I’m sharing a shrimp casserole that became my favorite answer to dinner ideas with seafood because one unexpected pantry staple gives the dish a surprising twist.
I never liked casseroles much, but this one made from shrimp and sour cream kept me coming back. It looks simple but hides layers of flavor that trick people into asking for seconds before they even finish one bite.
If you’re hunting for What To Do With Shrimp For Dinner that’s not boring, or scrolling through Best Shrimp Dinner Recipes wondering which to try, give this a shot. I messed up measurements the first time and it still turned out great, so it’s forgiving.
You won’t need fancy tricks to impress, just a dish that’ll make folks stop talking and dig in.
Ingredients
- Shrimp, lean protein, low fat, mild sweet briny flavor, cooks super fast
- Cooked rice, starchy carbs for energy, fills you up, neutral base
- Condensed soup, adds creaminess and umami, higher in sodium and calories
- Sharp cheddar, rich in calcium and protein, adds salty tang and gooeyness
- Yellow onion gives sweetness and depth when cooked, adds fibre and flavor
- Celery, crunchy, low calorie, small fibre boost, balances richness
- Garlic, punchy aroma, may aid immune health, tiny carb contribution
- Lemon juice brightens flavors with acidity, cuts richness, adds vitamin C
- Sour cream, tangy and creamy, adds richness, higher in saturated fat
Ingredient Quantities
- 1 1/2 lb shrimp, peeled and deveined, tails removed
- 3 cups cooked long grain white rice (about 1 cup uncooked)
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 medium yellow onion, chopped
- 2 celery stalks, sliced
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup crushed buttery crackers or panko crumbs (Ritz works great)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil or butter
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried
How to Make this
1. Preheat oven to 350 F and grease a 9×13 inch or 2 quart casserole dish, set aside.
2. If your rice isn’t cooked yet, cook 1 cup uncooked long grain rice to yield about 3 cups cooked; otherwise measure 3 cups cooked rice.
3. In a large skillet heat 2 tablespoons olive oil or butter over medium heat. Add the chopped onion, celery and green bell pepper and sauté until soft, about 4 to 5 minutes. Stir in the minced garlic and cook 30 seconds more.
4. Add the shrimp to the skillet and cook just until they turn pink and are mostly opaque, about 2 minutes per side depending on size. Don’t overcook. Remove shrimp to a bowl and roughly chop if large.
5. In a big mixing bowl whisk together the cream of mushroom soup, sour cream, lemon juice, Worcestershire sauce, paprika, cayenne if using, salt and pepper to taste, and 2 tablespoons chopped parsley. Stir in 1 cup of the shredded cheddar until combined.
6. Fold the cooked rice, sautéed vegetables and the shrimp into the soup mixture until evenly coated. Taste and adjust seasoning if needed.
7. Transfer the mixture to the prepared casserole dish, spread evenly. Sprinkle the remaining 1 cup shredded cheddar over the top.
8. Mix the crushed buttery crackers or panko crumbs with the 4 tablespoons melted butter and the remaining parsley. Scatter the crumb mixture evenly over the cheese.
9. Bake uncovered for 20 to 25 minutes, until the casserole is bubbly and the topping is golden brown. Let rest 5 to 10 minutes before serving so it firms up a bit. Don’t worry if some shrimp peek out, it’s normal.
Equipment Needed
1. 9×13 inch baking dish or 2 quart casserole dish, greased
2. Large skillet (12 inch works) for sautéing shrimp and veggies
3. Medium pot or rice cooker to cook 1 cup uncooked rice (or reheat cooked rice)
4. Large mixing bowl for combining the casserole filling
5. Measuring cups and spoons for soup, sour cream, spices, etc
6. Chef’s knife and cutting board for chopping onion, celery and pepper
7. Wooden spoon or heatproof spatula for stirring and folding
8. Small bowl and whisk or fork to mix the soup, sour cream and seasonings
9. Oven mitts and a spatula or serving spoon for transferring and serving
FAQ
The Best Shrimp Casserole Recipe Substitutions and Variations
- Shrimp: swap with cooked shredded chicken, bay scallops, or cubed firm white fish like cod or haddock — chicken just needs warming, scallops/fish take less bake time so watch them.
- Rice: use cooked brown rice (longer to cook if uncooked), quinoa for a nuttier bite, or cauliflower rice for low carb — note cauliflower releases more moisture so reduce wet ingredients.
- Condensed cream of mushroom soup: replace with cream of chicken, or make a quick homemade bechamel by sautéing mushrooms, stirring in 1-2 tbsp flour then whisking in 1 cup milk till thick; Greek yogurt thinned with a little chicken broth also works.
- Crushed buttery crackers/panko topping: swap for plain panko, crushed saltines, crushed cornflakes, or gluten free breadcrumbs; toss crumbs with melted butter before topping so it gets golden and crunchy.
