Top Notch Shrimp Casserole
Dive into the mouthwatering layers of this Top Notch Shrimp Casserole, a seafood lover’s dream packed with rich flavors and comforting textures. Succulent, perfectly cooked shrimp are nestled in a creamy, cheese-infused sauce made with sautéed vegetables, tender rice, and a hint of smoky paprika and cayenne. Topped with a golden breadcrumb crust and a sprinkle of fresh parsley, this casserole delivers a satisfying crunch with every bite. With just 20 minutes of prep time and the rest handled in the oven, this dish is a must-try for busy weeknights or an elegant family dinner. Serve it piping hot for a hearty, crowd-pleasing meal that’s bursting with coastal charm. Keywords: shrimp casserole, creamy shrimp recipe, seafood dinner, easy casserole recipe, weeknight dinner.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup white rice, uncooked
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1.5 cups shredded cheddar cheese
- 0.5 cup parmesan cheese, grated
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or non-stick spray.
Cook the white rice according to package directions and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion, red bell pepper, and celery, and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Gradually add the milk and chicken broth, whisking continuously to create a smooth sauce. Bring to a simmer and cook for 3-4 minutes until thickened.
Stir in the shredded cheddar cheese, grated parmesan, paprika, cayenne pepper, salt, and black pepper. Mix until the cheese is fully melted and incorporated.
Fold in the cooked rice and the shrimp, ensuring everything is evenly combined.
Transfer the mixture to the prepared casserole dish, spreading it out into an even layer.
In a small bowl, mix the breadcrumbs, chopped parsley, and olive oil until well combined. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the shrimp are fully cooked through.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.1 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 462 mg | 36% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 546 mg | 12% | |
*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.
