I love making this Shrimp Rice Casserole With Veggies because it is warm, comforting, and packed with flavor. Tender shrimp, fluffy rice, colorful vegetables, and a creamy savory mixture bake together into a hearty meal that works perfectly for busy weeknights or family dinners.
Why You’ll Love This Recipe
I like this recipe because it is easy to prepare in one dish and makes a filling meal with simple ingredients. The shrimp cooks quickly while the vegetables add freshness and texture. I also enjoy how flexible the recipe is because I can use different vegetables depending on what I have at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 pound shrimp, peeled and deveined
- 3 cups cooked rice
- 1 cup broccoli florets
- 1 cup diced carrots
- 1/2 cup peas
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
I preheat the oven to 375°F and lightly grease a casserole dish.
I heat olive oil in a skillet over medium heat and sauté the onion and carrots for a few minutes until slightly softened. I add the garlic, broccoli, and peas and cook for another 2 minutes.
In a large bowl, I mix the cooked rice, cream of mushroom soup, milk, paprika, salt, black pepper, and half of the shredded cheese.
I fold the cooked vegetables and shrimp into the rice mixture until evenly combined.
I spread everything into the prepared casserole dish and sprinkle the remaining cheese on top.
I bake the casserole for 25 to 30 minutes until hot and bubbly and the shrimp are fully cooked.
I let it rest for a few minutes before serving.
Servings and timing
This recipe serves about 6 people. I usually spend 15 minutes preparing the ingredients, 30 minutes baking the casserole, and about 45 minutes total from start to finish.
Variations
I sometimes use brown rice instead of white rice for a heartier texture. I also like adding bell peppers, corn, or mushrooms for extra vegetables. For a spicier version, I mix in Cajun seasoning or a pinch of red pepper flakes.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. I reheat portions in the microwave or warm the casserole in the oven at 350°F until heated through. If the casserole seems dry, I add a small splash of milk before reheating.
FAQs
Can I use frozen shrimp?
Yes, I thaw the shrimp completely and pat them dry before adding them to the casserole.
Can I make this casserole ahead of time?
Yes, I assemble the casserole ahead and keep it covered in the fridge until ready to bake.
What type of rice works best?
I usually use long-grain white rice, but jasmine or brown rice also work well.
Can I use a different soup instead of cream of mushroom?
Yes, I sometimes use cream of chicken or cream of celery soup.
How do I know when the shrimp are cooked?
I check that the shrimp are pink, opaque, and firm before serving.
Conclusion
I enjoy this Shrimp Rice Casserole With Veggies because it is creamy, satisfying, and easy to customize. It is a simple family-friendly meal that combines shrimp, rice, and vegetables into one comforting dish.
