If you love comforting meals that bring together delicate seafood and hearty grains, this Baked Shrimp and Rice Casserole Recipe will quickly become a family favorite. Imagine tender shrimp nestled in a creamy, flavorful sauce swirled with fragrant herbs and baked to golden perfection atop nutty brown rice. Every spoonful bursts with warmth and layers of taste, making it perfect for cozy weeknight dinners or special gatherings. This one-dish wonder combines texture, savoriness, and a touch of elegance without any fuss.
Ingredients You’ll Need
The magic of this Baked Shrimp and Rice Casserole Recipe lies in its simple, well-chosen ingredients that each bring a unique element to the table—from the earthy nuttiness of brown rice to the fresh zing of lemon and herbs. Every ingredient plays a role in building layers of flavor and texture you’ll adore.
- Butter: Adds richness and helps toast the rice for a deeper flavor.
- Brown rice: Provides a wholesome, nutty base that stands up beautifully to baking.
- Dill and parsley: Fresh herbs that brighten the dish with aromatic, green notes.
- Onion powder and minced shallots/onions: Offer savory depth and subtle sweetness.
- Kosher or sea salt and black pepper: Essential seasoning to enhance the other flavors.
- Water and dry white wine or vermouth: Cooking liquids that infuse the rice and sauce with complexity.
- Milk: Creates a creamy base for the white sauce, balancing richness and silkiness.
- Gluten-free or all-purpose flour: Thickens the sauce to perfectly coat the rice and shrimp.
- Red chili flakes (optional): Adds a subtle kick that elevates the dish if you like a bit of heat.
- Raw medium or large shrimp: The star protein, tender and juicy after baking.
- Grated Parmesan cheese: Sprinkled on top for a savory golden crust and extra umami.
- Sliced green onions: Used as a fresh garnish, adding a crisp pop of color and flavor.
How to Make Baked Shrimp and Rice Casserole Recipe
Step 1: Pre-cook the Rice
Start by melting butter in a medium saucepan over medium-high heat, then add the brown rice, toasting it lightly for about 3 minutes while stirring often. This toasting step enhances the rice’s natural nutty flavor. Stir in the minced dill, parsley, onion powder, salt, and pepper to evenly distribute their aromatic punch. Pour in water and your choice of dry white wine or vermouth, cover the pot, and let the rice cook until it’s about three-quarters done—this usually takes around 30 minutes. Once done, take the pot off the heat, remove the lid, and let the rice rest while you prepare the rest of the casserole.
Step 2: Preheat the Oven
Set your oven to 375°F (191°C), ensuring it reaches the perfect temperature by the time the casserole is ready to bake. Lightly butter a 3-4 quart ovenproof baking dish to prevent sticking and add a touch of flavor. Place the dish on a baking sheet to catch any drips, making cleanup a breeze.
Step 3: Make the White Sauce
Warm the milk gently in a small saucepan over medium heat, stirring frequently to prevent scalding and ensuring it’s just below simmering. Meanwhile, melt 3 tablespoons of butter in a large skillet and whisk in your flour to form a roux. Cook this mixture until it turns pale gold, then slowly whisk in the warm milk. Keep whisking until the sauce thickens to silky perfection. Season with salt and pepper, keeping the sauce warm while you prepare the shrimp mixture.
Step 4: Prepare Shrimp and Flavor Mixture
Melt the remaining 2 tablespoons of butter in another saucepan and sauté the finely minced shallots and red onions for about 2 minutes to soften and release their sweetness. Pour in the dry white wine, dry vermouth, or dry sherry, and boil it down for 3 to 5 minutes until slightly reduced, intensifying the flavor. Remove from heat and stir in the fresh dill, parsley, lemon juice, and, if desired, dried red chili flakes for a subtle heat. Blend this mixture into the warm bechamel sauce, whisking until all ingredients are combined smoothly and the sauce tastes vibrant.
Step 5: Assemble the Casserole
In a large bowl, combine the par-cooked rice with the luscious sauce, mixing gently but thoroughly. Transfer this blend to your prepared baking dish, spreading it evenly. Nestle the peeled and deveined shrimp into the rice, allowing their tails to peek out for an attractive presentation. Finish by sprinkling an even layer of grated Parmesan cheese over the top, which will melt and brown during baking.
Step 6: Bake the Dish
Slide the casserole into the oven and bake for 20 to 25 minutes. You want the shrimp to turn opaque and the top to develop a beautiful golden brown crust. For an extra touch of color and crispness, broil the casserole for a few minutes at the end, but watch it closely to avoid burning.
How to Serve Baked Shrimp and Rice Casserole Recipe
Garnishes
To brighten each serving, sprinkle sliced green onions over the hot casserole just before serving. This adds a pop of fresh color and a slight crunch that contrasts beautifully with the creamy rice and tender shrimp. Plus, the mild onion flavor enhances the overall taste without overpowering it.
Side Dishes
This Baked Shrimp and Rice Casserole Recipe is a complete meal on its own, but pairing it with a crisp green salad or steamed seasonal vegetables can add freshness and balance. Roasted asparagus, sautéed green beans, or a light cucumber salad dressed with lemon vinaigrette work wonderfully to lighten the plate and complement the casserole’s richness.
