Sheet Pan Shrimp Casserole: Easy Dinner in 30 Minutes!

Sheet pan shrimp casserole? Yes, you read that right! My grandmother used to make the most incredible casserole dishes, each one a warm, comforting hug. While she almost never used shrimp, I decided to take her approach to simple, delicious comfort food and give it a modern, weeknight twist. This sheet pan shrimp casserole is everything you love about a classic casserole, but made easier and faster using just a sheet pan.

This recipe isn’t just about convenience; it's about recapturing those memories of shared meals and happy moments, but with a delicious, seafood-forward flair. It's a warm hug in a pan, ready in under an hour. If you love comfort food, you're going to adore this recipe!

Why You Will Love This sheet pan shrimp casserole Recipe

This sheet pan shrimp casserole recipe is a game changer for busy weeknights. First, it’s incredibly comforting. The creamy sauce, tender shrimp, and golden topping are pure bliss. Second, cleanup is a breeze you only have one sheet pan to wash!

It's fast: from prep to table in under an hour. And let's not forget the flavor. The combination of fresh shrimp, vibrant vegetables, and a cheesy topping is simply irresistible. This dish also delivers a satisfying crunch from the breadcrumbs, adding a delightful textural contrast.

I also love that this dish is quite flexible. You can easily adapt the vegetables or add different cheeses based on what you have on hand. It's a great way to use up leftover veggies in your fridge. It's quick, easy, and incredibly delicious a winning combination in my book.

Ingredients Needed for This sheet pan shrimp casserole Recipe

Here’s everything you'll need to create this delicious sheet pan shrimp casserole. I recommend having all your ingredients prepped and ready to go before you start, making the process even smoother.

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup mayonnaise
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon black pepper
• 1 cup frozen peas, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup panko bread crumbs
• 2 tablespoons melted butter

How to Make This sheet pan shrimp casserole Recipe

Get ready for a flavorful adventure! These easy step by step instructions will guide you to create the most delicious sheet pan shrimp casserole!

1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a large sheet pan.
2. In a large bowl, toss the shrimp with olive oil, salt, and pepper. Set aside.
3. In a large skillet, sauté the onion and garlic until softened, about 5 minutes. Add the bell peppers and cook for another 5 minutes, until slightly tender.

4. In a separate bowl, whisk together the cream of mushroom soup, milk, mayonnaise, Old Bay seasoning, and black pepper.
5. Stir in the cooked vegetables and thawed peas.
6. Spread the mixture evenly onto the prepared sheet pan.
7. Arrange the shrimp over the vegetable mixture.

8. In a small bowl, combine the shredded cheddar cheese and panko bread crumbs. Drizzle with melted butter and toss to combine.
9. Sprinkle the cheese and bread crumb mixture evenly over the shrimp and vegetables.
10. Bake for 15 20 minutes, or until the shrimp is pink and cooked through, and the topping is golden brown and bubbly.

How to Serve This sheet pan shrimp casserole Recipe

This sheet pan shrimp casserole is a complete meal in itself, but it also pairs beautifully with several sides. For a light and refreshing contrast, consider serving it with a crisp green salad dressed with a lemon vinaigrette.

Another great option is to pair it with steamed rice or quinoa. This will soak up the delicious creamy sauce. If you're looking for something a bit heartier, crusty bread is perfect for dipping. You can also add a sprinkle of fresh parsley or a squeeze of lemon juice just before serving to brighten up the flavors. For another delicious and easy sheet pan dinner, check out my recipe for Sheet Pan Shrimp Rice Bowl.

How to Store This sheet pan shrimp casserole Recipe

Proper storage is essential to maintain the flavor and texture of your sheet pan shrimp casserole. If you have leftovers, allow the casserole to cool completely before storing it.

To refrigerate, transfer the casserole to an airtight container and store in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole. Wrap it tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 2 months.

To reheat, thaw the casserole in the refrigerator overnight. Then, bake in a preheated oven at 350 degrees F (175 degrees C) until heated through, about 20 25 minutes. You can also reheat individual portions in the microwave.

