Ingredients
Equipment
Method
- Preheat your oven to 375°F. Take a 2 1/2 quart casserole dish, a 9x9 baking pan, or a 10-inch oven-safe skillet and grease it generously with butter.
- Fill a large pot with water and bring it to a rolling boil. Add 1 tablespoon of salt and 1 tablespoon of Old Bay Seasoning. Drop the shrimp into the water and cook for exactly 30 seconds until they are opaque. Immediately strain the shrimp and move them to a bowl to cool for 10 minutes.2 lbs large shrimp (21-24 count), 1 Tbsp Old Bay Seasoning, 1 Tbsp salt
- Once cooled slightly, use a paper towel to pat the shrimp dry and soak up any water that has collected at the bottom of the bowl. This prevents the casserole from becoming runny.2 lbs large shrimp (21-24 count)
- In the bowl with the shrimp, stir in the mayonnaise, garlic powder, and black pepper until every shrimp is well coated. Fold in the shredded mozzarella and cheddar cheese.2 lbs large shrimp (21-24 count), 2/3 cup mayonnaise, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, 4 oz shredded mozzarella cheese, 4 oz shredded medium cheddar cheese
- Transfer the creamy shrimp mixture into your prepared baking dish and spread it out into an even layer.
- In a small bowl, combine 1 tablespoon of melted butter with the panko bread crumbs. Stir until the crumbs are evenly moistened, then sprinkle them over the top of the shrimp.1 Tbsp butter, 1/2 cup panko bread crumbs
- Place the dish in the oven and bake uncovered for 13 to 15 minutes, or until the center reaches an internal temperature of 145°F. Switch the oven to broil for 1 to 2 minutes to get the breadcrumbs perfectly golden brown.
- Let the casserole rest for 15 minutes before serving. This allows the sauce to set and the flavors to meld.
Notes
Ensure frozen shrimp are thoroughly thawed and patted dry to prevent the casserole from becoming watery. For the best texture and melt, use block cheese that you grate yourself rather than pre-shredded varieties.
