Venture beyond the usual weeknight dinners with these 20 delicious shrimp casserole recipes! Whether you’re craving creamy comfort food or a quick, impressive dish for guests, we’ve gathered easy-to-make options that promise flavor without fuss. Get ready to find your new go-to meal—let’s dive into these crowd-pleasing creations that will have everyone asking for seconds.
Cheesy Shrimp and Rice Casserole
You know those cozy, one-dish meals that feel like a warm hug after a long day? This Cheesy Shrimp and Rice Casserole is exactly that—a creamy, savory, and utterly comforting dish that comes together with minimal fuss. Let’s walk through each step together to ensure your casserole turns out perfectly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb raw medium shrimp, peeled and deveined (thawed if frozen)
– 1 cup long-grain white rice, uncooked
– 2 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp paprika
– 1/2 tsp dried thyme
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, melt 1 tbsp of butter with 1 tbsp of olive oil until shimmering, about 1-2 minutes.
3. Add the diced onion to the skillet and sauté for 4-5 minutes until softened and translucent, stirring occasionally to prevent burning.
4. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it brown.
5. Add the uncooked rice to the skillet and toast it for 2 minutes, stirring constantly to coat it in the butter and oil—this enhances its nutty flavor.
6. Pour in 2 cups of chicken broth and 1 cup of heavy cream, then bring the mixture to a gentle boil over medium-high heat.
7. Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the rice is tender and has absorbed most of the liquid.
8. While the rice cooks, pat the shrimp dry with paper towels and season them evenly with 1 tsp paprika, 1/2 tsp dried thyme, salt, and black pepper.
9. Once the rice is done, remove the skillet from heat and stir in 3/4 cup of the shredded cheddar cheese and all of the grated Parmesan until melted and creamy.
10. Gently fold the seasoned shrimp into the rice mixture, ensuring they’re evenly distributed without overmixing.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top.
13. Bake in the preheated oven for 15-18 minutes, until the shrimp are pink and opaque and the cheese is bubbly and lightly golden.
14. Let the casserole rest for 5 minutes after removing it from the oven—this allows the flavors to meld and makes it easier to serve.
Mouthwatering and hearty, this casserole boasts a creamy rice base with tender, juicy shrimp and a golden, cheesy crust. For a creative twist, serve it alongside a crisp green salad or top it with fresh herbs like parsley for a pop of color and freshness.
Creamy Garlic Shrimp Casserole
Picture this: a cozy winter evening where the aroma of garlic and cream fills your kitchen, promising a comforting meal that’s both elegant and easy to pull together. Perfect for beginners, this creamy garlic shrimp casserole walks you through each step methodically, ensuring a delicious result every time. Let’s get started by gathering our ingredients and prepping our workspace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 4 cloves garlic, minced (about 1 tbsp)
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup shredded mozzarella cheese (or a blend like Italian mix)
– 1/2 cup grated Parmesan cheese (freshly grated melts best)
– 8 oz penne pasta (or any short pasta like rigatoni)
– 1 tsp dried oregano (or 1 tbsp fresh, chopped)
– 1/2 tsp salt (adjust based on cheese saltiness)
– 1/4 tsp black pepper (freshly ground preferred)
– 2 tbsp chopped fresh parsley (for garnish, optional)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat—add enough salt so it tastes like seawater.
3. Add the penne pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
4. Drain the pasta in a colander and set it aside; do not rinse to help the sauce cling better later.
5. Pat the shrimp dry with paper towels to ensure they sear properly without steaming.
6. In a large skillet over medium-high heat, melt the unsalted butter until it foams slightly.
7. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque—avoid overcrowding to get a good sear.
8. Transfer the cooked shrimp to a plate using tongs, leaving any juices in the skillet.
9. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30–60 seconds until fragrant but not browned.
10. Pour in the heavy cream, stirring constantly to combine with the garlic and any pan drippings.
11. Let the cream simmer gently for 3–5 minutes, until it thickens slightly and coats the back of a spoon.
12. Stir in the dried oregano, salt, and black pepper until evenly distributed throughout the sauce.
13. Remove the skillet from heat and fold in the cooked pasta and shrimp until everything is well coated.
14. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
15. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
16. Bake in the preheated oven for 15–20 minutes, until the cheese is melted and bubbly with golden spots.
17. Remove from the oven and let it rest for 5 minutes to set—this prevents it from being too runny when served.
18. Garnish with chopped fresh parsley if desired before serving.
Enjoy the creamy, garlicky sauce that clings to each tender shrimp and pasta piece, offering a rich yet balanced flavor. For a creative twist, serve it alongside a crisp green salad or crusty bread to soak up every last bit—it’s a dish that feels indulgent but comes together with straightforward steps.
Spicy Cajun Shrimp Casserole
Here’s a hearty, one-pan meal that brings bold Cajun flavors to your table with minimal fuss—perfect for busy weeknights or casual gatherings. This Spicy Cajun Shrimp Casserole layers tender shrimp, aromatic vegetables, and creamy rice into a comforting bake that’s both satisfying and easy to customize to your heat preference.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs large raw shrimp, peeled and deveined (thawed if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth (low-sodium preferred)
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp Cajun seasoning (adjust to taste for spice level)
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– Salt and black pepper, to season
– Fresh parsley, chopped for garnish (optional)
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-high heat, heat 1 tbsp olive oil until shimmering, about 1 minute.
3. Add the diced onion, bell pepper, and celery to the skillet; sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Add the rinsed rice to the skillet and toast it with the vegetables for 2 minutes, stirring constantly to coat it in the oil and flavors.
