Name: Easy Shrimp and Rice Casserole (No Canned Soup)
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 Lb Large Shrimp ((raw, peeled, and deveined)); 2 tbsp Butter ((unsalted)); 5 cloves Garlic ((minced)); 2 tbsp Butter; 2 tbsp All-Purpose Flour; 1/2 cup Half-and-Half; 1 cup Low-Sodium Chicken Broth; 1 tbsp Cajun Seasoning ((adjust to taste)); 1 tsp salt; 1/2 tsp black pepper; 3 cups Long-Grain White Rice ((pre-cooked and cooled)); 1 Onion, small ((diced)); 1 stalk Celery ((diced)); 1 Bell Pepper ((diced)); 1 cup Shredded Cheese ((or more if needed))

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There are some dinners I make when I want to try something new, and then there are the ones I come back to when I want comfort, ease, and a guarantee that everyone will be happy at the table. This easy shrimp and rice casserole is definitely in that second category – it is the kind of recipe I make when the day has been long and I want something warm, filling, and familiar without complicated steps.

I started making this shrimp and rice casserole because I wanted a creamy, comforting dinner that didn’t depend on canned soups or overly heavy sauces. I wanted real ingredients and simple steps. Over time, this recipe turned into one of those dependable weeknight meals I know I can pull together without thinking twice.

Related: If you love one-pan meals, you have to try my One-Pan Cajun Chicken Pasta recipe.

Watch How to Make it: Step-by-Step Video

Why You’ll Love This Easy Shrimp and Rice Casserole

There are a lot of reasons this shrimp and rice casserole has become one of those recipes I genuinely enjoy making, but the most important one is how effortlessly it fits into real life.

I wanted a recipe that relied on simple ingredients, no shortcuts and no canned soups to create creaminess. Instead, this casserole is built the way I prefer to cook – starting with butter and garlic, searing the shrimp just a bit, then slowly adding half-and-half, chicken broth, spices and the flour to create a smooth, balanced sauce from scratch. It takes just a few extra minutes, but the flavor and texture are noticeably better.

This recipe is very simple – shrimp cook quickly, the rice stays tender, and the vegetables add just the right amount of texture and flavor.

It’s also practical — it reheats well, works for leftovers, and can be prepped in advance if needed. When I want a dinner that feels cozy without a lot of effort, this is one I’m always glad to have on hand.

This is the same kind of easy dinner recipe I turn to when I’m making other simple favorites, like Honey Garlic Chicken Thighs or Creamy Tuscan Chicken – meals that feel comforting, simple, and worth making again.

Ingredients You’ll Need (With Helpful Notes)

Shrimp, Half-and-half, butter, black pepper, celery, bell pepper, salt, flour, onion, garlic, chicken broth, cajun seasoning, cooked rice

Shrimp – I use raw, medium to large shrimp (fresh or fully thawed). Searing them in garlic first adds a depth you can’t get from boiling alone.
Pro tip: I prefer wild-caught shrimp for a cleaner flavor.
If you’re unsure what to buy, I always check the Monterey Bay Aquarium Seafood Watch to find the most sustainable options.
Cooked rice – I use long-grain white or Jasmine rice. Check out my How to Boil Rice recipe to get that perfectly cooked non-sticky rice.
Pro tip: Use cooled rice to ensure it stays fluffy. This prevents the casserole from becoming gummy or “mushy.”
Half-and-half – This is the secret to a creamy texture that isn’t overly heavy.
Chicken broth – I use low-sodium broth, it allows you to control the salt levels perfectly without sacrificing the deep, savory flavor.
Butter and flour – These two are essential for creating a roux-based sauce. This culinary technique replaces the need for “cream of” canned soups.
Garlic mellows as it cooks and adds so much flavor. This is a favorite ingredient of ours in so many recipes!
Aromatic vegetables – A blend of onion, celery, and bell pepper.
Note: These aromatics provide the savory backbone and texture that makes the dish feel “homemade.”
Cajun seasoning – Adds warmth and depth. Start small and adjust to your preferred heat level.

How to Make Easy Shrimp and Rice Casserole (Step-by-Step)

Step 1. Sear the Shrimp for Flavor

Melt 2 tbsp butter in a large skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Pro Tip: Add shrimp and sear for 60 seconds maximum. You aren’t fully cooking them here; you are building a “flavor base” (fond) in the pan. Remove shrimp and set aside.

Seared shrimp with garlic and butter in a large skillet

Step 2. Sauté the aromatics

In the same pan, add the onion, celery, and bell pepper.
Sauté until the vegetables are translucent and tender.
Why it matters: This builds the “Trio” of flavor used in Cajun cooking, ensuring the casserole isn’t one-dimensional.

