If you’re craving a one-pan meal that’s both comforting and packed with bold flavors, the Baked Shrimp and Rice Casserole is going to be your new weeknight superstar. The sweet, briny shrimp nestle into a bed of fluffy, fragrant rice that’s vibrant with bell peppers, onions, and an irresistible kick of spices. Finished with a melty cheese topping (if you like things extra cozy) and a squeeze of lemon for brightness, this casserole offers a perfect balance of dinner simplicity and satisfying taste—all in a single baking dish. Promise: you’ll want to make Baked Shrimp and Rice Casserole part of your go-to dinner rotation!
Ingredients You’ll Need
This ingredient list is a great example of how simple pantry staples and a few fresh items can create a dish that tastes anything but basic. Each component brings a unique texture, color, or layer of flavor that comes alive when baked together.
- Shrimp: Look for raw, peeled, and deveined shrimp—medium or large work best for juicy, tender bites.
- Long-grain white rice: Skip the par-boiled or instant; uncooked long-grain rice gives the casserole its signature fluff and soak-up-every-flavor quality.
- Chicken broth: Provides just the right amount of savory depth as the rice absorbs all that delicious liquid; swap with veggie broth for a pescatarian version.
- Onion: Diced onion brings a subtle sweetness and rounds out the flavor base.
- Red bell pepper: Adds a gorgeous pop of color and a fresh sweetness that complements the shrimp.
- Garlic: Minced garlic infuses every bite with a gentle, aromatic zing.
- Paprika: A half teaspoon lends a lovely warmth and light smokiness to the ensemble.
- Dried thyme: Offers earthy, herbaceous notes that tie everything together.
- Salt: Enhances every ingredient, making the whole casserole sing.
- Black pepper: A dash for balanced spice and subtle pep.
- Red pepper flakes (optional): If you’re in the mood for a little heat, this is the ticket—but it’s totally up to your spice preference!
- Olive oil: Two tablespoons for richness and to help the rice cook up moist and flavorful.
- Cheddar or mozzarella cheese (optional): Shredded on top, it melts into a bubbly, golden crown of comfort.
- Fresh parsley (for garnish): Chopped and sprinkled on just before serving, parsley wakes up the flavors and brightens the whole dish.
- Lemon wedges (for serving): A final squeeze of fresh lemon juice adds zing and contrast to the creamy rice and sweet shrimp.
How to Make Baked Shrimp and Rice Casserole
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C), giving it plenty of time to get nice and hot. Lightly grease a 9×13-inch baking dish—this not only prevents sticking but also helps make cleanup a breeze when dinner is done.
Step 2: Build the Flavor Base
Combine the uncooked rice, chicken broth, diced onion, bell pepper, garlic, paprika, thyme, salt, black pepper, and red pepper flakes (if using) in a large bowl. Drizzle in the olive oil, then stir everything together until every grain of rice is coated and all the veggies and spices are evenly distributed. This mix is already bursting with color and aroma!
Step 3: Bake the Rice Mixture
Pour the well-mixed rice and broth mixture into your prepared baking dish. Smooth it into an even layer, cover tightly with foil, and slide it into the oven. Bake for 40 to 45 minutes, until the rice is tender and the liquid has been mostly absorbed. Resist the urge to lift the foil mid-bake—the trapped steam is what cooks the rice perfectly!
Step 4: Add the Shrimp and Cheese
Carefully remove the baking dish from the oven and take off the foil. Gently stir the raw shrimp into the rice—they’ll cook fast and soak up the flavors. If you’re adding cheese, scatter it evenly across the top. Place the dish back in the oven, uncovered, for another 8 to 10 minutes, until the shrimp turn pink and opaque and the cheese is beautifully melted.
Step 5: Rest and Finish
Once the shrimp are cooked through, take the casserole out of the oven and let it rest for about 5 minutes. This little pause allows the rice to finish absorbing moisture and makes serving so much easier. Top generously with chopped fresh parsley, and put those lemon wedges front and center—everyone will want a splash of citrus!