6. Pour in the chicken broth and diced tomatoes with their juices, then add the Cajun seasoning, smoked paprika, and dried thyme, stirring to combine everything evenly.
7. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes until the rice is partially cooked and has absorbed most of the liquid.
8. While the rice simmers, pat the shrimp dry with paper towels and season lightly with salt and black pepper.
9. In a separate medium bowl, toss the shrimp with the remaining 1 tbsp olive oil to coat them lightly.
10. Once the rice has simmered, remove the skillet from heat and stir in the heavy cream until fully incorporated.
11. Transfer the rice mixture to the prepared baking dish and spread it into an even layer.
12. Arrange the seasoned shrimp in a single layer on top of the rice mixture.
13. Sprinkle the shredded Monterey Jack cheese evenly over the shrimp and rice.
14. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
15. Remove the foil and bake for an additional 5–10 minutes, until the cheese is bubbly and golden brown and the shrimp are pink and opaque.
16. Let the casserole rest for 5 minutes out of the oven before serving to allow the flavors to meld.
17. Garnish with chopped fresh parsley if desired.
For a finishing touch, this casserole emerges with a creamy, slightly spicy rice base that perfectly complements the juicy shrimp and melted cheese. Feel free to serve it alongside a crisp green salad or crusty bread to soak up the flavorful sauce, making it a versatile centerpiece for any meal.
Shrimp and Grits Casserole
Fancy a comforting Southern classic that’s perfect for feeding a crowd? This Shrimp and Grits Casserole transforms the beloved low-country dish into an easy, make-ahead bake. It’s ideal for brunch or a cozy dinner, combining creamy grits, tender shrimp, and savory cheese in one satisfying dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup stone-ground grits (not instant, for best texture)
– 4 cups water
– 1 teaspoon salt
– 2 tablespoons unsalted butter
– 1 cup shredded sharp cheddar cheese
– 1 pound medium shrimp, peeled and deveined (thawed if frozen)
– 1 tablespoon olive oil (or any neutral oil)
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1/2 cup milk (whole or 2%)
– 2 large eggs, lightly beaten
– 1/4 cup chopped fresh parsley (for garnish)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil over high heat.
3. Gradually whisk in 1 cup of stone-ground grits to prevent clumping.
4. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Tip: Keep the lid on to trap steam and cook evenly.
5. Remove the grits from heat and stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese until melted and smooth.
6. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering, about 1 minute.
7. Add 1 small finely diced onion and cook for 3-4 minutes, stirring often, until softened and translucent.
8. Stir in 2 cloves of minced garlic, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper, cooking for 30 seconds until fragrant.
9. Add 1 pound of medium shrimp to the skillet and cook for 2-3 minutes per side, just until they turn pink and opaque. Tip: Avoid overcooking the shrimp here, as they’ll bake further.
10. In a small bowl, whisk together 1/2 cup of milk and 2 large lightly beaten eggs until combined.
11. Gradually pour the milk-egg mixture into the cooked grits, stirring constantly to temper and prevent curdling.
12. Fold the shrimp mixture from the skillet into the grits until evenly distributed.
13. Transfer the mixture to the greased baking dish and spread it into an even layer.
14. Bake at 350°F for 25-30 minutes, or until the top is lightly golden and the center is set. Tip: Check doneness by inserting a knife; it should come out clean.
15. Let the casserole rest for 5 minutes before serving, then garnish with 1/4 cup of chopped fresh parsley.
You’ll love the creamy, cheesy grits that cradle the juicy shrimp, with a hint of smokiness from the paprika. For a brunch twist, top individual servings with a poached egg or serve alongside a crisp green salad to balance the richness.
Lemon Herb Shrimp Casserole
Just in time for a cozy winter evening, this Lemon Herb Shrimp Casserole is a comforting, one-dish wonder that’s surprisingly simple to pull together. Join me as we walk through each step to create a bright, herby, and satisfying meal perfect for feeding a crowd or enjoying as leftovers.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ lbs large shrimp, peeled and deveined (thawed if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium chicken broth
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 1 tsp dried thyme
– 1 tsp dried oregano
– ½ tsp red pepper flakes (adjust to taste)
– ½ cup grated Parmesan cheese
– ¼ cup chopped fresh parsley
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the shrimp dry with paper towels to ensure they sear properly, then season lightly with salt and pepper.
3. Heat 1 tbsp olive oil in a large, oven-safe skillet over medium-high heat for 1 minute until shimmering.
4. Add the shrimp in a single layer and cook for 1–2 minutes per side until just pink and opaque; transfer to a plate.
5. In the same skillet, add the remaining 1 tbsp olive oil and sauté the onion for 4–5 minutes until softened.
6. Stir in the garlic and cook for 30 seconds until fragrant.
7. Add the rinsed rice, thyme, oregano, and red pepper flakes, toasting for 1 minute to enhance the flavors.
8. Pour in the chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
10. Remove from heat and stir in half of the Parmesan cheese and parsley.
11. Nestle the cooked shrimp into the rice mixture in an even layer.
12. Sprinkle the remaining Parmesan over the top.
13. Transfer the skillet to the preheated oven and bake, uncovered, for 10 minutes until the cheese is melted and lightly golden.
14. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
15. Garnish with the remaining fresh parsley.
Buttery, tender shrimp meld with fluffy, herb-infused rice, offering a bright citrus kick from the lemon. Serve it straight from the skillet with a crisp green salad or crusty bread to soak up the savory juices, making it a versatile centerpiece for any casual dinner gathering.
