Shrimp au gratin can make for a crowd-pleasing appetizer or decadent weeknight main dish. Learn how to make this baked and cheesy shrimp casserole.

Shrimp Au Gratin Recipe: How to Make Shrimp Au Gratin

Shrimp au gratin is a cheesy seafood casserole dish. An appetizer or entrée, it combines layers of cheese sauce and shrimp, according to a culinary technique called gratin, which involves topping a dish with panko breadcrumbs, cheese, or melted butter before baking it under a broiler to achieve a crispy brown crust. While a strong cheddar cheese and Parmesan cheese are classics for this dish, you can also use Gruyère cheese or Emmental cheese for a more sophisticated flavor profile.

Like crab au gratin, the shrimp stays visually hidden by the crispy cheese crust, so you can replace pricier jumbo shrimp with medium shrimp for a more dip-like consistency. You can serve shrimp au gratin as an appetizer alongside a meal, communally in a casserole dish, or in individual ramekins. Alternatively, you can serve shrimp au gratin with a salad to make this comfort food an entrée. You can also make different seafood au gratin by substituting shrimp with other shellfish such as crawfish, crabmeat, scallops, or lobster. 
Gratins originated in France, originally made with potatoes. The term “au gratin,” from the French verb “gratter,” meaning “to scrape” or “grate,” features a crunchy top layer of shredded cheese and bread crumbs. French colonization of Louisiana in the early eighteenth century led to strong French influence in creole and cajun cuisine. In the gulf of Louisiana, where seafood (particularly shellfish like shrimp and crawfish) are plentiful, this version of the French classic is made with shrimp rather than potatoes. Cooks add creole seasoning and cayenne pepper for a little heat to balance the sugars in the shellfish.
Shrimp au gratin can make for a crowd-pleasing appetizer or decadent weeknight main dish. Learn how to make this baked and cheesy shrimp casserole.

Shrimp au gratin is a cheesy seafood casserole dish. An appetizer or entrée, it combines layers of cheese sauce and shrimp, according to a culinary technique called gratin, which involves topping a dish with panko breadcrumbs, cheese, or melted butter before baking it under a broiler to achieve a crispy brown crust. While a strong cheddar cheese and Parmesan cheese are classics for this dish, you can also use Gruyère cheese or Emmental cheese for a more sophisticated flavor profile.Like crab au gratin, the shrimp stays visually hidden by the crispy cheese crust, so you can replace pricier jumbo shrimp with medium shrimp for a more dip-like consistency. You can serve shrimp au gratin as an appetizer alongside a meal, communally in a casserole dish, or in individual ramekins. Alternatively, you can serve shrimp au gratin with a salad to make this comfort food an entrée. You can also make different seafood au gratin by substituting shrimp with other shellfish such as crawfish, crabmeat, scallops, or lobster.

What Is Shrimp Au Gratin?

Gratins originated in France, originally made with potatoes. The term “au gratin,” from the French verb “gratter,” meaning “to scrape” or “grate,” features a crunchy top layer of shredded cheese and bread crumbs. French colonization of Louisiana in the early eighteenth century led to strong French influence in creole and cajun cuisine. In the gulf of Louisiana, where seafood (particularly shellfish like shrimp and crawfish) are plentiful, this version of the French classic is made with shrimp rather than potatoes. Cooks add creole seasoning and cayenne pepper for a little heat to balance the sugars in the shellfish.

Origin of Shrimp Au Gratin

Simple Shrimp Au Gratin

Shrimp au gratin can make for a crowd-pleasing appetizer or decadent weeknight main dish. Learn how to make this baked and cheesy shrimp casserole.

Shrimp au gratin can make for a crowd-pleasing appetizer or decadent weeknight main dish. Learn how to make this baked and cheesy shrimp casserole.
