Shrimp Casserole (Easy Shrimp and Rice Casserole Recipe)

This shrimp casserole takes all of the best parts of my famous pork chop casserole and turns it into the most delicious seafood casserole. It's made with perfectly seasoned shrimp, hearty wild rice, and a rich, creamy sauce that's to die for. To finish it off, I top the casserole with a layer of ooey-gooey cheese. Trust me, the combination of everything just makes sense after you take one bite.

Why I Love This Shrimp Casserole Recipe

This shrimp and wild rice casserole might just ruin you for any other seafood casserole. The combination of tender, perfectly seasoned shrimp, fluffy rice, and a rich, creamy sauce hits every comfort food note without being hard to make. Topped with melted cheese that turns golden and bubbly in the oven, it’s a dish that’s simple enough for a weeknight but worthy of serving your critical dinner guests.

I love how approachable this recipe is—there’s minimal prep, and the oven does most of the work. While it bakes, I can easily throw together a few sides like crisp s sugar snap peas, these sweet potato biscuits, this corn cake, or even these honey glazed carrots. It’s the kind of easy shrimp casserole that feels like a high-end dinner but doesn’t require a ton of time or effort, making it a win for busy nights and special occasions alike.

Ingredients

• 2 cups Shrimp, peeled and deveined
• 2 cups Brown or Wild Rice, cooked
• 1 can Cream of Celery Soup
• 2 cups Cheddar Cheese
• 2 tsp. Paprika Powder
• 1 tsp. Onion Powder
• Salt and Pepper

By the way, if you have any extra shrimp, you can use it to make this seafood casserole next! Or, for something a little different, check out this cheesy tuna casserole.

How To Make Shrimp Casserole

Step 1: Cook the shrimp and rice

Bring two medium-sized pots of water to a boil. Then, in one pot of boiling water, you can cook the rice of your choice according to the package directions. Add the shrimp to the other pot and cook for about 5 minutes or until they're fully cooked, then drain the water, and set the shrimp aside. 

Step 2: Combine the Ingredients

Preheat the oven to 350°F (180ºC) and grease a 9x13 inch baking dish with nonstick cooking spray or oil. Then, in a large bowl, add the cooked shrimp, cooked rice, cream of celery soup, paprika powder, onion powder, salt, and pepper. Give all of these ingredients a good mix until they combine well with one another.

Step 3: Bake the Casserole

Transfer the casserole mixture to the prepared casserole dish and finish it off by sprinkling the shredded cheddar cheese evenly over the top of it. Bake the shrimp casserole for about 25 minutes or until the cheese is nice and bubbly and golden brown on top. Serve warm with a sprinkle of parmesan cheese on top, and enjoy!

Expert Tips

• Pick the right shrimp size.
  For even cooking in a casserole, use medium-large raw shrimp (21/25 or 26/30 count), peeled and deveined. Smaller shrimp overcook fast; jumbo can stay underdone while the rice finishes.
• Thaw and dry for a creamy (not watery) bake.
  If using frozen shrimp, thaw overnight in the fridge (or under cold water 10–15 minutes), then pat very dry. Excess moisture dilutes the sauce and makes the rice soggy.
• Season in layers.
  Salt and pepper the shrimp separately from the rice/sauce. A light toss with ½ teaspoon kosher salt + ¼ teaspoon pepper per pound of shrimp makes a big difference.
• Cook the rice first (or use a quick-cooking blend).
  Fully cooked long-grain or wild-rice blend gives you a set, scoopable casserole. If you start with raw rice, you’ll need more liquid and time, and shrimp can overcook.
• Sauce matters—balance richness with brightness.
  Whether you use condensed soup or a homemade white sauce, finish the mixture with lemon zest/juice and a handful of chopped parsley. The acid lifts the seafood flavor and keeps the dish from tasting flat.
• Mind your salt if using canned soup/stock.
  Choose low-sodium broth and taste before salting. Cheeses and fried onions add salinity too.
• Cheese strategy for melt + stretch.
  Stir half the cheese into the rice for creaminess; scatter the rest on top for a gooey cap. A 50/50 mix of sharp cheddar + Monterey Jack melts beautifully; Parmesan on top adds a savory crust.
• Topping timing = crunch.
  Add crispy fried onions, buttered panko, or crushed Ritz for the last 10–15 minutes so they stay crisp. For extra color, broil 1–2 minutes at the end (watch closely).
• Don’t overbake the shrimp.
  Bake just until shrimp turn opaque and pink and curl into gentle “C” shapes (about 120–125°F internally). Tight “O” shapes = overcooked and rubbery.
• Let it rest.
  A 5–10 minute rest after baking lets the sauce thicken and slices hold together.

Shrimp Casserole FAQS

Can I use frozen shrimp for shrimp casserole?

Yes—just thaw completely and pat very dry before mixing in. Add them raw to the casserole; they’ll cook gently in the oven.

Should I use cooked or raw shrimp?

Raw is best (juicier, more flavorful). If you only have pre-cooked shrimp, fold them in during the last 5–7 minutes of baking to warm through without turning rubbery.

What rice works best for this casserole?

Cooked long-grain white, jasmine, or a wild-rice blend all work. Avoid instant rice—it can turn mushy. If you want brown rice, cook it fully before assembling (it needs more liquid/time on its own).

Can I make shrimp casserole ahead?

For the best texture, assemble the rice, sauce, and veggies up to 24 hours ahead. Add the raw shrimp and top right before baking. I don't suggest letting the shrimp sit in the sauce overnight because it will ruin the texture.

How do I keep the casserole from getting watery?

Dry the shrimp well, cook off moisture from any sautéed veggies, use cooked rice, and bake in a 9×13-inch dish so it’s not overly thick (better evaporation).

Do I have to use canned soup in this casserole?

No, you can substitute it. Make a quick sauce: melt 3 tablespoon butter, whisk in 3 tablespoon flour, cook 1 minute, then whisk in 2 cups low-sodium chicken stock + ½ cup milk or half-and-half. Season with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, salt/pepper, simmer to thicken, then fold into the rice.

How do I store and reheat shrimp casserole?

Refrigerate leftovers 3–4 days in an airtight container. Reheat covered at 325°F for 15–20 minutes, stirring at the halfway point.

Can I freeze shrimp casserole?

Best practice: freeze before baking (without the shrimp), up to 2 months. Thaw overnight, fold in shrimp, top, and bake. Freezing after baking is possible, but the sauce can separate slightly on thawing.

More Casserole Recipes To Try

If you liked the simplicity of this recipe, we have a ton of other casserole recipes on the blog that you can try next! Here are a few of our most popular ones:

• Poppy seed chicken casserole
• Salmon casserole
• Crab casserole
• Tuna noodle casserole
• John Wayne casserole
• Broccoli cheddar casserole

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