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Baked Shrimp and Rice Casserole Recipe

Baked Shrimp and Rice Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 131 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Baked Shrimp and Rice Casserole is a flavorful, gluten-free dish featuring tender shrimp nestled in a creamy dill sauce, combined with perfectly cooked brown rice. It’s a hearty, elegant meal ideal for family dinners or special occasions, offering a delightful balance of savory, herbaceous, and cheesy notes with a crispy topping for added texture.


Ingredients

Units Scale

Rice

  • 2 tbsp butter
  • 3 cups (510g) brown rice (not white rice!)
  • 1 tsp minced dill
  • 1 tsp minced parsley
  • 1 tsp onion powder
  • 1/2 tsp kosher or sea salt
  • 1/2 tsp freshly ground black pepper
  • 5 cups (1135g) water
  • 1 cup (227g) white wine, dry vermouth, or water

Dill Cream Sauce

  • 1-1/2 cups (340g) milk (+ 3 tbsp if using gluten-free flour blend*)
  • 5 tbsp (71g) butter, divided, plus butter for the pan
  • 3 tbsp gluten-free all-purpose flour blend or all-purpose flour
  • 2 tbsp finely minced shallots
  • 2 tbsp finely minced red onion
  • 3/4 cup (170g) dry white wine, dry vermouth, or dry sherry
  • 2 tsp minced dill
  • 1 tsp minced parsley
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp dried red chili flakes (optional)
  • 2 lb (907g) medium or large raw shrimp, shelled and deveined
  • 1/4 cup (25g) grated Parmesan cheese
  • Sliced green onions, for garnishing

Instructions

  1. Pre-cook the Rice: Melt butter in a medium saucepan over medium-high heat. Add the rice and stir to coat with the butter. Cook for about 3 minutes, stirring often to lightly toast the rice. Stir in dill, parsley, onion powder, salt, and pepper. Pour in water and wine. Cover and cook for approximately 30 minutes, or until about three-quarters of the recommended cooking time on the package. Remove from heat, take off the lid, and let it rest while preparing the sauce.
  2. Preheat Oven: Set the oven to 375°F (191°C). Lightly butter a 3-4 quart (2.8-3.8 L) baking dish or similar ovenproof dish. Place on a baking sheet to catch drips.
  3. Make the White Sauce: Warm the milk in a small saucepan over medium heat until just below simmering, stirring frequently. Meanwhile, melt 3 tbsp of butter in a large skillet over medium heat. Whisk in flour to create a roux and cook until pale gold. Slowly add the warm milk, whisking constantly until the sauce thickens. Season with salt and pepper, keep warm.
  4. Prepare Shrimp and Flavoured Mixture: Melt the remaining 2 tbsp butter in a separate saucepan. Sauté shallots and onions for 2 minutes. Pour in wine, boil for 3-5 minutes until slightly reduced. Remove from heat, stir in dill, parsley, lemon juice, and chili flakes if using. Mix this into the Bechamel sauce and whisk until smooth.
  5. Assemble the Casserole: Combine the par-cooked rice with the sauce mixture in a large bowl. Transfer to the prepared baking dish. Nestle the shrimp into the rice, tails sticking out. Sprinkle Parmesan cheese evenly on top.
  6. Bake the Dish: Place in the oven and bake for 20-25 minutes, until shrimp are opaque and top is golden brown. For extra browning, broil for a few minutes watching carefully.
  7. Serve: Garnish with sliced green onions, serve immediately for the best flavor and texture.

Notes

  • You can substitute other gluten-free flours using the same weight per cup, such as King Arthur or Bob’s Red Mill blend. Measure carefully for consistency.
  • Wine is generally considered gluten-free when distilled, but if sensitive, consider using additional water or broth as a substitute.
  • For a spicier dish, increase red chili flakes or add hot sauce at serving.
  • This dish is best served fresh, but leftovers can be refrigerated in an airtight container for up to 2 days, reheated gently.

Nutrition

  • Serving Size: 1/6 of casserole (about 1 cup)
  • Calories: 416 kcal
  • Sugar: 5 g
  • Sodium: 392 mg
  • Fat: 16 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 1 g
  • Carbohydrates: 50 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 45 mg