Baked Shrimp with Tomato, Peppers, and Cheese
Shrimp bake in a garlicky tomato-and-pepper sauce beneath a bubbling layer of mozzarella.
By Moow Editorial ·
- Use 250 g (about 9 ounces) peeled, thawed shrimp and avoid overbaking once they turn opaque.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 servings
- Prep time: 10 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 servings.
- Calories: 500 kcal
- Protein: 38 g
- Carbohydrates: 6 g
- Fat: 36 g
- Sodium: 905 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Shrimp Casserole
Have these measured and ready before you begin.
- 250 g (8.8 oz) peeled and cleaned shrimp
- 1/2 tablespoon mixed tomato and red pepper paste
- 3 tablespoons tomato sauce
- 4 garlic cloves, chopped
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- scant 1/3 cup (70 ml) water
- 2 tablespoons neutral cooking oil
- 1 heaping tablespoon butter
- 1 cup (4 ounces/113 g) shredded low-moisture mozzarella
Directions
1. Preheat the oven to 385°F (195°C).
2. Sauté the garlic in the neutral oil, add the butter, and continue cooking briefly.
3. Stir in the tomato sauce, followed by the mixed tomato and pepper paste, and cook until combined.
4. Add the water and bring the sauce to a simmer; remove from the heat.
5. Stir the raw shrimp into the sauce and transfer to a shallow oven-safe casserole.
6. Top with cheese and bake at 425°F (220°C) for 8–10 minutes, until bubbling and the shrimp reach 145°F (63°C).
Sources
Contains shellfish and milk. Thaw shrimp in the refrigerator, prevent cross-contamination, and cook until opaque and firm or to 145°F (63°C). The casserole and cheese will be very hot.