If you are looking for a comforting, flavorful dish that combines tender shrimp, hearty brown rice, and a creamy sauce all baked to golden perfection, this Baked Shrimp and Rice Casserole Recipe is your new go-to dinner. It brings together layers of delicate herbs, a hint of lemon, and the subtle richness of Parmesan cheese for a crowd-pleasing meal that feels both special and homey. Perfect for weeknights or a relaxed weekend gathering, this casserole delivers satisfying textures and inviting aromas that will have everyone asking for seconds.

Baked Shrimp and Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Baked Shrimp and Rice Casserole Recipe plays a crucial role, whether it’s building depth in flavor, adding texture, or contributing lovely colors. The combination is simple yet thoughtfully balanced to create a dish that’s both wholesome and exciting to eat.

Butter: Used throughout the recipe to add creaminess and a rich, buttery flavor to the rice and sauce.
Brown rice: Provides a nutty flavor and chewy texture that’s healthier and more satisfying than white rice.
Minced dill and parsley: Fresh herbs that brighten the dish with aromatic notes.
Onion powder, shallots, and red onion: Layered onion flavors that deepen the savory profile.
Kosher or sea salt and black pepper: Essential seasoning to enhance every element of the casserole.
Water and dry white wine (or vermouth/sherry): The wine adds complexity and a subtle acidity that balances richness.
Milk: Creates the creamy base of the white sauce, making the casserole luxurious.
Gluten-free or all-purpose flour: Thickens the sauce with a smooth consistency.
Fresh lemon juice: Adds a fresh, tangy brightness to lift the flavors.
Dried red chili flakes (optional): Bring just a touch of heat for those who enjoy a little kick.
Raw medium or large shrimp: The star of the dish, providing tender, juicy seafood goodness.
Grated Parmesan cheese: Sprinkled on top for a golden crust and savory finish.
Sliced green onions: Fresh garnish that adds color and a mild onion bite.

How to Make Baked Shrimp and Rice Casserole Recipe

Step 1: Pre-cook the Rice

Start by melting butter in a saucepan to toast the brown rice briefly, which enhances its nutty flavor. Then, add dill, parsley, onion powder, salt, and pepper before pouring in water and wine. Cook the rice covered until it’s about three-quarters done, so it finishes cooking perfectly in the oven. Let it rest off the heat while preparing the rest.

Step 2: Preheat Oven

Set your oven to 375°F (191°C) to get it ready. Lightly butter your baking dish to prevent sticking and place it on a baking sheet to catch any drips for easy cleanup.

Step 3: Make the White Sauce

Warm milk gently until just below simmering. In a skillet, melt butter and whisk in flour to form a roux. Slowly add the warm milk while whisking constantly, allowing the sauce to thicken into a smooth and creamy base. Season with salt and pepper, and keep it warm as you move on.

Step 4: Prepare Shrimp and Flavored Mixture

Melt the remaining butter in another saucepan and sauté shallots and red onions until translucent and fragrant. Add dry white wine and boil down slightly. Stir in dill, parsley, lemon juice, and chili flakes if you like a hint of spice. Mix this luscious blend into your white sauce, whisking until everything is beautifully combined.

Step 5: Assemble the Casserole

Combine your par-cooked rice with the flavorful sauce mixture in a large bowl. Transfer this to your prepared baking dish, and nestle raw shrimp throughout, letting the tails stick out for an elegant look. Finally, sprinkle grated Parmesan evenly across the top, ready for baking.

Step 6: Bake the Dish

Bake for 20 to 25 minutes until the shrimp are perfectly opaque and the surface of your casserole turns a gorgeous golden brown. For an extra touch of crispness, pop it under the broiler for a few minutes, watching carefully so it doesn’t burn.

Step 7: Serve

Garnish the hot casserole with freshly sliced green onions and serve immediately to enjoy all the contrasts of creamy rice, tender shrimp, and flavorful herbs at their best.

How to Serve Baked Shrimp and Rice Casserole Recipe

Garnishes

Freshly sliced green onions are a must for this casserole, adding not just pretty color but a gentle crunch and mild oniony flavor. A sprinkle of extra Parmesan or a wedge of lemon on the side can also brighten and personalize each serving.

Side Dishes

This hearty casserole pairs wonderfully with crisp green salads, steamed vegetables like asparagus or broccoli, or even garlicky sautéed spinach. Light and fresh sides create balance alongside the creamy, rich casserole.

Creative Ways to Present

For a festive touch, consider baking individual portions in ramekins instead of one big dish. Alternatively, serving this with a drizzle of herb-infused olive oil or a dollop of tangy Greek yogurt on top makes each plate look restaurant-quality and adds exciting flavor contrasts.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Shrimp and Rice Casserole Recipe keeps well in an airtight container in the fridge for up to 3 days. Make sure to cool it completely before storing to maintain freshness.

