Baked Shrimp Casserole with Buttery Crumb Topping
A comforting and delicious Baked Shrimp Casserole featuring tender shrimp in a creamy sauce topped with a crunchy buttery crumb mixture.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups cooked rice (white or brown)
- 1 cup heavy cream (or Halal substitute)
- 1 cup shredded cheese (such as cheddar or mozzarella)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- to taste salt and pepper
Topping Ingredients
- 1 cup breadcrumbs
- 4 tablespoons butter, melted
- 1 tablespoon parsley, chopped (for garnish) For garnish before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, add a little oil and sauté the chopped onions until translucent. Add the minced garlic and continue to cook for 1-2 minutes.
- Add the shrimp and cook until they turn pink, about 3-4 minutes.
- In a large bowl, combine the cooked shrimp mixture, cooked rice, heavy cream, shredded cheese, lemon juice, paprika, salt, and pepper. Mix until everything is well incorporated.
- Transfer the mixture to a greased casserole dish, spreading it evenly.
- In a separate bowl, combine the breadcrumbs with melted butter. Mix until the crumbs are evenly coated.
- Sprinkle the breadcrumb mixture over the shrimp mixture in the casserole dish.
- Bake for 25-30 minutes, or until the top is golden brown and crispy.
- Garnish with chopped parsley before serving.
Notes
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months. To reheat, place in an oven at 350°F (175°C) until heated through, about 20 minutes.