Spicy Shrimp Casserole
Dive into the bold flavors of this Spicy Shrimp Casserole, a vibrant and comforting dish perfect for weeknight dinners or gatherings. Featuring tender, succulent shrimp nestled in a zesty combination of sautéed vegetables, seasoned rice, and a smoky tomato-based sauce, this casserole is topped with melted cheddar cheese for a rich, satisfying finish. Infused with the heat of jalapeño and cayenne pepper and balanced by fragrant smoked paprika and oregano, this dish is every spice-lover's dream. Quick and easy to prepare with a total time of under an hour, this recipe is a one-dish wonder that serves up to six. Garnish with fresh parsley for a pop of color and freshness, and enjoy a casserole that’s as easy to make as it is to eat!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 1 small jalapeño pepper (deseeded and diced)
- 3 cloves garlic cloves (minced)
- 2 cups cooked white rice
- 1 15-ounce can crushed tomatoes
- 1 cup chicken broth
- 0.5 teaspoons cayenne pepper
- 1 teaspoons smoked paprika
- 1 teaspoons dried oregano
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1.5 cups cheddar cheese (shredded)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion, red bell pepper, and jalapeño. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes, just until they start to turn pink. Remove the shrimp and set aside.
To the skillet, add the crushed tomatoes, chicken broth, cayenne pepper, smoked paprika, oregano, salt, and ground black pepper. Stir to combine.
Simmer the sauce for 5 minutes to allow the flavors to meld.
Gently stir in the cooked rice and mix until thoroughly combined.
Transfer the rice mixture into a greased 9x13-inch casserole dish.
Evenly distribute the partially cooked shrimp over the top of the rice mixture.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 28.9 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1613 mg | 124% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3409 mg | 73% | |
*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.