Pro Tips
1) Don’t overcook the shrimp — pull them when they’re just turning pink because they’ll keep cooking in the casserole. If they’re big, chop them up first so every bite has shrimp, and if they’re frozen, thaw fully and pat super dry so they don’t water down the dish.
2) For a crunchier, less soggy top toast the cracker or panko mixture in a skillet a few minutes before you put it on, or sprinkle it on near the end of baking and broil for 30–60 seconds while watching closely. That way the topping actually stays crisp and the filling stays creamy.
3) Amp the flavor with small things that don’t change the recipe: deglaze the pan with a splash of white wine or lemon after sautéing the veg, swap half the sour cream for plain Greek yogurt for tang, or stir in a teaspoon of Dijon or a dash of hot sauce. Little acids like lemon or a tiny pinch of salt at the end brighten the whole casserole.
4) If you want cleaner slices and easier serving let the dish rest at least 10 minutes before scooping, or cool longer and refrigerate then reheat for leftovers. If you prefer it firmer add one beaten egg to the mix before baking, if you like it saucier add a couple tablespoons more sour cream or a splash of milk.
The Best Shrimp Casserole Recipe
I’m sharing a shrimp casserole that became my favorite answer to dinner ideas with seafood because one unexpected pantry staple gives the dish a surprising twist.
6
servings
665
kcal
Equipment: 1. 9×13 inch baking dish or 2 quart casserole dish, greased
2. Large skillet (12 inch works) for sautéing shrimp and veggies
3. Medium pot or rice cooker to cook 1 cup uncooked rice (or reheat cooked rice)
4. Large mixing bowl for combining the casserole filling
5. Measuring cups and spoons for soup, sour cream, spices, etc
6. Chef’s knife and cutting board for chopping onion, celery and pepper
7. Wooden spoon or heatproof spatula for stirring and folding
8. Small bowl and whisk or fork to mix the soup, sour cream and seasonings
9. Oven mitts and a spatula or serving spoon for transferring and serving
Ingredients
-
1 1/2 lb shrimp, peeled and deveined, tails removed
-
3 cups cooked long grain white rice (about 1 cup uncooked)
-
1 (10.5 oz) can condensed cream of mushroom soup
-
1 cup sour cream
-
2 cups shredded sharp cheddar cheese
-
1 medium yellow onion, chopped
-
2 celery stalks, sliced
-
1 green bell pepper, chopped
-
2 cloves garlic, minced
-
1 tablespoon lemon juice
-
1 teaspoon Worcestershire sauce
-
1/2 teaspoon paprika
-
1/4 teaspoon cayenne pepper (optional)
-
Salt and freshly ground black pepper, to taste
-
1 cup crushed buttery crackers or panko crumbs (Ritz works great)
-
4 tablespoons unsalted butter, melted
-
2 tablespoons olive oil or butter
-
2 tablespoons chopped fresh parsley or 1 teaspoon dried
Directions
- Preheat oven to 350 F and grease a 9×13 inch or 2 quart casserole dish, set aside.
- If your rice isn't cooked yet, cook 1 cup uncooked long grain rice to yield about 3 cups cooked; otherwise measure 3 cups cooked rice.
- In a large skillet heat 2 tablespoons olive oil or butter over medium heat. Add the chopped onion, celery and green bell pepper and sauté until soft, about 4 to 5 minutes. Stir in the minced garlic and cook 30 seconds more.
- Add the shrimp to the skillet and cook just until they turn pink and are mostly opaque, about 2 minutes per side depending on size. Don't overcook. Remove shrimp to a bowl and roughly chop if large.
- In a big mixing bowl whisk together the cream of mushroom soup, sour cream, lemon juice, Worcestershire sauce, paprika, cayenne if using, salt and pepper to taste, and 2 tablespoons chopped parsley. Stir in 1 cup of the shredded cheddar until combined.
- Fold the cooked rice, sautéed vegetables and the shrimp into the soup mixture until evenly coated. Taste and adjust seasoning if needed.
- Transfer the mixture to the prepared casserole dish, spread evenly. Sprinkle the remaining 1 cup shredded cheddar over the top.
- Mix the crushed buttery crackers or panko crumbs with the 4 tablespoons melted butter and the remaining parsley. Scatter the crumb mixture evenly over the cheese.
- Bake uncovered for 20 to 25 minutes, until the casserole is bubbly and the topping is golden brown. Let rest 5 to 10 minutes before serving so it firms up a bit. Don't worry if some shrimp peek out, it's normal.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 395g
- Total number of serves: 6
- Calories: 665kcal
- Fat: 38.8g
- Saturated Fat: 19.5g
- Trans Fat: 0.17g
- Polyunsaturated: 1.7g
- Monounsaturated: 13.3g
- Cholesterol: 295mg
- Sodium: 700mg
- Potassium: 492mg
- Carbohydrates: 35.5g
- Fiber: 1.7g
- Sugar: 4.2g
- Protein: 40g
- Vitamin A: 1000IU
- Vitamin C: 18mg
- Calcium: 353mg
- Iron: 1mg