Creative Ways to Present
For a festive meal, consider serving the casserole in individual ramekins, allowing each person to enjoy their own perfectly browned portion. Alternatively, garnish with fresh lemon wedges and a sprinkling of finely chopped fresh herbs like parsley or dill for an elegant touch. This instantly lifts the dish from everyday comfort food to something special enough for dinner parties.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftovers to airtight containers and refrigerate. The casserole will keep well for up to 3 days, giving you delicious meals to enjoy without extra cooking.
Freezing
You can freeze the Baked Shrimp and Rice Casserole Recipe in portions or as a whole casserole before baking. Wrap tightly in foil and plastic wrap, then place in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking to ensure even cooking.
Reheating
To reheat, place individual portions in a microwave-safe dish and cover loosely, heating in 1 to 2-minute intervals until warmed through. Alternatively, reheat in a preheated 350°F (175°C) oven, covered with foil to prevent drying, until hot and bubbly, then uncover for a few minutes to restore a crisp top.
FAQs
Can I use white rice instead of brown rice?
Brown rice is preferred in this Baked Shrimp and Rice Casserole Recipe for its nutty flavor and firmer texture, which holds up better during baking. White rice can be used but will yield a softer texture that may become mushy.
Is it necessary to use wine in this recipe?
Wine adds depth and complexity to both the rice and the sauce. However, if you prefer not to use alcohol, replacing it with additional water or broth works fine, though the flavor will be milder.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend to thicken the sauce and ensure all other ingredients, like broth and seasonings, are gluten-free certified.
What type of shrimp works best?
Medium or large raw shrimp, peeled and deveined, are ideal for this casserole. Their size makes them easy to nestle into the rice and ensures they cook evenly and stay tender without drying out.
How spicy is this casserole?
The recipe is mild by default, but you can add dried red chili flakes to introduce a gentle heat. Feel free to adjust the amount or omit it entirely, depending on your spice preference.
Final Thoughts
This Baked Shrimp and Rice Casserole Recipe is one of those true crowd-pleasers that makes you feel right at home with every bite. Its comforting textures, layered flavors, and the beautiful balance between creamy and fresh herbs make it a meal you’ll want to return to often. Give it a try and enjoy how it transforms simple ingredients into a cozy, impressive dish your friends and family will rave about.
Print
Baked Shrimp and Rice Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This comforting Baked Shrimp and Rice Casserole features perfectly toasted brown rice combined with a rich, creamy white sauce infused with dill, parsley, shallots, and a touch of lemon. Tender shrimp baked to juicy perfection with a golden Parmesan topping make this dish a delightful meal that balances flavors and textures beautifully.
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
- 1.5 cups (340g) milk (+ 3 tbsp if using gluten-free flour blend*)
- 5 tbsp (71g) butter, divided
- 3 tbsp gluten-free all-purpose flour blend or all-purpose flour
- Salt and pepper, to taste
Shrimp Mixture
- 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
Topping and Garnish
- 1/4 cup (25g) grated Parmesan cheese
- Sliced green onions, for garnishing
- Butter for greasing the baking dish
Instructions
- Pre-cook the Rice: Melt 2 tbsp butter in a medium saucepan over medium-high heat. Add the brown rice and stir to coat with butter, cooking for about 3 minutes to lightly toast the rice. Stir in minced dill, parsley, onion powder, salt, and pepper. Pour in 5 cups water and 1 cup white wine (or chosen liquid). Cover and cook for about 30 minutes or until the rice reaches about three-quarters of its typical cooking time. Remove from heat, uncover, and let it rest while preparing the sauce.
- Preheat Oven: Set the oven to 375°F (191°C). Lightly butter a 3 to 4 quart ovenproof baking dish and place it on a baking sheet to catch any drips during baking.
- Make the White Sauce: Warm the milk in a small saucepan over medium heat until just below simmering, stirring frequently to prevent skin formation. In a large skillet, melt 3 tbsp butter over medium heat. Whisk in the flour to create a roux and cook until it turns pale golden, about 2 minutes. Gradually pour in the warm milk while whisking constantly until the sauce thickens. Season with salt and pepper to taste. Keep the sauce warm on low heat.
- Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tbsp butter over medium heat. Sauté the minced shallots and red onions for about 2 minutes until softened. Add the 3/4 cup white wine and boil for 3 to 5 minutes until slightly reduced. Remove from heat and stir in minced dill, parsley, lemon juice, and red chili flakes if using. Combine this mixture into the white sauce, whisking until smooth and well incorporated.
- Assemble the Casserole: In a large bowl, mix the par-cooked rice with the combined sauce mixture. Transfer this mixture into the prepared baking dish. Arrange the raw shrimp on top, nestling them into the rice with tails sticking out. Evenly sprinkle the grated Parmesan cheese over the top of the casserole.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the shrimp are opaque and cooked through, and the casserole top is golden brown. For an extra golden crust, broil the casserole for a few minutes, watching carefully to avoid burning.
- Serve: Remove from the oven and garnish with sliced green onions. Serve immediately while warm for best taste and texture.
Notes
- Use brown rice as specified for its nuttier flavor and better texture; white rice will alter the final dish consistency.
- You can substitute the white wine with dry vermouth or additional water if preferred or to avoid alcohol.
- If using a gluten-free flour blend, add 3 extra tablespoons of milk to achieve the correct sauce consistency.
- Optional dried red chili flakes add a mild heat; omit for a milder casserole.
- Broiling at the end is optional but helps achieve a beautifully browned, flavorful top.
- This casserole freezes well; store in an airtight container and reheat in the oven for best results.