Tips to Make This sheet pan shrimp casserole Recipe

Success with this sheet pan shrimp casserole is all about the details. First, don't overcook the shrimp. Overcooked shrimp becomes rubbery. Cook it just until it turns pink and opaque.

For a richer flavor, use a blend of cheeses. Monterey Jack, mozzarella, or even a little bit of Parmesan would be delicious. If you don't have panko bread crumbs, regular bread crumbs will work just fine.

To prevent the sheet pan from sticking, be sure to grease it well before adding the ingredients. You can also line it with parchment paper for even easier cleanup. And if you want to add a bit of spice, consider using a pinch of cayenne pepper or a dash of hot sauce. Did you know that shrimp goes great with turkey? Give these Sheet Pan Turkey Pasta and Sheet Pan Turkey Tacos a try for some savory goodness!

Helpful Notes for This sheet pan shrimp casserole Recipe

A few extra notes can help you customize this sheet pan shrimp casserole to your liking. I prefer using large shrimp, but medium or jumbo shrimp will also work; just adjust the cooking time accordingly.

As for the cream of mushroom soup, feel free to substitute it with cream of celery or cream of chicken soup. You can use fresh or frozen peas. If using fresh peas, you may want to blanch them briefly before adding them to the casserole.

Consider adding other vegetables such as broccoli florets, zucchini, or corn. These additions will make your casserole even more nutritious and delicious.

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Variation of This sheet pan shrimp casserole Recipe

There are endless ways to customize this easy sheet pan shrimp casserole. For a spicier version, add diced jalapeños or a generous pinch of red pepper flakes.

During the summer months, use fresh tomatoes and basil for a seasonal twist. In the fall, consider adding diced butternut squash or sweet potatoes for a heartier casserole. For a creamy, decadent casserole, use heavy cream instead of milk. You could also add a layer of mashed potatoes or cauliflower puree underneath the shrimp and vegetables for a heartier, comforting base. Or try a seafood medley of shrimp, scallops, and cod.

Frequently Asked Questions

Conclusion

I hope you're as excited about this sheet pan shrimp casserole as I am! It's a simple, satisfying way to get dinner on the table, offering all the comfort of a classic casserole without the fuss. So, gather your ingredients, preheat your oven, and get ready to create a delicious and memorable meal. Don't hesitate to experiment with different variations and make it your own. Happy cooking, and I look forward to hearing about your experience with this sheet pan shrimp casserole!

Sheet Pan Shrimp Casserole: Easy Dinner in 30 Minutes!

A quick and comforting sheet pan shrimp casserole made with shrimp, vegetables, and a creamy, cheesy topping. Ready in under an hour!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American

Nutrition:

Calories: 350
Protein: 25g
Carbs: 20g
Fat: 20g

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup mayonnaise
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon black pepper
• 1 cup frozen peas, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup panko bread crumbs
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a large sheet pan.
2. In a large bowl, toss the shrimp with olive oil, salt, and pepper. Set aside.
3. In a large skillet, sauté the onion and garlic until softened, about 5 minutes. Add the bell peppers and cook for another 5 minutes, until slightly tender.
4. In a separate bowl, whisk together the cream of mushroom soup, milk, mayonnaise, Old Bay seasoning, and black pepper.
5. Stir in the cooked vegetables and thawed peas.
6. Spread the mixture evenly onto the prepared sheet pan.
7. Arrange the shrimp over the vegetable mixture.
8. In a small bowl, combine the shredded cheddar cheese and panko bread crumbs. Drizzle with melted butter and toss to combine.
9. Sprinkle the cheese and bread crumb mixture evenly over the shrimp and vegetables.
10. Bake for 15 20 minutes, or until the shrimp is pink and cooked through, and the topping is golden brown and bubbly.

Notes

• This casserole is easily customizable. Feel free to swap the vegetables or cheese based on your preferences. For a spicier version, add a pinch of red pepper flakes.