I created a straightforward shrimp casserole using pantry staples that keeps prep short and shows exactly What To Do With Frozen Shrimp.

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I love a dish that looks fancy but is stupid easy to pull together, and this shrimp casserole does exactly that. I use tender shrimp and sharp cheddar cheese so every bite is briny, melty and oddly addictive, you’ll wonder why you waited so long.

If you’ve ever typed Dinners Using Shrimp or asked What To Do With Shrimp For Dinner, this one will stop the scrolling dead, trust me. There is a surprise crunch on top and little pockets of creamy flavor that make people ask for seconds, even the picky eaters, and you’ll catch yourself smiling while reheating leftovers.

Ingredients

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Shrimp: High in lean protein, low in carbs, great for muscle and quick cook.
plain white rice: adds carbs and comfort, gives body and mild flavour.
Sharp cheddar cheese: brings calcium, protein, salty richness and melty stretchy goodness.
cream cheese: adds creamy tang, boosts calories and richness, makes casserole extra smooth.
Peas: frozen peas add color, fiber and a pop of natural sweet flavor.
Old Bay seasoning: seafood friendly spice, gives savory, slightly spicy and lemony notes.
Crushed crackers or panko: give crunchy topping, more texture and a bit of salt.
Lemon juice: a squeeze brightens flavors, cuts richness and adds mild tartness.

Ingredient Quantities

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)

3 cups cooked long grain white rice

1 1/2 cups shredded sharp cheddar cheese, divided

8 ounces cream cheese, softened

1 can (10.5 oz) condensed cream of mushroom soup (you can use cream of celery if you want)

1/2 cup sour cream

1/2 cup milk

1 medium onion, finely chopped

2 stalks celery, diced

1 cup frozen peas, thawed

2 cloves garlic, minced

2 tablespoons butter, plus 2 tablespoons melted for topping

1 cup crushed buttery crackers or panko breadcrumbs

1 teaspoon Old Bay seasoning (or 1 teaspoon Cajun seasoning)

1/2 teaspoon paprika

Salt and black pepper to taste

2 tablespoons chopped fresh parsley

Juice of 1/2 lemon (optional)

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 baking dish. If your cream cheese is cold, microwave it 10-15 seconds to soften so it mixes easier.

2. Season shrimp with a little salt, pepper and 1/2 teaspoon Old Bay (or Cajun). In a large skillet melt 2 tablespoons butter over medium heat, then saute shrimp just until mostly opaque, about 1 to 2 minutes per side. Don’t overcook them, they’ll finish in the oven. Remove shrimp to a bowl.

3. In the same skillet add the chopped onion and diced celery, cook in the leftover butter and shrimp juices until soft, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

4. Lower heat, stir in the softened cream cheese, the can of condensed cream of mushroom soup, sour cream and milk. Whisk until smooth, then season with 1 teaspoon Old Bay (or Cajun), 1/2 teaspoon paprika, and salt and pepper to taste. Taste and adjust seasoning.

5. Remove sauce from heat and stir in 1 cup of the shredded cheddar until melted. Add the cooked long grain white rice (3 cups) and the thawed peas, fold everything together until evenly coated.

6. Gently fold the cooked shrimp and 2 tablespoons chopped fresh parsley into the rice mixture, and add juice of 1/2 lemon if using. Scrape mixture into the prepared baking dish and spread evenly.

7. Sprinkle the remaining 1/2 cup plus (depending on how you divided) of shredded sharp cheddar over the top.

8. Mix the crushed buttery crackers or panko breadcrumbs with the 2 tablespoons melted butter, then sprinkle that evenly over the cheese layer for a crunchy topping.

9. Bake uncovered at 350°F for 20 to 25 minutes until bubbly and topping is golden. If you want extra color, broil for 1 to 2 minutes but watch it closely so it doesn’t burn. Let rest 5 minutes before serving so it firms up a bit.

Equipment Needed

1. 9×13 inch baking dish — greased and ready
2. Large skillet (nonstick or stainless) for sautéing shrimp and veg
3. Mixing bowls (one large for the rice mix, one or two small for cream cheese, topping, etc)
4. Measuring cups and spoons for rice, milk, spices
5. Cutting board and a sharp chef’s knife for onion, celery and parsley
6. Wooden spoon or heatproof spatula for stirring the sauce
7. Whisk to smooth out the cream cheese, soup and milk
8. Box grater (or pre-shredded cheddar) for the cheese
9. Tongs or a slotted spoon to remove the shrimp from the skillet

FAQ

Q: Can I use frozen shrimp or do they need to be fresh? A: Yes, frozen shrimp work fine, just thaw completely and pat dry so you dont add extra water to the casserole. You can add them raw to bake, or sauté 1-2 minutes first if you want extra control. Shrimp are done when pink and opaque, about 145°F internal temp.

Q: Can I make the casserole ahead or freeze it? A: Totally. Assemble but dont bake, cover tightly and freeze up to 2-3 months. Thaw overnight in fridge before baking, or bake from frozen and add 20-30 minutes but check shrimp doneness. You can also bake, cool, then freeze; reheat covered at 350°F until hot.

Q: How do I stop the casserole from getting too watery? A: Pat shrimp dry, use day-old rice if possible, dont over-thaw frozen veggies, and avoid extra milk. If it looks watery after baking, let it rest 10 minutes uncovered so liquids absorb. Full-fat dairy helps, low-fat can make it runny.

Q: What can I substitute for the cream of mushroom soup or crackers? A: Use cream of celery if you prefer, or make a quick white sauce with butter, flour and milk. For the topping use panko, gluten-free crackers, crushed cornflakes or crushed Ritz, whatever you like.

