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shrimp casserole Recipe

Shrimp Casserole

This shrimp casserole is a flavorful and creamy baked dish perfect for weeknight dinners or special gatherings. With succulent shrimp, tender rice, veggies, and a cheesy topping, it’s a crowd-pleaser that comes together easily.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams large shrimp, peeled and deveined
  • 2 cups cooked white rice You can use brown rice or quinoa as a substitute.
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 can cream of mushroom soup (295 grams / 10.5 ounces)
  • 120 milliliters milk (½ cup)
  • 120 grams cheddar cheese, shredded
  • ½ teaspoon paprika Add a pinch of red pepper flakes for a hint of heat.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped Optional, for garnish.

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 mixing bowl
  • 1 spoon or spatula
  • 1 measuring cups and spoons
  • 1 aluminum foil

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Heat olive oil in a large skillet over medium heat. Sauté onion, bell pepper, and celery for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds.
  3. Add the shrimp to the skillet, cooking for 2-3 minutes until they turn pink. Remove from heat.
  4. In a large mixing bowl, combine the cooked rice, cream of mushroom soup, milk, half of the shredded cheddar, paprika, salt, and pepper. Mix well.
  5. Gently fold in the cooked shrimp and vegetables.
  6. Pour the mixture into the baking dish and spread it evenly.
  7. Top with the remaining cheddar cheese.
  8. Cover with aluminum foil and bake for 25 minutes.
  9. Uncover and bake for another 10 minutes until the cheese is golden and the casserole is bubbly.
  10. Remove from the oven, sprinkle with parsley if using, and let it rest for 5 minutes before serving.

Notes

For extra flavor, substitute the cream of mushroom soup with cream of celery or cream of shrimp.
You can use brown rice or quinoa as a substitute for white rice.
Add a pinch of red pepper flakes for a hint of heat.
Leftovers keep well in the refrigerator for up to 2 days; reheat in the oven or microwave.