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Spicy Shrimp and Bacon Casserole

Baked shrimp and bacon casserole in a creamy jalapeno and red chilies sauce. Makes a great special occasion entree or divide into small ramekins for a fabulous starter course!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Entree
Servings: 6
Calories: 517kcal
Author: Bernadette


  • 1 pound shrimp , large (16-20 count) raw shrimp, peeled, deveined, and tails removed
  • 10 slices hardwood smoked bacon cooked and coarsely crumbled
  • 1 tablespoon finely chopped jalapenos (if you want it spicy leave a few seeds in)
  • 1 teaspoon finely chopped red chilies
  • 1 cup panko breadcrumbs
  • 4 tablespoons butter ,melted
  • 1 ½ cups light cream
  • ½ cup lobster juice (can substitute clam juice)


  • Preheat oven to 350 degrees F. Cook bacon until crisp, drain and coarsely crumble.
  • Lightly grease a 1 ½ quart casserole dish with butter. Stir together panko breadcrumbs, butter, and salt and pepper to taste. Spoon half the breadcrumb mixture into the bottom of the casserole dish in a thin layer, place the shrimp on top, followed by the crumbled bacon. Stir together the light cream, lobster or clam juice, and diced jalapenos and chilies, pour over the shrimp/bacon mixture. Top with remaining breadcrumbs. Bake in the preheated oven for 35 minutes, or until bubbly and lightly browned.


Calories: 517kcal | Carbohydrates: 11g | Protein: 22g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 301mg | Sodium: 1040mg | Potassium: 230mg | Sugar: 1g | Vitamin A: 895IU | Vitamin C: 8.9mg | Calcium: 173mg | Iron: 2.3mg