A shrimp casserole is a baked dish made with shrimp mixed into a creamy sauce, combined with rice or noodles, vegetables, and seasonings, then topped with breadcrumbs or cheese and baked until golden and bubbly.
Jump to
This Brazilian-inspired shrimp casserole recipe combines quickly cooked shrimp with coconut milk, a creamy white sauce, rice, cheese, and vegetables for a rich, comforting flavor.
Finished in the oven and topped with crispy potato sticks, it's perfect for busy weeknights, Christmas, or any special occasions when you want something easy yet impressive.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Shrimp: main protein.
- Butter & olive oil: used together for flavor and to keep the butter from burning.
- Garlic & onion: used to build the base flavor.
- Coconut milk: adds creaminess.
- Milk & cream: form the sauce.
- Cream cheese: thickens the sauce.
- Cooked Rice: makes the casserole filling and is a great way to use up leftover rice.
- Peas: add color and texture.
- Herbs: fresh finish.
- Potato sticks: add crunch. I use Utz Potato sticks.
How to Make Shrimp Casserole
Note: Full instructions are provided in the recipe card below.
- Place the shrimp in a bowl and season with lemon juice, salt, and black pepper. Mix well, cover, and let rest for 10 minutes. If your kitchen is very warm, refrigerate during this time.
- Heat a large skillet over medium heat. Add the butter and olive oil. Once melted, add the garlic and onion and cook, stirring occasionally, until the garlic is lightly golden.
- Add only the shrimp to the skillet, leaving the seasoning liquid behind. Cook for 1½ to 2 minutes, stirring occasionally, until the shrimp turn pink. If using large shrimp, cook for up to 2½ minutes.
- Add the coconut milk, stir to combine, and remove from the heat immediately. Transfer to a medium bowl and set aside.
- To make the sauce, melt the butter in the now-empty saucepan over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes.
- Gradually add the milk, a little at a time, whisking constantly until smooth and thickened. Once all the milk is added, simmer for 1 minute, then remove from the heat.
- Stir in the heavy cream, cream cheese, salt, nutmeg, mozzarella cheese, peas, cooked shrimp with coconut milk, cooked rice, parsley, and chives. Mix until fully combined.
- Transfer the mixture to a buttered 11'' x 13'' (28 cm x 33cm) baking dish. Top with grated Parmesan cheese, then layer the sliced mozzarella over the top.
- Bake in a preheated oven at 400°F (200°C) for 35 minutes, until hot and bubbly.
- Remove from the oven, sprinkle the potato sticks evenly over the top, and serve hot.
Hint: When cooking the shrimp, add only the shrimp to the pan and discard the leftover seasoning liquid. This prevents excess moisture and keeps the dish creamy instead of watery.
Storage, Make Ahead, & Freezing
Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Assemble the casserole without the potato sticks, cover tightly, and refrigerate for up to 24 hours. Add the potato sticks only after baking.
Freezing: This shrimp casserole is best enjoyed fresh and is not recommended for freezing.
Camila's Tips & Variations
- Don't overcook the shrimp: Cook the shrimp just until pink before baking so they stay juicy and tender in the oven.
- Discard the marinade: Add only the shrimp to the pan and do not use the leftover seasoning liquid to avoid a watery sauce.
- Add milk slowly to the sauce: Pour the milk in gradually while stirring to keep the sauce smooth and lump-free.
- Adjust the protein: If you don't have shrimp, you can substitute cooked chicken, fish, or a vegetable of your choice.
- Save the potato sticks for last: Add them only after baking to keep them crisp and crunchy.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes. Thaw the shrimp completely and pat them dry before seasoning. This helps prevent excess liquid in the dish.
Can I replace the shrimp with another protein?
Yes. Cooked chicken, fish, or even sautéed vegetables can be used as a substitute if you don't eat shrimp.
Why shouldn't I use the leftover shrimp seasoning liquid?
The liquid contains lemon juice and moisture that can thin the sauce and make the dish watery. Using only the shrimp keeps the sauce creamy.
Why are the potato sticks added after baking?
Adding them after baking keeps them crispy and prevents them from getting soggy.
❤️ Love this shrimp casserole recipe?
Make sure to check out our shrimp recipes for more easy and delicious variations you'll enjoy.
You may also like
Recipe
Shrimp Casserole
Ingredients
FOR THE SHRIMP :
- 500 g peeled , thawed, and cleaned shrimp (about 650 g frozen before peeling)
- 2 tablespoons lemon juice
- ½ tablespoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons olive oil
- ½ tablespoon garlic , minced
- 1 small yellow onion , chopped
- 110 ml unsweetened coconut milk
FOR THE SAUCE:
- 50 g (4 tablespoons) butter
- 25 g (3 tablespoons) all-purpose flour
- 425 ml whole milk
- 200 g heavy cream
- 226 g cream cheese , softened
- 2 teaspoons kosher salt
- ¼ teaspoon freshly grated nutmeg
- 150 g mozzarella cheese , sliced and chopped
- 140 g peas (frozen, thawed)
- 600 g cooked rice (measured after cooking)
- ¼ cup parsley , chopped
- 2 tablespoons green onion or chives , chopped
FOR ASSEMBLY:
- 100 g Parmesan cheese , grated
- 200 g Mozzarella cheese or Muenter cheese , sliced
- 150 g potato sticks such as UTZ Potato Stix
Instructions
- Place the shrimp in a bowl and season with lemon juice, salt, and black pepper. Mix well, cover, and let rest for 10 minutes. If your kitchen is very warm, refrigerate during this time.
- Heat a large skillet over medium heat. Add the butter and olive oil. Once melted, add the garlic and onion and cook, stirring occasionally, until the garlic is lightly golden.
- Add only the shrimp to the skillet, leaving the seasoning liquid behind. Cook for 1½ to 2 minutes, stirring occasionally, until the shrimp turn pink. If using large shrimp, cook for up to 2½ minutes.
- Add the coconut milk, stir to combine, and remove from the heat immediately. Transfer to a medium bowl and set aside.
- To make the sauce, melt the butter in the now-empty saucepan over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes.
- Gradually add the milk, a little at a time, whisking constantly until smooth and thickened. Once all the milk is added, simmer for 1 minute, then remove from the heat.
- Stir in the heavy cream, cream cheese, salt, nutmeg, mozzarella cheese, peas, cooked shrimp with coconut milk, cooked rice, parsley, and chives. Mix until fully combined.
- Transfer the mixture to a buttered 11'' x 13'' (28 cm x 33cm) baking dish. Top with grated Parmesan cheese, then layer the sliced mozzarella over the top.
- Bake in a preheated oven at 400°F (200°C) for 35 minutes, until hot and bubbly.
- Remove from the oven, sprinkle the potato sticks evenly over the top, and serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
