Easy Shrimp and Rice Casserole

Easy Shrimp and Rice Casserole

This easy shrimp casserole is an old family favorite.  A delicious one-pot, one-pan meal with shrimp, cream of mushroom soup, cheddar cheese soup, cooked rice, and Cajun seasoning.  Ready to serve in about 50 minutes.


Quick Note:  This post was originally published in 2018 and was updated in 2021 with new photos.  This post contains Amazon affiliate links to my personal favorite items. Please read my disclosure statement for details. Thank you.


Welcome to My Kitchen Serenity!  I’m excited to share with you this easy shrimp dinner recipe that the whole family will love.  This shrimp and rice casserole would be great for dinner tonight or any special occasion! 


Baked Casserole in white oblong dish with wooden spoon


Why We Love This

Delicious shrimp cooked with butter, onion, bell pepper, and celery, then combined in a creamy sauce with rice and just the right amount of Cajun seasoning.  This delicious recipe was inspired by my sweet Aunt Louise (Nanny).


This recipe is super easy!  Using shortcuts such as buying peeled & deveined shrimp saves a ton of time.  You can’t go wrong with buying the frozen, chopped bell pepper, onion, and celery “seasoning blend.”  Around here, we call the 3-ingredient mixture of onion, bell pepper, and celery “trinity.”


Cajun Shrimp and Rice

Both sets of my grandparents (and many generations before them) were born and raised in St. James Parish, Louisiana.  My mother and grandmothers are/were exceptional cooks. We grew up on all sorts of rice dishes such as jambalaya, shrimp creole, crawfish etouffee, and seafood gumbo.


Fresh seafood is readily available living so close to the Gulf of Mexico.  Growing up, my dad would do a shrimp boil in our kitchen; pouring the boiled shrimp right into the kitchen sink to drain and cool.  If we weren’t eating shrimp, we were eating catfish, or some sort of fish every Friday. I vividly remember the fish courtbouillon (coo-bee-yawn) that he made.


I also remember my mom would make elbow macaroni with tuna in a red sauce.  Kinda like a tuna spaghetti-mac.  Delicious!


individual ingredients measured and laid out on counter


Ingredients and Substitutions

please scroll down to the printable recipe card for detailed information and nutritional data.

raw shrimp – medium to large, peeled and deveined (frozen shrimp is fine – thaw before using).  Leave just the tails on if desired as they can add additional flavor.  Substitute with peeled crawfish tails, if desired.

frozen seasoning blend – (pre-chopped onion, bell pepper, and celery).  See Quick Tip #2 below if using fresh vegetables.

cooked long-grain ricepre-cook the rice the day before to save time or buy the pre-cooked rice in the pouches.  You can easily substitute cooked brown rice or wild rice instead of white rice.

minced garlic – keep a jar of minced garlic in your refrigerator for easy use over and over.

condensed cream of mushroom soup – if you don’t like mushrooms, use condenses cream of chicken soup instead.

condensed cheddar cheese soup – if you simply can not find cheddar cheese soup, you could use condensed fiesta nacho cheese soup instead.

Cajun seasoning (Tony Chachere’s or Slap ya Mama) – if you don’t have Cajun seasoning, use cayenne pepper.

butter – makes the casserole creamy and adds flavor.

black pepper – freshly ground pepper is more flavorful than pre-ground pepper.


If you’re looking for more delicious Cajun recipes, check out my Chicken and Sausage Jambalaya, Fried Green Tomatoes with Shrimp Creole Sauce, and Quick and Easy Red Beans and Rice with Sausage recipes! You’ll love every spicy, savory bite and the perfect blend of seasonings.


Step by Step Instructions

Quick Tip #1:  Buy shrimp that are already peeled and deveined. 


Quick Tip #2:  Buy the frozen chopped onion, bell pepper, and celery.  Save yourself some chopping time!  But if you prefer to use fresh vegetables, use about 1 cup of chopped onion, 1/2 cup of chopped bell pepper, and 1/4 cup chopped celery. 


Saute the veggies in the butter for about 5 minutes.  Longer if using fresh onion, bell pepper, and celery – just until tender.

chopped onion, bell pepper, and celery in butter in saute pan

Add the shrimp, garlic, and seasonings.  Simmer for about 5 minutes  

chopped onion, bell pepper, and celery and shrimp in butter in saute pan

Stir in the soups and cooked rice (see below “How to Cook Perfect Rice”).  Mix it all up really well.  

all ingredients in the saute pan

Pour into a casserole dish.  Bake covered for about 30 minutes at 350 F.   Don’t those shrimp look fantastic!

baked casserole in oblong white casserole dish

Serve with french bread and a salad.  My husband loved it, especially with a dash of hot sauce! 


