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Shrimp Casserole

Shrimp Casserole. Photo by Vanda Lewis


  • 1 ½ pounds small shrimp, peeled
  • ¼ cup butter
  • 1 clove garlic, pressed
  • 1 ½ tablespoons chopped fresh parsley
  • ⅛ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons dry sherry
  • ½ cup soft bread crumbs

Preheat the oven to at 325° F.

Cook shrimp in salted or seasoned water.

Melt butter in medium saucepan. Add garlic, parsley, paprika, cayenne and sherry and mix well. Cover and simmer about 5 minutes. Add shrimp and crumbs and stir lightly. Place in lightly greased 1 quart casserole and bake for 20 to 30 minutes or until heated and bubbly.

Variation: You may use peeled and deveined, medium or large shrimp cut into pieces.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas