Print

Garlic Shrimp Gratin

Print Recipe

This Garlic Shrimp Gratin is a luxurious yet simple seafood dish that delivers bold flavor with minimal effort. Juicy shrimp are bathed in a creamy garlic-infused sauce, then topped with a buttery, golden breadcrumb and cheese crust. Baked until bubbling and crisp on top, this gratin is perfect as a main course or a decadent appetizer. Serve with crusty bread, pasta, or a fresh salad for a complete and satisfying meal.

Ingredients

Scale
  • 1 lb (450g) large shrimp, peeled and deveined
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup breadcrumbs (optional for topping)
  • 2 tbsp olive oil (for breadcrumbs, optional)
  • Salt and black pepper to taste
  • Chopped parsley for garnish (optional)

Instructions

  • Preheat oven: Set to 400°F (200°C). Lightly grease a medium baking dish (about 8×8-inch or similar).
  • Sauté aromatics: In a skillet over medium heat, melt butter. Add onion and cook for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds.
  • Cook shrimp: Add shrimp to the skillet and cook for 2–3 minutes, just until they start to turn pink. Remove shrimp and set aside.
  • Make white sauce: In the same skillet, sprinkle flour over the onions and stir well to form a roux. Cook for 1 minute. Gradually whisk in milk and heavy cream. Stir constantly until the sauce thickens, about 3–5 minutes.
  • Add cheese and season: Stir in Parmesan cheese, salt, and pepper. Mix until smooth. Add shrimp back to the sauce and combine.
  • Assemble gratin: Pour shrimp and sauce mixture into the prepared baking dish. Top with shredded mozzarella cheese.
  • Optional breadcrumb topping: In a small bowl, mix breadcrumbs with olive oil. Sprinkle evenly over the top of the gratin.
  • Bake: Bake uncovered for 12–15 minutes, or until the top is golden and bubbly.
  • Serve: Garnish with chopped parsley if desired. Serve hot with crusty bread, pasta, or rice.

Notes

  • Shrimp Tip: Use large, peeled, and deveined shrimp. Pat dry before cooking to prevent excess moisture in the sauce.

  • Garlic Flavor: Sauté minced garlic in butter just until fragrant—don’t overcook or it will turn bitter.

  • Creamy Base: A blend of heavy cream, white wine (optional), and grated Parmesan creates a rich, flavorful sauce.

  • Breadcrumb Topping: Use panko breadcrumbs tossed with melted butter and a pinch of parsley for a crisp, golden finish.

  • Cheese Matters: Parmesan or Gruyère cheese melts beautifully and adds a nutty, savory depth to the gratin.

  • Make Ahead: Assemble the dish up to a day in advance and refrigerate. Bake just before serving.

  • Serving Ideas: Pair with garlic bread, angel hair pasta, or roasted vegetables for a balanced meal.

  • Baking Tip: Broil for the last 2–3 minutes to get an extra-crispy topping—watch closely to prevent burning.

Find it online: https://claradelish.com/garlic-shrimp-gratin/