The Best Shrimp Casserole Recipe

I just nailed a shrimp casserole that answers the question “What To Do With Frozen Shrimp” and somehow has everyone asking for seconds.

I’m obsessed with this shrimp casserole because it tastes like everything I want on a weeknight, creamy and loaded with raw shrimp and sharp cheddar that melts into every corner. I love the browned top and just how the crumbs and cheese jar together into that salty-sweet crunch.

But what really gets me is how simple it feels while still becoming one of the Best Shrimp Dinner Recipes I’ll brag about. Dinners Using Shrimp usually furrow into boring, but this one keeps brightness and heft without trying too hard.

I want it on my plate every week, no questions asked

Ingredients

• Shrimp: the juicy protein that makes this casserole feel like a proper meal.
• Salt: wakes up all the flavors, simple but totally necessary.
• Pepper: adds a little bite, keeps it from tasting flat.
• Unsalted butter: cozy richness, helps everything feel homey.
• Olive oil: light cooking fat, keeps things from sticking.
• Onion: sweet depth, gives the dish a comforting backbone.
• Celery: little crunch and freshness, keeps it from being mushy.
• Garlic: punchy aroma, small amounts go a long way.
• Mushrooms: earthy chew, optional but I’d totally add them.
• Condensed soup: creamy base, lazy shortcut that still tastes good.
• Greek yogurt: tangy creaminess, a slightly healthier swap that still shines.
• Mayonnaise: silky fat, helps bind and add mellow flavor.
• Milk: thins the filling so it’s saucy not clumpy.
• Worcestershire: umami boost, small splash makes a big difference.
• Mustard: sharp tang, cuts through all the creaminess.
• Cheddar: melty, sharp cheese that gives the top great flavor.
• Rice or pasta: the comforting carb that soaks up the sauce.
• Crackers: crunchy topping, adds buttery, salty texture.
• Melted butter topping: makes the crumbs golden and irresistible.
• Lemon juice: bright pop, keeps the shrimp tasting fresh.
• Parsley or green onions: fresh herb finish, looks and tastes lively.

Ingredient Quantities

• 1 1/2 pounds raw shrimp, peeled and deveined (medium or large)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (optional but good)
• 1 can 10 1/2 ounces condensed cream of mushroom soup
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup whole milk or evaporated milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard or yellow mustard
• 1 cup shredded sharp cheddar cheese, divided
• 2 cups cooked long grain rice, or 12 ounces cooked pasta
• 1 sleeve Ritz style buttery crackers, crushed (about 1 1/2 cups)
• 2 tablespoons melted butter for topping
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or green onions for garnish

How to Make this

1. Preheat oven to 375 F. Grease a 9×13 baking dish and set aside.

2. Pat shrimp dry, toss with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. In a large skillet heat 1 tablespoon olive oil and 2 tablespoons butter over medium high heat, cook shrimp 1 to 2 minutes per side until just pink, don’t overcook. Remove shrimp to a bowl.

3. In the same skillet add the chopped onion and diced celery, cook about 5 minutes until softened. Add minced garlic and sliced mushrooms and cook another 3 to 4 minutes until mushrooms release liquid and it mostly evaporates.

4. Stir in the can of condensed cream of mushroom soup, 1/2 cup sour cream or Greek yogurt, 1/4 cup mayonnaise and 1/2 cup milk. Add 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon or yellow mustard, 1 tablespoon fresh lemon juice, then taste and adjust salt and pepper. Heat until warm and slightly thickened, about 2 minutes.

5. Fold in 1/2 cup of the shredded sharp cheddar cheese, the cooked rice or cooked pasta, and the cooked shrimp. Mix gently so shrimp doesn’t break up. If the mixture seems too thick add a splash more milk.

6. Pour the mixture into the prepared baking dish and spread evenly.

7. In a small bowl combine the crushed Ritz style crackers with 2 tablespoons melted butter and the remaining 1/2 cup shredded cheddar cheese. Mix until crumbs are evenly coated.

8. Sprinkle the cracker and cheese topping evenly over the casserole.

9. Bake uncovered for 20 to 25 minutes until the topping is golden brown and the filling is bubbly. If top browns too fast cover loosely with foil for the last 5 minutes.

10. Let rest 5 minutes, then sprinkle chopped fresh parsley or green onions over the top and serve. Enjoy.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9×13 inch baking dish, greased
3. Large skillet (oven-safe not required)
4. Mixing bowls (one large for filling, one small for topping)
5. Measuring cups and spoons
6. Cutting board and chef knife
7. Tongs or spatula (for turning shrimp)
8. Wooden spoon or silicone spatula (for stirring)
9. Cheese grater
10. Small bowl or cup for melting butter and crushing crackers

