This creamy, cheesy shrimp casserole is the kind of dish that feels indulgent and effortless at the same time — tender poached shrimp tossed in mayonnaise, warmed through with mozzarella and cheddar, then topped with buttery panko for a crisp finish. It comes together in about 30–40 minutes and is perfect for weeknights when you want something special without a lot of fuss. If you’re fond of creamy seafood bakes, you might also enjoy a similar flavor profile in this Cajun shrimp and salmon in garlic cream sauce.
Why you’ll love this dish
This casserole checks a lot of boxes: quick to assemble, crowd-pleasing, and forgiving with timing — the mayo keeps the shrimp silky while the cheeses bind everything together. It’s great for feeding a small family or bringing to a potluck where you want something both comforting and slightly elevated.
“One pan does the heavy lifting — creamy, cheesy, and perfectly golden on top. My guests couldn’t stop scooping it up.” — home cook review
Occasions: weeknight dinners, casual dinner parties, or a simple holiday side when you want seafood without fuss. It’s also kid-friendly (mild flavors) and scales easily.
How this recipe comes together
Overview: briefly poach the shrimp in a salted, Old Bay–seasoned boil until just opaque (about 30 seconds), toss warm shrimp with mayo and seasonings so the sauce clings, fold in shredded mozzarella and cheddar, transfer to a buttered 2½‑quart casserole, top with panko mixed with melted butter, bake until bubbly and finish under the broiler for a golden crust. Resting 15 minutes after baking firms everything so you can serve neat slices.
Timing expectations:
- Prep: 10–15 minutes
- Cook (poach + bake): ~15–18 minutes
- Rest: 15 minutes
- Total: about 40–50 minutes
What you’ll need
- 2 pounds large shrimp (21–24 count), peeled and deveined
- 1 tablespoon Old Bay seasoning (for poaching water)
- 1 tablespoon salt (for poaching water)
- 2/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter, plus more for greasing the pan
- 1/2 cup panko bread crumbs
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded medium cheddar cheese
Notes and substitutions:
- Use real mayonnaise for creaminess; Greek yogurt can be swapped for a tangier, lighter version (use slightly less).
- Panko gives a superior crunch compared with standard breadcrumbs; if you want gluten-free, use gluten-free panko.
- For a smoky note, swap half the cheddar for smoked cheddar or use pepper jack for heat.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Grease a 2½‑quart casserole dish with butter.
- In a large pot, bring enough water to cover the shrimp to a rolling boil. Stir in 1 tablespoon salt and 1 tablespoon Old Bay seasoning.
- Add the shrimp and cook just until opaque, about 30 seconds (large shrimp cook very quickly). Drain immediately and transfer shrimp to a mixing bowl.
- While the shrimp are still warm, add 2/3 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper. Toss gently to coat so the warm shrimp absorb the sauce.
- Stir in the shredded mozzarella and cheddar until evenly distributed. Transfer the mixture to the prepared casserole dish and spread into an even layer.
- Melt 1 tablespoon butter and combine with 1/2 cup panko breadcrumbs. Sprinkle evenly over the top of the shrimp mixture.
- Bake uncovered for 13–15 minutes, or until heated through and cheese is melted (the interior should reach 145°F if you measure). For a golden, crisp top, broil 1–2 minutes watching closely so it doesn’t burn.
- Remove from oven and let rest 15 minutes before serving — this helps the casserole set so servings hold together.
Safety tip: shrimp are safe when they turn opaque and reach an internal temperature of 145°F. Because they cook so fast, check them early to avoid rubbery texture.
Best ways to enjoy it
Serve slices straight from the casserole dish or spoon onto individual plates. Pairings:
- Buttery rice or a simple pilaf to soak up the sauce.
- A crisp green salad or lemony arugula to cut richness.
- Steamed asparagus, green beans, or roasted broccoli for a vegetable side.
- Crusty bread or garlic toast for scooping.
If you enjoy cheesy skillet dinners, try pairing the casserole with something hearty like a cheesy steak and rice skillet on nights when you want a meat-and-seafood variety for a crowd.
Storage and reheating tips
- Refrigerate: Cover tightly and refrigerate up to 3–4 days. Reheat individual portions in a microwave or the whole dish in a 350°F oven until warmed through.