Shrimp and Broccoli Casserole
Ready to make a comforting, crowd-pleasing dinner that comes together with minimal fuss? This Shrimp and Broccoli Casserole is a creamy, cheesy bake that’s perfect for busy weeknights or casual gatherings, combining tender shrimp and crisp-tender broccoli in a rich sauce topped with a golden crust. Let’s walk through each step methodically to ensure success, even if you’re new to casseroles.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 4 cups broccoli florets, cut into bite-sized pieces
– 2 tbsp unsalted butter (or olive oil for a lighter option)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups whole milk, at room temperature to prevent curdling
– 1 cup shredded cheddar cheese (sharp works well for more flavor)
– 1/2 cup grated Parmesan cheese
– 1 tsp paprika (smoked paprika adds a nice depth)
– 1/2 tsp salt, plus more for seasoning
– 1/4 tsp black pepper
– 1 cup panko breadcrumbs (for extra crunch)
– 1 tbsp olive oil (for tossing with breadcrumbs)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a boil over high heat, then add the broccoli florets and cook for 3 minutes until bright green and crisp-tender.
3. Drain the broccoli in a colander and immediately rinse under cold water to stop the cooking process, which helps retain its vibrant color and texture.
4. Pat the shrimp dry with paper towels to remove excess moisture, which ensures they sear properly without steaming.
5. In a large skillet, melt the butter over medium heat, then add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
6. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it as burnt garlic can turn bitter.
7. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 2 minutes to cook out the raw flour taste and form a roux.
8. Gradually whisk in the milk, a little at a time, to prevent lumps from forming, and continue whisking until the sauce thickens, about 5 minutes.
9. Remove the skillet from heat and stir in the cheddar cheese, Parmesan cheese, paprika, salt, and pepper until the cheeses are fully melted and the sauce is smooth.
10. Gently fold the cooked broccoli and raw shrimp into the cheese sauce until evenly coated, then transfer the mixture to the prepared baking dish.
11. In a small bowl, toss the panko breadcrumbs with the olive oil until lightly coated, then sprinkle them evenly over the casserole.
12. Bake in the preheated oven for 25-30 minutes, until the topping is golden brown and the shrimp are opaque and cooked through, with an internal temperature of 145°F.
13. Let the casserole rest for 5 minutes after removing it from the oven to allow the sauce to set slightly for easier serving.
Golden and bubbling from the oven, this casserole offers a delightful contrast of textures: the shrimp stay juicy, the broccoli adds a fresh bite, and the crispy panko topping provides a satisfying crunch. Serve it straight from the dish with a side of crusty bread to soak up the creamy sauce, or spoon it over rice for a heartier meal that’s sure to become a family favorite.
Shrimp and Cornbread Casserole
Just imagine a comforting casserole that brings together sweet cornbread and savory shrimp in one delightful dish. This Shrimp and Cornbread Casserole is surprisingly simple to make, perfect for a cozy family dinner or a casual gathering with friends. You’ll love how the flavors meld together in the oven.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb raw shrimp, peeled and deveined (thawed if frozen)
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 cup milk
– 1 large egg
– 1/4 cup unsalted butter, melted (or vegetable oil)
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup diced onion
– 1/2 cup diced bell pepper (any color)
– 1 cup shredded cheddar cheese (or Monterey Jack)
– 1 cup corn kernels (fresh, frozen, or canned, drained)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp garlic powder (adjust to taste)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with cooking spray or butter.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and black pepper, whisking them together until evenly mixed.
3. In a separate medium bowl, whisk the milk, egg, and melted butter until smooth, then pour this wet mixture into the dry ingredients, stirring just until combined—avoid overmixing to keep the cornbread tender.
4. Heat the olive oil in a skillet over medium heat, then add the diced onion and bell pepper, sautéing for 5-7 minutes until softened and fragrant.
5. Add the shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink and opaque, then sprinkle with garlic powder and remove from heat.
6. Fold the cooked shrimp mixture, corn kernels, and shredded cheese into the cornbread batter, stirring gently to distribute evenly without deflating the batter.
7. Pour the combined mixture into the prepared baking dish, spreading it out smoothly with a spatula.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean—check at 25 minutes to prevent overbaking.
9. Let the casserole cool for 5-10 minutes before serving to allow it to set slightly for easier slicing.
Keep in mind that this casserole offers a wonderful contrast of textures, with the fluffy cornbread base complementing the juicy shrimp and crisp vegetables. For a creative twist, top it with a dollop of sour cream or a sprinkle of fresh herbs like parsley before serving to enhance the flavors.
Shrimp Alfredo Pasta Casserole
Baking a comforting casserole doesn’t have to be complicated, especially when you combine tender shrimp, creamy Alfredo sauce, and perfectly cooked pasta. This Shrimp Alfredo Pasta Casserole is a one-dish wonder that’s ideal for busy weeknights or casual gatherings, offering rich flavor with minimal fuss. Follow these straightforward steps to create a satisfying meal that everyone will love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 12 oz fettuccine pasta, broken into thirds for easier baking
– 1 lb large shrimp, peeled and deveined, patted dry with paper towels
– 2 tbsp unsalted butter, or olive oil for a lighter option
– 3 cloves garlic, minced finely for even distribution
– 2 cups heavy cream, at room temperature to prevent curdling
– 1 cup grated Parmesan cheese, plus extra for topping if desired
– 1/2 tsp salt, adjust based on your preference
– 1/4 tsp black pepper, freshly ground for best flavor
– 1 cup shredded mozzarella cheese, for a golden, bubbly top
– 2 tbsp chopped fresh parsley, or dried parsley as a substitute
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the broken fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside; do not rinse it to help the sauce cling better later.
