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Baked Shrimp and Asparagus

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.
  • Makes
    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


  • In a large bowl, combine the first five ingredients. Spoon into a greased 8-in. square baking dish.
  • Bake, uncovered, at 425° for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve with rice.
Nutrition Facts
1 each: 124 calories, 5g fat (3g saturated fat), 124mg cholesterol, 598mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 15g protein.

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  • nikmyown
    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?

  • yummyme
    Jul 6, 2013

    No comment left

  • fifthtry
    Jan 9, 2013

    Question: Do you thaw the shrimp and aspargus?

  • jcackler
    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.

  • tige321
    Nov 1, 2011

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

  • Madree
    Sep 28, 2006

    No comment left

  • nancyduffy13
    Mar 29, 2006

    No comment left