Cheesy Baked Shrimp Casserole: Your New Favorite Comfort Food

Hey there, friend! Isla here from BiteTide. Have you ever had one of those days where you’re craving something that feels like a warm hug, but you also want it to have a little bit of “wow” factor? You want cozy, but you also want flavor that makes your taste buds do a happy dance. You’re not asking for much, just a dinner that’s equal parts comforting and exciting, right?

Well, pull up a chair, because I’m about to introduce you to your new kitchen bestie: my Cheesy Baked Shrimp Casserole. This dish is the culinary equivalent of your favorite cozy sweater meeting a sunny day at the beach. It’s rich, creamy, packed with juicy shrimp, and topped with a blanket of golden, bubbling cheese. The best part? It’s deceptively simple. We’re talking about 20 minutes of hands-on time before it blissfully bakes itself into perfection.

This casserole is the answer to busy weeknights, last-minute potluck panic, and those “I just need something good” evenings. It’s forgiving, flexible, and absolutely foolproof. So, whether you’re a seasoned cook or just finding your way around the kitchen, this recipe is for you. Let’s ditch the stress and make something incredibly delicious together.

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A Coastal Memory in Every Bite

This recipe always takes me right back to my grandma’s kitchen table in our little coastal town. She wasn’t a fancy chef, but she was a wizard with whatever the fishing boats brought in that day. I remember one drizzly afternoon, my dad came home with a bucket of fresh, silvery shrimp. “Figure something out, Ma,” he’d say with a grin.

Grandma would get to work, her hands moving with a quiet confidence. She’d use simple things—leftover rice from last night’s dinner, a can of soup from the pantry, the sharp cheddar she kept for special occasions. To a kid, it was like watching magic. The whole house would fill with this insane, savory, cheesy aroma that made your stomach rumble in the best way. When she pulled that bubbling dish out of the oven, it wasn’t just dinner; it was a gathering. It was laughter, stories, and the feeling of being completely, utterly taken care of.

That’s the spirit I want to bring to your table with this casserole. It’s not about perfection; it’s about the joy of creating something wonderful from simple, honest ingredients. It’s about that moment you pull it from the oven and hear the collective “oooooh” from everyone in the room. Let’s make some new memories, shall we?

Gathering Your Flavor Crew

Here’s everything you’ll need to create this masterpiece. I’ve added my little chef insights and swaps so you can make this dish your own!

• 1 lb (450g) raw shrimp, peeled & deveined: The star of the show! I prefer large (31/40 count) for a meatier bite. Thaw frozen shrimp overnight in the fridge for best results. Chef Insight: Keep the tails on or off—your call! Tails add a pretty presentation and a handle for eating, but off makes it easier to dive in.
• 2 cups cooked rice: This is your fantastic base. White jasmine or basmati gives a fluffy texture, while brown rice adds a lovely nutty chew and extra fiber. Day-old rice works beautifully here—it soaks up the sauce without getting mushy.
• 1 tbsp olive oil or butter: For sautéing. Butter gives incredible flavor, while olive oil is a great dairy-free option.
• 1 small onion, diced: Our aromatic foundation. A yellow or white onion is perfect for sweetness.
• 2 garlic cloves, minced: Flavor booster! Don’t be shy with the garlic. If you’re in a rush, a teaspoon of good-quality garlic paste works in a pinch.
• 1 can (10.5 oz) cream of mushroom or cream of celery soup: The secret to creamy, effortless sauce. Cream of mushroom adds earthy depth, celery is a bit lighter and brighter. Easy Swap: Make a quick roux with 3 tbsp butter, 3 tbsp flour, and 1 cup broth + ½ cup cream for a from-scratch version.
• 1/2 cup sour cream: This is the magic ingredient that takes the sauce from “good” to “I-need-the-recipe-NOW” good. It adds a subtle tang and incredible richness. Plain, full-fat Greek yogurt is a great substitute.
• 1/2 cup milk: Thins the sauce to the perfect consistency. Any kind you have—whole, 2%, or even unsweetened almond milk—will do the job.
• 1 cup shredded cheddar cheese: For that iconic, melty top layer. I love sharp cheddar for its punch, but a Monterey Jack blend would be wonderfully gooey.
• 1/2 tsp paprika: Adds a warm, sweet note and a gorgeous color. Smoked paprika is a game-changer here if you have it!
• 1/2 tsp salt & 1/4 tsp black pepper: The essential flavor enhancers. Always season to taste at the end, especially if your soup is salty.
• Optional toppings: Chopped fresh parsley for a pop of color and freshness. Crushed crackers (Ritz are classic!) or panko breadcrumbs mixed with a little melted butter for an extra-crunchy, golden top.

Let’s Build Some Deliciousness: Step-by-Step

Ready to cook? Follow these steps, and I’ll walk you through every little trick I’ve learned over countless batches.

