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Shrimp au gratin is a bubbling baked casserole of tender shrimp in a creamy, sharp cheese sauce under a golden, crisp top. This original oyster house shrimp au gratin recipe is a home version of that Gulf Coast comfort style: rich, savory, with a little Creole-style spice. It takes about 40 minutes from start to table.
Why People Want to Recreate Oyster House Shrimp Au Gratin
People who love oyster house shrimp au gratin, including the Gulf Shores oyster house shrimp au gratin fans, usually describe the same things. They want plump shrimp, a velvety cheese sauce, and a browned top you can scoop with bread.
This version focuses on those three things. The sauce is built on a quick roux so it stays smooth and doesn’t turn greasy. A blend of cheeses gives sharpness and good melt, and a pinch of seasoning adds warmth without heat.
It’s also a practical dinner. One saucepan, one baking dish, and no fancy equipment.
Ingredients
- 1 1/2 lb large shrimp, 21-25 count (peeled and deveined, tails off, patted very dry)
- 4 tbsp unsalted butter (divided: 3 tbsp for the sauce, 1 tbsp for the topping)
- 1/4 cup finely minced yellow onion (or shallot)
- 2 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 1 1/2 cups half-and-half (whole milk works, the sauce is just a bit lighter)
- 1/4 cup dry white wine (optional, swap with chicken broth)
- 1 cup shredded sharp white cheddar (shred it yourself for the smoothest melt)
- 1/2 cup shredded Monterey Jack (or Gruyère)
- 1/4 cup grated Parmesan (divided: 2 tbsp in the sauce, 2 tbsp in the topping)
- 1 tsp Creole or Old Bay seasoning (check the salt level on your brand)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for a gentle kick)
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1/2 tsp kosher salt (adjust to taste)
- 1/2 cup panko breadcrumbs (or crushed buttery crackers)
- 2 tbsp chopped fresh parsley (for finishing)
- 8 oz lump crab meat (optional, for the crab version, picked over for shell)
How to Make original oyster house shrimp au gratin recipe
Step 1: Prep the Pan and the Shrimp
Heat the oven to 400°F and lightly butter a 2-quart baking dish, or four 10-ounce ramekins. Pat the shrimp very dry with paper towels, then toss with the Creole seasoning and set aside. Dry shrimp keep the sauce thick instead of watery.
Step 2: Build the Roux
Melt 3 tablespoons butter in a large saucepan over medium heat. Add the onion and cook 3 minutes until soft and translucent, not browned. Stir in the garlic for 30 seconds, then sprinkle in the flour and whisk for 1 minute. It should look like a pale, bubbly paste.
Step 3: Make the Cheese Sauce
Slowly whisk in the wine, then the half-and-half, a splash at a time so no lumps form. Simmer gently for 3-4 minutes, whisking often, until the sauce coats the back of a spoon.
Take the pan off the heat. Stir in the cheddar, Monterey Jack, and 2 tablespoons Parmesan until smooth. Add paprika, cayenne, Worcestershire, lemon juice, and salt, then taste.
Step 4: Combine and Top
Fold the shrimp into the sauce (and the crab, if using, very gently so it stays in lumps). Spread it all in the baking dish. Melt the last tablespoon of butter and mix it with the panko, remaining Parmesan, and a pinch of paprika. Scatter it evenly over the top.
Step 5: Bake Until Bubbling
Bake 12-15 minutes (about 10 minutes for ramekins) until the sauce bubbles at the edges and the shrimp are curled and pink. Large shrimp should look like a loose “C”, not a tight “O”. Broil on high for 1-2 minutes if you want a deeper golden top, watching closely.
Rest 5 minutes so the sauce thickens, then sprinkle with parsley.
How Close Is This to the Restaurant Version?
This is a copycat based on the flavors people describe, not the restaurant’s actual recipe, which I don’t have. What it matches: a creamy, cheesy sauce, tender shrimp, a browned top, and a Gulf Coast seasoning note.
What may differ is the exact cheese blend, the seasoning mix, and the portion size or baking vessel. To get closer to your own memory of it, adjust three things: add more cayenne for heat, use more Parmesan for a saltier, nuttier edge, or bake in small crocks for a crustier top on every serving.
What Cheese Is Best for Shrimp Au Gratin?
Sharp white cheddar plus Monterey Jack and a little Parmesan is the best all-around blend. Cheddar brings flavor, Jack brings creaminess, and Parmesan adds savory depth.
