If you’re looking to impress your family or friends with a comforting yet elegant dinner, this Baked Shrimp and Rice Casserole Recipe is an absolute winner. Imagine tender, succulent shrimp nestled in a creamy, herb-filled rice mixture, all baked to golden perfection with a crispy Parmesan crust. This dish brings together delightful textures and flavors in a way that feels both hearty and sophisticated. It’s perfect for cozy weeknights or special gatherings when you want something that looks fancy but is surprisingly easy to pull together.
Ingredients You’ll Need
Each ingredient in this Baked Shrimp and Rice Casserole Recipe plays a crucial role in creating the perfect balance of taste, texture, and color. From fresh herbs that brighten the dish to creamy butter and cheese that lend richness, these simple components come together to make something truly special.
- 2 tbsp butter: Used to toast the rice, adding a nutty flavor right from the start.
- 3 cups (510g) brown rice (not white rice!): Offers a hearty texture and a nutty depth that’s perfect for baking.
- 1 tsp minced dill: Delivers a fresh, slightly tangy herbal note that complements seafood wonderfully.
- 1 tsp minced parsley: Adds a touch of green freshness and subtle earthiness.
- 1 tsp onion powder: Brings gentle umami and sweetness to balance the herbs.
- 1/2 tsp kosher or sea salt: Enhances all the natural flavors.
- 1/2 tsp freshly ground black pepper: Adds a mild heat and aroma.
- 5 cups (1135g) water: Needed to cook the rice just right.
- 1 cup (227g) white wine, dry vermouth, or water: Adds complexity and a subtle acidity.
- 1-1/2 cups (340g) milk (+ 3 tbsp if using gluten-free flour blend*): Creates a velvety white sauce base.
- 5 tbsp (71g) butter, divided, plus butter for the pan: For richness in the sauce and greasing the baking dish.
- 3 tbsp gluten-free all-purpose flour blend or all-purpose flour: Thickens the sauce to creamy perfection.
- 2 tbsp finely minced shallots: Adds mild sweetness and a delicate onion flavor.
- 2 tbsp finely minced red onion: Offers a bit of bite and color contrast.
- 3/4 cup (170g) dry white wine, dry vermouth, or dry sherry: Used to flavor sautéed aromatics and the sauce.
- 2 tsp minced dill: Boosts the herbal freshness in the sauce.
- 1 tsp minced parsley: Continues the herbaceous theme and freshness.
- 1 tsp freshly squeezed lemon juice: Brightens the entire casserole with a hit of citrus.
- 1 tsp dried red chili flakes (optional): Provides a subtle kick for those who love a hint of heat.
- 2 lb (907g) medium or large raw shrimp, shelled and deveined: The star of the dish, juicy and tender seafood.
- 1/4 cup (25g) grated Parmesan cheese: Creates a golden, savory crust on top.
- Sliced green onions, for garnishing: Adds a fresh finish and appealing color contrast.
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. Add your brown rice and stir to coat it thoroughly with butter. Toasting the rice for about three minutes enhances its nutty flavor and gives the dish depth. Then, stir in your herbs and seasonings—dill, parsley, onion powder, salt, and pepper—before pouring in water and wine. Cover the pot and cook until the rice is about three-quarters done. Removing the lid to let it rest while you prepare the sauce helps keep the texture just right.
Step 2: Preheat the Oven
Set your oven to 375°F (191°C). Butter a 3-4 quart baking dish to prevent sticking and make sure you place the dish on a baking sheet to catch any drips – this keeps clean-up hassle-free and your oven tidy.
Step 3: Make the White Sauce
Warming your milk until just about to simmer is key for a smooth sauce. While that’s heating, melt three tablespoons of butter in a skillet and whisk in the flour to create a roux – this cooks away the raw flour taste and thickens your sauce. Gradually add the warm milk, whisking constantly until the sauce thickens to a creamy consistency. Season with salt and pepper and keep warm so it’s ready for the next step.
Step 4: Prepare Shrimp and Flavored Mixture
In a separate saucepan, melt the remaining butter and sauté the shallots and red onions just until fragrant and soft. Pour in your dry white wine or vermouth and allow it to boil and reduce slightly, concentrating the flavors. Off the heat, mix in more dill, parsley, lemon juice, and chili flakes for a subtle burst of brightness and heat. Stir this vibrant mixture right into your bechamel sauce for a harmonious blend.
Step 5: Assemble the Casserole
Now combine the par-cooked brown rice with the luscious sauce mixture in a large bowl. Transfer everything carefully into your prepared baking dish. Nestle the shrimp into the rice, with their tails peeking out for a pretty presentation. Finish by sprinkling grated Parmesan cheese evenly across the top, which will melt into a golden crust during baking.
Step 6: Bake the Dish
Pop the casserole into the oven and bake for 20-25 minutes. You’ll know it’s done when the shrimp turn opaque and the top is beautifully golden. For a stunningly crispy finish, broil for a few minutes—but keep a close eye on it to avoid burning.
Step 7: Serve
Garnish your casserole with sliced green onions just before serving. This adds a fresh pop of color and a hint of sharpness to balance the creamy richness. Serve it hot for the best flavor and texture.
