Shrimp and Rice Casserole

Shrimp and Rice Casserole
Diana Rattray
  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Yield: 4 servings)
Nutritional Guidelines (per serving)
363 Calories
13g Fat
35g Carbs
27g Protein
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Nutrition Facts
Servings: 4 servings)
Amount per serving
Calories 363
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 28%
Cholesterol 210mg 70%
Sodium 779mg 34%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Protein 27g
Calcium 147mg 11%
*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 uncooked long-grain white rice
  • 4 tablespoons butter
  • 1/4 cup parsley (chopped fresh)
  • 1/4 cup chopped green onion (or minced shallots)
  • 1 clove garlic (crushed and finely minced)
  • 1 (8-ounce) bottle clam juice (or 1 cup of 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 (180 C/Gas 4).

  3. In a large, heavy skillet or saute pan, heat butter over medium-low heat.

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

  5. In a saucepan, heat clam juice, water, and 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 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 deeper flavor from the pecans, toast them before adding to the casserole.
  • Replace the pecans with slivered almonds.