I’ll be honest — this started as one of those “I’ve got shrimp, now what?” situations. You know the kind. I was staring down a bag of thawed shrimp, low on energy, but still wanting something that felt a little… special. Something I could toss in the oven and not babysit.
Somehow, I landed on this cheesy, garlicky, lightly crispy shrimp casserole — and let me tell you, it was way better than I expected for something that took less time to make than finding a clean pair of socks.
It’s buttery, rich (without being too heavy), and has that satisfying crunch from the panko on top. Honestly, I’ve made it twice in one week. No regrets.
What You’ll Need (And a Little Wiggle Room)
Here’s the general list, but honestly, this one’s flexible. Use what you have and don’t sweat the details too much.
-
2 lbs jumbo shrimp – peeled and deveined. If you’re working with smaller shrimp, just keep an eye on your cook time.
-
⅔ cup mayo – sounds weird, tastes right. Trust the process.
-
1 tsp Old Bay – or your favorite seafood seasoning.
-
2 cloves garlic, minced – not negotiable in my house.
-
½ tsp black pepper
-
1 cup grated mozzarella – feel free to sub whatever mild melty cheese you’ve got.
-
¼ cup freshly grated parmesan – adds that salty, sharp kick.
-
1 tbsp unsalted butter, melted
-
½ cup panko breadcrumbs – regular breadcrumbs work, but won’t have the same crunch.
-
Chopped parsley – for serving if you’re feeling fancy (or if someone’s watching).
How I Throw It Together
1. Oven first.
Preheat to 375°F and grease a 2-quart baking dish. I use a bit of butter, but nonstick spray is fine too. No judgment.
2. Mix the good stuff.
In a big bowl, mix the shrimp, mayo, Old Bay, garlic, and pepper. Once it’s all coated, stir in the mozzarella and parmesan. It won’t look pretty yet — hang tight.
3. Into the dish.
Scoop the mixture into your greased dish and spread it out. Don’t pack it too tight. Even layers cook better.
4. Breadcrumbs go on top.
Mix your panko with melted butter in a small bowl, then sprinkle it over the shrimp mix. Get it all evenly coated if you can — that’s your crispy crown.
5. Bake it.
Pop it into the oven for 15–20 minutes, depending on the size of your shrimp. They should be pink and opaque when done, and the top should be golden.
Optional but highly recommended: broil for a minute or two at the end to get those breadcrumbs just a little toastier. But watch closely. Blink and you’ll burn it.
6. Finish and serve.
Sprinkle on a bit of chopped parsley and serve hot. I like it with rice or some crusty bread, but honestly, I’ve eaten it straight from the dish. No shame here.
Notes & Real-Life Adjustments
-
No parmesan? Use extra mozzarella or a sprinkle of cheddar. Not quite the same, but still good.
-
Don’t love mayo? You can swap part of it with sour cream or plain Greek yogurt. It’ll change the flavor slightly but keeps the creaminess.
-
Want heat? Add red pepper flakes or a few dashes of hot sauce to the shrimp mixture.
