Friday, August 21, 2020

Mexican Shrimp Casserole #FishFridayFoodies

 This casserole is chock full of all the Mexican flavors that your family loves and goes together quickly and easily for a great Fish Friday or Mexican Monday meal.

Mexican Shrimp Casserole

The Fish Friday Foodies are visiting Mexico today........

My friend Rebekah is hosting today and invited us to make a Mexican Inspired Fish/Seafood dish.  Let's see what everyone came up with......

nd seafood into my diet.  I enlisted a group of blogging friends and we post a recipe on the third Friday of each month based on a theme chosen by one of the members.

Fish Friday Foodies is a group that I started with the hopes of incorporating more fish into our diet.
If you are a food blogger and would like to join us, just leave a comment below with your blog name and email address so I can send you an invitation.

Mexican Shrimp Casserole

I found this recipe in a little local newspaper called The Voice.  There was no author credit listed.  It sounded like a meal my family would love so I cut it out.  I was was a delicious meal and perfect for the theme that Rebekah chose.

Mexican Shrimp Casserole

This casserole can be made ahead of time and refrigerated.  Remove from the refrigerator 20 minutes before baking.

I adapted this recipe to use ingredients I had on hand and according to my families preferences.  I think you will be happy with it.

Casseroles, Mexican, Shrimp, Beans, Cheese
Entrees, Casseroles, Seafood
Mexican Inspired
Yield: 8 Servings
Author: Wendy Klik
Mexican Shrimp Casserole

Mexican Shrimp Casserole

This casserole is chock full of all the Mexican flavors that your family loves and goes together quickly and easily for a great Fish Friday or Mexican Monday meal.
Prep time: 15 MCook time: 30 MTotal time: 45 M


  • 1 1/2 c. of your favorite salsa
  • 1 (4 oz) can chopped green chiles, drained
  • 1 lb. peeled and cooked shrimp, tails removed
  • 2 c. crushed corn chips
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 1/2  shredded Mexican blend cheese
  • Sour Cream for serving


  1. Spread 1/2 cup of the salsa in the bottom of a 9x13" baking pan that has been treated with cooking spray.  
  2. Cover with one cup of the corn chips.  Combine another half cup of salsa with the corn, chiles and beans.  Pour over the corn chips.  Top with half of the cheese and then sprinkle the shrimp over all.  
  3. Pour the remaining salsa over the shrimp, top with the remaining corn chips and sprinkle with remaining cheese.
  4. Bake in a preheated 425* oven for 20-30 minutes, until hot and bubbly. 
  5. Let rest for a few minutes before cutting into servings and topping with sour cream.


Adapted from a recipe found in The Voice.



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Created using The Recipes Generator


  1. This is right up my alley - definitely saving to try soon! I am SOOOO glad you started this group! How long has it been now? We've gotten so much more "friendly" with seafood at home, and I am so thankful. It's quick, easy, and always a delicious option! I love being more comfortable with fish and shrimp at home!

    1. Thanks Rebekah. I'm happy I started this group as well. So many wonderful folks who have become friends.

  2. By corn chips, you don't mean Fritos but fried tortilla chips, right? I love a good casserole that can be made ahead. Bet this would be good with chicken or ground beef too but I'm definitely trying your version first, Wendy!

    1. Yes, I used fried tortilla chips but you could also use corn tortillas or fritos if that's what you have on hand. Any protein works as well or you can omit the meat and add another can of beans for a vegetarian version.

  3. Love "Mexican Monday!" What an easy and delicious sounding casserole! You never know where you'll find a great recipe.

    1. Some of the best recipe I've found have been in small publications.

  4. This looks like a perfect meal or a party dish for me, what I like best that you can make this ahead and bake later.


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