Shrimp and Spinach Casserole

Table of Contents

Shrimp and spinach casserole is a creamy, cozy dish that delivers flavor, comfort, and simplicity in one baking dish. It’s a recipe that works on busy weeknights, quiet weekends, or whenever you want something satisfying without a lot of prep. In this guide, we’ll walk through how to make it from scratch with common ingredients, whether frozen or fresh. You’ll learn how to store leftovers, make it gluten-free or dairy-free, and tweak it to fit your taste. If you’re craving a meal that’s both easy and nourishing, this shrimp and spinach casserole is your answer.

Shrimp and spinach casserole wasn’t something I grew up eating, but it quickly became one of my go-to meals after I moved into my first apartment in Denver. I was staring down a nearly empty fridge. All I had was a bag of frozen shrimp, some spinach, and a few odds and ends. I called my grandma, who always knew what to do with very little. “If you’ve got shrimp and spinach, you’ve got dinner,” she said. That night, I threw together garlic, spinach, cream, a little cheese, and the shrimp, still partly frozen. I baked everything in a casserole dish and hoped for the best.

What came out of the oven surprised me. It was bubbling, golden, and exactly what I needed. Since then, I’ve made it dozens of times. It’s become one of those recipes I can count on. The kind you can throw together with minimal effort and still feel proud serving to friends or family.

Shrimp brings a light, sweet flavor and satisfying protein. Spinach adds color and texture. The creamy sauce pulls it all together in the best way. You don’t need fancy ingredients, just real ones. If you’ve ever made something like my broccoli and mushroom stir fry, you know how much flavor simple ingredients can deliver.

This casserole is a little indulgent, a little fresh, and endlessly flexible. It’s comfort food that fits real life.

Print

Ingredients and Prep Tips for Shrimp and Spinach Casserole

Start with the right shrimp and spinach

The beauty of shrimp and spinach casserole lies in its flexibility. You don’t need premium seafood or delicate baby spinach to make it shine. Here’s what matters.

Use raw, deveined shrimp if you can. Frozen is completely fine. Just make sure it’s fully thawed and patted dry before cooking. This prevents extra moisture from watering down your sauce. Medium or large shrimp work best. They hold their shape during baking and deliver that tender bite you’re after.

As for spinach, fresh is ideal, but frozen spinach works in a pinch. If using frozen, squeeze out all the moisture before adding it to your mix. Too much water will thin your sauce and dull the flavor.

Other basics include garlic, onion, shredded cheese, and cream or milk. I often mix mozzarella and Parmesan for a melty, flavorful topping. A touch of Dijon mustard and nutmeg can add unexpected depth. If you want to add a layer of richness, stir in a spoonful of cream cheese or ricotta.

Simple steps, big flavor

Once your ingredients are prepped, it’s all about building layers. Start by sautéing onions and garlic in olive oil. Then toss in the spinach until it wilts. Set it aside while you whisk together your sauce. This can be as simple as milk and cheese, or you can build a quick béchamel by adding a spoonful of flour and butter to your pan before adding the dairy. Either method works, depending on how thick you want your base.

Once everything is combined, fold in the shrimp and spinach. Spread it into a greased baking dish and top with more cheese. Bake uncovered until the top is golden and bubbly, usually around 25 to 30 minutes.

Looking for another hearty one-dish option? You might love this chicken rice a roni casserole that’s just as satisfying with fewer ingredients. Or, if you’re into richer flavors, the loaded potato meatloaf casserole packs in even more comfort.

The great thing about casseroles is how easily they adapt. Toss in mushrooms, swap the cheese, or use a plant-based milk. It still works. Keep it simple or play around. Either way, the results are worth the few steps it takes.

How to Customize Shrimp and Spinach Casserole

Make it your way, every time

One of the best parts about shrimp and spinach casserole is how easily you can adjust it to fit your needs. Whether you’re avoiding gluten, cutting dairy, or just want to change things up, there’s room to make it yours without losing the heart of the dish.

For a gluten-free version, skip any flour-based roux and use cornstarch or arrowroot to thicken your sauce. Make sure your cheese and broth are labeled gluten-free. Want it dairy-free? Use canned coconut milk or a plant-based cream, and swap in vegan cheese or nutritional yeast for that cheesy finish. Just keep an eye on salt content, especially with dairy alternatives.