Sautéed chopped onion, celery and bell pepper in a large skillet.

Step 3. Build the Roux-based sauce

Pour in chicken broth and half-and-half. Stir in Cajun seasoning, salt, and pepper.
Sprinkle flour evenly over the liquid and whisk constantly for 1–2 minutes.
Pro Tip: This creates a light roux that thickens the sauce naturally, eliminating the need for processed canned soups.

Sauteed onions, celery, bell pepper with sauce

Step 4. Assemble the casserole

In an oven-safe baking dish (or your skillet if it’s oven-proof), combine the cooked rice, seared shrimp, and your cream sauce.
Stir until the rice is evenly coated. Smooth the surface with a spatula to ensure an even bake.

casserole with shrimp, rice, vegetables and sauce

Step 5. The High-Heat Bake

Bake at 400°F (200°C) for 15 minutes.
Visual Cues: Look for the sauce to be “bubbly” around the edges and the shrimp to turn opaque and pink. Avoid overbaking to keep the shrimp succulent.

Step 6. The Cheese Melt (Optional)

Remove from the oven, top with shredded cheese, and return for 5 minutes until melted and golden.

shrimp and rice casserole with shredded cheese on top

Step 7. The “Rest” and Garnish

Let the dish rest for 5 minutes before serving.
Why? This allows the starches in the rice to settle and the sauce to thicken into a “spoonable” consistency. Garnish with fresh parsley or scallions for a pop of acidity.

Expert Tips and Best Practices

Over the years, I’ve learned that small details make a big difference with a dish like baked shrimp and rice casserole. It’s a simple recipe, but a few thoughtful adjustments can take it from good to consistently great.

Prevent rubbery shrimp – The most common error is over-baking “just to be safe.” Shrimp cook very quickly, especially in a hot oven. As soon as the shrimp turn pink and opaque, they’re done. Pulling the casserole at the right moment keeps the shrimp tender and juicy instead of firm and rubbery.
Keep the sauce creamy, not thick – this casserole should be creamy and spoonable, not stiff. When making the sauce, I aim for a texture that lightly coats the back of a spoon before baking. It will continue to thicken slightly in the oven as the flour does its work. If the sauce feels too thick on the stovetop, a splash of extra broth can loosen it up.
Opt for Low-Starch Rice – cooked rice that’s too soft or overly wet can absorb too much sauce and make the casserole feel dry. I prefer rice that’s just cooked through and slightly fluffy. If your rice was made ahead of time, that’s even better — cooled rice tends to hold its structure more evenly in baked dishes.
Balance the Salt-to-Spice Ratio – Cajun seasoning adds warmth and depth, but it’s best added with a light hand at first. Different brands vary widely in salt and spice levels. I season the sauce lightly before baking, then taste and adjust with salt and black pepper once the casserole comes out of the oven if needed.
The Importance of Resting – once the casserole is out of the oven, I always let it sit for a few minutes. This short rest allows the sauce to settle and makes it easier to serve clean, creamy portions. It also gives the flavors time to come together.

These small steps don’t add extra work, but they do ensure that every batch of this shrimp and rice casserole comes out creamy, flavorful, and just the way it should.

What to Serve with Shrimp and Rice Casserole

Because this shrimp and rice casserole is already rich, creamy, and filling, I like to keep the sides simple and fresh. The goal is to balance the meal without adding extra work, especially on a weeknight.

A simple green vegetable is always my first choice. Steamed or roasted broccoli, green beans, or asparagus pair beautifully with the creamy sauce and add a bit of brightness to the plate. Even a quick sautéed vegetable with olive oil and a pinch of salt works well here.

When I want something lighter, I’ll serve this casserole with a fresh salad. A crisp green salad with a simple vinaigrette helps cut through the richness and keeps the meal feeling balanced. This is also a great opportunity to use whatever greens you already have in the fridge.

If I’m serving this shrimp and rice casserole for guests or as part of a slightly bigger meal, I’ll keep the sides minimal and let the casserole be the star. It’s hearty enough to stand on its own, with just one or two easy additions to round everything out.

shrimp and rice casserole in a plat with pan in background

Recipe Variations and Ingredient Substitutions

Rice Alternatives (Jasmine vs. Brown Rice)

While long-grain white rice is standard, you can swap it based on what’s in your pantry:

Jasmine Rice: Adds a subtle floral aroma and a slightly softer texture.
Brown Rice: A great high-fiber alternative. Note: Ensure it is fully cooked before adding to the casserole, as brown rice requires more moisture and time than white rice.