4. In a large skillet over medium heat, melt the unsalted butter until it sizzles slightly, about 1 minute.
5. Add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant, being careful not to burn it to avoid bitterness.
6. Increase the heat to medium-high and add the patted-dry shrimp in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque, then remove them to a plate.
7. Reduce the heat to medium-low and pour the heavy cream into the skillet, stirring constantly to incorporate any browned bits from the bottom for extra flavor.
8. Slowly whisk in the grated Parmesan cheese until the sauce thickens smoothly, about 3-5 minutes, then season with salt and black pepper.
9. In a large mixing bowl, combine the drained pasta, cooked shrimp, and Alfredo sauce, tossing gently to coat everything evenly.
10. Transfer the mixture to the prepared baking dish and spread it out in an even layer for consistent baking.
11. Sprinkle the shredded mozzarella cheese evenly over the top, covering the entire surface to create a golden crust.
12. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly with light brown spots.
13. Remove the casserole from the oven and let it rest for 5 minutes to set, then garnish with chopped fresh parsley before serving.
Delve into this creamy casserole where the pasta absorbs the rich Alfredo sauce, resulting in a tender yet hearty texture. The shrimp adds a sweet, succulent bite that pairs beautifully with the savory cheese topping, making it a crowd-pleaser for any occasion. For a creative twist, serve it alongside a crisp green salad or garlic bread to soak up every last bit of sauce.
Shrimp and Spinach Casserole
Let’s dive into a comforting, one-dish meal that’s perfect for busy weeknights or casual gatherings. This Shrimp and Spinach Casserole layers savory shrimp, creamy spinach, and a golden topping for a satisfying dinner that comes together with minimal fuss. Follow these steps closely for a foolproof result every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 10 oz fresh spinach, roughly chopped (or frozen, thawed and squeezed dry)
– 1 cup heavy cream (or half-and-half for a lighter version)
– 1 cup shredded mozzarella cheese (or a blend like Italian mix)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 2 tbsp unsalted butter (or olive oil as an alternative)
– 2 cloves garlic, minced (adjust to preference)
– 1 tsp dried oregano (or 1 tbsp fresh, chopped)
– 1/2 tsp salt (kosher or sea salt works well)
– 1/4 tsp black pepper (freshly ground for best flavor)
– 1/4 tsp red pepper flakes (optional, for a spicy kick)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. In a large skillet over medium heat, melt 2 tbsp unsalted butter until it bubbles slightly, about 1 minute.
3. Add 2 cloves minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Tip: To avoid overcooking shrimp, add them just before they turn opaque. Add 1 lb shrimp to the skillet and cook for 2-3 minutes per side until pink and curled, then transfer to a plate.
5. In the same skillet, add 10 oz chopped spinach and cook for 2-3 minutes until wilted, stirring occasionally to release moisture.
6. Pour 1 cup heavy cream into the skillet with the spinach, then stir in 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using.
7. Simmer the mixture over medium-low heat for 3-4 minutes until slightly thickened, stirring frequently to prevent sticking.
8. Tip: Layer ingredients evenly for consistent baking. Spread the spinach-cream mixture evenly in the prepared baking dish.
9. Arrange the cooked shrimp in a single layer on top of the spinach mixture in the dish.
10. Sprinkle 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly over the shrimp and spinach.
11. Tip: Check for doneness when the cheese is golden and bubbly. Bake in the preheated oven for 20-25 minutes until the cheese is melted and lightly browned.
12. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld.
13. Creamy and rich, this casserole boasts tender shrimp nestled in a velvety spinach sauce with a crispy, cheesy crust. For a creative twist, serve it over cooked pasta or with crusty bread to soak up every last bit of sauce, making it a hearty centerpiece for any meal.
Shrimp and Potato Casserole
Kick off your holiday cooking with this comforting Shrimp and Potato Casserole, a hearty dish that layers tender shrimp with creamy potatoes for a satisfying meal. Perfect for a family dinner or festive gathering, it’s straightforward to prepare and delivers rich, savory flavors everyone will love. Follow these methodical steps to create a delicious casserole from start to finish.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs medium shrimp, peeled and deveined (thaw if frozen)
– 2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup shredded cheddar cheese (sharp variety recommended for more flavor)
– 2 tbsp unsalted butter (or olive oil as an alternative)
– 1 medium onion, finely chopped (yellow or white onion works well)
– 2 cloves garlic, minced (adjust to taste)
– 1 tsp paprika (smoked paprika adds a deeper flavor)
– 1/2 tsp salt (kosher salt preferred)
– 1/4 tsp black pepper (freshly ground for best results)
– 1/4 cup chopped fresh parsley (or dried parsley if fresh isn’t available)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with 1 tbsp of the butter.
2. In a large skillet over medium heat, melt the remaining 1 tbsp of butter, then add the chopped onion and cook for 5 minutes until softened and translucent.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Arrange half of the thinly sliced potatoes in a single layer at the bottom of the greased baking dish.
5. Sprinkle half of the cooked onion-garlic mixture evenly over the potato layer.
6. Place all the shrimp in a single layer on top of the onion-garlic mixture in the baking dish.
7. In a medium bowl, whisk together the heavy cream, paprika, salt, and black pepper until well combined.
8. Pour half of the cream mixture evenly over the shrimp layer in the baking dish.
9. Layer the remaining potatoes over the shrimp, followed by the rest of the onion-garlic mixture.
10. Pour the remaining cream mixture over the top layer, ensuring it seeps into the gaps.
11. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
12. Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole.
