Jalapeño Shrimp Veggie Casserole
A warm, flavorful casserole packed with shrimp and vibrant vegetables, perfect for busy weeknights or family dinners.
Ingredients
Main ingredients
- 10-15 medium medium shrimp, peeled and thawed
- 1/4 cup sliced red onion can be lightly browned for extra flavor
- 1 large tomato, sliced 1/3 inch thick
- 2 yellow squash and/or zucchini, sliced 1/4 inch thick can use a mix of both
- 1 jalapeño, sliced and deseeded
- 1/3 cup cream or non-dairy milk for a vegan-friendly version
- 2 large eggs
- 1 Tablespoon melted butter or oil butter works best for texture
- 2 cloves garlic, minced 1 teaspoon minced
- 2 heaping Tablespoons arrowroot or cornstarch see notes for substitutes
- Kosher salt and black pepper to taste extra for serving
- 1/2 cup grated parmesan see notes for a non-dairy option
- 1/2 teaspoon crushed chili pepper flakes
- fresh chopped cilantro for garnish
Instructions
Preparation
- Start by ensuring your shrimp is peeled and thawed.
- Preheat your oven to 350°F.
- Lightly brown the red onion in a pan until fragrant.
- Grease your baking dish and layer the sliced vegetables evenly across the bottom.
- Place the shrimp on top of or mixed into the veggie layers.
- In a separate bowl, whisk together the cream, minced garlic, eggs, arrowroot or cornstarch, seasonings, and melted butter or oil until you achieve a smooth yellow mixture.
- Pour the egg mixture evenly over the shrimp and veggies, then sprinkle the grated parmesan on top.
- Garnish with crushed chili pepper flakes.
Baking
- Bake for 35-45 minutes, checking around the 25-30 minute mark. The shrimp should be cooked, and the veggies tender.
- The casserole is done when the top is golden brown and the eggs have set.
- Season with sea salt and pepper to taste, then serve with fresh cilantro as a garnish.
Notes
This casserole is versatile; serve it with a fresh green salad or crusty bread. For longer storage, freeze portions for up to three months.