Shrimp Casserole
Indulge in the comforting flavors of this creamy Shrimp Casserole, a hearty seafood dish that's perfect for dinner parties or family gatherings. Featuring tender, sautéed shrimp paired with fluffy long-grain rice, this casserole is brought to life with a rich, homemade cheese sauce made from sharp cheddar and Parmesan. A golden, crispy topping of panko breadcrumbs adds irresistible texture, while fragrant garlic, onion, and a touch of paprika round out the flavor profile. Ready in under an hour, this easy-to-make recipe comes together with simple pantry ingredients and offers a spectacular combination of crunch and creaminess in every bite. Serve it straight from the oven and garnish with fresh parsley for a sophisticated finish. Whether you’re craving comfort food or looking to impress, this shrimp casserole is sure to become a favorite.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups long-grain white rice, cooked
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side. Remove the shrimp and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
Sprinkle the flour over the onions and garlic, stirring well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, stirring constantly to create a smooth sauce. Let the mixture simmer until it thickens, about 3-4 minutes.
Remove the skillet from heat and stir in the shredded cheddar cheese, salt, black pepper, and paprika. Mix until the cheese is fully melted and the sauce is creamy.
Fold in the cooked rice and cooked shrimp, ensuring everything is evenly coated in the cheese sauce.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture over the top of the casserole.
Bake uncovered in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.7 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 356 mg | 27% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 397 mg | 8% | |
*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.
