Cuban Shrimp Casserole Caserola De Camarones
Delight your taste buds with this flavorful and comforting Cuban Shrimp Casserole (Caserola de Camarones), a dish that brings the vibrant flavors of the Caribbean to your table. Featuring tender shrimp marinated in zesty lime juice, sautéed with a medley of colorful bell peppers, onions, and aromatic spices like cumin and paprika, this recipe is a symphony of bold, tropical flavors. The rich, creamy tomato-based sauce is layered over fluffy white rice, topped with gooey melted mozzarella, and baked to perfection for a satisfying one-dish meal. Perfect for weeknight dinners or special gatherings, this easy-to-make casserole is sure to impress with its enticing aroma, velvety texture, and beautifully balanced flavors. Garnished with fresh parsley for a burst of freshness, this crowd-pleasing casserole brings the warmth of Cuban cuisine straight to your kitchen.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp lime juice
- 1 tsp salt
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 14.5 oz diced tomatoes (canned, undrained)
- 1 cup heavy cream
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 3 cups cooked white rice
- 1.5 cups shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or olive oil.
In a medium bowl, toss the shrimp with lime juice and 1/2 teaspoon of salt. Set aside to marinate for 10 minutes while preparing the other ingredients.
Heat olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper. Sauté for 5-6 minutes until softened and fragrant.
Add the minced garlic to the skillet and sauté for another 1-2 minutes, being careful not to let it burn.
Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the canned diced tomatoes (with liquid), heavy cream, cumin, oregano, paprika, and the remaining 1/2 teaspoon of salt. Mix well to combine and let the sauce simmer for 5-7 minutes until slightly thickened.
Add the shrimp to the skillet with the sauce. Cook for 2-3 minutes, stirring gently, just until the shrimp start turning pink. Do not overcook them, as they will finish cooking in the oven.
Spread the cooked white rice evenly in the greased baking dish. Pour the shrimp and sauce mixture over the rice and spread it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 6076 mg | 264% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 31.2 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1776 mg | 137% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3234 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