- Swap Monterey Jack for Gruyère or Swiss for a nutty, more French-style gratin.
- Use freshly shredded cheese. Bagged shreds have anti-caking starch that can make the sauce grainy.
- Always add cheese off the heat. Boiling it makes the sauce split and turn oily.
Can You Make Shrimp Au Gratin With Crab?
Yes. Fold in 8 ounces of lump crab meat along with the shrimp. Reduce the shrimp to 1 pound if you want a more balanced mix.
Pick through the crab for shell, and stir gently so the lumps stay intact. Crab is already cooked, so it only needs to heat through.
Can You Make Shrimp Au Gratin Ahead?
Yes, but make only the sauce ahead and keep the shrimp separate. Cool the sauce, cover the surface with plastic wrap, and refrigerate up to 24 hours. Rewarm it gently with a splash of milk, then fold in the shrimp and bake.
- Assembled, unbaked: Hold in the fridge up to 4 hours, then add 5-8 minutes to the bake time. Add the breadcrumbs just before baking so they stay crisp.
- Leftovers: Refrigerate up to 3 days. Reheat covered at 325°F for 10-15 minutes, then uncover to re-crisp the top.
- Freezing: Not recommended, since the shrimp turn tough and the sauce can separate.
What to Serve With Shrimp Au Gratin
original oyster house shrimp au gratin recipe
Ingredients
- 1 1/2 lb large shrimp, 21-25 count peeled and deveined, tails off, patted very dry
- 4 tbsp unsalted butter divided: 3 tbsp for the sauce, 1 tbsp for the topping
- 1/4 cup finely minced yellow onion or shallot
- 2 clove garlic minced
- 3 tbsp all-purpose flour
- 1 1/2 cup half-and-half whole milk works, the sauce is just a bit lighter
- 1/4 cup dry white wine optional, swap with chicken broth
- 1 cup shredded sharp white cheddar shred it yourself for the smoothest melt
- 1/2 cup shredded Monterey Jack or Gruyère
- 1/4 cup grated Parmesan divided: 2 tbsp in the sauce, 2 tbsp in the topping
- 1 tsp Creole or Old Bay seasoning check the salt level on your brand
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for a gentle kick
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1/2 tsp kosher salt adjust to taste
- 1/2 cup panko breadcrumbs or crushed buttery crackers
- 2 tbsp chopped fresh parsley for finishing
- 8 oz lump crab meat optional, for the crab version, picked over for shell
Instructions
Step 1: Prep the Pan and the Shrimp
- Heat the oven to 400°F and lightly butter a 2-quart baking dish, or four 10-ounce ramekins. Pat the shrimp very dry with paper towels, then toss with the Creole seasoning and set aside. Dry shrimp keep the sauce thick instead of watery.
Step 2: Build the Roux
- Melt 3 tablespoons butter in a large saucepan over medium heat. Add the onion and cook 3 minutes until soft and translucent, not browned. Stir in the garlic for 30 seconds, then sprinkle in the flour and whisk for 1 minute. It should look like a pale, bubbly paste.
Step 3: Make the Cheese Sauce
- Slowly whisk in the wine, then the half-and-half, a splash at a time so no lumps form. Simmer gently for 3-4 minutes, whisking often, until the sauce coats the back of a spoon. Take the pan off the heat. Stir in the cheddar, Monterey Jack, and 2 tablespoons Parmesan until smooth. Add paprika, cayenne, Worcestershire, lemon juice, and salt, then taste.
Step 4: Combine and Top
- Fold the shrimp into the sauce (and the crab, if using, very gently so it stays in lumps). Spread it all in the baking dish. Melt the last tablespoon of butter and mix it with the panko, remaining Parmesan, and a pinch of paprika. Scatter it evenly over the top.
Step 5: Bake Until Bubbling
- Bake 12-15 minutes (about 10 minutes for ramekins) until the sauce bubbles at the edges and the shrimp are curled and pink. Large shrimp should look like a loose "C", not a tight "O". Broil on high for 1-2 minutes if you want a deeper golden top, watching closely. Rest 5 minutes so the sauce thickens, then sprinkle with parsley.
Pair it with something simple that can soak up the sauce, and something fresh to cut through the richness.
- Steamed white rice or buttered egg noodles
- Crusty French bread or garlic toast for scooping
- Mashed Potatoes With Parmesan Recipe for a comfort-food spread
- Roasted asparagus, steamed green beans, or a lemony green salad
More Copycat Recipes to Try
My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more