How to Serve Baked Shrimp and Rice Casserole
Garnishes
Finishing touches make all the difference for Baked Shrimp and Rice Casserole. A shower of fresh parsley adds a pop of green freshness, while lemon wedges on the side let each diner add just the right amount of zesty brightness. If you like a little extra indulgence, try a sprinkle of smoked paprika or a drizzle of good olive oil over the top.
Side Dishes
This casserole is hearty enough to stand alone, but it also loves a crisp green salad with a tangy vinaigrette or simple roasted vegetables like asparagus or green beans. Warm, crusty bread is always welcome to soak up any tasty juices left on the plate!
Creative Ways to Present
If you’re serving Baked Shrimp and Rice Casserole for guests or a special occasion, try spooning portions into small cast-iron skillets or ramekins for a bistro touch. You can also add a sprinkle of extra cheese and pop the portions under the broiler for a bubbly, golden top that’s totally irresistible.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Baked Shrimp and Rice Casserole to an airtight container and refrigerate for up to 3 days. The flavors will meld and deepen, making the next-day meal just as satisfying—if not more so!
Freezing
This casserole freezes beautifully. Cool it completely, then portion into freezer-safe containers. It will keep for up to 2 months. For the best results, freeze before adding the garnishes, and add fresh parsley and lemon after reheating.
Reheating
To reheat, sprinkle a few drops of water over the casserole to keep the rice moist, then warm it in the oven at 350°F (175°C) until heated through (about 15 to 20 minutes). For single servings, a microwave works great—just use a microwave-safe dish and cover loosely.
FAQs
Can I use frozen shrimp for Baked Shrimp and Rice Casserole?
Yes, just be sure to fully thaw and pat the shrimp dry before stirring them in. This ensures even cooking and prevents excess moisture in the casserole.
What kind of rice works best for this casserole?
Long-grain white rice is ideal, as it cooks up fluffy without getting sticky. Short-grain or parboiled rice will give a very different texture, so stick with long-grain for classic results.
Is it okay to substitute another cheese or skip it altogether?
Absolutely! Cheddar or mozzarella both melt well, but feel free to experiment with Monterey Jack or pepper jack for extra flavor—or leave out the cheese for a lighter take. The Baked Shrimp and Rice Casserole will be delicious either way.
How can I add more vegetables?
Toss in a handful of frozen peas or baby spinach during the last few minutes of baking. They’ll cook quickly and blend right in, making the casserole even more colorful and nutritious.
How do I know when the shrimp are done?
The shrimp should be opaque and pink, with a gentle curl (but not tightly coiled into a circle). Overcooked shrimp become rubbery, so check them after 8 minutes and pull the casserole out once they’re just cooked through.
Final Thoughts
If you’ve been looking for an easy, crowd-pleasing meal that brings a bit of coastal flair to your table, you truly can’t go wrong with Baked Shrimp and Rice Casserole. It’s a breeze to make, looks beautiful coming out of the oven, and always brings smiles (and second helpings). Give it a try and let your kitchen fill with the aromas of pure comfort—your family and friends will thank you!
Print
Baked Shrimp and Rice Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Shrimp and Rice Casserole is a flavorful and easy one-pan dish that combines juicy shrimp with fluffy rice, bell peppers, and a blend of spices. Perfect for a delicious weeknight dinner!
Ingredients
For the Casserole:
- 1 lb raw shrimp (peeled and deveined)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic (minced)
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 1/2 cup shredded cheddar or mozzarella cheese (optional)
- 2 tbsp chopped fresh parsley (for garnish)
- lemon wedges (for serving)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the mixture: In a large bowl, combine uncooked rice, chicken broth, onion, bell pepper, garlic, paprika, thyme, salt, pepper, and red pepper flakes. Stir in olive oil.
- Bake the casserole: Pour the mixture into the baking dish, cover tightly with foil, and bake for 40–45 minutes until the rice is tender.
- Add shrimp: Remove from the oven, uncover, and stir in raw shrimp. Sprinkle cheese if desired. Bake for an additional 8–10 minutes.
- Rest and serve: Let the casserole rest for 5 minutes, garnish with parsley, and serve with lemon wedges.
Notes
- Use medium or large shrimp for best texture.
- Substitute vegetable broth for a pescatarian version.
- Add peas or spinach for extra veggies in the last few minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 630mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
