Sheet-Pan Shrimp Gratin Recipe (2024)

Are the shrimp pre-cooked, or no?

Half a pound of shrimp along with the rest of the recipe will serve precisely one. ME. :)

1/2 lb. of shrimp to serve 4? 2 oz./person? Hardly seems like enough.

I made this exactly as written - it was incredibly delicious and simple to prepare. Adding the juice of one lemon just before serving gave it such a nice bright flavor, and I might add some lemon zest to the panko bread crumbs the next time around. Wonderful!

Found the moisture from the raw zucchini and shiitake permeated the crust which became soggy a few minutes out of the oven. I would sauté or bake veggies first to dry them out and then add to raw shrimp and other ingredients before baking the gratin

Regarding serving sizes - Two of us greatly enjoyed the dish and had only about 1/4 of the gratin left over. We would have felt short-changed if we'd had to serve it to four people.

I have some lump crab on hand, and will attempt to crabifiy this recipe in lieu of the shrimp. Why not, right? #NoRules

Cod au gratin is a classic recipe in Newfoundland where my husband is from, so we are definitely pro fish and cheese combos - and given we are both allergic to shellfish, going to try this with white fish subbed in for a modern twist on that nostalgic dish!

Made the dish as written except for the shrimp, substituting a pound of cod loin cut into cubes. The result was four reasonably sized portions. My doctor encourages me to eat more fish, although I don’t think he meant for it to be rich with cream and cheese. Baby steps…

Re-read what the ingredients list says. As written it says "...peeled, deveined shrimp, tails removed ...." No where in that does it say anything about cooked shrimp. If the recipe called for cooked shrimp, it would say cooked shrimp.

Small broccoli florets would work.

Assuming they are raw, because shrimp will cook quickly in the oven during the suggested time.

1/2 pound shrimp is not nearly enough for four people. I don’t think it’s even enough for two if they really like their shrimp and if this is intend to be a one dish meal. Haven’t tried it yet, but when I do, I’ll use 1 pound for my husband and me and if I have leftovers? Lunch the next day!

Step 3: "Evenly pour the cream over the shrimp mixture in the pan . . . then top first with the mozzarella, followed by the Gruyère.

How come extra lump crab never happens to me? #LivingWrongYes, crabify!!

I made this for 6 pp. Accidentally bought too much shrimp (didn't read the recipe carefully enough, so had closer to 3 lbs) A 1/2 lb shrimp per person is usually right, but with the cream, cheese etc. this is pretty rich and filling. I added extra veg. It was very good, and several of us took leftovers. I had mine this morning with a poached egg on it. Yum! Reheats well. Next time, I would add a little dijon to the cream, for depth of flavor. Don't skip the lemon juice at the end.

This was a very disappointing recipe. It was dry, strange in texture and the overall taste just not very good. We ate our portions then the rest went to the garbage. Sorry but not good at all.

I love seafood, love cheese, love vegetables. Followed the recipe exactly, and this was one of the grossest recipes I've tried - straight in the trash, which has only happened one other time in my cooking career. I'm honestly confused about the testing and development process for this.

Subbed cauliflower florets because I had it on hand. (Wouldn’t bother with zucchini, ever.) Perfect taste, texture, etc., but not enough to serve four adults. Two, here, had a bit left over. Served with a salad, pan-seared scallops, and crusty bread. When there were four minutes left, I ran a store-bought French loaf under a sprinkle of water and tossed it onto the oven rack. Unnecessary for this gratin, but exactly right for the scallops. Fine, homey seafood dinner per Kansas City standards

Made this with frozen shrimp with no negative effects. My husband loved this dish and had the leftover for lunch, continuing to say how much he liked it. For me, not so much. I wouldn’t make it again for myself, but will for him!

The flavors are lovely together. If I make it again, I’ll use more cheese and cut the panko by half.

It was a bit watery but tasted good.

Followed the recommendation to sauté the veggies before adding them to everything else, and it all came out crispy and delicious!

Made this last night to great reviews. I sauteed the squash/shiitakes with some garlic until soften. Subbed some thinly sliced yellow onion as I was out of shallots. Added some lemon zest/juice to the initial shrimp/veggie mix. While I agree with others that this wouldn't be enough to serve four, it's now in our (2-person household) rotation.

This is definitely a keeper, especially because very "sub-able"! Had no zucchini or squash (I'm in Hong Kong; some things are different ) but used the long thin Asian eggplant and some lovely little, locally grown King Oyster mushrooms. Expecting a nice box of "Leftovers for Tomorrow", it instead ran out of the pan and hubby and I polished it off. Into my "The A List" folder so schnell wie möglich.

Tasted good but incredibly… pungent… my house still smells. Think it’s the combo or Gruyère and shrimp?

I was surprised but this did not turn out well. I followed the recipe but ended up with a lacy crust of cooked cheese on top and vegetables underneath lying on warm cream. The shrimp seemed to get lost and was nondescript in flavor. The shiitakes needed more liquid and consequently seemed dry though edible and the bread crumbs were heavy on the stomach after absorbing the 2 tablespoons of olive oil. This recipe needs something to pull it together.

Fantastic. Used 12oz of shrimp bc that's what I had, and oregano/thyme instead of herbes de Provence for the same reason. The lemon juice at the end was key. Definitely think that a regular cookie sheet (instead of a gratin dish) helped everything spread out and crisp up / bake evenly. 10/10 will make again.

Quick, easy, tasty. New go to. Added lemon and crème fraiche for acidity.

shrimp and cheese? Cream and Lemon?These combinations don’t make sense but it was ok. Didn’t blow me away as the NYYtimes recipes most often do.