Shrimp and Rice Casserole

Shrimp and rice casserole

Diana Rattray

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
391 Calories
17g Fat
17g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 391
% Daily Value*
Total Fat 17g 22%
Saturated Fat 8g 42%
Cholesterol 391mg 130%
Sodium 2071mg 90%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 41g
Vitamin C 7mg 33%
Calcium 187mg 14%
Iron 1mg 7%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The garlic gives this shrimp dish fabulous flavor, and we always add an extra clove or a dash garlic powder to intensify that flavor. If you don't have fresh garlic, add about 1/4 teaspoon of a good-quality garlic powder when you add the parsley.

Serve the dish with sliced fresh vegetables or a tossed salad, or steam some broccoli or green beans. 

The recipe calls for clam broth, but it would still be delicious with more chicken broth or a cup of vegetable broth


  • 1 1/2 pounds shrimp, medium to large

  • 1 cup long-grain white rice, uncooked

  • 4 tablespoons (1/4 cup) unsalted butter

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped green onion, or minced shallots

  • 1 clove garlic, crushed, finely minced

  • 1 (8-ounce) bottle clam juice, or 1 cup seafood stock

  • 2 cups water

  • 2 teaspoons chicken base, or bouillon granules

  • 1/4 cup pecan halves

Steps to Make It

  1. Peel, devein, and rinse the shrimp under cold running water. Drain well and transfer to a bowl. Cover and refrigerate.

  2. Heat the oven to 350 F.

  3. In a large, heavy skillet or sauté pan, heat 4 tablespoons of butter over medium-low heat.

  4. Add 1 cup of rice to the hot butter and cook, stirring, until the rice is lightly browned. Add the 1/4 cup of parsley, 1/4 cup of shallots or green onion, and minced garlic.

  5. In a saucepan, heat 8 ounces of clam juice, 2 cups of water, and 2 teaspoons of chicken base to a simmer over high heat. Add the hot liquid to rice mixture and then transfer to a 1 1/2- to 2-quart casserole.

  6. Cover the casserole and bake for 35 to 45 minutes, or until the rice has absorbed the liquid and is tender. Add shrimp and 1/4 cup of pecans; cover and bake 15 minutes longer.


  • Clam juice is a good pantry item to have on hand, and it has a surprisingly long shelf life. It can be used for seafood dishes like this one and in gumbos, soups, and stews. If you don't have clam juice or seafood stock or base, use chicken or vegetable broth, preferably unsalted.
  • If using frozen raw shrimp, thaw them under cold running water before adding to the casserole.
  • If using frozen cooked shrimp, thaw them under cold running water and add them to the casserole with the pecans and bake just long enough to heat through.

Recipe Variations

  • Sauté 1 to 2 cups of fresh sliced mushrooms along with the rice.
  • To get a deeper flavor from the pecans, toast them before adding to the casserole.
  • Replace the pecans with slivered almonds.