13. Return the dish to the oven, uncovered, and bake for an additional 15 minutes until the cheese is melted and bubbly and the potatoes are tender when pierced with a fork.
14. Remove from the oven and let the casserole rest for 5 minutes to set before serving.
15. Garnish with chopped fresh parsley just before serving.
Remember to let the casserole cool slightly after baking; this resting time allows the flavors to meld and makes it easier to slice. Ready to serve, this Shrimp and Potato Casserole boasts a creamy, velvety texture from the potatoes and rich cheese, complemented by the succulent, tender shrimp. For a creative twist, top it with a sprinkle of crispy breadcrumbs or serve alongside a fresh green salad to balance the hearty flavors.
Shrimp and Mushroom Casserole
This comforting shrimp and mushroom casserole is a perfect one-dish meal that comes together with minimal fuss. Think of it as a creamy, savory hug in a baking dish—ideal for busy weeknights or casual gatherings where you want something satisfying without spending hours in the kitchen. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb raw medium shrimp, peeled and deveined (thaw if frozen)
– 8 oz cremini mushrooms, sliced (or white button mushrooms)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter (or olive oil)
– 1 tbsp all-purpose flour
– 1 tsp dried thyme (or 1 tbsp fresh)
– 1/2 tsp paprika
– Salt and black pepper, to season
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Pat the shrimp dry with paper towels to ensure they sear properly, then season lightly with salt and pepper.
3. In a large skillet over medium-high heat, melt 1 tablespoon of butter until it sizzles.
4. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque, then transfer to a plate.
5. In the same skillet, melt the remaining butter and add the diced onion, cooking for 3-4 minutes until softened.
6. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and brown slightly.
7. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw taste.
9. Gradually pour in the heavy cream while stirring to create a smooth sauce.
10. Bring the sauce to a gentle simmer and cook for 2-3 minutes until slightly thickened.
11. Stir in the dried thyme, paprika, and half of the Parmesan cheese until well combined.
12. Season the sauce with salt and pepper, then remove from heat.
13. Arrange the cooked shrimp evenly in the prepared baking dish.
14. Pour the mushroom sauce over the shrimp, ensuring everything is coated.
15. Top with the shredded mozzarella and remaining Parmesan cheese.
16. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with golden edges.
17. Let the casserole rest for 5 minutes before serving to allow the sauce to set. Now, this dish emerges from the oven with a creamy, velvety texture that clings to each tender shrimp and earthy mushroom. The flavors meld into a rich, savory blend with hints of thyme and paprika, making it versatile enough to serve over rice, pasta, or with crusty bread for soaking up every last bit.
Shrimp and Quinoa Casserole
Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This shrimp and quinoa casserole is a wholesome, one-pan meal that layers fluffy quinoa with tender shrimp and a creamy, cheesy sauce, perfect for a cozy family dinner or easy meal prep.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup uncooked quinoa, rinsed well under cold water to remove bitterness
– 2 cups low-sodium chicken broth or vegetable broth for a vegetarian option
– 1 lb raw medium shrimp, peeled and deveined, tails removed if preferred
– 1 tbsp olive oil or any neutral oil like avocado oil
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 red bell pepper, diced (about 1 cup)
– 1 cup frozen peas, thawed
– 1 cup shredded cheddar cheese, divided, or use Monterey Jack for a milder flavor
– 1/2 cup plain Greek yogurt or sour cream for tanginess
– 1 tsp paprika, plus extra for sprinkling
– 1/2 tsp dried thyme
– Salt and black pepper, adjust to taste
Instructions
1. In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
3. Add the minced garlic and diced red bell pepper to the skillet. Cook for another 3-4 minutes until the pepper is tender, stirring frequently to prevent burning.
4. Tip: Pat the shrimp dry with paper towels before adding to ensure they sear properly and don’t steam. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque, then remove from heat.
5. In a large mixing bowl, combine the cooked quinoa, shrimp mixture, thawed peas, 3/4 cup of the shredded cheddar cheese, Greek yogurt, paprika, dried thyme, salt, and black pepper. Stir gently until evenly mixed.
6. Transfer the mixture to the greased baking dish, spreading it into an even layer. Sprinkle the remaining 1/4 cup cheddar cheese on top and a light dusting of paprika for color.
7. Tip: Cover the dish with aluminum foil for the first 20 minutes of baking to prevent the cheese from browning too quickly. Bake in the preheated oven at 375°F for 20 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the casserole is bubbly and the top is golden brown.
8. Tip: Let the casserole rest for 5-10 minutes after baking to allow it to set for easier serving. Remove from the oven and let it cool slightly.
9. Serve warm directly from the dish. Makes a hearty, comforting meal with minimal cleanup.
Moist and fluffy from the quinoa, this casserole offers a satisfying bite with the creamy sauce melding the savory shrimp and sweet peas. The slight crunch from the baked cheese top contrasts beautifully with the tender interior, making it a crowd-pleaser that’s easy to customize with extra veggies or a sprinkle of fresh herbs like parsley before serving.
