Shrimp And Vegetable Casserole Recipes

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

CREAMY SHRIMP & VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Coat 2-quart baking dish with nonstick cooking spray.
• Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well.
• Place in prepared baking dish.
• Cover and bake 30 minutes. Serve over orzo or rice.

10 BEST SHRIMP CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp casserole in 30 minutes or less!

SHRIMP AND VEGETABLE CASSEROLE

Steps:

• Preheat over to 375 degrees.
• Using a 2-quart casserole, layer first the asparagus, then artichokes and finally the shrimp.
• Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp.
• Melt the remaining 4 tablespoons of butter in a saucepan over medium heat, stirring in the flour, and cook for 2 minutes.
• Slowly add the whipping cream and milk, stirring constantly.
• When the sauce is thick and smooth, add the salt and peppers.
• Stir in the Worcestershire and sherry.
• Pour the sauce over the casserole and sprinkle with the parmesan cheese.
• Bake for 20 minutes.

SHRIMP WITH VEGETABLES

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.