Q: How long should I bake it and how do I know it is done? A: Bake about 25-30 minutes at 350°F until hot and bubbly and topping is golden. Shrimp should be pink and opaque and cheese melted. If you want exact, internal temp of 145°F for shrimp is safe.

Q: Can I make this spicier or add veggies? A: Sure, add a pinch more Old Bay or some cayenne for heat, or stir in diced bell peppers, corn or spinach. Just keep pieces bite-size so they heat evenly and dont add too much extra moisture.

The Best Shrimp Casserole Recipe Substitutions and Variations

Shrimp: swap with cooked shredded chicken breast, bay scallops, or firm white fish like cod or pollock. Tip: if you use chicken, toss it with a little lemon juice so it don’t taste dry.
Cream cheese: replace with 1 cup ricotta, 8 ounces mascarpone, or full fat Greek yogurt. Tip: if you use yogurt, strain it a bit on paper towel so the casserole doesn’t get watery.
Condensed cream of mushroom soup: sub with homemade white sauce made from 2 tablespoons butter, 2 tablespoons flour and 1 cup milk plus 1 cup sauteed mushrooms, or just use cream of celery. Tip: whisk until smooth and taste for salt before adding.
Crushed buttery crackers or panko breadcrumbs: swap with crushed Ritz crackers, crushed potato chips, or 1 cup seasoned breadcrumbs. Tip: chips add big crunch and salt so cut back on added salt.

Pro Tips

– Cook the shrimp fast and keep them slightly underdone, they’ll finish in the oven. Pat them very dry first and season well so they sear instead of steaming, otherwise the whole bake can get watery.

– Warm the milk and soften the cream cheese before mixing so the sauce goes silky with no lumps. Also taste as you go, remember the canned soup is salty so add extra seasoning slowly.

– Use day old or cooled rice so the casserole stays fluffy not gluey, if you only have fresh rice spread it on a sheet to cool and dry a bit. If the mixture looks too wet, bake a little longer uncovered instead of adding more thick stuff.

– For the topping mix the crumbs with melted butter and a little grated Parmesan for flavor, press it lightly so it sticks. If it’s browning too fast tent loosely with foil, and let the dish rest 5 to 10 minutes after baking so it firms up and slices cleaner.

The Best Shrimp Casserole Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I created a straightforward shrimp casserole using pantry staples that keeps prep short and shows exactly What To Do With Frozen Shrimp.

Servings

servings

Calories

715

kcal

Equipment: 1. 9×13 inch baking dish — greased and ready
2. Large skillet (nonstick or stainless) for sautéing shrimp and veg
3. Mixing bowls (one large for the rice mix, one or two small for cream cheese, topping, etc)
4. Measuring cups and spoons for rice, milk, spices
5. Cutting board and a sharp chef’s knife for onion, celery and parsley
6. Wooden spoon or heatproof spatula for stirring the sauce
7. Whisk to smooth out the cream cheese, soup and milk
8. Box grater (or pre-shredded cheddar) for the cheese
9. Tongs or a slotted spoon to remove the shrimp from the skillet

Ingredients

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
3 cups cooked long grain white rice
1 1/2 cups shredded sharp cheddar cheese, divided
8 ounces cream cheese, softened
1 can (10.5 oz) condensed cream of mushroom soup (you can use cream of celery if you want)
1/2 cup sour cream
1/2 cup milk
1 medium onion, finely chopped
2 stalks celery, diced
1 cup frozen peas, thawed
2 cloves garlic, minced
2 tablespoons butter, plus 2 tablespoons melted for topping
1 cup crushed buttery crackers or panko breadcrumbs
1 teaspoon Old Bay seasoning (or 1 teaspoon Cajun seasoning)
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons chopped fresh parsley
Juice of 1/2 lemon (optional)

Directions

Preheat oven to 350°F and grease a 9×13 baking dish. If your cream cheese is cold, microwave it 10-15 seconds to soften so it mixes easier.
Season shrimp with a little salt, pepper and 1/2 teaspoon Old Bay (or Cajun). In a large skillet melt 2 tablespoons butter over medium heat, then saute shrimp just until mostly opaque, about 1 to 2 minutes per side. Don’t overcook them, they’ll finish in the oven. Remove shrimp to a bowl.
In the same skillet add the chopped onion and diced celery, cook in the leftover butter and shrimp juices until soft, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Lower heat, stir in the softened cream cheese, the can of condensed cream of mushroom soup, sour cream and milk. Whisk until smooth, then season with 1 teaspoon Old Bay (or Cajun), 1/2 teaspoon paprika, and salt and pepper to taste. Taste and adjust seasoning.
Remove sauce from heat and stir in 1 cup of the shredded cheddar until melted. Add the cooked long grain white rice (3 cups) and the thawed peas, fold everything together until evenly coated.
Gently fold the cooked shrimp and 2 tablespoons chopped fresh parsley into the rice mixture, and add juice of 1/2 lemon if using. Scrape mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining 1/2 cup plus (depending on how you divided) of shredded sharp cheddar over the top.
Mix the crushed buttery crackers or panko breadcrumbs with the 2 tablespoons melted butter, then sprinkle that evenly over the cheese layer for a crunchy topping.
Bake uncovered at 350°F for 20 to 25 minutes until bubbly and topping is golden. If you want extra color, broil for 1 to 2 minutes but watch it closely so it doesn’t burn. Let rest 5 minutes before serving so it firms up a bit.

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.