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Shrimp Casserole Recipe

Tender shrimp nestled in a rich, cheese-kissed sauce with perfectly cooked rice creates creamy comfort in every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 pounds medium shrimp, peeled and deveined
  • 2 cups cooked white rice
  • 1 can (10.75 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1½ cups shredded cheddar cheese, divided
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • salt and black pepper to taste
  • ½ cup panko breadcrumbs
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add onion, bell pepper, and celery, cooking until softened and fragrant, about 5 minutes. Stir in garlic and cook another minute until aromatic.
  3. Pat shrimp completely dry and season with paprika, cayenne, salt, and pepper.
  4. In a large bowl, combine cream of mushroom soup, sour cream, and 1 cup of cheddar cheese. Whisk until smooth and creamy. Fold in the cooked rice, sautéed vegetables, and seasoned shrimp.
  5. Transfer the mixture to your prepared baking dish, spreading evenly. Top with remaining cheddar cheese and panko breadcrumbs.
  6. Bake for 20-25 minutes until bubbly around edges and cheese is melted. The shrimp should be pink and cooked through.
  7. Let rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Cook rice ahead and store in refrigerator for time-saving. Casserole can be assembled in the morning for evening baking. Don't overcook shrimp during initial seasoning since they'll finish cooking in oven. Pat shrimp completely dry to avoid watery casserole. Let rest 5 minutes before serving to allow casserole to set properly. Refrigerate leftovers up to 3 days, freeze up to 2 months. Reheat gently at 325°F covered with foil.