Description
Shrimp Casserole is a comforting and flavorful dish made with tender shrimp, creamy cheese, and aromatic seasonings. This easy-to-make seafood casserole is perfect for weeknight dinners or special occasions. Topped with buttery breadcrumbs, this cheesy shrimp casserole bakes to golden perfection, delivering a rich and satisfying meal that’s sure to impress.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup cooked white rice
- 1 ½ cups shredded cheddar cheese
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons butter, melted
- ½ cup breadcrumbs (for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the Shrimp:
- In a large skillet, cook the shrimp over medium heat for 2-3 minutes on each side until pink and fully cooked. Set aside.
Make the Casserole Mixture:
- In a large mixing bowl, combine sour cream, mayonnaise, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- Fold in the cooked rice and shredded cheddar cheese. Stir until well combined.
Assemble the Casserole:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish. Spread half of the rice mixture evenly.
- Layer the cooked shrimp on top, then cover with the remaining rice mixture.
Prepare the Topping & Bake:
- Mix melted butter and breadcrumbs in a small bowl, then sprinkle over the casserole.
- Bake for 25-30 minutes until golden brown and bubbly.
Serve:
- Let sit for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Shrimp Substitute: Swap shrimp for scallops, crab, or mixed seafood.
- Make It Spicier: Add red pepper flakes or cayenne for heat.
- Low-Carb Option: Use cauliflower rice instead of white rice.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