FAQ

The Best Shrimp Casserole Recipe Substitutions and Variations

• Shrimp (1 1/2 pounds)
  • Scallops, chopped into bite sized pieces – similar texture and cooks quick
  • Cooked chicken breast, shredded or cubed – great if you wanna skip seafood
  • Firm white fish like cod or haddock, cut into chunks – milder flavor, cooks fast
• Condensed cream of mushroom soup (10 1/2 oz)
  • Make a quick roux with 2 tbsp butter, 2 tbsp flour and 1 1/2 cups milk, add sautéed mushrooms – closer to homemade
  • Condensed cream of chicken soup, same can size – swaps in fine if you prefer chicken flavor
  • Plain Greek yogurt + a splash of milk and sautéed mushrooms for creaminess – lighter, tangy finish
• Ritz style buttery crackers (crushed)
  • Panko breadcrumbs mixed with 2 tbsp melted butter – extra crunchy topping
  • Crumpled saltine crackers or crushed pretzels – more savory, a bit saltier
  • Crushed cornflakes tossed with melted butter – crispy and slightly sweet
• Long grain rice or pasta (2 cups cooked rice or 12 oz pasta)
  • Quinoa, cooked – higher protein, nutty flavor that holds up well
  • Orzo or small shells if you want different pasta shape – still soaks up the sauce
  • Cauliflower rice for lower carbs – texture is different but it works

Pro Tips

1) Don’t overcook the shrimp. Sear them just until they turn pink, they’ll keep cooking in the oven. If you overcook they’ll get rubbery and ruin the texture. Pat them bone dry before salting so they brown better.

2) Cracker topping hack: toss the crumbs with the melted butter right before baking so they stay crisp. If you prep the topping early, keep it separate and add it the last minute, or it will go soggy from the filling.

3) Boost the flavor with small tweaks: a splash more Worcestershire or a pinch of smoked paprika gives depth, and a squeeze of lemon at the end keeps the dish bright. Taste the sauce before baking and adjust salt, acid and mustard.

4) Texture balance matters. If your filling seems thin, stir in an extra 1/4 cup of cooked rice or a little more cheese. If it’s too thick, loosen with milk a tablespoon at a time. Let the casserole rest 5 minutes after baking so it firms up and slices cleaner.

The Best Shrimp Casserole Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I just nailed a shrimp casserole that answers the question "What To Do With Frozen Shrimp" and somehow has everyone asking for seconds.

Pin

Servings

6

servings

Calories

657

kcal

Equipment: 1. Oven (preheat to 375 F)
2. 9×13 inch baking dish, greased
3. Large skillet (oven-safe not required)
4. Mixing bowls (one large for filling, one small for topping)
5. Measuring cups and spoons
6. Cutting board and chef knife
7. Tongs or spatula (for turning shrimp)
8. Wooden spoon or silicone spatula (for stirring)
9. Cheese grater
10. Small bowl or cup for melting butter and crushing crackers

Ingredients

• 1 1/2 pounds raw shrimp, peeled and deveined (medium or large)

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium yellow onion, finely chopped

• 2 stalks celery, diced

• 2 cloves garlic, minced

• 8 ounces mushrooms, sliced (optional but good)

• 1 can 10 1/2 ounces condensed cream of mushroom soup

• 1/2 cup sour cream or plain Greek yogurt

• 1/4 cup mayonnaise

• 1/2 cup whole milk or evaporated milk

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard or yellow mustard

• 1 cup shredded sharp cheddar cheese, divided

• 2 cups cooked long grain rice, or 12 ounces cooked pasta

• 1 sleeve Ritz style buttery crackers, crushed (about 1 1/2 cups)

• 2 tablespoons melted butter for topping

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh parsley or green onions for garnish

Directions

• Preheat oven to 375 F. Grease a 9×13 baking dish and set aside.
• Pat shrimp dry, toss with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. In a large skillet heat 1 tablespoon olive oil and 2 tablespoons butter over medium high heat, cook shrimp 1 to 2 minutes per side until just pink, don’t overcook. Remove shrimp to a bowl.
• In the same skillet add the chopped onion and diced celery, cook about 5 minutes until softened. Add minced garlic and sliced mushrooms and cook another 3 to 4 minutes until mushrooms release liquid and it mostly evaporates.
• Stir in the can of condensed cream of mushroom soup, 1/2 cup sour cream or Greek yogurt, 1/4 cup mayonnaise and 1/2 cup milk. Add 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon or yellow mustard, 1 tablespoon fresh lemon juice, then taste and adjust salt and pepper. Heat until warm and slightly thickened, about 2 minutes.
• Fold in 1/2 cup of the shredded sharp cheddar cheese, the cooked rice or cooked pasta, and the cooked shrimp. Mix gently so shrimp doesn't break up. If the mixture seems too thick add a splash more milk.
• Pour the mixture into the prepared baking dish and spread evenly.
• In a small bowl combine the crushed Ritz style crackers with 2 tablespoons melted butter and the remaining 1/2 cup shredded cheddar cheese. Mix until crumbs are evenly coated.
• Sprinkle the cracker and cheese topping evenly over the casserole.
• Bake uncovered for 20 to 25 minutes until the topping is golden brown and the filling is bubbly. If top browns too fast cover loosely with foil for the last 5 minutes.
• Let rest 5 minutes, then sprinkle chopped fresh parsley or green onions over the top and serve. Enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 417g
• Total number of serves: 6
• Calories: 657kcal
• Fat: 37.2g
• Saturated Fat: 12.8g
• Trans Fat: 1g
• Polyunsaturated: 3g
• Monounsaturated: 10g
• Cholesterol: 268mg
• Sodium: 884mg
• Potassium: 453mg
• Carbohydrates: 38.3g
• Fiber: 1.8g
• Sugar: 3g
• Protein: 35.5g
• Vitamin A: 800IU
• Vitamin C: 6mg
• Calcium: 100mg
• Iron: 2.7mg