Name: Creamy Shrimp and Rice Casserole Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tbsp butter; 3 cups (510g) brown rice (Not white rice!); 1 tsp minced dill; 1 tsp minced parsley; 1 tsp onion powder; 1/2 tsp kosher or sea salt; 1/2 tsp freshly ground black pepper; 5 cups (1135g) water; 1 cup (227g) white wine, dry vermouth, or more water**; 1 1/2 cup milk (340g) (+ 3 tbsp if using gluten-free flour blend*); 5 tbsp (71g) butter, divided, plus butter for the pan; 3 tbsp gluten-free all-purpose flour blend* or all-purpose flour; 2 tbsp finely minced shallots; 2 tbsp finely minced red onion; 3/4 cup (170g) dry white wine, dry vermouth, or dry sherry**; 2 tsp minced dill; 1 tsp minced parsley; 1 tsp freshly squeezed lemon juice; 1 tsp dried red chili flakes, optional; 2 lb (907g) medium or large raw shrimp, shelled and deveined; 1/4 cup (25g) grated Parmesan cheese; Sliced green onions, for garnishing

If you’re craving a comforting, homey dish that feels like a warm hug, you’ve got to try this Creamy Shrimp and Rice Casserole Recipe. It’s packed with tender brown rice, succulent shrimp, and a rich dill-infused cream sauce that bakes to golden perfection—pure deliciousness in every bite.

A white pan filled with a creamy, light beige dish topped with a layer of golden brown breadcrumbs. The breadcrumb layer is sprinkled with small green parsley leaves. A silver spoon is scooping some of the creamy mixture that shows shrimp pieces inside. The pan is placed on a dark wooden surface with an onion, a green vegetable, and a striped cloth in the blurred background. The surface beneath all is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Shrimp and Rice Casserole Recipe
Top Tip
How to Serve Creamy Shrimp and Rice Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Shrimp and Rice Casserole Recipe

Why You'll Love This Recipe

Honestly, this casserole has become one of my go-to comfort meals. It’s where creamy, tangy, and just a little spicy come together with the briny sweetness of shrimp for a crowd-pleasing, gluten-free dinner that feels fancy but comes together without stress.

Gluten-free comfort food: Enjoy a naturally gluten-free main course with simple ingredient swaps.
Flavor-packed but approachable: The dill cream sauce adds a bright, fresh note that ties everything together.
Hands-off cooking: A large part of the magic happens in the oven after some easy prep.
Feeds a crowd: Makes roughly 6 hearty servings, perfect for family dinners or leftovers.

Ingredients & Why They Work

Before you gather your ingredients, a quick tip: using quality brown rice and fresh herbs makes a huge difference here. Also, if you opt for gluten-free flour, weighing your ingredients will ensure the creamiest sauce. Now, let’s break down what goes into this luscious baked shrimp and rice casserole.

Flat lay of medium raw shrimp, a small pile of brown rice grains, a few whole brown eggs with clean shells, a small white bowl of melted butter, a small white bowl of gluten-free all-purpose flour blend, a small white bowl of milk, finely minced fresh dill on a small white dish, finely minced fresh parsley on a small white dish, finely minced shallots on a small white dish, finely minced red onion on a small white dish, a small white bowl of dry white wine, a whole lemon sliced in half, dried red chili flakes in a small white bowl, a small pile of grated Parmesan cheese, sliced green onions arranged neatly on a small white dish, all ingredients fresh and natural, placed with perfect symmetry and balanced layout on simple white ceramic bowls and dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds richness and helps toast the rice and build flavor layers.
Brown rice (not white rice!): Holds up well in baking and adds a lovely nutty depth.
Minced dill: Infuses the rice and sauce with fresh herbal brightness.
Minced parsley: Adds a clean, slightly peppery balance to the dill’s aroma.
Onion powder: Layers in subtle savory notes without overpowering.
Kosher or sea salt: Essential for bringing out all the flavors.
Freshly ground black pepper: Provides a gentle heat and complexity.
Water: Hydrates the brown rice for proper cooking.
Dry white wine, dry vermouth, or extra water: Adds acidity and depth; choose whichever suits your pantry or diet.
Milk: Forms the creamy base of the dill cream sauce.
Gluten-free all-purpose flour blend* or all-purpose flour: Thickens the sauce into a luscious béchamel.
Minced shallots and red onion: Sautéed for sweetness and gentle pungency in the sauce.
Dry white wine, dry vermouth, or dry sherry: Reduced with the aromatics to intensify flavor.
Freshly squeezed lemon juice: Brightens up the entire casserole with a fresh zing.
Dried red chili flakes (optional): For anyone who loves a touch of heat to balance creamy richness.
Raw shrimp, medium or large, shelled and deveined: The star seafood component that cooks right in the casserole for juiciness.
Grated Parmesan cheese: Melts on top for a savory, golden crust.
Sliced green onions (for garnish): Adds a fresh crunch and pop of color when serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Shrimp and Rice Casserole Recipe is how easily you can tailor it to suit your tastes or dietary needs. Whether you want to add a little more spice, swap out ingredients for a seasonal twist, or make it even more comforting, there’s room to get creative!

