Shrimp and Rice Casserole

Shrimp and rice cook quickly, which means they’re perfect for easy weeknight meals that go straight from the stovetop to the table. That’s particularly true with our shrimp and rice casserole. It’s an all-in-one meal with the comforting warmth of our most addictive casseroles—but with a healthier twist.

This casserole features tender shrimp, fresh mushrooms, bell pepper and onion—although it’s readily adaptable to farmers market vegetables or whatever’s on hand. It skips the can of condensed soup that’s a shortcut in so many casseroles and instead uses fat-free milk thickened by a quick roux and spiced up with a hint of cayenne pepper. Whole-grain brown rice replaces the usual stuffing mix or noodle filler, contrasting the briny shrimp with a nutty earthiness. A couple of handfuls of shredded reduced-fat cheese in and on top of shrimp rice casserole rounds out the flavors without weighing down the meal.

Ingredients for Shrimp and Rice Casserole

Jonathan Melendez for Taste of Home

• Shrimp: For food safety, raw shrimp should be cooked before they’re mixed into a casserole. Cooking raw shrimp yourself is better than using precooked shrimp, which can turn rubbery. Use medium (31-40 per pound) shrimp; you won’t need to chop them into bite-sized pieces.
• Fresh vegetables: Saute the mushrooms, green pepper and onion to create a consistent texture and prevent the casserole from becoming watery.
• Butter and flour: Cooking butter and flour makes a roux, which thickens the sauce.
• Fat-free milk: Fat-free milk keeps the calories down and still makes this shrimp rice casserole creamy with the thickening strength of a roux. Substitute milk with a higher fat content for a more decadent dish.
• Seasonings: A little salt and cayenne bring out the flavors of the shrimp and vegetables, but you can adjust both seasonings to taste.
• Cooked brown rice: Brown rice has a nutty taste and adds texture to this casserole. Cook rice ahead of time so that it’s tender and ready to use.
• Reduced-fat cheddar cheese: Reduced-fat cheese often has a similar flavor to its full-fat counterpart—especially sharp cheddar. Grate your own cheese so that it melts smoothly in and on top of the shrimp casserole with rice.

Directions

Step 1: Cook the shrimp

In a large nonstick skillet, saute the shrimp in 1 tablespoon of butter for two to three minutes or just until the shrimp turn pink. Remove the shrimp from the skillet and set aside.

Step 2: Saute the vegetables

In the same skillet, saute the mushrooms, green pepper and onion in the remaining 1 tablespoon butter until they’re tender.

Step 3: Make the sauce

Stir in the flour, salt and cayenne pepper. Gradually add the milk until it blends into the vegetable mixture. Bring the mixture to a boil, and then cook and stir for two minutes or until the sauce has thickened.

Step 4: Prepare the casserole

Add the rice, 1/2 cup of cheddar cheese and sauteed shrimp to the vegetable mixture and stir until they’re combined. Pour the mixture into a 1-1/2-quart baking dish coated with cooking spray.

Step 5: Bake the casserole

Cover the casserole and bake for 30 to 35 minutes or until it’s heated through. Sprinkle the casserole with the remaining 1/2 cup of cheddar cheese, then cover the pan and let it stand for five minutes or until the cheese is melted.

Editor’s Tip: If you prefer a crispier top, use a broiler-safe baking dish and set it under the broiler after you’ve sprinkled on the cheese. Watch closely and remove the pan when the cheese is golden and crisp.

Jonathan Melendez for Taste of Home

Shrimp and Rice Casserole Variations

• Choose different vegetables: From asparagus to zucchini, you have many vegetable options for shrimp casserole with rice. Whatever you gather together, keep the overall volume of sliced and chopped vegetables to about 6 cups.
• Adjust the seasonings: Before making the roux, briefly cook fresh aromatics like garlic and chiles with the other vegetables until they release their aromas. Add other ground spices like cumin, coriander, dry mustard and smoked paprika. Taste the sauteed vegetables and add more seasonings as desired before you mix in the rice and shrimp.
• Switch up the rice: A different type of rice will change the casserole’s flavor and texture. White rice often breaks down to give casseroles a smoother finish, whereas individual grains of wild rice stand out. Before using frozen or instant rice, which has been at least partially cooked, check the packaging for recommended uses. It may become gummy and mushy when baked.

How to Store Shrimp and Rice Casserole

Leftover shrimp and rice casserole can be stored in the refrigerator. You can store it whole or portion it into individual servings, packing each portion in an airtight container. Shrimp and rice casserole lasts three to four days in the fridge.

How do you reheat shrimp and rice casserole?

Reheat shrimp and rice casserole in an oven-safe dish in a 350º oven until it’s warmed through, 20 to 30 minutes. The shrimp might turn rubbery, and the rice might become mushy if you try to reheat this casserole in a microwave. For the best texture and to minimize safety concerns, reheat shrimp rice casserole just once.

Shrimp and Rice Casserole Tips

Jonathan Melendez for Taste of Home

What’s the best way to clean and devein shrimp?

Grab a frozen bag of raw, shell-on medium shrimp. The messiest parts of cleaning shrimp—removing the head and legs—have already been done by machine, so you just thaw the shrimp and pluck the meat from the shell. Wiggle the shell loose enough to pinch the meat with your fingers. Pull the shell back toward the tail with your other hand and then pop it free. If you like, tease out any dark veins with a fingernail or the tip of a paring knife.

What’s the best way to cook brown rice?

Our favorite way to cook brown rice is on the stovetop. It takes 35 to 45 minutes to simmer and steam the rice until soft and fluffy. For bonus flavor, cook the brown rice in shrimp or vegetable stock instead of water. If you use a rice cooker, follow its instructions for the brown rice cooking time and rice-to-liquid ratio. Another option is to boil the brown rice for 25 to 30 minutes, strain off the remaining liquid, return the rice to the hot pot, and let it steam, covered, for 10 minutes.

What should you serve with shrimp and rice casserole?

Shrimp and rice casserole contains most of the major food groups, so serve it on its own or with a fruity side dish, such as mixed fruit with lemon-basil dressing. Don’t hesitate to pile more vegetables onto each plate, such as a side salad or green beans in red pepper sauce. Serve small portions of shrimp casserole with rice alongside lemon grilled salmon, chicken and garlic with fresh herbs or air-fryer steak bites for a decadent meal.