If you’re craving a cozy, comforting dish that combines tender shrimp with hearty rice and a creamy, flavorful sauce, then this Baked Shrimp and Rice Casserole Recipe is about to become your new favorite. It’s the kind of meal that feels like a warm hug—perfect for family dinners or when you want to impress guests without spending hours in the kitchen. Every bite is a celebration of perfectly cooked shrimp nestled in buttery, herb-infused rice, all topped with a golden, cheesy crust. Trust me, once you make this, it will be a staple in your recipe box.
Baked Shrimp and Rice Casserole Recipe Ingredients You’ll Need
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that work together beautifully to deliver flavor, texture, and color. Each item plays a crucial role—from the fragrant herbs lifting the dish to the creamy white sauce binding everything together.
- Butter: Adds richness and helps toast the rice to deepen its flavor.
- Brown rice: The hearty base that offers nutty taste and chewy texture, essential for this casserole.
- Dill and parsley: Fresh herbs that brighten up the dish with fragrant notes.
- Onion powder, kosher salt, black pepper: The foundational seasonings that balance and enhance all the flavors.
- Water and dry white wine (or vermouth): Liquids for cooking rice and creating depth in the sauce.
- Milk: Used in the creamy white sauce that binds the casserole together.
- Gluten-free flour blend (or all-purpose flour): Thickens the sauce to perfect consistency.
- Shallots and red onion: Provide sweetness and a gentle bite to the sauce.\
- Dry white wine (or dry sherry): Adds complexity and a touch of acidity during sauce preparation.
- Lemon juice: Adds brightness and cuts through the richness.
- Dried red chili flakes (optional): A subtle kick for those who like a little heat.
- Raw shrimp, shelled and deveined: The star protein of the dish, succulent and tender after baking.
- Parmesan cheese: Creates a golden, savory crust for a delightful finish.
- Sliced green onions: For fresh, crisp garnish that adds a pop of color and mild sharpness.
How to Make Baked Shrimp and Rice Casserole Recipe
Step 1: Pre-cook the Rice
Start by melting butter in a medium saucepan, then stir in the brown rice to toast it gently for about three minutes—this step enhances its nutty flavor and prevents it from becoming mushy. Next, stir in your dill, parsley, onion powder, salt, and pepper to season right from the start. Pour in water and white wine, cover the pot tightly, and let the rice cook until it’s around 75% done. This ensures it absorbs flavor but won’t overcook in the oven later.
Step 2: Preheat the Oven and Prepare the Baking Dish
Set your oven to 375°F (191°C) and lightly butter a 3-4 quart baking dish. Placing the dish on a baking sheet helps catch any drips and keeps your oven clean. This small prep step makes a big difference in hassle-free cleanup!
Step 3: Make the Creamy White Sauce
Warm the milk gently to nearly simmering while melting butter in a skillet to create a roux with the flour. This forms the base of your sauce. Slowly whisk in the warm milk to prevent lumps, then cook until thickened. Season with salt and pepper to taste. This rich sauce is what binds the casserole ingredients together, giving every bite that luscious creamy texture you’ll crave.
Step 4: Prepare the Flavorful Shrimp Mixture
In a separate pan, melt butter and sauté shallots and red onions until they are soft and fragrant. Then, add white wine and allow it to reduce slightly for concentrated flavor. Remove from heat and stir in fresh dill, parsley, lemon juice, and optional chili flakes for a touch of heat. Incorporate this mixture carefully into your white sauce for an herbaceous and zesty punch.
Step 5: Assemble the Casserole
In a large mixing bowl, combine the par-cooked rice with the fragrant sauce to coat every grain perfectly. Transfer this mixture into your prepared baking dish, then nestle the shrimp gently into the rice with their tails peeking out—it’s not only practical but looks so appealing. Finally, sprinkle a generous layer of grated Parmesan all over the top.
Step 6: Bake the Dish
Pop the casserole in the oven to bake for 20-25 minutes until the shrimp turn opaque and the top is golden and bubbly. If you love an extra crispy top, a quick broil for a few minutes will add beautiful browning—just be sure to watch it closely to avoid burning.
Step 7: Serve Your Baked Shrimp and Rice Casserole Recipe
Once out of the oven, garnish with bright sliced green onions to add freshness and a little crunch. Serve immediately to enjoy the wonderful mix of textures and flavors at their best.
How to Serve Baked Shrimp and Rice Casserole Recipe
Garnishes
Sliced green onions are the perfect finishing touch, adding just the right amount of crispness and mild oniony bite to contrast the creamy, rich casserole. For extra flare, a sprinkle of fresh herbs like parsley or a few lemon wedges on the side brighten the presentation.
Side Dishes
Pair this hearty casserole with a simple fresh green salad dressed lightly in lemon vinaigrette or steamed green beans to add a vibrant, crunchy contrast. Roasted vegetables also complement the rich flavors without overwhelming the dish.
Creative Ways to Present
For dinner parties, consider serving individual portions in ramekins with a sprinkle of Parmesan crisp on top. You could also gently fold in peas or diced bell peppers into the rice for pops of color. This Baked Shrimp and Rice Casserole Recipe adapts wonderfully to your personal twist!
