There's nothing quite like the rich, bubbling goodness of Garlic Shrimp Gratin fresh out of the oven. With its creamy, cheesy sauce infused with fragrant garlic and tender shrimp nestled underneath a golden, crispy topping, this dish is pure comfort food at its finest.

I first discovered this recipe on a chilly evening when I was craving something warm, indulgent, and easy to prepare. The combination of succulent shrimp, garlic-scented bechamel, and a crispy, cheesy crust quickly became a household favorite. Now, it's my go-to dish for date nights, family dinners, or whenever I want to impress guests with minimal effort.

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Why You'll Love This Garlic Shrimp Gratin

Get ready to fall in love with your new favorite seafood dish. This Garlic Shrimp Gratin is not only incredibly delicious but also checks all the right boxes for a perfect meal.

First off, it’s quick and easy to make. From start to finish, you can have this gratin ready in under 40 minutes, making it perfect for weeknights when time is short but flavor is non-negotiable.

It’s also a show-stopper. Whether you're serving it as an appetizer or main dish, the golden, cheesy crust and bubbling sauce underneath are sure to impress.

Plus, it’s budget-friendly. You don’t need fancy ingredients—just shrimp, butter, cream, garlic, cheese, and a few pantry staples—to create something truly special.

Best of all, it’s versatile. Serve it with crusty bread, over pasta, or as a side to a fresh green salad—whatever suits your taste!

Ingredients Notes

The magic of Garlic Shrimp Gratin lies in its simple yet flavor-packed ingredients. Let’s take a closer look at what makes this dish irresistible.

Shrimp: The star of the dish! I recommend using large shrimp (16/20 count) for the best texture. Make sure they are peeled and deveined for a hassle-free experience.

Garlic: Fresh garlic is key to infusing the sauce with that bold, aromatic flavor. Mince it finely to ensure even distribution throughout the dish.

Heavy Cream: This creates the rich and velvety base for the gratin. If you prefer a lighter version, you can substitute half-and-half, but the result won’t be as luxuriously creamy.

Cheese: A combination of Parmesan and Gruyère works beautifully here. Parmesan adds a salty, nutty depth, while Gruyère provides the perfect melt and golden crust on top.

Breadcrumbs: A layer of panko breadcrumbs gives the gratin its signature crispy topping. Mixing them with a little melted butter before sprinkling ensures an even, golden finish.

For the best results, use a broiler-safe baking dish to get that perfect golden-brown crust.

How To Make This Garlic Shrimp Gratin

Making this gratin is easier than you might think. Here’s how you can achieve that creamy, cheesy, golden perfection.

Start by preheating your oven to 400°F (200°C). While it heats, melt butter in a skillet over medium heat and sauté the garlic until fragrant—about 30 seconds. Be careful not to let it burn, as burnt garlic can turn bitter.

Add the shrimp to the skillet, seasoning them with salt and black pepper. Cook for about 2 minutes per side, just until they turn pink. They will finish cooking in the oven, so don’t overdo it at this stage. Transfer the shrimp to a buttered baking dish.

In the same skillet, make the creamy bechamel sauce by adding a bit more butter, then whisking in flour to form a roux. Cook for about 1 minute, then slowly pour in the heavy cream, whisking continuously to avoid lumps. Let it simmer until slightly thickened, then stir in half of the grated cheese and season with a pinch of nutmeg.

Pour the luscious garlic cream sauce over the shrimp, making sure every piece is coated. Sprinkle the remaining cheese evenly over the top, followed by a generous handful of buttered panko breadcrumbs.

Bake in the preheated oven for about 15 minutes, then switch to the broiler for 2-3 minutes until the top is bubbling and golden brown. Keep an eye on it—this part happens fast!

Let the gratin cool slightly before serving. The sauce will thicken as it rests, creating the perfect creamy texture in every bite.

Storage Options

If you happen to have leftovers (which isn’t likely!), this Garlic Shrimp Gratin stores beautifully.

For short-term storage, cover the dish with plastic wrap or transfer leftovers to an airtight container and refrigerate for up to 3 days.

To freeze, place the gratin in a freezer-safe container and store it for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.

To reheat, bake at 350°F (175°C) for about 15 minutes, or until warmed through. Avoid using the microwave, as it can make the shrimp rubbery.

Variations and Substitutions

One of the best things about this Garlic Shrimp Gratin is how easy it is to customize.

Want a lighter version? Swap out the heavy cream for a mix of half-and-half and chicken broth to reduce the richness while keeping it flavorful.

Not a fan of shrimp? Scallops or even chunks of lobster make fantastic substitutes and add a luxurious twist.

For a gluten-free version, use gluten-free breadcrumbs or omit them entirely and top with extra cheese for an ultra-cheesy crust.

Spice it up! If you love a little heat, add a pinch of red pepper flakes to the sauce or drizzle with hot sauce before serving.

Experiment with different cheeses! Fontina, mozzarella, or even smoked gouda can bring unique flavors to your gratin.

No matter how you tweak it, this Garlic Shrimp Gratin is bound to be a crowd-pleaser. Try it once, and you’ll be hooked!