Creamy, comforting, and topped with a golden buttery crunch, this shrimp casserole pairs tender succulent shrimp with a rich garlic-herb sauce and savory rice. A perfect weeknight indulgence that feels like a coastal classic. Ready in 45 minutes.
Serves: 4-6 Prep: 15 min | Cook: 30 min
Ingredients:
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2 Tbsp olive oil
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1½ lbs large shrimp, peeled and deveined
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1 tsp paprika
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Salt and black pepper to taste
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3 cups cooked white or jasmine rice
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1 cup frozen peas or chopped bell peppers
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1 can (10.5 oz) cream of mushroom or cream of shrimp soup
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½ cup sour cream
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½ cup milk
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2 cloves garlic, minced
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1 tsp onion powder
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1 cup shredded sharp cheddar cheese
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1 cup Panko breadcrumbs
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3 Tbsp melted butter
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2 Tbsp chopped fresh parsley
Instructions:
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Preheat and Prep: Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish.
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Sear Shrimp: Heat oil in a large skillet over medium-high heat. Season shrimp with paprika, salt, and pepper. Sear for 1 minute per side until just pink (they will finish in the oven). Remove from heat.
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Mix Base: In a large mixing bowl, whisk together the soup, sour cream, milk, garlic, and onion powder until smooth.
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Combine: Fold the cooked rice, shrimp, and vegetables into the creamy mixture. Stir in half of the shredded cheese.
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Assemble: Spread the mixture evenly into the prepared baking dish. Top with the remaining cheese.
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Add Crunch: In a small bowl, toss the Panko breadcrumbs with melted butter and parsley. Sprinkle the mixture evenly over the top of the casserole.
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Bake: Place in the oven and bake for 20–25 minutes, or until the sauce is bubbly and the breadcrumbs are a deep golden brown.
Serve with: Steamed green beans, a crisp wedge salad, or crusty French bread.