Description
This creamy and delicious Shrimp Casserole combines tender shrimp with cooked rice, a savory blend of spices, and a rich mixture of sour cream and mayonnaise, all topped with melted cheddar cheese and a buttery breadcrumb crust. Baked to golden perfection, this casserole makes an easy and satisfying meal that serves six.
Ingredients
Scale
Shrimp Mixture
- 1 lb large shrimp, peeled and deveined
- 1 cup cooked white rice
- 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
Topping
- 1½ cups shredded cheddar cheese
- 2 tablespoons butter, melted
- ½ cup breadcrumbs
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Shrimp: Heat a skillet over medium heat and cook the shrimp for 2-3 minutes per side until pink and fully cooked. Remove from heat and 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. Add the cooked rice and cooked shrimp, stirring gently to combine.
- Assemble the Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle shredded cheddar cheese evenly over the top.
- Prepare the Topping: In a small bowl, mix melted butter with breadcrumbs until evenly coated. Sprinkle the breadcrumb mixture over the cheese layer.
- Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Serve: Remove from oven and let sit for a few minutes. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- Ensure shrimp are fully cooked before mixing to avoid overcooking during baking.
- You can substitute mayonnaise with Greek yogurt for a healthier twist.
- Add a pinch of cayenne pepper if you prefer a slight kick of heat.
- Use freshly grated cheddar cheese for best melting and flavor.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