- Freeze: For best texture, freeze only the baked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: texture of the panko topping will soften after freezing; refresh under the broiler for a minute after reheating.
- Reheating: To keep the topping crisp, reheat in a 350°F oven until just hot, then broil briefly (30–90 seconds) while watching carefully. Avoid long microwave heating which can make shrimp rubbery.
Pro chef tips
- Don’t overcook the shrimp in the poaching step — 30 seconds is approximate for large shrimp; smaller ones may be done sooner. Remove as soon as they’re opaque.
- Warm shrimp hold onto sauces better; tossing when warm helps the mayo adhere and creates a creamier finish.
- Shred your own cheese if possible — pre-shredded cheese often contains anti-caking agents that melt less smoothly.
- If you want extra flavor, fold in a tablespoon of lemon zest or a few teaspoons of Dijon mustard into the mayo before mixing.
- For an extra-crispy top, mix in 1 tablespoon grated Parmesan with the panko.
Creative twists
- Spicy Cajun: Add 1–2 teaspoons Cajun seasoning to the mayo and sprinkle a pinch on top before baking.
- Mediterranean: Swap Old Bay for za’atar in the poaching water, use feta in place of cheddar, and finish with chopped parsley and lemon.
- Low-carb: Skip the panko topping; instead stir in an extra ounce of cheese and top with crushed pork rinds or almond flour mixed with butter.
- Shellfish mix: Replace half the shrimp with scallops or cooked crabmeat for a luxe variation.
Common questions
Q: Can I use frozen shrimp?
A: Yes — thaw completely and pat dry before poaching. If they’re wet, the mayo won’t cling as well and baking time may be slightly longer.
Q: Can I make this ahead?
A: You can assemble the casserole up to the baking step and refrigerate for a few hours before baking. If assembling from cold, add a few extra minutes to the bake time. For best texture, avoid baking and freezing; freeze only after baking if needed.
Q: Is mayonnaise safe to bake?
A: Yes. Mayonnaise is an emulsion of oil and egg and works well baked into casseroles — it provides moisture and creaminess. The shrimp will still be safe as long as it reaches 145°F and you follow standard refrigeration guidance.
Q: How do I prevent rubbery shrimp?
A: Short cooking time is key. Poach only until shrimp turn opaque and curl loosely. Overcooking at either the poaching or baking stage causes a tough texture; watch timing carefully.
Q: Can I make this spicier or milder?
A: Absolutely. Add cayenne, red pepper flakes, or a spicy cheese to increase heat. For milder flavor, reduce Old Bay or choose a milder cheese blend.
If you want more casserole-style comfort meals that come together quickly, try recipes that combine simple proteins with melty cheese and crunchy toppings for maximum satisfaction.
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Creamy Cheesy Shrimp Casserole
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Seafood
Description
A creamy, cheesy shrimp casserole topped with buttery panko, perfect for weeknights and potlucks.
Ingredients
- 2 pounds large shrimp (21–24 count), peeled and deveined
- 1 tablespoon Old Bay seasoning (for poaching water)
- 1 tablespoon salt (for poaching water)
- 2/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter, plus more for greasing the pan
- 1/2 cup panko bread crumbs
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded medium cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 2½-quart casserole dish with butter.
- In a large pot, bring enough water to cover the shrimp to a rolling boil. Stir in 1 tablespoon salt and 1 tablespoon Old Bay seasoning.
- Add the shrimp and cook just until opaque, about 30 seconds. Drain immediately and transfer shrimp to a mixing bowl.
- While the shrimp are still warm, add 2/3 cup mayonnaise, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper. Toss gently to coat.
- Stir in the shredded mozzarella and cheddar until evenly distributed. Transfer the mixture to the prepared casserole dish and spread into an even layer.
- Melt 1 tablespoon butter and combine with 1/2 cup panko breadcrumbs. Sprinkle over the top of the shrimp mixture.
- Bake uncovered for 13–15 minutes, or until heated through. Broil for 1–2 minutes for a golden top.
- Remove from oven and let rest for 15 minutes before serving.
Notes
Use real mayonnaise for creaminess; Greek yogurt can be swapped for a lighter version. For a smoky note, swap half the cheddar for smoked cheddar or use pepper jack for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American