Reduced Fat Doesn T Taste Like It Shrimp Rice Casserole
Indulge in the creamy, flavorful delight of "Reduced Fat Doesn’t Taste Like It Shrimp Rice Casserole"—a guilt-free comfort food that doesn’t skimp on taste! Packed with tender shrimp, hearty brown rice, and a rich, velvety sauce made with low-fat cream cheese and milk, this casserole is a healthier twist on a classic comfort dish. Vibrant bell peppers, garlic, and a medley of seasonings bring bold flavor, while a layer of reduced-fat cheddar melts to golden perfection on top. With just 20 minutes of prep time, this bake is perfect for busy weeknights or make-ahead meal planning. Garnished with fresh parsley, it’s a lighter, deliciously satisfying option that everyone at the table will love. Perfect for those seeking a healthy shrimp casserole recipe without sacrificing indulgence!
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Recipe Information
Ingredients
- 500 grams large shrimp (peeled and deveined)
- 2 cups brown rice (cooked)
- 125 grams low-fat cream cheese (softened)
- 1 cup low-fat milk
- 1 cup reduced-fat shredded cheddar cheese
- 1 tablespoon olive oil
- 1 whole medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup bell peppers (chopped)
- 1 cup low-sodium chicken or vegetable broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until softened, about 3-4 minutes.
Stir in minced garlic and chopped bell peppers. Cook for another 2-3 minutes until fragrant.
Add the shrimp to the skillet. Cook for 2-3 minutes, stirring often, until they just turn pink. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to low and stir in the low-fat cream cheese until melted and smooth.
Gradually whisk in the low-fat milk and chicken or vegetable broth. Stir until the mixture is creamy and warmed through.
Add paprika, dried oregano, salt, and black pepper to the skillet. Stir to combine evenly.
In a large mixing bowl, combine the cooked brown rice, sautéed vegetables, and shrimp. Pour the creamy sauce over the mixture and toss until everything is well-coated.
Transfer the mixture to the greased casserole dish. Sprinkle the top with shredded reduced-fat cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Serve warm and enjoy this guilt-free, flavorful shrimp rice casserole!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 4442 mg | 193% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 28.6 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1514 mg | 116% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2618 mg | 56% | |
*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.