Shrimp and Zucchini Casserole
Picture this: a cozy weeknight dinner that comes together with minimal fuss but delivers maximum flavor. This shrimp and zucchini casserole is that dish—a comforting, one-pan wonder perfect for busy evenings when you crave something wholesome and satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 2 medium zucchinis, sliced into 1/4-inch rounds
– 1 yellow onion, diced
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup heavy cream
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the zucchini rounds to the skillet and cook for 8 minutes, stirring gently, until they start to soften and brown slightly.
6. Push the vegetables to the sides of the skillet and add the shrimp in a single layer.
7. Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them to a plate to prevent overcooking.
8. Pour the heavy cream into the skillet and bring it to a gentle simmer over medium heat.
9. Stir in the dried oregano, paprika, salt, and black pepper, and let the sauce thicken for 3 minutes.
10. Return the shrimp to the skillet and toss everything together to coat evenly.
11. Sprinkle the mozzarella and Parmesan cheeses evenly over the top of the mixture.
12. Transfer the skillet to the preheated oven and bake for 15 minutes until the cheese is melted and bubbly with golden edges.
13. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
Melted cheese blankets tender shrimp and zucchini in a creamy, herb-infused sauce, creating a rich and comforting texture. For a creative twist, serve it over a bed of cooked rice or with crusty bread to soak up every last bit of sauce.
Shrimp and Artichoke Casserole
Whether you’re hosting a holiday gathering or craving a comforting weeknight meal, this shrimp and artichoke casserole is a crowd-pleaser that comes together with ease. We’ll build layers of flavor step by step, ensuring even beginners can achieve a creamy, golden-brown result.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound medium shrimp, peeled and deveined (thawed if frozen)
– 1 (14-ounce) can artichoke hearts, drained and quartered (packed in water, not oil)
– 2 cups heavy cream (or half-and-half for a lighter option)
– 1 cup shredded Parmesan cheese (divided, for layering and topping)
– 1/2 cup panko breadcrumbs (for extra crunch)
– 4 tablespoons unsalted butter (divided, for sautéing and topping)
– 2 cloves garlic, minced (adjust to taste)
– 1 teaspoon dried thyme (or 1 tablespoon fresh)
– 1/2 teaspoon paprika (for color and mild spice)
– Salt and black pepper (to season throughout)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with 1 tablespoon of butter.
2. Pat the shrimp dry with paper towels to ensure they sear properly, then season lightly with salt and pepper.
3. In a large skillet over medium-high heat, melt 2 tablespoons of butter until it sizzles.
4. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque, then transfer to a plate.
5. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet.
6. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
7. Pour in the heavy cream, stirring constantly to incorporate any browned bits from the skillet.
8. Add the dried thyme, paprika, and 3/4 cup of Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
9. Remove the skillet from heat and gently fold in the cooked shrimp and quartered artichoke hearts.
10. Transfer the mixture to the prepared baking dish, spreading it evenly.
11. In a small bowl, combine the panko breadcrumbs and remaining 1/4 cup of Parmesan cheese.
12. Sprinkle the breadcrumb mixture evenly over the casserole.
13. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the sauce bubbles around the edges.
14. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
Out of the oven, this casserole boasts a creamy interior with tender shrimp and artichokes, contrasted by a crispy, cheesy topping. Serve it over rice or with crusty bread to soak up the rich sauce, making it a versatile centerpiece for any meal.
Shrimp and Wild Rice Casserole
Baking a comforting casserole doesn’t have to be complicated—this shrimp and wild rice version comes together with straightforward steps and pantry-friendly ingredients, perfect for a cozy weeknight dinner or a casual gathering. By following each methodical stage, you’ll layer flavors and textures that meld beautifully in the oven, resulting in a dish that’s both hearty and satisfying. Let’s walk through the process from start to finish, ensuring every detail is clear for a successful bake.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup wild rice, rinsed
– 2 cups chicken broth, or vegetable broth for a vegetarian option
– 1 lb raw shrimp, peeled and deveined, tails removed
– 1 tbsp olive oil, or any neutral oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 tsp paprika, adjust to taste
– Salt, as needed
– Black pepper, as needed
– 1 tbsp fresh parsley, chopped, for garnish
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking later.
2. In a medium saucepan, combine 1 cup wild rice and 2 cups chicken broth, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes until the rice is tender and liquid is absorbed.
3. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat, add 1 medium diced onion, and sauté for 5 minutes until softened and translucent.
4. Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
5. Tip: Pat the 1 lb raw shrimp dry with paper towels to ensure they sear properly without steaming.
6. Increase the skillet heat to medium-high, add the shrimp, and cook for 2-3 minutes per side until they turn pink and opaque, then remove from the skillet and set aside.
7. In the same skillet, pour in 1 cup heavy cream and 1 tsp paprika, stir to combine, and simmer for 3 minutes until slightly thickened.
8. Tip: Season the sauce with salt and black pepper gradually, tasting as you go to avoid over-salting.
9. In a large mixing bowl, combine the cooked wild rice, sautéed onion and garlic mixture, cream sauce, and 1 cup shredded cheddar cheese, stirring until evenly incorporated.
10. Gently fold in the cooked shrimp to avoid breaking them apart.
11. Transfer the mixture to a greased 9×13 inch baking dish, spreading it into an even layer.
12. Tip: Cover the dish with aluminum foil for the first 20 minutes of baking to prevent the top from drying out.
13. Bake in the preheated oven at 375°F (190°C) for 25 minutes, then remove the foil and bake for an additional 5 minutes until the top is golden and bubbly.
