Sweet local shrimp get the full Italian "gratinate" treatment in this simple and elegant shrimp recipe. And just like those Diver scallops au gratin we made a while back, this is one of the easiest seafood dishes there is to make. Tender seasoned shrimp resting under a crispy blanket of Grana Padano cheese, panko bread crumbs drizzled with a fruity extra virgin olive oil, and clarified shrimp butter make this seafood gratin a little extra special (and tasty).
The best part -- these shrimp only take 4 minutes to cook under the broiler which means you can have an easy weeknight dinner in 15 minutes or less.
What is Shrimp Au Gratin?
Shrimp au gratin is essentially a cheesy shrimp casserole. It can be made family-style in a larger baking dish or portioned into individual ramekins (or scallop shells) for a nice presentation that cooks up a bit quicker too. Whole or diced shrimp are seasoned and layered with grated cheese (like Parmigiano-Reggiano, Grana Padano, cheddar, Gruyère, Swiss, or Emmental), breadcrumbs, extra virgin olive oil, or melted butter (or both). The dish is then baked under a broiler to achieve a crispy browned crust.
The meaning of "au gratin" comes from the culinary term "gratin" which describes the process of topping a dish (like potatoes or seafood) with breadcrumbs, cheese, melted butter, or olive oil before baking it under a broiler until it's crispy. This version is light, shrimpy, garlicky, and delicious.
Ingredients for Making Shrimp au Gratin
You'll be happy to know frozen shrimp make excellent budget-friendly shrimp au gratin and are exactly what I've used in this post. If you want to splurge, use Royal Reds or Argentinian Red shrimp which are sweeter, and fattier, and make a superior shrimp au gratin. No matter what kind of shrimp you use, this recipe is above average flavorwise because it gets a drizzle of homemade clarified shrimp butter over the tops just before broiling. But, if you don't want to make the shrimp butter that's ok. Instead, substitute regular clarified butter, or storebought ghee, or go the really easy route and add a pat of unsalted butter to the tops.
SHRIMP AU GRATIN INGREDIENTS
- 6 to 7 medium shrimp per person, shells removed and deveined
- extra virgin olive oil, to taste
- clarified shrimp butter (or substitute ghee, or a pat of butter for each shell)
- panko breadcrumbs (or regular breadcrumbs), to taste
- grated Parmigiano-Reggiano, Grana Padano, or Parmesan cheese, to taste
- sea salt, to taste
- scallions or chives, to taste
- parsley (optional)
- 3 clean scallop shells per person (or other broiler-safe baking dish)
CLARIFIED SHRIMP-BUTTER INGREDIENTS (you may sub regular clarified butter or ghee)
- ¼ cup unsalted butter (60g)
- 3 to 4 raw shrimp heads
- 1 garlic clove smashed (optional)
- freshly squeezed lemon juice, to taste
- ½ teaspoon sliced scallions
How Long Does it Take to Cook Shrimp Au Gratin?
This pre-portioned easy shrimp au gratin only takes 3 to 4 minutes to cook under a preheated broiler creating crispy golden edges and tender sweet, buttery shrimp. This is a great make-ahead shrimp dish that you can keep covered and refrigerated for several hours (and up to overnight) until ready to broil. Remove the shrimp from the refrigerator for about 20 minutes or before broiling to take some of the chill off before broiling.
How to Cook Shrimp Au Gratin
This is such an easy shrimp recipe that will wow any guest or picky eaters! It makes a great shrimp appetizer, or serve it as an entrée with a salad and baked potato.
- Make the clarified shrimp butter. Heat ¼ cup of unsalted butter in a small pot over low heat to allow the milk solids to separate. Skim off the white part that floats to the top until there is no more left. Place the garlic clove and 3 to 4 raw shrimp heads into the clarified butter squeezing each head as you put them in. Add the scallions and a squeeze of fresh lemon juice and cook the mixture until the butter is fragrant and has become a golden-orange hue. Strain the shrimp butter through a fine mesh sieve and discard the shells.
- Preheat the oven. Turn on the oven broiler function to high and set a rack about 3 to 4 inches from the broiler.
- Dice the shrimp & assemble the shells. Chop the shrimp into bite-sized pieces and evenly distribute it across three scallop shells. Season with a little salt, and sprinkle with panko bread crumbs and grated cheese to taste. Drizzle the shrimp with extra virgin olive oil and shrimp butter and top it off with sliced scallions (green part only). Place the filled shells onto a heat-proof baking tray or dish.
- Broil the shrimp. Broil the shrimp directly under the broiler for 3 to 4 minutes, or until bubbling and the breadcrumbs and cheese become golden brown and slightly crispy. Remove from the oven and serve immediately Enjoy!
How to Buy the Best Frozen or Fresh Shrimp
Sometimes frozen shrimp can be a better option than buying fresh shrimp especially if you live in a landlocked area of the country. Follow these basic guidelines for buying the best shrimp.
- Buy shrimp from a reputable source like a local fishmonger, or mom-and-pop seafood shop.
- Buy fresh (never frozen) shrimp when available and always ask the employee which shrimp is the freshest and how old it is.
- Check all the dates of frozen or fresh shrimp and don't buy shrimp with very old dates or you risk getting an inferior product that may even be inedible.
