Since I’m such a shrimp fanatic, I’ve pulled together 10 of my all-time favorite shrimp casserole recipes.
According to Benjamin Buford “Bubba” Blue, there aren’t many ways you can’t cook shrimp. After all, “You can barbecue it, boil it, broil it, bake it, saute it.”
In all of Bubba’s list, though, he never mentions shrimp casseroles!
He talks about “shrimp-kabobs, shrimp creole, shrimp soup, shrimp stew, shrimp salad, shrimp burgers,” and more.
I don’t know how he missed these phenomenal shrimp casserole recipes, but maybe if they ever remake Forrest Gump, they’ll add a few of them into Bubba’s new list.
Well, what are you waiting for?! Let’s jump right in!
This fantastic baked shrimp scampi casserole takes only 10 minutes of preparation and another 30 minutes to bake.
It’s beyond simple, and it’ll have your kitchen smelling like Italy.
The main feature of the dish is, of course, the shrimp. It’s buttery, herb-flavored, and delightfully tender.
The breadcrumbs give the whole thing a little extra crunch, and the pasta rounds it out.
Despite the somewhat lengthy ingredients list, this dish is definitely one that I’d recommend to beginning chefs, as it’s almost impossible to mess up.
Stovetop casseroles tend to be a bit more work than baked casseroles because you have to spend more hands-on time with them.
However, I also think they have more flavor, so it’s a good trade-off.
This rice-based dish has beaucoups of flavor, primarily thanks to the sweet and savory honey-garlic sauce.
The shrimp, broccoli florets, onions, and red pepper flakes don’t hurt, either.
If you’re looking for a delicious dish that’ll light up your tastebuds, this one is the one for you.
When you have a recipe that calls itself a “dump-and-bake,” then you already know it’s going to be effortless to make.
That’s certainly true of this baked dish, which takes only 10 minutes to prepare.
All you’ll need is rotini, alfredo sauce, chicken broth, white wine, onions, garlic, roasted red peppers, mozzarella, and shrimp.
It’s a creamy, cheesy dinner that the whole family will love, and you can have it on the table in less than an hour.
Pro Tip: The recipe calls for optional toppings of Parmesan and freshly chopped parsley. I keep the Parmesan, but I substitute chives or finely diced scallions for the parsley.
If you’re looking for something with a bit of a Cajun flair, this easy shrimp and rice casserole is just the thing, and it takes only 9 ingredients and 10 minutes of prep time.
With only rice, frozen seasoning blend, butter, shrimp, garlic, Cajun seasoning, black pepper, cream of mushroom soup, and cream of cheddar soup, you can have it ready in 50 minutes.
It has a lot of flavor and spice – but not a ton of heat – and will instantly transport you to your favorite New Orleans restaurant with just one bite.
Now, if you do want a dish with some heat, this easy veggie bake will undoubtedly fit the bill.
With sliced jalapeno, onions, and chili pepper flakes, it has a bite to it.
It’s a yummy dish, though, and it’s low-carb and gluten-free.
Plus, with all those veggies – onions, peppers, tomatoes, garlic, squash, etc. – it’s pretty healthy for you, too.
A single serving of this hearty dinner has less than 250 calories, 20 grams of protein, and only seven net carbs.
If you’re looking for something flavorful and health-conscious, you’ll love this one.
Here’s another low-carb dish for those with diabetes or on the ketogenic diet.
It’s also perfect for anyone who loves the umami flavor of shrimp and the bright boldness of Mexican food.
To make the shrimp filling for the enchiladas, you’ll need butter, red bell peppers, onions, garlic, shrimp, cream cheese, salt, chili powder, lime juice, and cilantro.
Stuff the mixture into the tortillas and top them with the sauce you’ll make from salsa verde, heavy cream, and Monterey Jack cheese.
They’re creamy, cheesy, spicy (but not hot), and 100% delectable. Even people who don’t like shrimp come back for seconds.
I love baked spaghetti squash anyway, but when you stuff it with two different types of cheese, shrimp, garlic, paprika, alfredo sauce, and fresh herbs, it’s almost unbeatable.
It has a mild but phenomenal flavor, and despite having only three carbs and less than 500 calories per serving, it’s surprisingly filling.
(That’s probably because of the 32 grams of protein.) Either way, it’s a big hit at my house.
This seven-ingredient casserole is for those nights when you get home and are just too tired to spend much time on dinner.
After you cook the rice and saute the peppers and onions, all you’ll have to do is mix everything in a casserole dish and bake it for about 30 minutes.
The cream of mushroom soup and butter make it nice and creamy, and the onions, peppers, and shrimp bring tons of flavor.
The rice is filling, and the cheese is – well – cheesy!
Trust me on this: If you enjoy shrimp, you’ll love this easy-to-make casserole.
You can also make it ahead of time and refrigerate it so that all you have to do is bake it later.
I like anything that you can make in a single pot, and when it has this much flavor in it, that’s just a bonus.
Thanks to the garlic, onions, oregano, orzo, tomatoes, and Parmesan, this tastes more Italian than Creole, but either way, it’s incredible.
Of course, if you’re looking for something warm and comforting that reminds you of going home, you just can’t beat macaroni and cheese.
This is macaroni and cheese with a twist. For one thing, it’s full of shrimp, spinach, and garlic. For another, you’ll use two different cheeses to make it.
Even so, it’s still the same creamy, buttery, supremely cheesy mac and cheese that you know and love – just better.
Anyone who is a macaroni and cheese fan will absolutely adore it.
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