1. Preheat & Prep: First things first, get that oven heating to a cozy 375°F (190°C). Grab your 9×13 inch baking dish and give it a light coat of cooking spray, butter, or a brush of oil. This little step is your insurance policy for easy, beautiful serving later. Chef Hack: While the oven heats, take your shrimp out of the fridge. Letting them sit for 10 minutes takes the chill off and helps them cook more evenly in the skillet.
2. Sauté Your Aromatics: Place a large skillet over medium heat and add your oil or butter. Once it shimmers or melts, toss in the diced onion. We’re not looking for color here, just softness and sweetness. Cook for about 4-5 minutes, stirring occasionally, until they’re translucent and fragrant. Now, add the minced garlic. Stir it in and cook for just 30 seconds—you’ll smell it! Garlic burns fast, so we’re just waking up its flavor.
3. Cook the Shrimp: Add the raw shrimp to the skillet with the onions and garlic. This is a quick step! We’re just searing them on each side until they turn pink and opaque, about 2-3 minutes total. Important: They will finish cooking in the oven, so undercook them here! If they’re perfectly done in the pan, they’ll be overcooked and rubbery after baking. As soon as they curl into a loose “C” shape and are pink, take the skillet off the heat.
4. Mix the Heart of the Casserole: In a large mixing bowl—big enough for a good stir without spilling—combine the cooked rice, the entire contents of your skillet (shrimp, onions, garlic, and all those tasty pan juices!), the canned soup, sour cream, milk, paprika, salt, and pepper. Now, roll up your sleeves and stir it all together until every grain of rice is coated in that luscious, creamy sauce. Taste it! This is your moment to adjust. Want more pepper? A pinch more salt? Go for it.
5. Assemble & Top: Pour the entire mixture into your prepared baking dish. Use a spatula to spread it into an even layer. Now, for the glorious crown: sprinkle the shredded cheese evenly over the top. If you’re using the optional cracker or breadcrumb topping, sprinkle that over the cheese now. It’ll get super crispy and golden.
6. Bake to Bubbly Perfection: Slide the dish into your preheated oven, uncovered. Bake for 25-30 minutes. You’re looking for the edges to be actively bubbling and the top to be beautifully golden brown. If you used a topping, it should be crisp. Your kitchen will smell absolutely heavenly.
7. The Final Touch: Once out of the oven, let the casserole rest for 5-10 minutes. I know it’s hard to wait, but this lets the sauce set slightly so you get perfect slices or scoops. Then, scatter over that fresh chopped parsley. It adds a fresh contrast that cuts through the richness perfectly.

Serving Up the Cozy

This casserole is a complete meal in a dish, but I love to serve it with something bright and green on the side. A simple arugula salad with a lemon vinaigrette, some steamed broccoli with a squeeze of lemon, or even just some crisp, buttery garlic bread to soak up every last bit of sauce are all fantastic choices. Scoop it straight from the dish at the table for maximum family-style comfort, or plate it up for a prettier presentation. Don’t forget to garnish with an extra sprinkle of parsley or paprika for that chef’s touch!

Ride Your Own Flavor Wave: Fun Variations

This recipe is a fantastic canvas for your creativity! Here are a few ways to mix it up:

• The “Garden Bounty” Twist: Sauté ½ cup each of diced bell pepper and celery with the onions. Add a cup of frozen peas or corn (thawed) when you mix everything together.
• Spicy Cajun Kick: Toss the raw shrimp with 1 tbsp of Cajun seasoning before sautéing. Use a pepper Jack cheese for the topping and add a dash of hot sauce to the creamy mixture.
• Mediterranean Mood: Swap the cheddar for crumbled feta cheese. Add a handful of chopped spinach and some kalamata olives to the mix. Use dill instead of parsley for garnish.
• Gluten-Free & Lighter: Use the homemade roux swap mentioned in the ingredients (with a GF flour blend) or a certified GF cream soup. Swap the sour cream for Greek yogurt and the rice for cauliflower rice for a lower-carb option.

Isla’s Kitchen Notes

This recipe has been a work-in-progress in my kitchen for years! It started as a super basic “dump and bake” recipe from my college days. Over time, I learned that taking those extra five minutes to sauté the onions and garlic first builds a flavor foundation that makes all the difference. I also learned the hard way about overcooking shrimp—let’s just say a few early batches were a bit…bouncy. Now, I practically whisper “just a kiss of heat” to them in the pan.

This dish is also my go-to for casual entertaining. I’ll often assemble it completely the morning of, cover it, and stash it in the fridge. Then, when friends arrive, I just pop it in the oven. The extra chill time might mean adding 5-10 minutes to the bake time, but it frees me up to actually enjoy my company. Food is about connection, after all, and this casserole is one of the best connectors I know.

Your Questions, Answered

Can I use frozen cooked shrimp? You can! Thaw them completely and pat them very dry. Add them directly to the mixing bowl in step 4 without sautéing. Since they’re already cooked, they’ll just warm through in the oven, preventing that rubbery texture.

My sauce seems too thick/dry before baking. Help! No worries! The rice can vary in absorbency. Simply stir in an extra 2-3 tablespoons of milk or broth until the mixture is creamy and spoonable again. It should have the consistency of a thick porridge.

Can I make this ahead of time? Absolutely! Assemble the casserole completely (through step 5), cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 extra minutes since it’s going into the oven cold. You can also freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.

How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave until hot. For larger portions, reheat in a 350°F oven, covered with foil, for 15-20 minutes. Add a tiny splash of milk or water before reheating to keep it moist.

Nutritional Information*

*This is an estimate provided for informational purposes. Values may vary based on specific ingredients used and portion sizes.

Per serving (6 servings per recipe):
Calories: 380 | Protein: 25g | Carbohydrates: 28g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 195mg | Sodium: 850mg | Fiber: 1g | Sugar: 3g

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Serves: 6