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Wondering what to make with shrimp and rice from your pantry? With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!

Bowl of creamy shrimp and rice casserole garnished with fresh parsley

I have certain kitchen staples that I always keep on hand for quick last-minute meals, and frozen shrimp and white rice are two of those must-have items. There are endless ways to combine these two ingredients for a simple supper, and this just might be one of the best yet: a light, creamy casserole that’s full of flavor and ready in just minutes!

Shrimp and Rice in a gray casserole dish

How to make Shrimp and Rice Casserole:

This baked shrimp and rice recipe takes advantage of just a handful of shortcut ingredients to get a meal on the table quickly!

Ingredients for shrimp and rice dinner

First combine condensed soup, bell pepper, onion, cooked rice, Worcestershire sauce, ground mustard, pepper and shrimp in a large bowl. If you’re using a package of instant microwaveable rice (such as the Uncle Ben’s Ready Rice shown here), you do NOT need to microwave it in advance. Just dump-and-stir!

Shrimp and rice ingredients in glass bowl

Transfer the shrimp mixture to the prepared baking dish and set aside.

Shrimp and rice casserole in baking dish before oven

Now let’s make the topping. Because every good casserole deserves a buttered bread crumb topping, right?

I used Italian style bread crumbs (because the extra seasoning adds nice flavor), but you can use any bread crumb that you prefer. Combine the bread crumbs will melted butter and Parmesan cheese, then sprinkle over top of the casserole.

Breadcrumb topping for shrimp and rice casserole

The shrimp and rice bake in the oven, covered, at 350 degrees for 20 minutes. Remove the cover, bake for an additional 10 minutes, and your shrimp should be pink, and your topping should be golden brown. Keep an eye on the dish during the final few minutes of baking, because you don’t want to overcook the shrimp (it will turn out tough and chewy…no, thank you)! You know it’s ready to come out of the oven as soon as the shrimp turns pink.

Shrimp and rice casserole in a baking dish with serving spoon

COOK’S TIPS AND RECIPE VARIATIONS — SHRIMP AND RICE:

  • Use any variety of cooked rice that you prefer — wild rice, brown rice, or white rice all work well!
  • If using a package of microwaveable rice (such as Uncle Ben’s Ready Rice shown here), you do NOT need to microwave the rice before adding it to the casserole. It will bake in the oven and be perfectly tender by the end!
  • Fresh or frozen (and thawed) shrimp are both fine to use here. The cooking time is based on medium size shrimp (41-50 count per pound), so if you use larger or smaller shrimp, you will need to adjust the cooking time accordingly.
  • The recipe calls for cream of mushroom soup, but you can substitute with any flavor condensed soup that you prefer. Cream of celery would be another good option!
  • This small recipe serves about 2-3 people. If you are feeding a larger family, I recommend doubling the ingredients and baking the shrimp and rice casserole in a 9 x 13-inch dish.

Overhead image of bowl of creamy shrimp and rice casserole

What goes with Shrimp and Rice Casserole?

Just about any vegetable or salad pairs nicely with this dish, including:

Dump and Bake Shrimp and Rice Casserole in a bowl with fork

Looking for even more shrimp and rice recipes? Try these:

Dump and Bake Shrimp and Rice Casserole

4.09 from 12 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings 3 people
Calories 352 kcal
With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!

Ingredients
  

  • 1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
  • ½ of a small green bell pepper, diced
  • 1 tablespoon chopped onion I use frozen pre-diced onion for a shortcut
  • 2 cups cooked rice I used an 8.8 ounce package of Uncle Ben’s Ready Rice for a shortcut
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon dry ground mustard
  • ¼ teaspoon pepper
  • ½ lb. raw peeled and deveined shrimp (frozen and thawed is fine) I used medium 41-50 count shrimp
  • ¼ cup Italian style bread crumbs
  • 1 tablespoon melted butter
  • 1 tablespoon grated Parmesan cheese

Instructions

  • Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
  • In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
  • In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
  • Sprinkle breadcrumb mixture over top of the casserole.
  • Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.

Notes

COOK'S TIPS AND RECIPE VARIATIONS:
  • Use any variety of cooked rice that you prefer -- wild rice, brown rice, or white rice all work well!
  • If using a package of microwaveable rice (such as Uncle Ben's Ready Rice shown here), you do NOT need to microwave the rice before adding it to the casserole. It will bake in the oven and be perfectly tender by the end!
  • Fresh or frozen (and thawed) shrimp are both fine to use here. The cooking time is based on medium size shrimp (41-50 count per pound), so if you use larger or smaller shrimp, you will need to adjust the cooking time accordingly.
  • The recipe calls for cream of mushroom soup, but you can substitute with any flavor condensed soup that you prefer. Cream of celery would be another good option!
  • Keep an eye on the dish during the final few minutes of baking, because you don't want to overcook the shrimp (it will turn out tough and chewy...no, thank you)! You know it's ready to come out of the oven as soon as the shrimp turns pink.
  • This small recipe serves about 2-3 people. If you are feeding a larger family, I recommend doubling the ingredients and baking the shrimp and rice casserole in a 9 x 13-inch dish.

