The Best Shrimp Casserole Recipe

I just made the shrimp casserole I text when someone asks What To Do With Shrimp For Dinner because it bakes up cheesy, saucy, and gone by the second helping.

But I can’t stop thinking about this shrimp casserole. I adore the way shrimp takes center stage and the mix of whole milk and sharp cheddar cheese feels seriously indulgent.

It’s exactly the kind of Dinners Using Shrimp I actually want on a weeknight, messy fork and all. I love that it’s not fussy, just bold seafood flavor and creamy texture that people fight over.

And yeah, I’ve made it enough times to know when it’s hitting that sweet spot. If you’re hunting for a Shrimp Easy Dinner that actually tastes like something, this is it.

No fuss, just craveable. Always

Ingredients

• Raw shrimp: the meaty, briny protein that makes it feel special.
• Unsalted butter: silky richness, helps everything taste cozy.
• Melted butter topping: gives a golden, buttery crunchy finish.
• Yellow onion: sweet bite that softens and smells amazing.
• Celery: subtle crunch and fresh flavor, keeps it lively.
• Garlic: warm, garlicky punch you’ll actually notice.
• All purpose flour: thickens the sauce so it clings.
• Whole milk: creamy backbone, keeps it smooth and rich.
• Half and half: boosts creaminess without being too heavy.
• Sharp cheddar: melty, tangy goo that hugs the rice.
• Parmesan: salty, savory top note that’s slightly nutty.
• Cooked rice: comforting bulk, so it fills you up.
• Frozen peas: little pops of sweetness, optional green fun.
• Breadcrumbs or panko: crunchy lid, textural contrast you crave.
• Olive oil: helps toast crumbs and adds subtle fruitiness.
• Old Bay: classic seafood spice, a salty, herby kick.
• Smoked paprika: smoky warmth, pretty color, mild heat.
• Salt and pepper: basic seasoning, don’t skip them.
• Parsley and lemon juice: fresh brightness that wakes it up.

Ingredient Quantities

• 1 1/2 lb raw shrimp, peeled and deveined
• 3 tbsp unsalted butter, plus 2 tbsp melted for topping
• 1 small yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all purpose flour
• 2 cups whole milk
• 1/2 cup half and half
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups cooked long grain rice (or substitute 8 oz cooked pasta)
• 1/2 cup frozen peas (optional)
• 1 cup plain breadcrumbs or panko
• 1 tbsp olive oil
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• Salt to taste
• Pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

How to Make this

1. Preheat oven to 375°F. Lightly butter or spray a 9×13 baking dish and set aside.

2. Pat shrimp dry, season with 1 tsp Old Bay, 1/2 tsp smoked paprika, salt and pepper; keep them chilled while you make the sauce.

3. In a large skillet melt 3 tbsp unsalted butter over medium heat, add 1 tbsp olive oil, then saute the chopped onion and celery until soft, about 5 minutes. Add minced garlic and cook 30 seconds more, dont let it burn.

4. Sprinkle 1/4 cup all purpose flour over the veg and stir constantly for 1 minute to make a roux; slowly whisk in 2 cups whole milk and 1/2 cup half and half until smooth and thickened, about 3 to 4 minutes.

5. Turn heat to low and stir in 1 cup shredded sharp cheddar and 1/2 cup grated Parmesan until melted and silky. Taste and adjust salt and pepper.

6. Add the seasoned raw shrimp to the sauce and cook just until they turn pink and curl, about 2 to 3 minutes; dont overcook, they will finish in the oven. Stir in 2 tbsp fresh parsley and 1 tbsp fresh lemon juice.

7. Fold in 2 cups cooked long grain rice (or 8 oz cooked pasta) and 1/2 cup frozen peas if using, mixing until everything is evenly coated. If the mixture seems too thick add a splash of milk.

8. Spoon mixture into the prepared baking dish. In a small bowl combine 1 cup plain breadcrumbs or panko with 2 tbsp melted butter and a little extra salt, then sprinkle evenly over the top.

9. Bake uncovered 20 to 25 minutes until bubbly and the topping is golden brown. If you want extra color broil for 1 to 2 minutes at the end but watch it closely.

10. Let casserole rest 5 to 10 minutes, then garnish with extra chopped parsley and a squeeze of lemon if desired. Serve warm and enjoy.

Equipment Needed

1. Oven (preheat to 375°F)
2. 9×13 baking dish, buttered or sprayed
3. Large skillet or sauté pan
4. Measuring cups and spoons
5. Whisk and wooden spoon or heatproof spatula
6. Sharp knife and cutting board
7. Mixing bowls (one small for breadcrumbs, one medium for mixing)
8. Cheese grater (for cheddar and Parmesan)
9. Paper towels (to pat shrimp dry)

FAQ

The Best Shrimp Casserole Recipe Substitutions and Variations

• Shrimp:
  • 1 lb cooked crab meat, roughly chopped — milder, a bit sweeter
  • 1 1/2 lb cooked chicken breast, shredded — keeps it hearty if you dont do seafood
  • 1 lb firm white fish (like cod), cut into bite size pieces — cooks up flaky in the sauce
• Whole milk / Half and half:
  • 2 cups evaporated milk + 1/2 cup water — same creaminess if you dont have fresh milk
  • 2 1/2 cups unsweetened almond milk + 1 tbsp cornstarch — lighter, but add starch to thicken
  • 2 1/2 cups 2% milk — easy swap, slightly less rich
• Sharp cheddar:
  • Monterey Jack — melts great and is milder
  • Gruyere or Swiss — more nutty, gives a fancy twist
  • Colby or Colby Jack — similar texture, less sharp
• Breadcrumbs / Panko:
  • Crushed Ritz or saltine crackers — nice buttery crunch
  • Crushed cornflakes — extra crispy and light
  • Quick oats pulsed in a blender — for a whole grain option that still browns

Pro Tips

– Don’t overcook the shrimp before baking. Cook them just until they turn pink in the sauce, maybe 90 to 120 seconds, cause they’ll keep cooking in the oven and get rubbery if you go too far.

– Toast the breadcrumbs in the pan with the butter for a minute or two before topping. It gives way more crunch and a nuttier flavor than just dumping cold crumbs on top.

– If the sauce feels too thick after adding rice, thin with a little hot milk, not cold. Cold milk makes the sauce seize up and look grainy, hot milk keeps it silky.

– For brighter flavor, fold in the parsley and lemon at the end off the heat. The lemon will lose its punch if you bake it for too long.