Shrimp and Rice Casserole
Dive into the warm, comforting flavors of this Shrimp and Rice Casserole, a one-dish wonder that's as satisfying as it is simple to prepare. Featuring tender, juicy shrimp nestled in a bed of perfectly seasoned long-grain rice, this casserole combines the smoky depth of paprika, the fresh sweetness of sautéed bell peppers, and the zesty brightness of diced tomatoes. Finished with a rich layer of melted cheddar cheese and a sprinkle of fresh parsley, it’s the ultimate crowd-pleasing dinner. Best of all, this hearty dish comes together in just an hour, making it perfect for busy weeknights or cozy family meals. Serve it straight from the skillet for a rustic touch and enjoy a warm, cheesy bite of comfort food perfection!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 2 tablespoons butter, unsalted
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
Rinse the uncooked rice under cold water in a fine-mesh sieve until the water runs clear, then set aside to drain.
In a large oven-safe skillet or a casserole dish, melt the butter over medium heat.
Add the chopped onion and green bell pepper to the skillet and sauté for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the rice and allow it to lightly toast for 2-3 minutes before adding liquid.
Pour in the chicken broth and add the canned diced tomatoes, smoked paprika, thyme, cayenne pepper, salt, and black pepper. Stir everything together and bring the mixture to a gentle boil.
Remove the skillet from the heat, cover it tightly with aluminum foil or a lid, and bake in the preheated oven for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is baking, season the shrimp with a sprinkle of salt and black pepper.
In a separate skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
Once the rice is cooked, remove the casserole from the oven and fluff the rice gently with a fork.
Stir in the cooked shrimp and sprinkle the shredded cheddar cheese evenly over the top.
Return the casserole to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 23.5 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1350 mg | 104% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2836 mg | 60% | |
*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.
