Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Ensure your shrimp are peeled, deveined, and patted dry with paper towels. If your shrimp are large, you can cut them in half.1.5 pounds large shrimp, peeled and deveined
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and milk (or heavy cream). Stir until smooth and well combined.8 ounces cream cheese, softened, 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 cup milk
- Stir in the lemon juice, salt, black pepper, dill (if using), and paprika into the cream cheese mixture. Mix thoroughly to distribute the seasonings evenly.1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried dill, 1/4 teaspoon paprika
- Add the prepared shrimp to the cream cheese mixture. Stir gently to coat the shrimp evenly. Then, stir in half of the shredded cheddar cheese (1/2 cup).1.5 pounds large shrimp, peeled and deveined, 1 cup shredded cheddar cheese, divided
- Pour the shrimp mixture into a greased 9x13 inch baking dish, spreading it evenly.
- In a small bowl, combine the seasoned breadcrumbs and melted butter. Stir until the breadcrumbs are evenly moistened.1 cup seasoned breadcrumbs, 2 tablespoons melted butter
- Sprinkle the buttered breadcrumbs evenly over the shrimp mixture in the baking dish. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the breadcrumbs.1 cup shredded cheddar cheese, divided
- Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown and crispy.
- Let the casserole rest for about 5 minutes before serving. This allows the sauce to set slightly, making it easier to scoop and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 325°F (160°C) for 15-20 minutes for best texture.
