Dump and Bake Parmesan Shrimp and Vegetable Casserole
Prep time
Cook time
Total time
The easiest, tastiest, shrimp casserole ever. You can have this impressive dish on the dinner table in under 30 minutes!
Recipe type: Entree, Seafood, Shrimp
Cuisine: American
Serves: 4
  • 1 pound extra jumbo shrimp (16/20 count), peeled and deveined
  • 1 - 8.5 ounce jar of oil packed, julienned, sun-dried tomatoes (Don’t drain. Add entire jar.)
  • 1 -14 ounce can of quartered artichoke hearts, drained
  • 1 pound asparagus trimmed and cut into thirds (see notes #1) OR 2 cups (2 ounces) roughly chopped baby spinach
  • Juice and zest of 1 lemon (see notes #2)
  • ½ cup finely grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat the oven to 400 degrees.
  2. Toss all ingredients together in a casserole dish or cast-iron skillet.
  3. Bake on bottom rack of oven for 20-25 minutes at 400 degrees.
1. Choose medium sized asparagus spears - not pencil thin but not too thick either.
2. For extra lemony flavor cut the juiced, zested lemon into quarters and add to the casserole dish.
Nutrition Information
Serving size: ¼ of recipe, Calories: 420, Fat: 20g, Saturated fat: 2g, Unsaturated fat: 18g, Trans fat: 0g, Carbohydrates: 36g, Sugar: 15g, Sodium: 1250mg, Fiber: 8g, Protein: 32g, Cholesterol: 154mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/dump-and-bake-parmesan-shrimp-and-vegetable-casserole/