Cheesy Shrimp Gratin

As soon as you take this Garlic Shrimp Gratin out of the oven, you’ll notice your place smelling amazing — that buttery, cheesy, garlicky scent travels everywhere! After tweaking this dish over lots of gatherings, I can tell you guests always think you spent all day on it. The best part? Whipping it up actually takes almost no time at all.

Just last Saturday, I put this together for friends, and even the one who swears off the kitchen wanted to know how I made it. That’s how easy (and impressive!) it is.

Irresistible Ingredients Guide

• Fresh parsley: Toss on for a splash of green and flavor you can taste
• Cheese blend: Shredded mozzarella and parmesan bring melty goodness
• Shrimp: Grab peeled, deveined medium or large for less work
• Heavy cream: Makes the sauce so smooth and creamy
• Panko breadcrumbs: That’s what gives the crunchy top
• Garlic: Only the real stuff—skip the jarred, fresh is the way to go

Step-by-Step Creation

Step 4:

Finish it up: Lay everything in a flat baking pan for even cooking. Spread out so it’s all covered nicely. Top generously for a good crunch. Melt a bit more butter and pour over so it really crisps up in the oven.

Step 3:

Mix it creamy: Pour in the heavy cream and cheese while shrimp are still warm. Gently stir—don’t mash up the shrimp. Double check the seasonings and make sure everything looks right before the next step.

Step 2:

Get the flavors going: Melt your butter, taking care not to let it burn. Toss in garlic until it smells incredible. Cook shrimp in batches if needed so they don’t crowd the pan. Pull them out when they just turn pink—they’ll cook more later.

Step 1:

Get everything ready: Set out all your stuff before starting. Pat shrimp dry from thawing. Chop garlic just before you use it for max flavor. Shred the cheese yourself—it honestly melts better than pre-shredded.

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Simple Oven Secrets

Pay attention here: Keep the cream from bubbling too hot. Shrimp need a minute to cool before you stir in other stuff. Always let your oven preheat all the way and watch closely once you’re browning the top.

After tons of rounds in my kitchen, I’ve found the trick is just gently cooking the shrimp at the start. If you cook ‘em too much, they go back in the oven and end up overdone and tough—nobody wants that!

Fun Twists and Ways to Serve

From all those dinner parties, a few combos always win:

Great Matches

Try piling it onto angel hair pasta or dunk thick bread into the sauce. Roasted asparagus or snappy green beans work great on the side. Bright citrus salad cuts through the richness. Pour a chilled glass of crisp Chablis or Pinot Grigio—it’s awesome together.

Personalize It

Make it your own: Mix in spinach for some greens. Add sautéed mushrooms if you’re in the mood. A handful of cherry tomatoes for a pop of freshness. Change the cheese and see what you like. Want a little kick? Throw in a bit of cayenne.

Storing Tips That Work

Keep this stuff in mind: It’s best hot from the oven but fine to assemble up to four hours early. If you have leftovers, cover and keep up to two days. Warm them gently—they’ll get rubbery on high heat. Refresh with a sprinkle of breadcrumbs on top when reheating.

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Plan-Ahead Fix

If you want an easier time: Prep the shrimp and garlic earlier in the day. Shred all your cheese in advance. Toss panko topping ingredients so they’re ready to go. The actual baking goes super quick! Just keep some fresh herbs on hand for serving.

This is my go-to wow dish for dinners. Whether you’re celebrating or just want something rich and satisfying, you really can get those fancy results right at home—no need for special skills. Just buy good ingredients and keep an eye on your timing, and you’ll nail it.

Frequently Asked Questions

→ How can I prep earlier?

You can assemble everything ahead, but wait to bake it if you want the crunchiest top.

→ Which shrimp size is best here?

Medium (about 31-35 per pound) are perfect, but swap for bigger or smaller as long as you change bake time.

→ Can I use other cheeses?

Totally—try any melty cheese you like, such as Gruyere or fontina, and play with the flavors.

→ What's good to eat with this?

Dip in some crusty bread, or serve with pasta or rice to catch all that yummy sauce.

→ How will I know it’s done?

Look for a browned top and bubbling edges, which usually takes around 20-25 minutes.