Freezing

This casserole can be frozen for up to 2 months. To freeze, assemble the dish but do not bake it yet. When ready to enjoy, thaw overnight in the fridge and then bake as directed. This method preserves the texture and flavor better than freezing after baking.

Reheating

Reheat leftovers gently in a 350°F (175°C) oven until warmed through to keep the rice from drying out. Cover the casserole with foil to retain moisture and prevent the top from over-browning. Alternatively, microwave portions covered with a damp paper towel for a quick option.

FAQs

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

While white rice can be used, brown rice adds more texture and a nuttier flavor that complements the casserole. If substituting, adjust cooking time as white rice cooks faster.

Is it necessary to use wine in the recipe?

The wine adds a lovely depth and subtle acidity, but if you prefer to avoid alcohol, you can substitute with extra water or broth without drastically changing the dish’s character.

Can I make this casserole gluten-free?

Yes! Use a gluten-free all-purpose flour blend instead of regular flour to thicken the sauce, and double-check that all other ingredients are gluten-free.

How can I tell when the shrimp is done baking?

The shrimp should turn completely opaque and curl slightly. Overcooked shrimp will become tough, so keep an eye on the color and texture during baking.

Can I prepare this Baked Shrimp and Rice Casserole Recipe in advance?

Absolutely! You can prep the rice and sauce ahead of time, then assemble and bake when ready. This makes weeknight dinners a breeze without sacrificing flavor.

Final Thoughts

This Baked Shrimp and Rice Casserole Recipe is one of those hidden gems that feels both indulgent and wholesome at the same time. It’s a wonderful way to bring a little elegance to everyday cooking, impress guests, or enjoy cozy nights in. I encourage you to give it a try, savor each comforting bite, and perhaps even make it a favorite in your recipe collection.

Baked Shrimp and Rice Casserole Recipe

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3.9 from 34 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x

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Description

This baked shrimp and rice casserole is a comforting, flavorful dish combining perfectly cooked brown rice with succulent shrimp in a creamy, herb-infused white sauce. The dish is enhanced with fresh herbs, a touch of white wine, and a golden Parmesan crust, making it an ideal meal for gatherings or a hearty family dinner.

Ingredients

Scale

Rice and Seasoning

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
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

Pre-cook the Rice: Melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the brown rice and stir to coat it with the butter, toasting it lightly for about 3 minutes while stirring frequently. Add minced dill, parsley, onion powder, salt, and pepper. Pour in 5 cups of water and 1 cup of white wine (or dry vermouth or water). Cover and cook for approximately 30 minutes, stopping when the rice is about three-quarters done according to package instructions. Remove from heat, uncover, and let it rest while you prepare the sauce.
Preheat Oven: Preheat your oven 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 potential drips.
Make the White Sauce: Warm 1 1/2 cups milk in a small saucepan over medium heat until just below simmering, stirring frequently. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Whisk in 3 tablespoons flour to create a roux and cook until it turns pale gold. Gradually add the warmed milk, whisking constantly until the sauce thickens. Season with salt and pepper and keep the sauce warm.
Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tablespoons butter and sauté the shallots and red onions for about 2 minutes until softened. Pour in 3/4 cup dry white wine (or dry vermouth/dry sherry) and bring to a boil, reducing the liquid for 3-5 minutes until slightly thickened. Remove from heat, then stir in minced dill, parsley, lemon juice, and chili flakes if using. Incorporate this mixture into the white sauce and whisk until smooth.
Assemble the Casserole: In a large bowl, combine the pre-cooked rice with the creamy shrimp sauce. Transfer this mixture to the prepared baking dish. Nestle the raw shrimp into the rice mixture with tails sticking out. Evenly sprinkle 1/4 cup of grated Parmesan cheese on top.
Bake the Dish: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the shrimp turn opaque and the top is golden brown. For extra browning on top, you may broil the casserole for a few minutes—watch carefully to prevent burning.
Serve: Garnish the casserole with sliced green onions and serve immediately to enjoy the best flavor and texture.

Notes

Using brown rice adds nuttiness and a chewier texture compared to white rice.
Adjust chili flakes according to your spice preference or omit for a milder dish.
If using a gluten-free flour blend, add 3 extra tablespoons of milk to maintain sauce consistency.
Broil cautiously at the end to avoid burning the cheese topping.
This dish can be made ahead up to step 5 and refrigerated; bake just before serving.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Casserole
Method: Baking
Cuisine: American