Baked Shrimp and Rice Casserole Recipe

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If you have been searching for a soul-satisfying, comforting dish that marries tender shrimp with fluffy, flavorful rice, look no further. This Baked Shrimp and Rice Casserole Recipe is exactly what your weeknight dinners have been craving. It combines the nutty richness of brown rice, the delicate freshness of herbs, and the luxurious creaminess of a homemade white sauce, all baked to golden perfection with succulent shrimp nestled inside. Every bite feels like a warm hug, making it an instant favorite among family and friends.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential to crafting the perfect balance of flavors, textures, and colors in your casserole. Each one plays a thoughtful role—from the gentle herbs that brighten the dish to the creamy sauce that brings everything together into a harmonious bite.

• 2 tbsp butter: For toasting the rice, adding a subtle richness to each grain.
• 3 cups (510g) brown rice (not white rice!): The hearty base that gives the casserole a nutty depth and wholesome texture.
• 1 tsp minced dill: A fresh herbal note that lifts the earthy rice.
• 1 tsp minced parsley: Adds a mild, peppery brightness that pairs beautifully with seafood.
• 1 tsp onion powder: Infuses gentle savory undertones without overpowering the dish.
• 1/2 tsp kosher or sea salt: Enhances every flavor in the casserole perfectly.
• 1/2 tsp freshly ground black pepper: For just a hint of warming spice.
• 5 cups (1135g) water: To cook the rice just right, soaking in those herbs and spices.
• 1 cup (227g) white wine, dry vermouth, or water: Adds a touch of acidity and depth while cooking the rice.
• 1-1/2 cups (340g) milk (+ 3 tbsp if using gluten-free flour blend*): The creamy base for the buttery white sauce that ties the casserole together.
• 5 tbsp (71g) butter, divided, plus butter for the pan: Vital for making a silky roux and sautéing aromatics.
• 3 tbsp gluten-free all-purpose flour blend or all-purpose flour: Thickens the white sauce into luscious perfection.
• 2 tbsp finely minced shallots: Delicate and sweet, these elevate the flavor of the sauce.
• 2 tbsp finely minced red onion: Adds a bit of texture and a gentle sharpness.
• 3/4 cup (170g) dry white wine, dry vermouth, or dry sherry: Reduces with shallots to create an aromatic, flavorful punch.
• 2 tsp minced dill: A second boost of fresh herbaceousness layered into the sauce.
• 1 tsp minced parsley: Brightens the richness of the sauce and seafood.
• 1 tsp freshly squeezed lemon juice: Adds a lively zing that balances creamy textures beautifully.
• 1 tsp dried red chili flakes (optional): For those who enjoy a faint kick of heat in their casserole.
• 2 lb (907g) medium or large raw shrimp, shelled and deveined: The star protein, tender and juicy after baking.
• 1/4 cup (25g) grated Parmesan cheese: Creates a lightly crisp, savory topping that melts beautifully.
• Sliced green onions, for garnishing: Adds fresh color and a mild oniony bite to finish.

How to Make Baked Shrimp and Rice Casserole Recipe

Step 1: Pre-cook the Rice

Start by melting 2 tablespoons of butter in a medium saucepan over medium-high heat. Add your brown rice and stir constantly for about 3 minutes until it’s lightly toasted—this brings out its nutty flavor and improves texture. Next, stir in the minced dill, parsley, onion powder, salt, and black pepper, ensuring every grain is coated with seasoning. Pour in the water and your choice of white wine or vermouth, cover the pot, and let it cook until it’s about three-quarters done, approximately 30 minutes. Once done, remove the lid and let the rice rest as you prepare the rest of the dish. This step creates a perfectly seasoned, aromatic base for the casserole.

Step 2: Preheat the Oven

While your rice is cooking, set your oven to 375°F (191°C). Lightly butter a 3 to 4-quart baking dish—this helps prevent sticking and adds a touch of richness. Placing the baking dish on a baking sheet will catch any drips, keeping your oven tidy during baking. Getting the oven ready early means no waiting when it’s time to bake your delicious casserole.

Step 3: Make the White Sauce

Warm your milk gently in a small saucepan, just below simmering, stirring occasionally to avoid skin forming. Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Whisk in the flour to form a roux and cook until it turns pale gold, which takes about 2-3 minutes. This step is essential as it cooks out the raw flour flavor. Gradually pour in the warm milk, whisking constantly to prevent lumps and help the sauce thicken into a smooth, velvety pour. Season with salt and pepper and keep the sauce warm while you prepare the shrimp mixture. This creamy bechamel will be the luscious backdrop of your casserole.

