Shrimp and Rice Casserole

Name: Shrimp and Rice Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 35 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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Flavorful and light yet cozy and comforting, this shrimp and rice casserole is perfect to make when you want to enjoy a meal that's simple yet soulful. One pan and a baking dish is all you need to make this easy casserole that's perfect for a weeknight dinner.

Best of all, you need just 10 minutes of hands-on prep time to make it. If you're a shrimp lover, you've also got to try my shrimp Fajita bowls with cilantro lime rice.

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- just like my one pan Cajun chicken pasta.

Quick Look: Shrimp and Rice Casserole

⏱ Prep Time: 10 minutes
🔥 Cook Time: 20 minutes
⏳ Total Time: 35 minutes (including 5 minutes resting time)
🧉 Serving: 6 servings
⚡ Calories: 363 calories per serving
🍂 Flavor Profile: Buttery, spicy and wholesome.
👌 Difficulty: Very easy. Just like my one pot sausage casserole.

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Quick Look: Shrimp and Rice Casserole
Why You'll Love This Recipe
Recipe Ingredients
Recipe Variations and Ingredient Substitutions
How to Make Shrimp and Rice Casserole
Recipe Tips & Tricks
Serving Ideas & Suggestions
Recipe FAQs
More Easy Dinner Recipes
Shrimp and Rice Casserole

Why You'll Love This Recipe

The recipe is really simple, and effortlessly fits into your everyday cooking- just like my one pan creamy Tuscan chicken.
You'll be using simple ingredients and everything comes together really quickly too. In fact, it is a great way to use leftover rice.
You can customize the flavors and mix-ins to your liking.

Recipe Ingredients

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

Shrimp: I used raw, medium to large shrimp. Wild-caught shrimp has a much cleaner flavor, so if you can find it, use it.

Cooked rice: I use long-grain white or Jasmine rice. Check out my post about how to boil rice to get that perfectly cooked non-sticky rice.

Aromatics: I used fresh garlic, onion, celery and bell pepper. They help add texture and build a lot of flavor into the dish.

Half-and-half: To get that creamy texture that isn't overly heavy.

Chicken broth: I used low-sodium broth, which allows you to control the salt levels perfectly without sacrificing the deep, savory flavor.

Butter + flour: The two are essentials for creating a roux-based sauce. This replaces the need for 'cream of' canned soups.

Seasoning: I used Cajun seasoning, salt and black pepper.

Check recipe card for quantities.

Recipe Variations and Ingredient Substitutions

Rice swap: You can use Jasmine rice if you want a slightly softer texture, or brown rice if you want more fiber. Just remember to adjust the cooking time according to the kind of rice you're using.
Light or creamy: Swap the half and half for whole milk to get a lighter version of the casserole. For extra richness, use heavy cream instead.
Extra veggies: Bulk up the dish by adding more veggies like mushrooms, zucchini or even greens like spinach. Peas can be great too- I used them in my prawn and pea risotto.
Hot and spicy: Add a dash of hot sauce or a sprinkle of cayenne pepper into the mix to make the dish extra spicy.
Protein swap: Don't want shrimp? Use cooked chicken (shredded rotisserie chicken works great) or lump crab meat (add it in towards the end) to try a different version of the casserole.

How to Make Shrimp and Rice Casserole

Seared shrimp with garlic and butter in a large skillet

Sauté garlic in some butter. Add the shrimp and sear for 60 seconds. Remove and set aside.

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

In the same pan, add a bit more butter and sauté the remaining veggies until light golden brown.

Sauteed onions, celery, bell pepper with sauce

Pour in the chicken broth and half and half. Stir in the seasonings and whisk as you cook over medium heat. Sprinkle flour and continue whisking until it thickens.

casserole with shrimp, rice, vegetables and sauce

Combine the rice, shrimp and sauce in an oven safe baking dish. Mix well and smooth it out. Bake at 400 degrees for about 15 minutes.

shrimp and rice casserole with shredded cheese on top

Remove from the oven, top with cheese and return to the oven again. Bake for 5 minutes or until the cheese is melty.

Garnish with chopped green onions and allow casserole to rest for 5 minutes before serving.

Recipe Tips & Tricks

Shrimp cooks very quickly, especially in a hot oven. Make sure you sear it for only 60 seconds and pull out the baking dish as soon as the shrimp looks juicy, pink and opaque. Overcooking will cause the shrimp to become rubbery.
Use low starch rice and make sure it has completely cooled down before you use it for the recipe. In fact, if it is a day-old rice that has been stored in the fridge, even better!
Make sure the sauce is creamy and spoonable, but not too thick. If it seems too thick, add a splash of broth to loosen it up.
Always let the casserole rest for a few minutes after it is out of the oven. This allows the sauce to settle down and you'll get the perfect portion. I realized this when I made my ground beef and rice casserole too.

plate and baking pan with shrimp and rice and vegetables

Serving Ideas & Suggestions

Because this shrimp and rice casserole is already rich, creamy, and filling, I like to keep the sides simple and fresh. Steamed or roasted broccoli, green beans (like my ghee garlic green beans), or asparagus can pair beautifully with the creamy sauce and add a bit of brightness to the plate.

If I'm serving this shrimp and rice casserole for guests or as part of a slightly bigger meal, I like to make my Air Fryer Parm rosemary potatoes to go with it to make it more hearty.

Baked Shrimp, Rice, Vegetables in a oven safe dish

Recipe FAQs

Can I use frozen shrimp to make shrimp and rice casserole?

Yes. Frozen shrimp are often fresher and better. Just make sure you 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.

Can I use pre-cooked shrimp to make shrimp and rice casserole?

Pre-cooked shrimp are already 'done.' Putting them in a 400°F oven 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 to make rice and shrimp casserole?

Uncooked rice takes long to cook, which can cause the shrimp to turn chewy and tough. Cooked rice is perfect to use for this recipe.

Why is my rice and shrimp casserole 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 ¼ cup of chicken broth. The consistency should be like a thick porridge before baking.

More Easy Dinner Recipes

If you tried this shrimp and rice casserole or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!