- Smell the shrimp if they'll let you and if it smells clean and fresh that's a good sign, but if it smells like ammonia take a pass and buy something else.
- Check the texture and do not buy shrimp that looks leathery or "shreddy" which indicates it's been frozen too long, stored improperly, or just old.
Want More Easy Seafood Recipes or Dishes to Serve with Shrimp au Gratin?
Whether or not you eat this easy shrimp gratin as an appetizer or the main entrée, here are a few of our favorite dishes to enjoy with them plus a few of our favorite best shrimp recipes.
- Mozzarella Parm Butter (Spreadable Italian Cheese Butter)
- Spaghetti with clams (spaghetti alle vongole)
- Shrimp Pasta w/Garganelli (the Italian Way)
- Perfect Pan-Seared Zucchini
- Anniversary Pasta (Spicy Shrimp Tomato-Alfredo Sauce w/Rigatoni)
- Triple Shrimp Trighetto Pasta (Creamy Shrimp Pasta)
- Shrimp Fettuccini Alfredo Pasta Recipe (w/Parmigiano Cream Sauce)
- Cajun Style Royal Red Shrimp Pasta for One (or a crowd)
- Delicious Shrimp Scampi for Two (or a Crowd)
- Starburst Vinaigrette with mixed greens
- 4-Minute Perfect Pan-Seared Shrimp
- Easy Scallops Au Gratin (Italian Capesante Gratinate)
- Asparagus Risotto w/Pan-Seared Scallops + Crispy Prosciutto (Risotto con Asparagi, Speck Fritto e Capesante)
- Perfect Pan-Seared Sweet Carrots
Let's get started!
Print📖 Recipe
Northern Italian Shrimp Au Gratin (Gamberi Gratinati)
- Total Time: 14 minutes
- Yield: 4 Servings 1x
Description
Sweet local shrimp get the full Italian "gratinate" treatment in this simple and elegant shrimp recipe. And just like those Diver scallops au gratin we made a while back, this is one of the easiest seafood dishes there is to make. Tender seasoned shrimp resting under a crispy blanket of Grana Padano cheese, panko bread crumbs drizzled with a fruity extra virgin olive oil, and clarified shrimp butter make this seafood gratin a little extra special (and tasty). The best part -- these shrimp only take 4 minutes under the broiler which means you can have an easy weeknight dinner in 15 minutes or less.
Ingredients
- 6 to 7 medium shrimp per person, shells removed and deveined
- extra virgin olive oil, to taste
- clarified shrimp butter (or substitute ghee, or a pat of butter for each shell)
- panko breadcrumbs (or regular breadcrumbs), to taste
- grated Parmigiano-Reggiano, Grana Padano, or Parmesan cheese, to taste
- sea salt, to taste
- scallions or chives, to taste
- parsley (optional)
- 3 clean scallop shells per person (or other broiler-safe baking dish)
- ¼ cup unsalted butter (60g)
- 3 to 4 raw shrimp heads
- 1 garlic clove smashed (optional)
- freshly squeezed lemon juice, to taste
- ½ teaspoon sliced scallions
Instructions
- Make the clarified shrimp butter. Heat ¼ cup of unsalted butter in a small pot over low heat to allow the milk solids to separate. Skim off the white part that floats to the top until there is no more left. Place the garlic clove and 3 to 4 raw shrimp heads into the clarified butter squeezing each head as you put them in. Add the scallions and a squeeze of fresh lemon juice and cook the mixture until the butter is fragrant and has become a golden-orange hue. Strain the shrimp butter through a fine mesh sieve and discard the shells.
- Preheat the oven. Turn on the oven broiler function to high and set a rack about 3 to 4 inches from the broiler.
- Dice the shrimp & assemble the shells. Chop the shrimp into bite-sized pieces and evenly distribute it across three scallop shells. Season with a little salt, and sprinkle with panko bread crumbs and grated cheese to taste. Drizzle the shrimp with extra virgin olive oil and shrimp butter and top it off with sliced scallions (green part only). Place the filled shells onto a heat-proof baking tray or dish.
- Broil the shrimp. Broil the shrimp directly under the broiler for 3 to 4 minutes, or until bubbling and the breadcrumbs and cheese become golden brown and slightly crispy. Remove from the oven and serve immediately Enjoy!
Notes
- Use fresh or frozen shrimp for this recipe. Frozen shrimp make excellent budget-friendly shrimp au gratin and are what I've used in this post.
- If you want to splurge, use Royal Reds or Argentinian Red shrimp which are sweeter, and fattier, and make a superior shrimp au gratin.
- Do not overcook the shrimp gratin, or they will be rubbery.
- Substitute scallops for the shrimp in this recipe to make a great scallop au gratin.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Fish + Seafood
- Method: Broiled
- Cuisine: Italian
Nutrition
- Serving Size: 2 Shrimp gratin
Kevin says
The wife and I prefer simple seafood dishes that aren't overloaded with fillers and this was perfect. I used shallow ramekins bc we didn't have scallop shells. We paired it with garlic knots, a side salad with a quick lemon-chive vinaigrette, and sauteed asparagus fresh from our garden. Much better than eating out (the expense of it and the poor quality of ingredients it seems almost every place is using these days). Terrific recipe!