Hot Shrimp Salad Casserole
If a shrimp salad and a cozy casserole had a baby, this would be it—warm, creamy, crunchy, and so easy it practically makes itself. This Hot Shrimp Salad Casserole is my go-to when I want something comforting but still feel like pretending I'm at a seaside café. It’s got that retro-chic vibe (hello, water chestnuts and buttery cracker topping!) with a modern ease that makes it perfect for weeknights, potlucks, or “I just need something delicious right now” days. Let’s make some magic with shrimp and a baking dish, shall we?
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 mix shrimp, celery, water chestnuts, mayo, 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.
