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Course: Mains
Keyword: Casserole, Garlic Shrimp Casserole, Seafood, Weeknight Dinner

Garlic Shrimp Casserole

TOTAL TIME: 1 hour 40 minutes
Yield: 4 to 6 servings
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Garlic Shrimp

  • 1 pound (21- to 25-count) shrimp, cleaned and deveined
  • 1/4 cup olive oil
  • 4 cloves garlic
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Garlic Shrimp Casserole

  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon red pepper flakes
  • 2 cups leftover cooked rice
  • 2 cups leftover garlic shrimp
  • 2 cups sauteed vegetables
  • 3/4 cup panko (Japanese bread crumbs)

Specialized Hardware

  • 10-inch cast-iron skillet
TOTAL TIME: 1 hour 40 minutes
Yield: 4 to 6 servings


Garlic Shrimp

  • Place the cleaned shrimp, olive oil, garlic, salt, and pepper into a 1-gallon zip-top bag, seal, and toss to combine. Allow to sit at room temperature for 30 minutes.
  • Heat a 10-inch cast-iron skillet over medium heat for 5 minutes. Add the shrimp along with the marinade to the pan. Sauté, tossing continuously, just until the shrimp begin to turn opaque in the center, 3 to 4 minutes. Serve immediately and save leftovers for garlic shrimp casserole.

Garlic Shrimp Casserole

  • Heat oven to 350ºF.
  • Place the cornstarch and water into a small jar, seal, and shake to combine. Whisk together the chicken stock and cornstarch slurry in a 3-quart saucier and set over medium-high heat. Bring to a simmer and cook for 3 minutes. Add the cream and red pepper flakes and stir to combine. Remove from the heat.
  • Place the rice, leftover garlic shrimp, and vegetables into a 9-by-11-inch baking dish. Pour the cream mixture over the leftovers and press down to evenly distribute the liquid. Sprinkle the panko evenly over the top and bake until the mixture is hot and bubbly, about 25 minutes. Turn the broiler to high and brown the panko for 2 to 3 minutes. Cool for 15 minutes before serving.
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