Herbal Twist: I love swapping the dill and parsley for fresh basil and tarragon in the spring. It gives the casserole a bright, aromatic lift that feels fresh and lively.
Spicy Kick: Adding that optional teaspoon of dried red chili flakes transforms the casserole into something with a subtle heat that pairs beautifully with the creamy sauce and tender shrimp. One of my go-to tweaks!
Dairy-Free Option: For friends who need to avoid dairy, I've had success using a creamy coconut milk in place of regular milk and a plant-based butter substitute. Just be sure to adjust seasoning as coconut milk adds a hint of sweetness.
Seasonal Vegetables: Throw in some blanched asparagus tips in spring or chopped roasted bell peppers and spinach in the fall for a veggie boost that melds perfectly with the rice and shrimp.
Make it Single-Serve: This recipe scales well into individual ramekins — perfect for meal prep or personalized portions. Just adjust the baking time slightly for smaller dishes.

Step-by-Step: How I Make Creamy Shrimp and Rice Casserole Recipe

A white bowl with a dark rim holds a creamy shrimp dish with three main layers. The bottom layer is light brown, crumbly texture. On top of this is a creamy, light sauce mixed with small pieces of green peppers and onions. The top layer has several light pink cooked shrimp arranged evenly, sprinkled with bright green parsley leaves. A spoon rests inside the bowl, positioned on the right side. The scene is set on a dark wooden table with a white marbled textured background, with some whole onions, a green pepper, parsley, and a striped cloth visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Toasting the Rice with Butter and Herbs

Start by melting 2 tablespoons of butter in a medium saucepan over medium-high heat. Once the butter is bubbling and fragrant, add 3 cups of brown rice and stir well to coat every grain. Keep stirring for about 3 minutes as the rice gently toasts — you’ll notice a warm, nutty aroma developing that hints at the delicious flavors to come. Then, sprinkle in the minced dill, parsley, onion powder, salt, and black pepper. This seasoning step infuses the rice base with fresh herbal and savory notes right from the start, creating a layered flavor experience. Next, carefully stir in 5 cups water plus 1 cup white wine (or more water if preferred). Cover the pot and let it cook for about 30 minutes — this is roughly three-quarters of the usual cooking time for brown rice. Don’t worry, the rice will finish cooking in the oven! Once done, remove the lid and let the rice rest as you move on to prepping the creamy sauce.

Step 2: Preparing the Baking Dish and Preheating the Oven

While the rice cooks, preheat your oven to 375°F (191°C). Lightly butter a 3 to 4 quart baking dish — I like using a 9x3-inch round pan, but individual ramekins or au gratin dishes work beautifully if you want smaller portions. Don’t forget to place your baking dish on a baking sheet to catch any spills during baking; it saves on cleanup and keeps your oven pristine.

Step 3: Crafting the Velvety Dill Cream Sauce

In a small saucepan, gently heat 1½ cups milk over medium heat until just below simmering — you’ll see little bubbles forming at the edges and steam rising, but avoid boiling to keep the milk smooth and creamy. Keep this warm on the stove. Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat and whisk in 3 tablespoons of gluten-free all-purpose flour blend to make a roux. Stir continuously and cook until the roux lightens to a pale golden color — this usually takes a few minutes and creates the base for your luscious cream sauce. Slowly pour the warm milk into the roux while whisking constantly to avoid lumps, until the mixture thickens to a smooth, glossy consistency. Season with a pinch of salt and pepper, then reduce the heat to low. Keep it warm while you prepare the next flavor layer.

Step 4: Sautéing Aromatics and Reducing Wine

In a separate saucepan, melt the remaining 2 tablespoons of butter and sauté 2 tablespoons each of finely minced shallots and red onions until they soften and turn translucent—this takes about 2 minutes and fills your kitchen with a sweet, mellow fragrance. Pour in ¾ cup dry white wine (or dry vermouth or sherry) and bring to a boil. Allow it to reduce for 3 to 5 minutes until the liquid thickens slightly and the flavors intensify. Stir in minced dill, parsley, and a splash of fresh lemon juice to brighten the sauce. Combine this aromatic mixture with your warm Bechamel sauce, whisking to blend smoothly. If you like a little heat, this is the perfect moment to add the optional dried red chili flakes. Taste and adjust salt, pepper, or acidity to your liking.

Step 5: Assembling the Casserole

Transfer the tender, partially cooked rice into a large mixing bowl. Pour the dill cream sauce over the rice and gently fold everything together, ensuring every grain is coated in that beautiful sauce. Next, spoon the mixture into your prepared buttered baking dish, evening it out with a spatula. Now it’s time to tuck in your shrimp — nestle the 2 pounds of raw, peeled and deveined medium or large shrimp right into the rice, with their tails poking up for a pretty presentation. Finally, sprinkle ¼ cup grated Parmesan cheese evenly across the top for a kiss of salty richness that melts and forms a gorgeous golden crust while baking.

