Name: Easy Shrimp Recipes – Creamy Shrimp Casserole Everyone Will Love
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 cup cooked white rice; 1 cup shredded cheddar cheese; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup chopped green onions; 1/2 tsp garlic powder; Salt and pepper to taste; 1/2 cup crushed buttery crackers (like Ritz)

Jump to Recipe

Let’s talk shrimp. More specifically, let’s talk about that magical moment when tender shrimp, creamy rice, and gooey cheese come together in a warm, bubbling casserole dish that pretty much screams, ‘Hey, dinner is going to be awesome tonight.’ That’s this recipe in a nutshell. I first made this shrimp casserole on a Monday when my brain was still foggy from the weekend and all I had in the fridge was some frozen shrimp, a block of cheddar, and leftover rice. Ten minutes of prep, and boom—we had a winner. It’s hearty without being heavy, and comforting without trying too hard. Best of all, it checks the boxes for easy shrimp recipes, quick and easy recipes, and yes, even healthy easy recipes if you squint at the ingredients just right. Whether you’re dealing with a hungry family or just want leftovers you’ll actually look forward to eating, this casserole delivers. Toss it in the oven and reward yourself with that perfect bite of cheesy, creamy, shrimp-y goodness.

1) Key Takeaways
2) Easy Shrimp Casserole Recipe
3) Ingredients for Shrimp Casserole
4) How to Make Shrimp Casserole
5) Tips for Making Shrimp Casserole
6) Making Shrimp Casserole Ahead of Time
7) Storing Leftover Shrimp Casserole
8) Try these casseroles next!
9) Shrimp Casserole
10) Nutrition

1) Key Takeaways

What kind of shrimp should I use for a casserole?
Can I prep shrimp casserole ahead of time?
What makes this shrimp casserole different?
How do I store leftover shrimp casserole?

2) Easy Shrimp Casserole Recipe

I’ve made a lot of casseroles in my day, but this one—this shrimp casserole—has become a quiet hero in my kitchen. It checks every box you want from a weeknight dinner. It’s fast. It’s creamy. It doesn’t try to be anything it’s not. And it has shrimp, which, let’s be honest, makes everything a bit more exciting.

I landed on this recipe after a string of trial-and-error meals that involved more pots and pans than I care to admit. But one night, with shrimp in the freezer, rice from the night before, and half a block of cheddar calling my name, I threw it all together with some mayo and sour cream. It baked into this creamy, cheesy masterpiece that’s earned repeat status in our house.

If you’re looking for easy shrimp recipes or something new for the weekly rotation, give this a go. It uses pantry staples and takes under an hour, start to finish. You can dress it up or down, but it’s perfect just the way it is. A real keeper. And yes, it nails the whole “quick and easy recipes” vibe without losing flavor.

3) Ingredients for Shrimp Casserole

Raw Shrimp: I like to use peeled, deveined shrimp to save time. Fresh or frozen both work. If they’re frozen, just give them a rinse under cold water and pat dry before mixing.

Cooked White Rice: Leftover rice works beautifully here. It holds up in the oven and soaks up the flavor of the shrimp and creamy sauce.

Shredded Cheddar Cheese: Go for the sharp kind if you want that bold cheesy punch. I like to shred mine fresh, but pre-shredded works when I’m short on time.

Mayonnaise: It adds creaminess and richness that balances the brininess of the shrimp. You don’t need much, just enough to hold things together.

Sour Cream: This brings in tang and smooths out the flavor. It’s what makes the sauce feel full-bodied without getting too heavy.

Chopped Green Onions: They brighten up the dish and add a gentle bite. Don’t skip these. They make everything pop.

Garlic Powder: One of those simple touches that turns the flavor from flat to full. It complements the shrimp well without overpowering it.

Salt and Pepper: Taste as you go. It’s easy to go too far with shrimp, so season gently and adjust later if needed.

Crushed Buttery Crackers: Ritz-style crackers make a perfect golden crust on top. Just crumble and scatter. It finishes the dish with a little crunch and a lot of joy.

4) How to Make Shrimp Casserole

Step 1: Preheat the oven to 350°F. Don’t forget this step. I’ve done it before and regretted every soggy bite.

Step 2: In a big bowl, mix the cooked rice, shrimp, cheese, mayo, sour cream, green onions, garlic powder, salt, and pepper. Stir until coated. If it looks like a big creamy mess, you’re doing it right.

Step 3: Spoon the mixture into a greased 9×9 baking dish. Spread it evenly. Use a spatula if you’re feeling civilized, or the back of a spoon if it’s just you and the casserole tonight.

Step 4: Top it with crushed crackers. Cover every inch—this part is your crispy reward for cooking.

Step 5: Bake uncovered for 30 minutes until the top is golden and bubbly. Let it cool for a few minutes. That cheese will be lava if you rush it.

5) Tips for Making Shrimp Casserole

Use good shrimp. Small to medium shrimp work best in casseroles because they distribute well. You don’t want to bite into just one jumbo shrimp in a sea of rice. You want balance.

Don’t overcook. Shrimp cook fast, and they keep cooking once you pull them out of the oven. That’s why I don’t sauté them first. They go in raw and come out just right—tender, not rubbery.

If you’re short on time, use pre-cooked shrimp, but cut the baking time by five minutes. Just know they might be a bit firmer. Still good, just different.

6) Making Shrimp Casserole Ahead of Time

This is one of those meals that doesn’t mind being made ahead. Mix everything together in the morning or even the night before. Just don’t add the crackers until you’re ready to bake. You want them crunchy, not soggy.

If it’s going in the fridge overnight, cover it tight. I like to use foil or a lid, whatever’s closest. Then take it out and let it sit while the oven preheats. That way it cooks evenly and doesn’t go in ice-cold.

Once baked, it holds up great for leftovers. You might even like it better the next day. That’s the magic of casseroles—they settle into themselves and deepen in flavor.

7) Storing Leftover Shrimp Casserole

Keep leftovers in an airtight container in the fridge. They’ll last up to four days, and reheat like a dream in the microwave or oven. I usually splash a bit of milk or water on top before microwaving to keep it from drying out.

If you’re freezing it, wrap the whole casserole or divide it into smaller portions. Thaw in the fridge overnight, then bake at 350°F until warmed through. Works well for busy weeks or meal prepping.

<pThe topping won’t be quite as crunchy after freezing, but honestly, no one ever complains. It still hits the spot.

8) Try these casseroles next!

9) Shrimp Casserole