14. Let the casserole rest for 10 minutes after removing it from the oven to allow the flavors to settle.
15. Garnish with 1 tbsp chopped fresh parsley before serving.
Layers of tender wild rice and succulent shrimp meld with a creamy, cheesy sauce, offering a rich texture that’s both comforting and elegant. For a creative twist, serve it alongside a crisp green salad or roasted vegetables to balance the heartiness, making it a versatile centerpiece for any meal.
Shrimp and Macaroni Casserole
Let’s create a comforting, crowd-pleasing shrimp and macaroni casserole that’s perfect for a cozy family dinner or potluck gathering. This one-dish wonder combines tender shrimp, creamy sauce, and cheesy pasta for a satisfying meal that’s surprisingly straightforward to prepare, even for beginners.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 8 ounces elbow macaroni
– 1 pound medium shrimp, peeled and deveined (thawed if frozen)
– 2 tablespoons unsalted butter (or olive oil for a lighter option)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken broth (low-sodium preferred)
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– Salt and black pepper (adjust to taste)
– 1/4 cup breadcrumbs (for topping)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the elbow macaroni and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the macaroni in a colander and set it aside; do not rinse to help the sauce cling better later.
4. In a large skillet over medium heat, melt the unsalted butter, then add the finely diced yellow onion and sauté for 5 minutes until softened and translucent.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
6. Increase the heat to medium-high, add the peeled and deveined shrimp to the skillet, and cook for 2-3 minutes per side until they turn pink and opaque, then remove them with a slotted spoon and set aside.
7. Reduce the heat to medium, pour the heavy cream and chicken broth into the skillet, and bring the mixture to a gentle simmer, stirring constantly for about 3 minutes to combine.
8. Gradually whisk in the shredded sharp cheddar cheese and grated Parmesan cheese until fully melted and smooth, which should take 2-3 minutes.
9. Stir in the paprika, dried thyme, salt, and black pepper, then add the cooked macaroni and shrimp back to the skillet, tossing gently to coat everything evenly with the sauce.
10. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
11. Sprinkle the breadcrumbs evenly over the top of the casserole for a crispy crust.
12. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbling.
13. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and make slicing easier.
Perfectly creamy with a hint of savory depth from the shrimp and cheeses, this casserole offers a delightful contrast between the tender pasta and crispy breadcrumb topping. Serve it warm alongside a simple green salad or steamed vegetables for a complete meal, and consider garnishing with fresh parsley for a pop of color.
Shrimp and Cauliflower Casserole
Just in time for cozy winter evenings, this Shrimp and Cauliflower Casserole is a comforting, one-dish wonder that’s surprisingly simple to prepare. Join me as we walk through each step to create a creamy, flavorful bake that’s perfect for a family dinner or a casual gathering with friends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 large head cauliflower, cut into 1-inch florets (about 6 cups)
– 1 lb large raw shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp olive oil, or any neutral oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/4 tsp cayenne pepper, adjust to taste for spice
– Salt and black pepper, as needed for seasoning
– 1/4 cup panko breadcrumbs, for topping
– 2 tbsp melted butter, for the breadcrumb mixture
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Place the cauliflower florets in a large pot of salted boiling water and cook for 5 minutes until just tender; drain well and set aside. Tip: Do not overcook the cauliflower to prevent it from becoming mushy in the casserole.
3. Pat the shrimp dry with paper towels to remove excess moisture, which helps them sear better.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque; transfer to a plate.
5. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 5 minutes until softened, then add the minced garlic and cook for 1 more minute until fragrant.
6. Reduce the heat to medium-low and pour in the heavy cream, stirring constantly to combine with the onion and garlic.
7. Gradually stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth, about 3-4 minutes. Tip: Add the cheese slowly to prevent clumping and ensure a creamy sauce.
8. Season the cheese sauce with smoked paprika, dried thyme, cayenne pepper, salt, and black pepper, stirring to incorporate evenly.
9. In a large mixing bowl, combine the drained cauliflower, cooked shrimp, and cheese sauce, gently folding until everything is well coated.
10. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
11. In a small bowl, mix the panko breadcrumbs with the melted butter until crumbs are moistened. Tip: For extra crunch, toast the breadcrumbs lightly in a dry pan before mixing with butter.
12. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
13. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
14. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
Enjoy the delightful contrast of tender cauliflower and juicy shrimp enveloped in a rich, cheesy sauce with a crispy panko topping. Each bite offers a comforting warmth, making it ideal for pairing with a simple green salad or crusty bread to soak up every last bit of sauce.
Shrimp and Black Bean Casserole
Ready to transform simple ingredients into a comforting, flavorful meal? This Shrimp and Black Bean Casserole is a one-dish wonder that layers savory, spicy, and creamy elements for a satisfying dinner. It’s perfect for busy weeknights when you want something hearty without spending hours in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 lb raw medium shrimp, peeled and deveined (thaw if frozen)
- 2 (15 oz) cans black beans, drained and rinsed (or 3 cups cooked)
- 1 cup long-grain white rice, rinsed (for fluffier texture)
- 1 large yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (or green for milder flavor)
- 3 cloves garlic, minced (adjust to taste)
- 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add smokiness)
- 1 cup chicken or vegetable broth (low-sodium recommended)
- 1 cup shredded Monterey Jack cheese (or cheddar blend)
- 2 tbsp olive oil (or any neutral oil)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to season (start with 1/2 tsp salt)
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the diced onion and red bell pepper to the skillet, cooking for 5-7 minutes until softened, stirring occasionally to prevent burning.
- Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant to bloom the spices.
- Add the rinsed rice to the skillet, stirring to coat with the oil and spices for 1 minute to lightly toast the grains.
