Give one a try this week, and let us know which recipe you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
