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Shrimp Rice Casserole With Veggies

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A comforting and hearty Shrimp Rice Casserole packed with tender shrimp, fluffy rice, colorful vegetables, and creamy cheesy goodness. This easy one-dish meal is satisfying, flavorful, and perfect for family dinners or meal prep.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 portions
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 3 cups cooked rice
  • 1 bell pepper, diced
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (10.5 ounces) cream of mushroom or cream of celery soup
  • 1/2 cup chicken or vegetable broth
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the onion and garlic, cooking until fragrant and softened.
  4. Stir in the bell peppers, carrots, and peas, cooking until slightly tender.
  5. Add the shrimp and season with paprika, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes until the shrimp begin turning pink.
  6. In a large mixing bowl, combine the cooked rice, cream soup, and broth until evenly mixed.
  7. Fold the shrimp and vegetable mixture into the rice mixture.
  8. Spread the mixture evenly into the prepared casserole dish.
  9. Top with shredded cheddar cheese.
  10. Bake for 25 minutes or until hot and bubbly with melted golden cheese on top.
  11. Garnish with fresh parsley before serving.

Notes

  • Brown rice or wild rice can be used for added texture and flavor.
  • Cajun seasoning or red pepper flakes add extra spice.
  • Mushrooms, corn, or spinach make excellent vegetable additions.
  • Greek yogurt mixed with broth can replace the cream soup for a lighter version.
  • Frozen shrimp work well after proper thawing.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://juliameals.com/shrimp-rice-casserole-with-veggies/