Shrimp and Rice Casserole
A delightful dish combining tender shrimp, fluffy rice, and vibrant vegetables, perfect for family dinners and gatherings.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 320 kcal
Shrimp and Rice Casserole Ingredients
- 1 pound large shrimp Peeled and deveined
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup diced tomatoes Canned or fresh
- 1 cup bell pepper Diced
- 1 cup onion Diced
- 2 cloves garlic Minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil For sautéing
- to taste fresh parsley Chopped, for garnish
Wash and chop the vegetables. Dice the onion and bell pepper, and mince the garlic.
In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
In the same skillet, sauté onion and bell pepper for 5 minutes. Add garlic and cook for 1 minute. Stir in uncooked rice, chicken broth, and diced tomatoes. Season with paprika, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Fold cooked shrimp into the rice mixture. Transfer to a greased baking dish, top with cheddar cheese.
Cover with foil and bake at 350°F for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Let cool for a few minutes, garnish with parsley, and serve.
Calories: 320kcalProtein: 25gSodium: 600mg
Keyword casserole, rice, shrimp