Garlic Shrimp Gratin

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There’s something undeniably comforting about pulling a bubbling dish of gratin out of the oven—the creamy richness, the golden crust, and that irresistible aroma of garlic and cheese. Garlic Shrimp Gratin is one of those meals that feels both indulgent and effortless, and it’s one I reach for when I want to impress without a lot of fuss. Whether it’s a chilly evening or a special dinner at home, this dish always delivers.

I first made this gratin on a whim after a long day, craving something warm and full of flavor. With a bag of shrimp in the freezer and some leftover cream and cheese in the fridge, I threw it all together—and the result was magical. The shrimp stay juicy and tender, the sauce is garlicky and luscious, and the topping bakes to golden perfection. I knew instantly this recipe was a keeper.

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Why You’ll Love This Garlic Shrimp Gratin

This dish has all the makings of a crowd-pleaser: creamy texture, cheesy goodness, and a kick of garlic that brings the shrimp to life. It’s the kind of comfort food that’s easy enough for a weeknight but elegant enough for company. Plus, it’s naturally gluten-free and pairs beautifully with bread, rice, or just a crisp salad. Whether you’re a seafood fan or simply looking to break the dinner routine, this gratin will hit the spot.

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What Kind of Shrimp Should I Use?

When it comes to making Garlic Shrimp Gratin, fresh or frozen shrimp both work beautifully—just make sure they’re peeled and deveined for easy eating. I prefer medium to large shrimp (around 21-30 per pound) because they stay juicy and meaty in the oven without getting lost in the sauce. If you’re using frozen shrimp, be sure to thaw them completely and pat them dry before adding to the dish. Tail-on shrimp give a more striking presentation, but tail-off works best if you want a more fork-friendly bite.

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Options for Substitutions

One of the best parts about this gratin is how flexible it can be:

• Seafood Swaps: Not into shrimp? Try scallops, chunks of lobster, or even flaky white fish like cod or haddock.
• Dairy Alternatives: Use half-and-half instead of heavy cream for a lighter option, or go all-out with a blend of cream cheese and sour cream for richness.
• Cheese Variations: Parmesan is classic, but Gruyère, mozzarella, or sharp cheddar also melt beautifully and bring their own flair.
• Herb Boosts: Parsley keeps it clean and fresh, but feel free to experiment with thyme, dill, or chives depending on your taste.
• Low-Carb Option: Skip breadcrumbs altogether or use crushed pork rinds or almond flour for a keto-friendly topping.

This gratin is easy to customize while keeping that creamy, garlicky magic front and center.

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Ingredients for This Garlic Shrimp Gratin

• Shrimp
  The star of the show—choose medium to large shrimp, peeled and deveined. They bring a naturally sweet, briny flavor that pairs beautifully with the creamy, garlicky sauce.
• Garlic
  Fresh garlic is essential here. It infuses the entire dish with bold, aromatic depth and balances the richness of the cheese and cream.
• Butter
  Butter adds richness and helps to sauté the garlic, unlocking its full flavor before it blends into the sauce.
• Heavy Cream
  This creates the luxurious, velvety base of the gratin. It’s what binds everything together and gives the dish its indulgent texture.
• Parmesan Cheese
  Sharp, salty, and nutty, Parmesan adds umami and helps create that perfect golden crust on top when baked.
• Mozzarella Cheese
  Mild and melty, mozzarella provides that creamy stretch and keeps the gratin smooth and gooey underneath the surface.
• Salt and Black Pepper
  Just a pinch of each enhances the natural sweetness of the shrimp and ties all the flavors together.
• Fresh Parsley
  Sprinkled on top, parsley brightens the dish and adds a pop of color right before serving.
• Breadcrumbs (Optional)
  For a bit of crunch, a light sprinkle of breadcrumbs over the top adds a delicious contrast to the creamy base.

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Step 1: Prep the Shrimp

If you’re using frozen shrimp, thaw them fully, then pat them dry with paper towels. Fresh shrimp should be peeled and deveined. Set aside while you prepare the rest of the ingredients.

