Description
This creamy, savory, and incredibly satisfying baked shrimp casserole is a guaranteed crowd-pleaser. Combining succulent shrimp, cooked rice, and a rich cheese sauce made with cheddar and Parmesan, it’s topped with crunchy, buttery Panko breadcrumbs and baked to golden-brown perfection. Simple to prepare, make-ahead friendly, and perfect for any occasion from a busy weeknight dinner to a special potluck.
Ingredients
1 ½ pounds Raw Shrimp, peeled and deveined
1 cup Long-Grain White Rice, cooked according to package directions
6 tablespoons Unsalted Butter, divided
1 medium Yellow Onion, finely chopped
3 cloves Garlic, minced
¼ cup All-Purpose Flour
2 cups Whole Milk
½ cup Chicken or Vegetable Broth
½ cups Sharp Cheddar Cheese, freshly shredded
½ cup Parmesan Cheese, freshly grated
1 teaspoon Old Bay Seasoning
1 cup Panko Breadcrumbs
¼ cup Fresh Parsley, chopped, plus more for garnish
Salt and Black Pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Ensure your rice is cooked, shrimp is thawed, peeled, and deveined, and veggies are chopped
- In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
- Sprinkle the flour over the onions and garlic, stirring constantly to form a paste (roux). Cook for one minute to eliminate any raw flour taste. Gradually whisk in the milk and broth until the mixture is smooth
- Continue to cook, stirring frequently, until the sauce thickens, about 5-8 minutes. Remove it from the heat
- Stir in the shredded cheddar, Parmesan cheese, Old Bay seasoning, salt, and pepper. Keep stirring until the cheese is completely melted and the sauce is velvety smooth
- In a large bowl, combine the cooked rice, raw shrimp, and fresh parsley. Pour the prepared cheese sauce over the top and gently fold everything together until evenly coated
- Pour the mixture into your prepared baking dish, spreading it into an even layer
- In a small bowl, melt the remaining 2 tablespoons of butter. Add the Panko breadcrumbs and toss until they are evenly coated. Sprinkle the buttered breadcrumbs evenly over the top of the casserole
- Bake for 20-25 minutes, until the filling is hot and bubbly and the topping is a beautiful golden brown. The shrimp should be pink and cooked through
- Let the casserole rest for 5-10 minutes before serving. Garnish with additional fresh parsley and enjoy
Notes
Don’t Overcook the Shrimp: The shrimp go into the casserole raw and cook perfectly in the oven. Using pre-cooked shrimp can make them tough and rubbery.
Shred Your Own Cheese: For the creamiest sauce, buy a block of cheese and shred it yourself. Pre-shredded cheeses have anti-caking agents that prevent smooth melting.
Pat the Shrimp Dry: Before adding shrimp to the mixture, pat them dry with paper towels to prevent the casserole from becoming watery.
Taste and Adjust Seasoning: Taste your sauce before combining it with other ingredients and adjust salt, pepper, or Old Bay as needed.
Substitutions: You can use brown rice, quinoa, or short-cut pasta instead of white rice. Add sautéed vegetables like mushrooms or bell peppers. Swap cheddar for Gruyère or Monterey Jack.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the cream sauce for extra heat.
Make-Ahead: Assemble the casserole (without the topping) up to 24 hours in advance. Store covered in the refrigerator. Add the topping just before baking and add 5-10 minutes to the cook time.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 195mg