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A bubbling shrimp casserole in a baking dish

Zesty Lemon Herb Shrimp & Artichoke Casserole

This Zesty Lemon Herb Shrimp & Artichoke Casserole is a delightful dish featuring succulent shrimp and tender artichoke hearts in a creamy, lemon-infused sauce, topped with a golden, buttery Panko crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • Paper towels
  • Large oven-safe skillet
  • Dutch oven
  • Small bowl

Ingredients
  

Main Ingredients

  • 1 ½ pounds shrimp peeled and deveined (fresh or frozen, thawed)
  • 2 tablespoons olive oil
  • 1 diced small onion
  • 2-3 cloves garlic minced
  • ¼ cup dry white wine (optional)
  • 1 lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup heavy cream or half-and-half
  • ¼ cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh chives chopped
  • 1 can (14 oz) artichoke hearts drained and chopped
  • ½ cup Panko breadcrumbs
  • 1 tablespoon melted butter
  • Salt and black pepper to taste

Instructions
 

Preparation

  • Pat the peeled and deveined shrimp dry with paper towels; then lightly season with salt and pepper.
  • Heat olive oil in an oven-safe skillet or Dutch oven over medium heat, then add diced onion and cook for 3-5 minutes until softened. Add minced garlic and cook for one minute until fragrant.

Cooking the Shrimp and Sauce

  • Add the seasoned shrimp to the skillet and cook for 1-2 minutes per side until they just start to turn pink, then remove and set aside.
  • Deglaze the pan with white wine (if using), scraping up browned bits, then stir in lemon zest, lemon juice, and heavy cream or half-and-half. Simmer gently until the sauce slightly thickens.
  • Stir in fresh parsley, dill, chives, and chopped artichoke hearts.
  • Return the shrimp to the skillet and gently mix everything to coat the ingredients evenly in the sauce.

Baking and Serving

  • In a small bowl, mix Panko breadcrumbs with melted butter; then sprinkle this mixture generously over the casserole.
  • Bake the casserole in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the shrimp are cooked, the sauce is bubbly, and the topping is golden brown.
  • Let the casserole rest for 5-10 minutes before serving.

Notes

For extra flavor, consider marinating the shrimp for 15 minutes in a little lemon juice and olive oil before cooking. This casserole is delicious served with a side of crusty bread or a light green salad.