Step 4: Prepare Shrimp and Flavored Mixture

In a separate saucepan, melt the remaining 2 tablespoons of butter. Add the finely minced shallots and red onions, sautéing them gently for about 2 minutes until they soften and become fragrant without browning. Pour in your choice of white wine, dry vermouth, or sherry and let it boil for 3 to 5 minutes until reduced slightly, concentrating those beautiful flavors. Remove from heat and stir in more minced dill, parsley, freshly squeezed lemon juice, and red chili flakes if you like a little heat. When you fold this mixture into your white sauce and whisk it smooth, you create layers of vibrant, fresh, and comforting flavor that elevates the entire dish.

Step 5: Assemble the Casserole

Now it’s time to bring everything together. In a large bowl, combine the par-cooked rice with the flavorful white sauce mixture, stirring gently to coat all the rice evenly. Transfer this creamy rice blend into your buttered baking dish and carefully nestle the raw shrimp on top, arranging them so their tails stick out for a pretty presentation. Finally, sprinkle grated Parmesan cheese evenly over the top to create a golden, cheesy crust as it bakes. This assembly ensures every bite is a perfect balance of savory rice, tender shrimp, and that irresistible cheesy topping.

Step 6: Bake the Dish

Pop your casserole into the preheated oven and bake it for 20 to 25 minutes. The shrimp will turn opaque and tender, while the Parmesan on top browns to a gorgeous golden finish. If you want a little extra color and crunch, switch your oven to broil for a couple of minutes at the end—just be sure to watch it closely so it doesn’t burn. Baking transforms this dish into a comforting, elegant meal that’s truly hard to resist.

Step 7: Serve

As soon as your casserole emerges from the oven, garnish it with freshly sliced green onions for a pop of color and a fresh, mild crunch. Serve immediately to enjoy the perfect combination of creamy rice, juicy shrimp, and crispy topping at its best. This is the kind of dish that brings everyone to the table with a smile.

How to Serve Baked Shrimp and Rice Casserole Recipe

Garnishes

Add bright, fresh elements to your casserole with garnishes like sliced green onions or a sprinkle of extra parsley to awaken the senses. A wedge of lemon on the side can also enliven each bite with a citrusy burst. These small touches transform a heartwarming casserole into something that feels truly special.

Side Dishes

This casserole is wonderfully satisfying on its own but pairs beautifully with crisp green salads, roasted seasonal vegetables, or even a light cucumber yogurt salad. Serving with something fresh and crunchy balances the creamy texture of the casserole perfectly and rounds out your meal with a variety of flavors and nutrients.

Creative Ways to Present

For a lively presentation at your next dinner, assemble the casserole in individual ramekins or small ovenproof dishes. This makes serving elegant and personal while impressing guests. You could also sprinkle some toasted breadcrumbs or a little smoked paprika on top before baking for an extra flavor kick and texture contrast.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Shrimp and Rice Casserole Recipe keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors deepen overnight, making it even tastier the next day. Just be sure to consume it within that timeframe to enjoy shrimp at its best.

Freezing

This casserole freezes well if you want to enjoy it later. Let it cool completely, then wrap tightly with plastic wrap and foil or transfer to a freezer-safe container. It’s best used within 1 to 2 months for optimal flavor and texture. When ready to eat, thaw in the fridge overnight before reheating.

Reheating

To reheat, place individual portions into an oven-safe dish, cover with foil to prevent drying, and warm at 350°F (175°C) for about 15 to 20 minutes or until heated through. Alternatively, gently reheat in the microwave, stirring halfway to ensure even warmth. Garnish freshly after reheating to revive that just-baked feel.

FAQs

Can I use white rice instead of brown rice in this Baked Shrimp and Rice Casserole Recipe?

While white rice can be used, the recipe specifically calls for brown rice because of its nutty flavor and chewy texture, which adds depth to the casserole. White rice cooks faster but has a milder taste and less texture, so the dish may feel less hearty.

What if I don’t have white wine or vermouth for the sauce?

If you don’t have white wine or vermouth, you can substitute with extra water or vegetable broth, though the flavor will be milder. Adding a squeeze of lemon or a splash of white wine vinegar can help brighten the sauce in place of wine’s complexity.

Is this recipe gluten-free?

Yes, the recipe can be gluten-free if you use a gluten-free all-purpose flour blend instead of regular flour. Just remember to add an extra 3 tablespoons of milk to keep the white sauce’s consistency just right.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole a few hours before baking and keep it covered in the fridge. When ready, just bake as directed. This makes meal prep easier and lets the flavors meld beautifully.

How do I know when the shrimp are fully cooked?