Vegetables are fair game here. Add mushrooms, diced zucchini, or even artichoke hearts. If you’re short on spinach, mix in kale or chard. The same goes for seasonings. A pinch of Old Bay or a dash of Cajun spice gives this dish a coastal vibe. For extra protein, stir in a few spoonfuls of cooked quinoa or white beans.

Creative spins that still feel familiar

If you want to turn this casserole into something a little different, there are easy ways to shift the flavor without starting over. A dash of lemon zest brightens the dish, and a few sun-dried tomatoes can bring in richness. You can even layer the filling between cooked lasagna sheets and turn it into a seafood-spinach bake.

Need to meal prep? Assemble the casserole ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. Leftovers reheat well and make excellent next-day lunches.

For another creative dish that blends seafood and comfort, check out the crab and shrimp stuffed salmon. Or, if you’re leaning into pasta, this creamy garlic butter salmon pasta delivers richness with just a few ingredients.

Whether you stick to the basics or try a fun twist, this casserole is easy to tailor to your taste. That’s what makes it a keeper.

Storage, Leftovers, and Meal Prep Tips

Make it once, enjoy it again

Shrimp and spinach casserole isn’t just great out of the oven. It stores and reheats beautifully, making it a smart choice for leftovers or weekly meal prep. Once cooled, cover the baking dish tightly with foil or transfer portions to airtight containers. It will keep well in the fridge for up to three days.

To reheat, place a single portion in the microwave or warm it in a 300-degree oven until heated through. Add a splash of milk or broth before reheating if the casserole looks a bit dry. The flavors deepen overnight, making the leftovers just as satisfying, if not more.

If you want to freeze it, assemble the casserole in a freezer-safe dish, cover tightly, and freeze before baking. When ready to cook, let it thaw in the fridge overnight, then bake as usual. If baking straight from frozen, add an extra 15 to 20 minutes and keep it covered until the final 10 minutes to prevent overbrowning.

Smart tips for prepping ahead

Meal prep doesn’t have to mean eating the same dish every day. Divide the casserole into single-serve containers and pair it with different sides throughout the week. One day, you might add a crisp salad. The next, maybe roasted sweet potatoes or a grain bowl.

For a lighter twist on baked comfort food that’s also make-ahead friendly, try the chicken protein pizza crust recipe or the high protein lasagna bake. Both store well and give you protein-packed options to rotate with your casserole.

Planning ahead also means thinking about your ingredients. Buy peeled and deveined frozen shrimp so prep is quicker. Use pre-washed spinach or a bag of frozen to save time. Even grating your cheese in advance helps streamline the process when you’re juggling a busy weeknight.

Whether you’re cooking for one or feeding your family, this casserole makes the most of your time in the kitchen. That’s what real comfort food should do.

FAQ

Can I use frozen shrimp?

Yes, frozen shrimp works perfectly in this recipe. Just make sure to thaw it completely and pat it dry with paper towels before adding it to the casserole. This prevents excess moisture from thinning the sauce and ensures the shrimp cooks evenly.

How do I store leftovers?

Let the casserole cool completely, then store it in an airtight container in the fridge for up to three days. You can also freeze it before baking for longer storage. When reheating, add a splash of broth or milk if needed to bring back the creamy texture.

Can this be made gluten-free or dairy-free?

Absolutely. For gluten-free, thicken your sauce with cornstarch or arrowroot instead of flour, and make sure all your ingredients are certified gluten-free. To make it dairy-free, use a plant-based milk or cream and swap in dairy-free cheese or nutritional yeast for a cheesy flavor. It still bakes up rich and delicious.

Conclusion

Shrimp and spinach casserole is the kind of meal that works hard for you. It’s quick to prep, packed with protein and greens, and endlessly flexible. Whether you use frozen shrimp, add extra veggies, or make it dairy-free, this dish delivers on flavor and comfort. It reheats like a dream, stores well, and makes even the busiest weeknight feel a little more homemade. This isn’t just a casserole, it’s one of those back-pocket meals that turns simple ingredients into something worth sharing.

If you’re ready to cook something that feels cozy but smart, give this one a try. You might just find yourself making it again next week.