Nutrition

Serving: 1/3 of the casseroleCalories: 352kcalCarbohydrates: 45gProtein: 22gFat: 7gSaturated Fat: 3gCholesterol: 205mgSodium: 1052mgPotassium: 773mgFiber: 1gSugar: 2gVitamin A: 190IUVitamin C: 19.1mgCalcium: 235mgIron: 2.3mg
Keyword: shrimp and rice, shrimp and rice casserole, shrimp and rice dinner
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Hi Blair! This recipe looks wonderful and I can’t wait to try it.
    I was wondering if it would be a good idea to sautee the onion and the green bell pepper before adding them to the rest of ingredients?

    Thanks!!

    1. Hi, Alicia! You can certainly do that — it won’t hurt. 🙂 If chopped finely, the vegetables become tender as the casserole bakes, so pre-cooking isn’t necessary (but again, you can definitely saute first if you prefer). 🙂

      1. So, I made this recipe and it turned out sooo yummy and easy to prepare!! I finally didn’t pre-cook the veggies and they were tender as you mentioned above. Next time I think I will add a little garlic,but just because I’m such a garlic lover and I think it would work well with this dish. My husband and girls really enjoyed it!
        Thanks for sharing your recipes!!

          1. 1 star
            This was one of the most blah recipes I’ve ever eaten. In fact, I’m not even going to eat it. It’s so beyond simple and requires no skill but not worth trying.

        1. I just came across your recipe and can’t wait to try it. I was wondering if you can used precooked shrimp instead of raw shrimp and would there be a difference in cooking time?

          1. Hi, Rita! Yes, you can definitely use cooked shrimp. I would just add them at the very end and just let them warm through in the dish. Don’t bake them for very long, or they will get tough and rubbery.

  2. 5 stars
    Enjoyed the recipe very much as did my family. Only change I’ll make the next time, is adding some garlic. Thanls it was delish!

  3. 5 stars
    I was searching for shrimp casserole recipes, since I had three bags frozen shrimp in my freezer. I made as recipe stated except I added frozen peas instead of the bell pepper, I used light cream of celery soup. I also made the topping with Italian flavored Panko , olive oil, garlic, parsley and lemon juice . Very yummy and light.

  4. 5 stars
    Made this tonight, delicious! The crunch of the green peppers and onion not being sautéed first, made it even more awesome for me!
    I substituted cauliflower rice for regular rice to keep it a little healthier, not cooking that before adding it to the soup, veggie, shrimp mixture either . Worked out great. Fabulous recipe, thank you Blair!

  5. 5 stars
    Oh my gosh! This recipe is delicious! I doubled the recipe, so I used one can of cream of mushroom soup and one can of cream of shrimp soup. I did not sautee the vegetables before baking the casserole, and they were perfect. I used a combination of white rice and wild rice. I also stirred in a couple of tablespoons of sour cream. My family loved it and it will now be my “go to” recipe for potlucks and food gifts! Thanks for such a wonderful recipe!

      1. Sorry I see it now. I have made a similar recipe handed down from my grandmother. But I like the extras you put in it. Txs.

      2. 5 stars
        My family LOVED this recipe and I loved how simple it is. I added a medley of frozen onion, red, green, and yellow peppers, and topped it with Ritz crackers. Will definitely make this one again!

    1. 4 stars
      this recipe needed a lot of help. firstly i tossed the shrimp with lemon pepper while making the base. used 1 pound of shrimp.
      i mixed everyhing in the casserole dish, no need for a bowl. added 2 T sour cream., 1 t garlic powder, 1/4c chopped scallion, 2 T lemon juice. used 1/4 c asiago with the bread crumbs and butter. this needed 40 minutes to bake. we did like it very much with these changes.

  6. 5 stars
    Was excellent! Added some garlic and defrosted frozen broccoli! I used a yellow pepper so it would stand out against the broccoli.

  7. 1 star
    This recipe was terrible! I thought it seemed weird to use cream of mushroom soup and shrimp but I tried it anyway. Yuck I had one bite and I’m throwing the rest away

    1. Annie, you needn’t be rude and disrespectful simply because you didn’t like this dish. What was your purpose in writing anyway? Your comments are not helpful, and might also say something about your skills as a cook too.

  8. 5 stars
    Blair I lived in VA until 2006 when I moved to Fl. I have used many of your recipes and I must tell you i have never been disappointed. You are a wonderful cook and I wish I could be also.

    1. Thank you, Aurora! You totally made my day. 🙂 I’m so glad that you enjoy the meals, and it sounds like you’re well on your way to learning how to cook! It’s just practice, practice, practice…and I’m always learning something new, too. Have a great week!

  9. TI’ve made this several times; always a hit! I like the idea of adding a bit of sour cream and garlic, so I’ll try that next time: Serving it without to 7 guests tonight! What’s the garnish in the photos . . . parsley?

    1. Thanks, Robin. Yes, that’s parsley as a garnish in the photos. My mom and grandmother always garnished plates with parsley, so that’s my go-to. Fresh thyme or basil would also be delicious, though!