Description
This Garlic Shrimp Gratin is the perfect dish for seafood lovers looking for an easy and flavorful meal. The shrimp are baked to perfection with a creamy garlic sauce and topped with golden, crispy breadcrumbs and cheese. It’s a deliciously indulgent dish that’s sure to impress!
Ingredients
For the Garlic Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Garlic Cream Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup white wine (or chicken broth)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
For the Topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated mozzarella cheese
- 2 tablespoons melted butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish (such as a 9×9-inch dish or similar size) and set aside.
In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and pepper until well-coated. Set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the white wine (or chicken broth) and cook for 2-3 minutes to reduce slightly. Add the heavy cream and stir to combine. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken.
Stir in the Parmesan cheese and lemon juice, then season with salt and pepper to taste. Once the sauce is smooth and creamy, remove from the heat.
Notes
- Add Veggies – You can add some vegetables like spinach, mushrooms, or asparagus to the baking dish along with the shrimp for extra flavor and nutrition.
- Spicy Kick – For some heat, add a pinch of red pepper flakes or a few dashes of hot sauce to the garlic cream sauce.
- Cheese Variations – Swap the mozzarella with Gruyère or Parmesan for different flavor profiles.
- Make It Low-Carb – Skip the breadcrumb topping or use almond flour for a low-carb version of this dish.