- Pour in the diced tomatoes with their juices and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes to partially cook the rice.
- While the rice simmers, pat the shrimp dry with paper towels and season lightly with salt and black pepper.
- Transfer the skillet mixture to the prepared baking dish, spreading it evenly with a spatula.
- Arrange the seasoned shrimp in a single layer on top of the rice mixture, pressing them gently into the surface.
- Scatter the drained black beans evenly over the shrimp and rice layer.
- Sprinkle the shredded Monterey Jack cheese uniformly over the entire casserole.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 20 minutes to cook the shrimp and melt the cheese.
- Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and lightly golden brown on top.
- Let the casserole rest for 5 minutes out of the oven to allow the rice to absorb any remaining liquid and set the layers.
- Garnish with fresh chopped cilantro if desired before serving hot directly from the dish.
Gently scoop into bowls to reveal tender shrimp nestled in fluffy rice and creamy beans, all bound by a mildly spicy tomato broth. The melted cheese forms a golden crust that adds a satisfying crunch to each bite. For a fresh twist, serve with lime wedges to squeeze over the top or alongside a crisp green salad to balance the richness.
Shrimp and Bell Pepper Casserole
Perfect for a cozy holiday gathering or a simple weeknight dinner, this Shrimp and Bell Pepper Casserole is a vibrant, one-pan wonder that combines succulent seafood with sweet, roasted vegetables. Let’s walk through each step together to ensure a delicious result every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined (thaw if frozen)
– 3 bell peppers, assorted colors, sliced into 1-inch strips
– 1 large onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup shredded Parmesan cheese, divided
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp paprika
– 1/2 tsp dried oregano
– Salt and black pepper, to season (adjust to taste)
– 1/4 cup fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil until shimmering, about 1 minute.
3. Add the sliced bell peppers and onion to the skillet, cooking for 8-10 minutes until softened and slightly charred, stirring occasionally.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Transfer the vegetable mixture to the prepared baking dish, spreading it evenly across the bottom.
6. In the same skillet, add the remaining tablespoon of olive oil and heat over medium heat for 30 seconds.
7. Add the shrimp to the skillet in a single layer, seasoning with salt, black pepper, paprika, and oregano, and cook for 2-3 minutes per side until pink and opaque.
8. Arrange the cooked shrimp over the vegetables in the baking dish.
9. In a medium bowl, whisk together the heavy cream and 3/4 cup of Parmesan cheese until smooth, then pour evenly over the shrimp and vegetables.
10. Sprinkle the remaining 1/4 cup of Parmesan cheese on top of the casserole.
11. Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the top is golden brown.
12. Remove from the oven and let rest for 5 minutes to allow the sauce to thicken slightly.
13. Garnish with fresh parsley before serving.
Vibrant and hearty, this casserole emerges from the oven with a creamy, cheesy sauce that clings to tender shrimp and caramelized peppers. Serve it over a bed of rice or with crusty bread to soak up every last bit of flavor, making it a comforting centerpiece for any meal.
Shrimp and Feta Cheese Casserole
Every home cook needs a reliable, crowd-pleasing casserole in their repertoire, and this Shrimp and Feta Cheese Casserole fits the bill perfectly. It’s a simple, one-dish wonder that combines succulent shrimp with tangy feta and fresh herbs for a meal that feels special but comes together with minimal fuss. Let’s walk through it step by step so you can master this comforting dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 8 oz feta cheese, crumbled (use block feta for better texture)
– 1 cup heavy cream
– 1/2 cup dry white wine, such as Sauvignon Blanc (or substitute with chicken broth)
– 1/4 cup olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 lemon, juiced (about 2 tbsp)
– 1/4 cup fresh parsley, chopped (plus extra for garnish)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt and black pepper, as needed
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a bit of the olive oil.
2. In a large skillet, heat the remaining olive oil over medium heat until shimmering, about 2 minutes.
3. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
4. Tip: To prevent garlic from burning, keep the heat at medium and watch it closely—it should sizzle gently.
5. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
6. Remove the shrimp from the skillet and set them aside on a plate; they will finish cooking in the oven later.
7. Pour the white wine into the same skillet to deglaze it, scraping up any browned bits with a wooden spoon, and let it simmer for 3 minutes to reduce slightly.
8. Stir in the heavy cream, lemon juice, dried oregano, red pepper flakes, and a pinch of salt and black pepper; bring the mixture to a gentle simmer over medium-low heat for 5 minutes, stirring occasionally.
9. Tip: Simmering the sauce helps thicken it and meld the flavors—it should coat the back of a spoon when ready.
10. Arrange the cooked shrimp in the prepared baking dish in an even layer.
11. Pour the cream sauce evenly over the shrimp, then sprinkle the crumbled feta cheese on top.
12. Bake in the preheated oven for 15 minutes, until the cheese is lightly golden and the sauce is bubbling around the edges.
13. Tip: For a crispier top, broil for the last 2-3 minutes, but watch closely to avoid burning.
14. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to settle.
15. Garnish with the chopped fresh parsley just before serving.
This casserole emerges creamy and rich, with the feta adding a salty tang that balances the sweet shrimp beautifully. Try serving it over a bed of cooked orzo or with crusty bread to soak up every bit of the savory sauce—it’s a versatile dish that shines for weeknight dinners or casual gatherings.
Summary
Versatile and satisfying, these 20 shrimp casserole recipes offer something for every home cook—from quick weeknight dinners to impressive weekend feasts. We hope you find a new family favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to inspire fellow food lovers. Happy cooking!