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Step 2: Sauté the Garlic

In a skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1–2 minutes until fragrant, being careful not to brown it.

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Step 3: Make the Creamy Base

Pour in the heavy cream and bring it to a gentle simmer. Stir in salt and black pepper to taste. Add the Parmesan and mozzarella cheeses, stirring until melted and the sauce is smooth and thick.

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Step 4: Assemble the Gratin

Preheat your oven to 400°F (200°C). Pour the creamy sauce into a small baking dish or oven-safe skillet. Arrange the shrimp evenly over the top, pressing them gently into the sauce. Sprinkle more mozzarella or Parmesan over the shrimp if desired.

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Step 5: Bake Until Golden

Transfer the dish to the oven and bake for 15–18 minutes, or until the shrimp are pink and opaque, and the top is bubbly and golden brown.

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Step 6: Garnish and Serve

Remove from the oven and let it rest for a couple of minutes. Sprinkle fresh chopped parsley on top before serving. Optional: add a light dusting of breadcrumbs for crunch right before the final 5 minutes of baking.

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How Long to Cook the Garlic Shrimp Gratin

This dish comes together surprisingly fast. Once everything is assembled, bake it at 400°F (200°C) for about 15 to 18 minutes. You’re looking for shrimp that have turned pink and opaque, and a cheese topping that’s beautifully golden and bubbling. Keep an eye on it during the last few minutes—depending on your oven, the top can brown quickly. If you’re using larger shrimp, you might want to lean closer to 18 minutes for full doneness.

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Tips for Perfect Garlic Shrimp Gratin

• Dry the Shrimp: Moisture is the enemy of a good gratin. Pat your shrimp thoroughly dry to keep the sauce rich and not watery.
• Use Fresh Garlic: Skip the jarred stuff—fresh minced garlic adds a bold, aromatic depth that makes this dish shine.
• Don’t Overcook: Shrimp turn rubbery if left in the oven too long. Bake just until they curl and turn pink.
• Cheese Quality Matters: A good Parmesan and mozzarella melt smoother and taste richer—go for block cheese and grate it yourself if possible.
• Balance the Salt: Parmesan is already salty, so go light on additional salt until you’ve tasted the sauce.
• Crank Up the Broiler (Optional): For an extra golden top, broil the gratin for the last 1–2 minutes. Watch closely!
• Let It Rest: Just a couple of minutes out of the oven allows the sauce to thicken and settle before serving.
• Customize Texture: Want crunch? Add breadcrumbs or crushed crackers to the top during the last few minutes of baking.

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Watch Out for These Mistakes While Cooking

• Overcooking the Shrimp
  Shrimp cook fast—too long in the oven, and they turn rubbery. Keep a close eye and pull the gratin out as soon as the shrimp are pink and firm.
• Skipping the Drying Step
  Waterlogged shrimp can dilute your sauce. Always pat them dry thoroughly before adding them to the dish.
• Using Pre-Shredded Cheese
  Pre-shredded cheese often contains anti-caking agents that affect melting. For a smooth, creamy gratin, grate fresh cheese yourself.
• Too Much Garlic
  Yes, it’s a garlic gratin—but balance is key. Going overboard can overpower the shrimp and cheese.
• High Heat on Garlic
  Garlic burns quickly and turns bitter. Cook it gently in butter just until fragrant, not browned.
• Undercooked Sauce
  Make sure the cheese is fully melted and the sauce has slightly thickened before assembling the gratin.
• Wrong Size Baking Dish
  Using a too-large dish spreads the sauce too thin and can dry out the shrimp. Use a small casserole or oven-safe skillet that allows the sauce to pool slightly around the shrimp.
• Skipping the Resting Time
  Letting the gratin sit for a couple of minutes after baking allows the flavors to settle and the sauce to thicken slightly before serving.

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What to Serve With Garlic Shrimp Gratin?

Crusty Bread

A warm baguette or sourdough loaf is perfect for soaking up every bit of the garlicky cream sauce.

