Artichoke Shrimp Bake Recipe

Name: Artichoke Shrimp Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cooked medium shrimp, peeled and deveined; 1 (14 ounce) can artichoke quarters in water, rinsed and drained; ⅔ cup frozen pearl onions, thawed; 2 cups sliced fresh mushrooms; 1 small red bell pepper, chopped; 1 tablespoon butter; 1 (10 3/4 ounce) cancondensed cream of shrimp soup; ½ cup sour cream; ¼ cup cooking sherry or ¼ cup chicken broth; 2 teaspoons Worcestershire sauce; 1 teaspoon lemon zest; ⅛ teaspoon white pepper; ½ cup fresh breadcrumb; ⅓ cup grated parmesan cheese; 1 tablespoon minced fresh flat-leaf parsley; 1 tablespoon butter, melted

Servings: persons

1 lb cooked medium shrimp, peeled and deveined
1 (14 ounce) can artichoke quarters in water, rinsed and drained
⅔ cup frozen pearl onions, thawed
2 cups sliced fresh mushrooms
1 small red bell pepper, chopped
1 tablespoon butter
1 (10 3/4 ounce) cancondensed cream of shrimp soup
½ cup sour cream
¼ cup cooking sherry or ¼ cup chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon lemon zest
⅛ teaspoon white pepper
½ cup fresh breadcrumb
⅓ cup grated parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon butter, melted

1
Preheat oven to 375* F. Grease an 11x7x2 inch baking dish.
2
Combine shrimp, artichoke hearts, and onions in the baking dish and set aside.
3
In a large skillet, saute mushrooms and bell pepper in butter until tender.
4
Stir in the soup, a little at a time, until smooth.
5
Stir in sour cream, sherry, Worcestershire sauce, lemon zest, and white pepper.
6
Cook until heated through.
7
Pour soup mixture over shrimp mixture in dish.
8
In a small bowl, combine topping ingredients.
9
Sprinkle evenly over top of shrimp mixture.
10
Bake at 375* F for 20-25 minutes or until bubbly and top is golden brown.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb cooked medium shrimp, peeled and deveined, 1 (14 ounce) can artichoke quarters in water, rinsed and drained, ⅔ cup frozen pearl onions, thawed, 2 cups sliced fresh mushrooms, and more.

Yes, Artichoke Shrimp Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Shrimp Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions