Wild Rice Shrimp Bake Recipe
Wild Rice Shrimp Bake Recipe photo by Taste of Home
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Wild Rice Shrimp Bake Recipe

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Fresh shrimp lends a special touch to this effortless entree that starts out with a boxed wild rice mix. In Mobile, Alabama, Lee Stearns tops off the creamy casserole with a handful of crunchy croutons.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 1 package (6 ounces) long grain and wild rice mix
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup seasoned stuffing croutons

Nutritional Facts

1 cup: 299 calories, 12g fat (6g saturated fat), 137mg cholesterol, 1083mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 18g protein.


  1. Prepare rice according to package directions.
  2. Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture.
  3. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
Originally published as Wild Rice Shrimp Bake in Quick Cooking May/June 2003, p34

Light-Bodied White Wine

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

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ezondii User ID: 1189790 91624
Reviewed Oct. 24, 2010

"This is the very first recipe I sent to my recipe box. Very easy to prepare and is elegant enough to serve company. Herb/Garlic croutons are especially good on this."

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