Outstanding Shrimp Casserole
Dive into the creamy, cheesy indulgence of our **Outstanding Shrimp Casserole**, a seafood lover’s dream that’s perfect for weeknight dinners or special occasions. This comforting dish features succulent, tender shrimp folded into a rich, homemade cheese sauce made with cheddar and Parmesan, then combined with fluffy long-grain rice and vibrant sautéed vegetables like red bell pepper and onion. Topped with a golden, crispy layer of buttery panko breadcrumbs and baked to bubbly perfection, this casserole offers the ideal balance of textures and flavors. With just 20 minutes of prep time, this easy shrimp casserole is a crowd-pleaser that’s as satisfying as it is elegant. Bringing together fresh ingredients and bold seasonings like paprika and parsley, this recipe ensures every bite is packed with creamy seafood goodness. Pair it with a crisp green salad or garlic bread for an unforgettable meal your family will ask for again and again!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 1 cup long-grain white rice
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1.5 cups shredded cheddar cheese
- 0.5 cup Parmesan cheese (grated)
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 1 medium red bell pepper (diced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with butter or cooking spray.
Cook the white rice according to package instructions and set it aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the vegetables are softened. Remove from heat and set aside.
In a medium saucepan, melt the 4 tablespoons of butter over low heat. Whisk in the flour and cook for 1-2 minutes, ensuring the mixture doesn’t brown.
Slowly pour in the milk and chicken broth while whisking to avoid lumps. Cook the mixture over medium heat, whisking constantly, until it thickens, about 5-7 minutes.
Stir in 1 cup of shredded cheddar cheese and 1/4 cup of Parmesan cheese until melted and smooth. Season with salt, black pepper, and paprika.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, and cheese sauce. Gently fold in the raw shrimp, ensuring everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix together the panko breadcrumbs, the remaining 1/2 cup of cheddar cheese, 1/4 cup of Parmesan cheese, and 2 tablespoons of chopped parsley. Drizzle with a little olive oil and stir to combine.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the topping is golden brown.
Let the casserole cool for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.0 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 594 mg | 46% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 483 mg | 10% | |
*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.