Other fish and seafood recipes you may want to check out:

Red Snapper with Lemon Butter Caper Sauce

Thai Coconut Shrimp Soup

Easy Cod with Herb Butter

Easy Miso Ginger Salmon

Grilled BBQ Salmon



How to Cook Perfect Rice

First, you need to buy extra-long grain rice.  Why?  Because it won’t get sticky or mushy; especially after all the cooking/baking that it has to go through for this recipe.  You want the rice to be firm, yet thoroughly cooked.


Place 2-1/2 cups of water in a 2-quart heavy sauce pan.  Add 1/2 to 1 teaspoon salt and 1 tablespoon butter to the water.  Bring to a boil.  Stir in 1-1/4 cups of raw rice.  Immediately place the lid on the pan, and turn down the heat to low.  Let the rice simmer for about 20 minutes, or until all the water is absorbed.  No peeking!  When the rice is done, remove the pan from the heat.  Remove the lid and fluff the rice with a fork.



Storing Leftovers in the Refrigerator

Any leftovers should last 2-3 days in the refrigerator.  Store in an airtight, covered container.  I like to use the BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids.  These containers are great for meal prep, too!  Available on Amazon.


Reheating Leftovers

Personally, I would heat the shrimp and the rest of the casserole separately.  Remove the shrimp from the leftovers and set aside.  Heat the rice casserole to your liking, then warm the shrimp separately.  Don’t overheat the shrimp too much or they will become rubbery. What a shame!  Combine the warmed shrimp with the rest of the rice casserole and enjoy.


Reader Comments and Reviews

  • Made this last night and it’s a keeper!! Added turkey sausage!  I cooked my sausage and shrimp, then added all the soups and baked!!  Delish!!
  • I loved it!! And soo easy to make, simple ingredients!
  • Banging!
  • Added a can of rotel tomatoes.  Our favorite shrimp and rice bake!


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shrimp rice casserole in white casserole dish

Shrimp and Rice Casserole

Delicious shrimp, with onion, bell pepper, and celery, combined in a creamy sauce with rice and plenty of seasonings. A taste of southern creole in your very own kitchen.  
5 from 2 votes
Print Pin For Later Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 393kcal


  • 2-qt heavy pot with cover for cooking the rice
  • 5-qt heavy pot for cooking the shrimp and other ingredients
  • measuring cup(s)
  • measuring spoons


  • 2-1/2 cups cooked rice (extra long grain preferred)
  • 1 10-oz bag frozen seasoning blend (pre-chopped onion, bell pepper, and celery)
  • 1/2 cup butter
  • 1 pound shrimp, raw, peeled and deveined
  • 1 teaspoon minced garlic
  • 1 teaspoon Cajun seasoning, or to taste (Tony Chachere's or Slap ya Mama)
  • 1/2 teaspoon black pepper
  • 1 10.5 oz can cream of mushroom soup
  • 1 10.5 oz can cream of cheddar soup


  • Cook the rice according to package directions. Let cool slightly.
  • Preheat oven to 350F. In a large pan, saute the onion, bell pepper, and celery mixture in the butter for 5 minutes.
  • Add the shrimp, garlic, cajun seasoning, and black pepper. Simmer for about 5 more minutes.
  • Add the soups and cooked rice. Mix well. Taste test and add additional seasoning, if desired.
  • Pour into casserole dish.  Bake covered at 350F for 30 minutes.


  • Medium to large, peeled and deveined (frozen shrimp is fine - thaw before using).  Leave just the tails on if desired as they can add additional flavor.  Substitute with peeled crawfish tails, if desired.
  • condensed cream of mushroom soup - if you don't like mushrooms, use condenses cream of chicken soup instead.
  • condensed cheddar cheese soup - if you simply can not find cheddar cheese soup, you could use condensed fiesta nacho cheese soup instead.
  • Extra long-grain rice is preferred because it doesn't get sticky or mushy after it's cooked.  But if you can't find it, try the regular long-grain rice.
  • If you're in a rush, use the pre-cooked rice that comes in a pouch. You may have to buy two pouches for a total of 2-1/2 cups cooked rice.
  • Prep time and cook time do not include time needed to cook your own rice for this recipe.
Tried this recipe?Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!


Serving: 110z | Calories: 393kcal | Carbohydrates: 32g | Protein: 20g | Fat: 20.5g | Saturated Fat: 11.4g | Trans Fat: 0.6g | Cholesterol: 169mg | Sodium: 1157mg | Fiber: 1g | Sugar: 3g

Nutritional data provided is based on the brands that I used and can vary with different brands.  Nutritional data provided does not include any salt, butter, or other ingredients you use to cook your own rice.

My original photos from 2018.  I think I’ve made significant improvements since then!

sauteed shrimp and trinity

shrimp and rice before baking

shrimp and rice after baking

shrimp and rice plated

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