Description
This Baked Shrimp and Rice Casserole is a flavorful and easy one-pan dish that combines juicy shrimp with fluffy rice, bell peppers, and a blend of spices. Perfect for a delicious weeknight dinner!
Ingredients
Scale
For the Casserole:
- 1 lb raw shrimp (peeled and deveined)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic (minced)
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 1/2 cup shredded cheddar or mozzarella cheese (optional)
- 2 tbsp chopped fresh parsley (for garnish)
- lemon wedges (for serving)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the mixture: In a large bowl, combine uncooked rice, chicken broth, onion, bell pepper, garlic, paprika, thyme, salt, pepper, and red pepper flakes. Stir in olive oil.
- Bake the casserole: Pour the mixture into the baking dish, cover tightly with foil, and bake for 40–45 minutes until the rice is tender.
- Add shrimp: Remove from the oven, uncover, and stir in raw shrimp. Sprinkle cheese if desired. Bake for an additional 8–10 minutes.
- Rest and serve: Let the casserole rest for 5 minutes, garnish with parsley, and serve with lemon wedges.
Notes
- Use medium or large shrimp for best texture.
- Substitute vegetable broth for a pescatarian version.
- Add peas or spinach for extra veggies in the last few minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 630mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
