Rice Shrimp Casserole
Dive into comfort food heaven with this creamy and flavorful Rice Shrimp Casserole, a perfect blend of tender shrimp, fluffy white rice, and a rich, cheesy sauce. Packed with colorful bell peppers, fragrant garlic, and a touch of paprika and thyme for depth, this dish offers a balanced medley of textures and tastes. The homemade cheddar cheese sauce ties everything together, creating a hearty and satisfying meal that's ideal for weeknight dinners or entertaining guests. Quick to make with only 20 minutes of prep time, this easy shrimp casserole is baked to golden perfection and garnished with fresh parsley for a bright finish. Perfect for seafood lovers, it’s a one-pan wonder your whole family will love!
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- 1 medium yellow onion, finely chopped
- 1 medium bell pepper, chopped (any color)
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and water is absorbed. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, bell pepper, and garlic for about 5 minutes, or until the vegetables are soft and fragrant. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk and chicken broth, whisking constantly to prevent lumps. Cook for 3-4 minutes, or until the sauce thickens.
Remove the saucepan from heat and stir in the shredded cheddar cheese, paprika, thyme, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, cooked shrimp, and cheese sauce. Mix gently until all components are evenly distributed.
Transfer the mixture to a lightly greased 9x13-inch baking dish and spread evenly. Sprinkle the top with chopped parsley for garnish.
Bake in the preheated oven for 20 minutes, or until the casserole is bubbly and slightly golden on top.
Allow the casserole to rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 263 mg | 20% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 418 mg | 9% | |
*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.
