easy shrimp and rice casserole is a one-pan genius meal!
This EASY shrimp and rice casserole checks a lot of boxes – especially when it comes to weeknight cooking! I love when a rice dish calls for the rice to be made in the same dish as the rest of the ingredients. Any time I can eliminate even one pan from the equation – especially on a busy weeknight – that’s a win.
And this EASY shrimp and rice dinner is just that!
All of the ingredients are cooked in the same pan, by slowly layering them on the stove to build flavor, then finished in a hot oven.
This delicious dish is served with lots of fresh lemon wedges and a sour cream dressing that, TBH, I was skeptical about but turned out to be a unique and perfect complement!
what ingredients do you need?
To make this dish you’ll need the following ingredients:
sour cream
lemons
garlic powder
olive oil
onion
chili powder
salt
arborio rice
canned diced tomatoes
chicken stock
frozen peas
shrimp
parsley
how do you make easy shrimp and rice bake?
It doesn’t get easier than this baked shrimp and rice. You start by sauteeing the onion, and adding your spices.
You’ll then add the rice and saute that as well (toasting your rice gives it a head start on flavor!)
Add your canned tomatoes and stock and pop in the oven, till the rice absorbs all of the liquid. While the rice is baking you can quickly whisk together the dressing ingredients.
Finally, you’ll add the peas and shrimp, and bake till the shrimp are cooked through.
Garnish with parsley and lemon wedges and serve!
frequently asked questions!
what can I substitute for the sour cream?
The original recipe actually called for mayo – which, while I LOVE mayo, didn’t call to me in this recipe. By all means use it if you have it, or plain yogurt (Greek or regular will work here).
can I substitute the arborio for another rice?
I’m going to say “yes”! In fact, I’m going to try it with long grain rice next time and will report back – arborio rice is not always easy to find, and my preference is to share recipes with commonly sourced ingredients. If you try it before me let me know how it turns out. As for other rice varieties – like wild rice or brown rice – I would imagine they would work as well; I would suggest checking on the cooking time as you go, as not all rice cooks in the same amount of time.
we don’t eat shrimp – can I sub chicken or steak?
Again, I’m going to say “yes”! As the cook time for shrimp is relatively quick you may want to grill or otherwise cook your protein separately, then slice it up before adding it to the skillet. This will heat it through, keep it from drying out and prevent overcooking the other ingredients.
what can I substitute for the peas?
Not a fan of peas? Any vegetable you like will work here. A chopped bell pepper, broccoli florets, diced carrots – I think they’d all be delicious!
is this a gluten-free recipe?
100%! Arborio rice – like most rice – is naturally gluten-free!
I think you’ll love this one-pan wonder as much as we did – let me know if you try it!
Easy Shrimp and Rice Casserole
Ingredients
- 6 tablespoons sour cream
- 2 lemons
- 1 teaspoon garlic powder divided
- 1/4 cup olive oil divided
- onion, chopped
- 2 teaspoons chili powder
- salt
- 1 1/2 cups arborio rice
- 15- oz can diced tomatoes
- 2 1/2 cups chicken stock
- 1 cup frozen peas, thawed
- 1 pound large shrimp, shelled and deveined (you can leave the tails on or take them off)
- 2 tablespoons chopped parsley
Instructions
- Pre-heat the oven to 350 degrees. In a small bowl combine the sour cream, all the zest and half the juice from one of the lemons and 1/4 teaspoon of the garlic powder. Cut the second lemon into wedges and set aside.
- In an ovenproof skillet heat 2 tablespoons of the olive oil over medium high heat. Saute the onion for 6 minutes. add the remaining 3/4 teaspoon garlic powder, chili powder and 1/2 teaspoon of salt. Cook 1 minute, stirring. Add the rice and cook, stirring, for 3 minutes.
- Add the tomatoes and 1 1/2 cups of stock. Place in the oven and bake for 20 minutes. Remove from the oven and add 1 cup of stock. Stir the rice in the center only. Return to the oven and bake for 10 more minutes. Remove from the oven and stir the rice in the center only. Stir in the peas and 1/2 teaspoon of salt. Nestle the shrimp into the rice.
- Bake for an additional 5 - 7 minutes, till the shrimp is just cooked through. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the parsley. Serve with the sour cream dressing and lemon wedges.
Nutrition
Here are five more one-pan recipes (sweet and savory) that I know you’ll love!
3 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Saw this this afternoon and had to try it,,,added
sausage and used corn instead of peas (due to my pantry). So good
So easy. Thanks for the idea.
That sounds delicious! xo
Such a gorgeous one-pot meal and love that it only takes 15 minutes of prep!