Hot Shrimp Salad Casserole
CREAMY, CRUNCHY & FULL OF SHRIMP
This creamy shrimp casserole has everything I love about an old-fashioned comfort-food recipe: tender shrimp, crunchy celery and water chestnuts, creamy cheese and a crisp, buttery topping. Better yet, it comes together quickly and bakes in about 20 minutes, making it an easy choice for dinner, entertaining, or a potluck.
WHY YOU’LL LOVE IT
This is comfort food with a little coastal flair. Tender shrimp, crisp celery and water chestnuts are folded into a creamy filling, then topped with cheese, nuts and a buttery golden crunch.
It comes together quickly, bakes in about 20 minutes and feels special without being fussy—perfect for an easy dinner, a potluck or casual entertaining.
INGREDIENTS
1 pound cooked shrimp, peeled, deveined, and chopped
1 cup chopped celery
1 (8 oz) can sliced water chestnuts, drained
3/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning (or salt, if you prefer)
1/2 teaspoon onion powder
1/4 cup slivered almonds (or chopped pecans)
1/2 cup shredded Swiss or Monterey Jack cheese
1 1/2 cups crushed buttery crackers, chips, breadcrumbs, or Panko.
INSTRUCTIONS
Preheat oven to 350°F.
In a large bowl, mix the shrimp, celery, water chestnuts, mayonnaise, lemon juice, Old Bay, and onion powder until well combined.
Spread mixture evenly in a greased 2-quart baking dish.
Top with nuts and shredded cheese.
Finish with a layer of crushed crackers, chips, breadcrumbs, or Panko
Bake uncovered for 20–25 minutes, until hot and golden on top.