How to Serve Baked Shrimp and Rice Casserole Recipe
Garnishes
Simple garnishes like sliced green onions, fresh parsley, or a sprinkle of lemon zest really elevate the look and flavor of this casserole. These little touches add a fresh, vibrant contrast to the creamy, indulgent casserole—making every bite exciting.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed in a light vinaigrette, or steamed vegetables like asparagus or green beans for some crunch. The freshness of the sides helps cut through the richness of the casserole and rounds out your meal perfectly.
Creative Ways to Present
For a special occasion, serve the casserole in individual ramekins and garnish with edible flowers or microgreens. You can also offer lemon wedges on the side, letting everyone add a squeeze of brightness at the table. Serving it family-style on a large platter with fresh herbs scattered over the top creates a warm, inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
This casserole keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve moisture and prevent flavors from mingling with other foods. It’s perfect for easy lunches or dinners during the week.
Freezing
Freezing portions of the Baked Shrimp and Rice Casserole Recipe is a great way to save time for future meals. Use freezer-safe containers and leave space for expansion. Thaw overnight in the fridge before reheating to keep the texture intact.
Reheating
When ready to enjoy leftovers, reheat the casserole gently in the oven at 325°F (160°C) until warmed through. This helps maintain the crispy top and tender shrimp. If in a hurry, microwave in short intervals, stirring gently to heat evenly without overcooking the shrimp.
FAQs
Can I use white rice instead of brown rice?
While you can substitute white rice, the recipe is designed for brown rice to add nuttiness and a chewier texture that stands up well to baking. White rice might become mushy or lose its structure.
Is this recipe suitable for gluten-free diets?
Absolutely! Just be sure to use a gluten-free all-purpose flour blend instead of regular flour, and double-check your broth and seasoning ingredients to avoid hidden gluten.
Can I make this casserole ahead of time before baking?
Yes! Assemble the casserole and refrigerate it covered for up to 24 hours before baking. This lets the flavors meld nicely, but keep the shrimp touching the surface to avoid drying out.
What can I use if I don’t have white wine or vermouth?
If you prefer not to use alcohol, you can substitute with extra water or a mild chicken or vegetable broth. A splash of lemon juice or white grape juice can also add some brightness.
How spicy is this dish if I add chili flakes?
The dried red chili flakes are optional and used sparingly to add just a gentle warmth, not overwhelming heat. Feel free to adjust the amount depending on your preference or omit completely for a milder version.
Final Thoughts
This Baked Shrimp and Rice Casserole Recipe is one of those dishes that feels like a warm hug in food form. It’s rich and comforting, yet fresh and vibrant, making it a true crowd-pleaser. I can’t wait for you to try this recipe and enjoy the blend of flavors and textures as much as I do. Trust me, once you make it, this casserole will earn a permanent spot in your weeknight or special occasion meal rotation.
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: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Baked Shrimp and Rice Casserole is a delightful blend of buttery brown rice, tender shrimp, and a creamy white wine sauce infused with fresh herbs and a hint of spice. Perfect for a family dinner, this dish combines the nuttiness of toasted brown rice with a rich bechamel and succulent shrimp, baked to golden perfection and topped with Parmesan cheese and green onions for an irresistible finish.
Ingredients
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
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
Finishing
- 1/4 cup (25g) grated Parmesan cheese
- Sliced green onions, for garnishing
Instructions
- Pre-cook the Rice: Melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the brown rice and stir continuously to coat with butter, cooking for about 3 minutes to lightly toast it. Stir in minced dill, parsley, onion powder, kosher salt, and black pepper. Pour in the water and wine, then cover the pot and cook for approximately 30 minutes, stopping when the rice is about three-quarters cooked. Remove from heat, uncover, and let it rest while preparing the sauce.
- Preheat Oven and Prepare Dish: Set your oven to 375°F (191°C). Lightly butter a 3-4 quart (2.8-3.8 L) baking dish or similar ovenproof 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. Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Whisk in the flour to create a roux and cook until it turns pale gold. Gradually add the warm milk while whisking constantly until the sauce thickens and becomes smooth. Season with salt and pepper to taste and keep warm on low heat.
- Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tablespoons of butter. Add the finely minced shallots and red onions and sauté for about 2 minutes until softened. Pour in the dry white wine, bring to a boil, and allow it to reduce slightly for 3-5 minutes. Remove from heat and stir in minced dill, parsley, lemon juice, and optional dried red chili flakes. Combine this mixture into the warm bechamel sauce and whisk until smooth and evenly incorporated.
- Assemble the Casserole: In a large bowl, gently mix the par-cooked brown rice with the creamy shrimp sauce. Transfer the mixture into the prepared baking dish. Nestle the raw shrimp into the rice mixture evenly, leaving the tails sticking out for presentation. Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the shrimp are opaque and fully cooked, and the top is golden brown. For an extra browned and crispy top, switch the oven to broil for a few minutes, watching carefully to avoid burning.
- Serve: Remove from oven, garnish the casserole with sliced green onions, and serve immediately to enjoy the best flavors and texture.
Notes
- If using a gluten-free flour blend, add an extra 3 tablespoons of milk to the white sauce to maintain the right consistency.
- Brown rice takes longer to cook than white rice but offers a nuttier flavor and more fiber.
- To make the casserole spicier, increase the amount of dried red chili flakes according to preference.
- This dish can be prepared ahead by combining all ingredients except the shrimp, then adding shrimp and baking just before serving.
- Use a baking dish large enough to hold the ingredients comfortably to ensure even cooking.
- For a dairy-free version, substitute butter with olive oil and milk with a plant-based milk alternative.