Simple Green Salad

Balance the richness with a crisp salad—think arugula, baby spinach, or romaine with a lemon vinaigrette.

Lemon Rice

Light, fluffy rice with a hint of lemon complements the shrimp and adds a subtle brightness.

Roasted Baby Potatoes

Golden roasted potatoes offer a satisfying, hearty side to round out the meal.

Garlic Butter Noodles

Double down on the garlic with a side of buttered noodles tossed in fresh herbs.

Grilled Corn on the Cob

Sweet and smoky corn adds a pop of color and flavor that plays beautifully with the creamy shrimp.

A Glass of White Wine

Pair with a chilled Sauvignon Blanc or Pinot Grigio for a touch of acidity that cuts through the richness.

Steamed Asparagus

Tender-crisp asparagus drizzled with olive oil or lemon juice adds freshness and elegance to the plate.

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Storage Instructions

Garlic Shrimp Gratin is best enjoyed fresh out of the oven, but leftovers can definitely be saved. Let the dish cool completely before storing. Transfer to an airtight container and refrigerate for up to 2 days. To reheat, use the oven or a toaster oven at 350°F (175°C) until warmed through—about 10–12 minutes. Microwaving is an option but may cause the shrimp to become rubbery and the sauce to separate slightly.

Freezing is not recommended due to the cream-based sauce and shrimp texture changes, but if you must, freeze before baking and reheat straight from frozen (add extra 10–15 minutes to the bake time). Still, for best flavor and texture, enjoy it fresh or within a day or two.

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Estimated Nutrition

Please note, this is an estimate based on a serving size of approximately 1 cup:

• Calories: 390
• Protein: 28g
• Fat: 28g
• Saturated Fat: 15g
• Carbohydrates: 6g
• Sugar: 1g
• Fiber: 0g
• Cholesterol: 220mg
• Sodium: 680mg

This Garlic Shrimp Gratin is rich, creamy, and protein-packed, making it a satisfying low-carb dinner or indulgent appetizer. For lighter fare, pair with greens or halve the portion with a fresh side.

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Frequently Asked Questions

What kind of shrimp works best for gratin?

Medium to large shrimp (21–30 per pound) work perfectly—they’re hearty enough to hold their texture and flavor during baking, without overcooking too quickly. Always go for peeled and deveined shrimp for convenience.

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Can I use pre-cooked shrimp?

You can, but it’s not ideal. Pre-cooked shrimp are likely to overcook and become rubbery. If using them, add them only in the last few minutes of baking or stir them into the sauce before serving.

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How do I know when the shrimp are done?

They’ll turn pink and opaque with a slight curl. The texture should be tender, not rubbery. Look for a golden, bubbly top and shrimp that are just firm to the touch.

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Can I make this ahead of time?

Yes! Assemble the gratin (minus the baking step), cover, and refrigerate for up to 12 hours. When ready to serve, bake as directed—just add a few extra minutes if baking straight from the fridge.

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Is this dish gluten-free?

It can be! Just skip the optional breadcrumb topping or use a gluten-free alternative like crushed gluten-free crackers or almond flour.

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Can I add vegetables to the gratin?

Absolutely. Mushrooms, spinach, or zucchini can be sautéed and added to the sauce before baking. Just avoid adding too much moisture or the sauce may become watery.

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What if I don’t have heavy cream?

You can substitute with half-and-half or a mixture of milk and cream cheese. The result will be slightly lighter but still creamy and flavorful.

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How spicy is this dish?

This gratin is more savory than spicy. If you’d like to turn up the heat, add a pinch of red pepper flakes or a dash of hot sauce to the cream sauce.

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Conclusion

Garlic Shrimp Gratin is one of those magical dishes that delivers big comfort with very little effort. It’s rich, creamy, and full of savory depth, yet it feels light and elegant—perfect for a cozy dinner or a special gathering. I’ve made it for weeknights and dinner parties alike, and it never fails to impress. Whether you serve it with crusty bread or a fresh salad, it’s guaranteed to steal the spotlight. Give it a try—you just might find your new favorite comfort dish.

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