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Baked Shrimp and Asparagus Recipe

Baked Shrimp and Asparagus Recipe

I invented this casserole when I needed to serve 30 co-workers for a holiday party. I knew it was a hit when people asked for the recipe. Now I make it frequently for guests because it tastes special, yet it's fast to fix.—Jane Rhodes, Silverdale, Washington
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4-6 servings


  • 1 package (12 ounces) frozen cut asparagus
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1 tablespoon butter, melted
  • 1 teaspoon soy sauce
  • 1/2 cup salad croutons, optional
  • Hot cooked rice


  • 1. In a large bowl, combine the first five ingredients. Spoon into a greased 8-in. square baking dish.
  • 2. Bake, uncovered, at 425° for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve with rice. Yield: 4-6 servings.

Nutritional Facts

1 serving (1 each) equals 124 calories, 5 g fat (3 g saturated fat), 124 mg cholesterol, 598 mg sodium, 6 g carbohydrate, 1 g fiber, 15 g protein.

Reviews for Baked Shrimp and Asparagus

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Reviewed Jan. 5, 2015

"Sounds good but cooking shrimp for 20 minutes sounds like a long time I dont cook fish that long is the shrimp still frozen?"

Reviewed Jan. 9, 2013

"Question: Do you thaw the shrimp and aspargus?"

Reviewed Jan. 23, 2012

"We have been making this one for years (since it was first published) and it's an easy favorite. We don't care for (and can rarely find) cream of shrimp soup so usually either make my own white sauce or substitute cream of celery soup. Have also made it with an asparagus stir fry veggie mix."

Reviewed Nov. 1, 2011

"Had to double it for a family of four,wish I tripled it! Just that good."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.