By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
353 cal · 55 min
Spicy Shrimp and Bacon Casserole
Recipe GLPR4112a5564f693c
A savory casserole combining succulent large shrimp and crispy bacon with a creamy seafood sauce, finished with a golden panko breadcrumb topping. The heat from fresh jalapeños and red chilies adds a pleasant kick to this comforting baked dish.
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Ingredients
1 pound large raw shrimp (16-20 count), peeled, deveined, and tails removed
10 slices hardwood smoked bacon
1 tablespoon finely chopped fresh jalapeños (with seeds for extra heat, if desired)
1 teaspoon finely chopped red chilies
1 cup panko breadcrumbs
4 tablespoons butter, melted
1 1/2 cups light cream
1/2 cup lobster juice (or clam juice as a substitute)
Salt and black pepper to taste
Directions
Preheat your oven to 350 degrees Fahrenheit. Cook the bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Transfer to paper towels to drain, then coarsely crumble once cooled.
Lightly butter a 1 1/2 quart casserole dish. In a small bowl, combine the panko breadcrumbs, melted butter, salt, and pepper. Spread half of this breadcrumb mixture evenly across the bottom of the prepared casserole dish.
Arrange the shrimp over the breadcrumb layer, then scatter the crumbled bacon on top.
In a bowl, whisk together the light cream, lobster juice, chopped jalapeños, and chopped red chilies. Pour this mixture carefully over the shrimp and bacon.
Top the casserole with the remaining breadcrumb mixture, distributing it evenly.
Bake in the preheated oven for 35 minutes, until the top is golden brown and the casserole is bubbling around the edges. The shrimp should reach an internal temperature of 145 degrees Fahrenheit.
Comments
Shrimp and bacon are reliably stocked at Charlotte grocers, but lobster juice is a hard stop—you'll need to special-order it at a seafood counter or make a trip to Harris Teeter's specialty section, adding real friction to a weeknight. The stated 55 minutes ignores shrimp prep and the casserole assembly, closer to 70 minutes total. At roughly $12–15 for six servings, cost is reasonable if you already have bacon and butter on hand, but the single-dish format and cream base mean this doesn't reheat well; it's best eaten the same night. The jalapeño and chili give it Southern heat without requiring odd ingredients, and it lands well for a family dinner once you've sourced the lobster juice.
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