The shrimp are done when they turn opaque and slightly firm to the touch. Baking for 20-25 minutes at 375°F usually achieves this perfectly. Avoid overcooking or they’ll turn rubbery.

Final Thoughts

This Baked Shrimp and Rice Casserole Recipe is truly a joyous celebration of textures, flavors, and ease. Whether cooking for family, friends, or treating yourself, it delivers comfort and elegance in one cozy dish. Give it a go—you’ll likely find it becoming a staple in your kitchen, just as it has in mine. Happy cooking and even happier eating!

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Baked Shrimp and Rice Casserole Recipe

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• Author: admin
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This Baked Shrimp and Rice Casserole is a comforting and flavorful dish combining tender shrimp with perfectly cooked brown rice and a creamy white sauce. Infused with herbs like dill and parsley, and lightly spiced with chili flakes, it’s an elegant yet easy-to-make meal perfect for family dinners or entertaining guests. The casserole is baked until golden and bubbly, then garnished with fresh green onions for a bright, fresh finish.

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Ingredients

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Rice and Seasoning

• 2 tbsp butter
• 3 cups (510g) brown rice
• 1 tsp minced dill
• 1 tsp minced parsley
• 1 tsp onion powder
• 1/2 tsp kosher or sea salt
• 1/2 tsp freshly ground black pepper
• 5 cups (1135g) water
• 1 cup (227g) dry white wine, dry vermouth, or water

White Sauce

• 1 1/2 cups (340g) milk (+ 3 tbsp if using gluten-free flour blend)
• 5 tbsp (71g) butter, divided (3 tbsp for roux, 2 tbsp for sauté)
• 3 tbsp gluten-free all-purpose flour blend or all-purpose flour
• 2 tbsp finely minced shallots
• 2 tbsp finely minced red onion
• 3/4 cup (170g) dry white wine, dry vermouth, or dry sherry
• 2 tsp minced dill
• 1 tsp minced parsley
• 1 tsp freshly squeezed lemon juice
• 1 tsp dried red chili flakes (optional)

Shrimp and Topping

• 2 lb (907g) medium or large raw shrimp, shelled and deveined
• 1/4 cup (25g) grated Parmesan cheese
• Sliced green onions, for garnishing

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Instructions

1. Pre-cook the Rice: Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the brown rice and stir to coat in butter. Toast the rice for about 3 minutes, stirring frequently. Add minced dill, parsley, onion powder, salt, and pepper. Pour in water and white wine or alternative liquid. Cover the saucepan and cook for about 30 minutes, or until the rice is about three-quarters cooked according to package instructions. Remove from heat, uncover, and let it rest while preparing the sauce.
2. Preheat Oven: Set the oven to 375°F (191°C). Lightly butter a 3-4 quart baking dish and place it on a baking sheet to catch any drips during baking.
3. Make the White Sauce: Warm the milk in a small saucepan over medium heat until just below simmering, stirring regularly to prevent scalding. In a large skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour to make a roux and cook until it turns pale gold. Gradually add the warm milk, whisking constantly until the sauce thickens to a creamy consistency. Season with salt and pepper and keep warm on low heat.
4. Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tablespoons butter over medium heat. Sauté the finely minced shallots and red onion for about 2 minutes until softened. Add 3/4 cup wine or an alternative, and boil for 3-5 minutes until the liquid reduces slightly. Remove from heat and stir in minced dill, parsley, lemon juice, and optional chili flakes. Combine this mixture into the béchamel sauce, whisking until smooth and fully incorporated.
5. Assemble the Casserole: In a large bowl, combine the partially cooked rice with the cream sauce and herb mixture. Transfer this mixture into the prepared buttered baking dish. Nestle the peeled and deveined shrimp into the rice mixture, arranging them with tails sticking out for presentation. Evenly sprinkle grated Parmesan cheese over the top.
6. Bake the Dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the shrimp turn opaque and the top is golden brown and bubbly. For extra browning, you may broil the casserole for a few minutes, but watch carefully to prevent burning.
7. Serve: Garnish the casserole with sliced green onions just before serving. Serve immediately to enjoy the best flavor and texture of this hearty and creamy shrimp and rice casserole.

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Notes

• Use brown rice for a nuttier flavor and healthier option instead of white rice.
• Substitute white wine with dry vermouth or water if preferred or if alcohol is to be avoided.
• If using gluten-free flour, add an extra 3 tablespoons of milk to the sauce for proper consistency.
• Shrimp should be fresh or fully thawed if using frozen for the best texture.
• Watch the broiling step carefully as the casserole can quickly go from golden to burnt.
• For a spicier casserole, increase or keep the red chili flakes; omit for a milder flavor.
• Preparation and cooking times may vary depending on rice brand and oven characteristics.