Makeover Shrimp Rice Casserole Recipe
Makeover Shrimp Rice Casserole Recipe photo by Taste of Home
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Makeover Shrimp Rice Casserole Recipe

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4.5 17 24
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Marie Roberts of Lake Charles, Louisiana loves the lighter version of her shrimp casserole. And why not? It has only half the calories and sodium and 76% less fat than her original recipe. — Taste of Home's Test Kitchen
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES: 6 servings


  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons butter, divided
  • 12 ounces fresh mushrooms, sliced
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1-1/3 cups fat-free milk
  • 3 cups cooked brown rice
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Nutritional Facts

1 cup: 318 calories, 10g fat (6g saturated fat), 137mg cholesterol, 621mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.


  1. In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender.
  2. Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the rice, 1/2 cup cheese and shrimp; stir until combined.
  3. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Makeover Shrimp Rice Casserole in Light & Tasty June/July 2005, p15

Light-Bodied White Wine

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

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DianeDO User ID: 3559053 237090
Reviewed Nov. 10, 2015

"I was really low on milk so I did annoying thing that totally made a new recipe, but it was SO good I wanted to share: 1. Follow step 1. 2. Add about 2-3 T tomato paste, stir and cook 1-2 minutes. Then add flour, salt and cook. 3. Deglaze with half a cup of chicken broth. Add about 12 oz diced tomatoes and juices, stir and taste, and add more chicken broth if you'd like. 4. Add some some hot sauce and keep going with the recipe. It was a huge hit. I thought toasted breadcrumbs or croutons on top might have been nice for some crunch, too. Win!"

ekatiakarpova User ID: 6312133 217851
Reviewed Jan. 14, 2015

"Blind! I am against Rice and Roni but it has more flavor then this homede version it."

JCV4 User ID: 628113 62618
Reviewed Apr. 28, 2014

"Very tasty! I used some garlic in this dish, too."

jgc47 User ID: 3140308 84132
Reviewed Feb. 17, 2013

"Very good. Very flavorful. Would be great for company. We like our food on the spicy side and would add more cayene pepper next time."

dmlapeer User ID: 6406656 139796
Reviewed May. 24, 2012

"I used jalapenos (seeded) instead of green bell peppers because that was what I had on hand. I also bumped up the cayenne to 1/4 tsp. Spicy but not enough to lose the taste of the shrimp. love it!"

ruthlake User ID: 4486804 141775
Reviewed Mar. 22, 2012

"Could you use chicken instead of shrimp?"

HappyMamaw User ID: 6398497 206176
Reviewed Feb. 4, 2012

"I added some snow peas as well as some Old Bay to this recipe and it was a winner! The family approved it for a future meal."

sb618slb User ID: 2374174 69705
Reviewed Dec. 11, 2011

"<p>We just love this recipe! It makes such a nice change of pace on a week night and we can use frozen uncooked shrimp stored in the freezer. Add a little more cayenne for an extra kick.</p>"

crysmitchell User ID: 5044355 206175
Reviewed Dec. 4, 2011

"Rather bland."

julie73 User ID: 3326549 103908
Reviewed Oct. 1, 2011

"My husband and I enjoy this dish."

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