Step 6: Baking to Golden Perfection

Place the casserole on the baking sheet and slide it into your preheated oven. Bake for 25 minutes, allowing the rice to finish cooking and the shrimp to become perfectly tender and opaque. The top should turn a lovely golden brown as the cheese melts and crisps up. For an extra golden finish, feel free to broil the casserole for a couple of minutes, but watch it closely to prevent any burning. When it’s done, the creamy shrimp and rice casserole will be bubbling gently, smelling incredible, and ready to star at your dinner table.

Step 7: Serving with Your Favorite Garnishes

Scoop generous portions onto plates or into bowls while still warm. Garnish with freshly sliced green onions to add a pop of color and a mild onion crunch that complements the creamy, herb-filled casserole beautifully. Serve immediately to enjoy the comforting textures and flavors at their absolute best. This dish pairs wonderfully with a crisp green salad or steamed seasonal vegetables for a complete, satisfying meal.

Top Tip

These tips come from hours of experimenting and fine-tuning this Creamy Shrimp and Rice Casserole Recipe to perfection—so you can avoid common pitfalls and enjoy a wonderfully balanced dish every time.

Par-cooking the Rice: Don’t skip pre-cooking the brown rice until it’s about three-quarters done on the stove. This ensures the rice finishes perfectly fluffy in the oven without becoming mushy or undercooked.
Wine Choice Matters: Using dry white wine or dry vermouth in both the rice and sauce adds a subtle depth that lifts all the flavors. If you avoid alcohol, more water works, but you’ll miss that lovely complexity.
Spice it Up Carefully: If you want just a gentle heat, add the optional dried red chili flakes sparingly. It really wakes up the creamy sauce without overwhelming the delicate shrimp flavor.
Watch the Broiler: For a beautifully browned top, the broiler is your friend—but keep a close eye on it to prevent the Parmesan from burning. A quick 2-3 minutes is plenty.

How to Serve Creamy Shrimp and Rice Casserole Recipe

A close-up view of several peeled shrimp in a small pile on a wooden spoon, showing their curved shapes with pink and white colors and slightly translucent texture. Below the spoon is a large metal pot filled with more shrimp submerged in water, with soft focus making the shrimp in the pot look paler and smooth. In the blurred background to one side, there are clear plastic containers with green leafy herbs and shredded pale yellow ingredients, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sliced green onions sprinkled on top add a fresh, mild onion crunch, perfectly complementing the creamy dill sauce and tender shrimp. A squeeze of fresh lemon juice over each serving can brighten the whole dish brilliantly. For a touch of extra color and aroma, a light dusting of freshly grated Parmesan or a sprinkle of extra minced dill works wonders.

Side Dishes

This casserole is definitely a star on its own but pairs beautifully with crisp, refreshing sides like a simple arugula and fennel salad or steamed green beans tossed with lemon zest and olive oil. Roasted asparagus or a medley of sautéed seasonal vegetables also balance the creamy richness perfectly for a well-rounded meal.

Make Ahead and Storage

Storing Leftovers

Place any leftover casserole in an airtight container and refrigerate for up to 3 days. The flavors deepen nicely after resting, so leftovers taste great — just be sure to reheat gently to keep the shrimp tender.

Freezing

This Creamy Shrimp and Rice Casserole Recipe freezes well. Cool it completely, then transfer into a freezer-safe container or heavy-duty freezer bag. Freeze for up to 2 months. For best texture, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers covered with foil in a 350°F (175°C) oven for about 15-20 minutes or until heated through. For quicker reheating, microwave in short bursts, stirring between intervals to distribute heat evenly and avoid rubbery shrimp.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

While this recipe specifically calls for brown rice for its nutty flavor and texture, you can substitute white rice if needed. Keep in mind cooking times may vary, and white rice tends to be softer and less chewy than brown rice.

Is this recipe suitable for gluten-free diets?

Yes! By using a gluten-free all-purpose flour blend in the sauce and verifying all ingredients, this Creamy Shrimp and Rice Casserole Recipe is completely gluten-free. Always check labels to ensure no hidden gluten ingredients.

Can I make this casserole ahead of time?

Absolutely. You can prepare the casserole up to the assembly step, refrigerate it covered overnight, then bake fresh before serving. This makes it a convenient dish for busy weeknights or entertaining.

What’s the best way to avoid overcooking the shrimp?

Nestling raw shrimp into the rice mixture ensures they cook gently during baking. Keep the bake time to 25 minutes at 375°F (191°C), and check the color—the shrimp should turn pink and opaque but not rubbery.

Final Thoughts

This Creamy Shrimp and Rice Casserole Recipe holds a special place in my heart as a cozy, fuss-free dinner that feels both homey and elegant. Whether it’s a weeknight family meal or a dish to impress guests, its rich flavors and satisfying textures never disappoint. I hope you enjoy making it as much as I enjoyed perfecting it—gather your ingredients, offer some love to the kitchen, and get ready for a warm, comforting meal that truly nourishes.