Here’s a delicious Shrimp Gratin recipe 🦐🧀 — creamy, cheesy, and baked to golden perfection.
🦐 Shrimp Gratin
Ingredients (serves 4)
For the shrimp
- 1 lb (450 g) medium shrimp, peeled and deveined
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt & black pepper, to taste
For the creamy sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk or heavy cream
- ½ cup grated Gruyère or Swiss cheese (plus extra for topping)
- ¼ tsp nutmeg (optional)
For topping
- ¼ cup breadcrumbs
- 2 tbsp grated Parmesan
- 1 tbsp butter, melted
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven
- Preheat to 375°F (190°C).
- Cook shrimp
- In a skillet, sauté shrimp in butter with onion and garlic for 2–3 minutes until just pink. Season with salt and pepper. Remove shrimp and set aside.
- Make creamy sauce
- In the same skillet, melt 2 tbsp butter. Stir in flour to make a roux, cooking 1–2 minutes.
- Slowly whisk in milk or cream until smooth and thickened.
- Stir in ½ cup grated Gruyère cheese and nutmeg (if using). Season with salt and pepper.
- Assemble gratin
- Place shrimp in a buttered baking dish. Pour creamy sauce over shrimp.
- In a small bowl, mix breadcrumbs, Parmesan, and melted butter. Sprinkle over the top.
- Bake
- Bake for 15–20 minutes until bubbly and golden brown on top.
- Serve
- Garnish with fresh parsley and serve hot with rice, pasta, or a green salad.
Tips for Perfect Shrimp Gratin
- Don’t overcook shrimp before baking—they’ll cook further in the oven.
- Cheese choice: Gruyère or Swiss melts well and adds a nutty flavor.
- Breadcrumb topping: Mix with a little garlic powder or paprika for extra flavor.
Variations
- Seafood mix: Add scallops, crab, or lobster with the shrimp.
- Creamy white wine version: Replace half the milk with dry white wine for extra depth.
- Herb twist: Add thyme, tarragon, or dill to the sauce.
If you want, I can give a restaurant-style shrimp gratin recipe with ultra-creamy sauce and a perfectly crunchy topping that tastes indulgent but is surprisingly easy to make.
Do you want me to do that?
