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