Dairy Adjustments & Lighter Options

If you don’t have half-and-half, you can adjust the richness of the sauce:

Whole Milk: Works well for a lighter version, though the sauce will be slightly thinner.
Heavy Cream: For a truly “Elite” decadent dinner, use heavy cream; it creates a much thicker, silkier mouthfeel.
Note: I don’t recommend non-dairy milks (like almond or oat) as they often lack the fat content to stabilize the roux and can alter the flavor profile significantly.

Vegetable Add-Ins for Texture

The “Trio” (onion, celery, bell pepper) is the base, but you can increase the nutritional value:

Leafy Greens: Stir in two cups of fresh spinach right before baking; it will wilt perfectly in the sauce.
Mushrooms: Sautéed cremini mushrooms add a wonderful “umami” depth that pairs perfectly with shrimp.

Adjusting the Heat (Mild vs. Spicy)

Cajun seasoning intensity varies by brand.

For a Kick: Add 1/4 teaspoon of cayenne pepper or a dash of hot sauce to the liquid mixture.
For Kids: Reduce the Cajun seasoning by half and add a teaspoon of smoked paprika for flavor without the “burn.”

Protein Swaps (Chicken or Crab)

If you want to move away from shrimp, the roux-based sauce works for other proteins:

Cooked Chicken: Use shredded rotisserie chicken for an even faster weeknight meal.
Lump Crab Meat: Fold in gently at the very end to avoid breaking up the delicate meat.

These variations make the recipe flexible while keeping the creamy, comforting character that makes this shrimp and rice casserole such a reliable favorite.

Baked Shrimp, Rice, Vegetables in a oven safe dish

Make-Ahead, Storage and Reheating Instructions

One of the reasons I love this shrimp and rice casserole so much is how well it fits into a busy schedule. It’s flexible, forgiving, and easy to work ahead when needed, which makes it especially helpful on hectic weeks.

Make-ahead: This recipe can be prepped ahead with a little planning. If I know I’ll be short on time, I’ll prepare the sauce, vegetables, and rice mixture earlier in the day and store it covered in the refrigerator. I wait to add the shrimp until just before baking whenever possible. This helps keep the shrimp tender and prevents them from overcooking or smelling weird. When I’m ready to bake, I simply sear the shrimp for a minute in butter and garlic and then fold them in the casserole mixture, and bake.

Leftovers: The leftover shrimp and rice casserole stores well in the refrigerator. Once cooled, I transfer it to an airtight container and keep it refrigerated for up to 3 days. The sauce will thicken slightly as it chills, which is completely normal.

Reheating: For the best texture, I reheat leftovers gently.
Individual portions warm well in a small skillet with a splash of broth or half-and-half over low heat, stirring occasionally. Reheating in the microwave using short intervals, stirring halfway through to heat evenly works as well. If reheating a larger portion, I prefer the oven. I cover the casserole loosely with foil and warm it at a low temperature until heated through. Adding a small splash of broth or half-and-half can help loosen the sauce if it thickened too much.

Freezing: I generally don’t recommend freezing this casserole. Cream-based sauces can separate when frozen and reheated, and shrimp tend to lose their tender texture. This dish is best enjoyed fresh or within a few days of making it.

plate and baking pan with shrimp and rice and vegetables

Frequently Asked Questions

Can I use frozen shrimp for this casserole? Yes. Frozen shrimp are often “fresher” than “fresh” counter shrimp.
Crucial Step: Thaw them completely in the fridge and pat them dry with paper towels. Excess moisture will thin out your roux and make the sauce watery.

Why should I avoid pre-cooked shrimp? Pre-cooked shrimp are already “done.” Putting them in a 400°F oven for 20 minutes will turn them rubbery and tasteless. Raw shrimp allow the juices to mingle with the rice, creating a much deeper flavor profile.

Can I use uncooked rice instead of cooked rice? No. This is a common mistake. Raw rice requires a 2:1 liquid ratio and 45+ minutes to cook and settle. By the time the rice is soft, the shrimp would be ruined. Always use pre-cooked, cooled rice for the best texture.

Is this shrimp and rice casserole spicy? It is flavorful, not “hot.” The Cajun seasoning provides a savory warmth. If you are sensitive to heat, look for a “Salt-Free” or “Mild” Cajun blend, as the spice level varies significantly by brand.

How do I prevent the casserole from being too dry? Casseroles usually dry out because the rice absorbs the sauce. If your mixture looks thick before it goes into the oven, stir in an extra 1/4 cup of chicken broth. The consistency should be like a thick porridge before baking.