Make Ahead and Storage
Storing Leftovers
Any leftovers from this casserole should be cooled completely, then transferred to an airtight container and refrigerated for up to 3 days. The flavors actually meld even more as it rests overnight, making for a delicious second meal.
Freezing
This dish freezes very well! Store in freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge to maintain texture and flavor before reheating.
Reheating
For best results, reheat the casserole in the oven at 350°F (175°C) until warmed through, about 20 minutes. Avoid microwaving if possible, as it can make the rice a bit dense. If you’re short on time, reheating in the microwave is fine—just cover to retain moisture.
FAQs
Can I use white rice instead of brown rice?
Brown rice is recommended for its nuttier flavor and firmer texture which holds up better during baking. However, white rice can be used if you prefer a softer texture; just adjust cooking times accordingly.
What type of shrimp is best for this casserole?
Medium or large raw shrimp, shelled and deveined, work best as they cook evenly and remain tender after baking. Fresh or thawed frozen shrimp are both good options.
Is it possible to make this recipe dairy-free?
You can substitute dairy butter with plant-based alternatives and use your favorite dairy-free milk to make the sauce. Keep in mind, the flavor and texture might slightly change but it will still be delicious.
Can I prepare parts of this recipe ahead of time?
Definitely! You can cook the rice and prepare the sauce mixture a day ahead, then assemble and bake just before serving. This saves time on busy days.
How do I ensure the shrimp don’t overcook?
Nestling the shrimp into the rice and baking them just until opaque helps keep them tender and juicy. Watching the timing closely during baking is key to prevent rubbery texture.
Final Thoughts
There’s something so satisfying about pulling a warm, golden Baked Shrimp and Rice Casserole Recipe from the oven, knowing that every bite is packed with flavor and comfort. Whether it’s a family dinner or a special occasion, this casserole promises to deliver smiles all around. I hope you’ll give it a try soon and enjoy making it a part of your kitchen favorites!
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Baked Shrimp and Rice Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
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 fresh herbs and a hint of wine. Baked to golden perfection and topped with Parmesan cheese, it’s an elegant yet easy meal ideal for family dinners or entertaining guests.
Ingredients
Rice and Seasonings
- 2 tbsp butter
- 3 cups (510g) brown rice (not white 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) 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, plus butter for the pan
- 3 tbsp gluten-free all-purpose flour blend or all-purpose flour
Shrimp and Flavorings
- 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)
- 2 lb (907g) medium or large raw shrimp, shelled and deveined
- 1/4 cup (25g) grated Parmesan cheese
- Sliced green onions, for garnishing
Instructions
- Pre-cook the Rice: Melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the brown rice and stir frequently to coat the grains with butter and lightly toast them for about 3 minutes. Stir in minced dill, parsley, onion powder, salt, and pepper. Pour in 5 cups of water and 1 cup of white wine, dry vermouth, or water. Cover and cook until the rice is about three-quarters done, roughly 30 minutes. Remove from heat, uncover, and let it rest while preparing the sauce.
- Preheat Oven: Set the oven temperature to 375°F (191°C). Lightly butter a 3-4 quart (2.8-3.8 L) baking dish and place it on a baking sheet to catch any drips during baking.
- Make the White Sauce: Warm 1.5 cups of milk in a small saucepan over medium heat until just below simmering, stirring often to prevent scalding. 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 becomes pale gold, about 1-2 minutes. Gradually whisk the warm milk into the roux, continuing to whisk until the sauce thickens and becomes smooth. Season with salt and pepper to taste and keep warm.
- Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Sauté the finely minced shallots and red onions for about 2 minutes until softened. Pour in 3/4 cup of dry white wine, dry vermouth, or dry sherry and bring to a boil. Let it boil for 3-5 minutes until the liquid reduces slightly. Remove from heat, then stir in the minced dill, parsley, lemon juice, and optional dried red chili flakes. Combine this mixture with the prepared white sauce and whisk until smooth.
- Assemble the Casserole: In a large bowl, combine the par-cooked brown rice with the sauce mixture, stirring gently to mix well. Transfer this mixture to the prepared baking dish. Nestle the raw shelled and deveined shrimp into the rice mixture, arranging them so the tails stick out for a decorative touch. Evenly sprinkle grated Parmesan cheese over the top.
- Bake the Dish: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the shrimp are opaque and fully cooked, and the top is golden brown. For an extra browned and crispy top, you can broil the casserole for a few minutes—watch carefully to avoid burning.
- Serve: Garnish the baked casserole with sliced green onions for a fresh and colorful finish. Serve immediately to enjoy the best flavor and texture.
Notes
- Use brown rice for a nutty flavor and better texture; white rice will not yield the same result.
- If using a gluten-free flour blend, add an additional 3 tablespoons to the milk for thickening.
- Dry white wine can be substituted with dry vermouth, dry sherry, or water if preferred.
- Sauté shallots and onions just until softened to retain mildness and sweetness.
- Adjust dried red chili flakes according to your preferred heat level or omit if desired.
- Ensure shrimp is fully cooked before serving; they should be opaque and firm.
- Leftovers can be refrigerated and gently reheated but fresh is best for texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
