Shrimp and Vegetable Casserole
Dive into the ultimate comfort dish with this Shrimp and Vegetable Casserole, a creamy, flavor-packed meal perfect for weeknight dinners or special occasions. This recipe combines tender shrimp, vibrant vegetables like broccoli, zucchini, and red bell peppers, and a decadent cheese sauce made with cheddar and Parmesan. Tossed with fluffy rice or quinoa and topped with a golden, buttery breadcrumb crust, this casserole strikes the perfect balance between indulgence and wholesome goodness. With just 20 minutes of prep and a bake time of 30 minutes, this one-dish wonder is as convenient as it is delicious. Serve it fresh out of the oven for a bubbling, savory masterpiece that’s sure to satisfy the whole family! Keywords: shrimp and vegetable casserole, creamy casserole recipe, shrimp casserole bake, easy dinner ideas, cheesy seafood casserole.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 cups broccoli florets
- 1 red bell pepper (sliced into thin strips)
- 1 zucchini (sliced into half-moons)
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1.5 cups heavy cream
- 1 cup shredded cheddar cheese
- 0.5 cup shredded Parmesan cheese
- 3 cups cooked rice or quinoa
- 0.5 cup breadcrumbs
- 2 tablespoons butter (melted)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray or butter.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic, broccoli florets, red bell pepper, and zucchini. Sauté for 3-5 minutes until the vegetables start to soften.
Season the vegetables with salt, black pepper, and red pepper flakes. Stir well and remove the skillet from heat.
Add the shrimp to the skillet with the cooked vegetables and toss together. The shrimp will cook fully while baking in the oven.
In a medium saucepan over medium heat, warm the heavy cream until it begins to steam (do not let it boil). Gradually whisk in the shredded cheddar cheese and Parmesan cheese until melted and smooth.
In a large bowl, combine the cooked rice or quinoa, the shrimp and vegetable mixture, and the cheese sauce. Stir until everything is evenly mixed.
Transfer the mixture into the greased casserole dish and spread it out in an even layer.
In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the casserole sit for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.3 g | 290% | |
| Saturated Fat | 124.9 g | 624% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1469 mg | 490% | |
| Sodium | 5783 mg | 251% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 13.1 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1634 mg | 126% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1938 mg | 41% | |
*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.
