This Shrimp Casserole is creamy, comforting, and full of beautiful coastal flavor the kind of easy weeknight bake that feels both cozy and a little special. It comes together quickly and rewards you with a bubbly, golden dish everyone will love.
Ingredients
- 1 lb shrimp, peeled and deveined (medium or large)
- 2 cups cooked rice (white or brown)
- 1 cup frozen peas (or mixed veggies)
- 1 small onion, finely diced
- 1 cup shredded cheddar or Monterey Jack
- 1 cup milk or half-and-half
- 1 can (10.5 oz) cream of mushroom or cream of celery soup
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Optional: 1/2 cup breadcrumbs for a golden topping
Steps
- Sauté the onion. Melt the butter in a skillet and cook the onion until soft and fragrant.
- Make the creamy base. Stir in the soup, milk, garlic powder, paprika, salt, and pepper. Don’t worry if it looks thin it thickens beautifully as it bakes.
- Combine the casserole. In a large bowl, mix the cooked rice, peas, shrimp, cheese, and the warm sauce.
- Transfer to a baking dish. Spread evenly so every bite gets shrimp and sauce.
- Add topping (optional). Sprinkle breadcrumbs for a pretty, golden layer.
- Bake at 350°F for 25–30 minutes until bubbly and the shrimp are fully cooked.
- Rest briefly. Let it sit for 5 minutes so the flavors settle.
Chef’s Tips
- Use raw shrimp: They cook perfectly in the casserole without becoming rubbery.
- Avoid overbaking: Once it’s bubbling and shrimp are pink, it’s ready.
- Customize the texture: Add more milk if you prefer a looser, creamier casserole.
Variations
- Cajun shrimp casserole: Add 1 tsp Cajun seasoning for a little kick.
- Broccoli-cheddar version: Swap peas for steamed broccoli florets.
- Lemon-garlic twist: Add zest of one lemon and a squeeze of juice before baking.