Baked Shrimp and Rice Casserole (Gluten-Free)

This Baked Shrimp and Rice Casserole is an indulgence that you can make any time of the year. I love baked rice casseroles, there is something so comforting about them. And when combined with a luscious, creamy, and rich herb-infused sauce, you get a delightful meal. 

You can make it with shrimp as I have, or try scallops, pork, or chicken. Change the herbs you use to suit each one. Dill is perfect with all seafood. Cilantro and oregano are both delicious with pork. Chicken is extremely versatile and is complemented by lemongrass, chili, garlic, ginger, basil, Italian herbs, and more. And of course parsley is the universal seasoning that goes with everything!

Dill Cream Sauce in skillet

If you are thinking of using chicken or pork, I would cook them separately and add them to the rice at the end, tossing them to combine. I don’t know if they would cook all the way through while surrounded by all the rice. Better to be safe!

Shrimp are one of the few seafood options that do not suffer from being frozen – as long as they are handled properly. Always look for transparent packaging and avoid any that have ice crystals inside the bag or shrimp with discolored spots, which may be a sign of freezer burn.

Defrost the shrimp in the refrigerator overnight, or if time is tight, leave them in their sealed plastic bag and submerge the whole thing in a bowl of cold water on the counter. They should be ready in less than an hour. Don’t soak them directly in water or they’ll lose a lot of their flavor.

Nestling the shrimp down into the rice does two things. It protects them, letting them cook gently and giving you shrimp that are moist and tender instead of dry and rubbery. It also seasons the shrimp, giving them a beautiful, delicate flavor. The shrimp are done when they turn lightly pink and opaque.

Hot from the oven!

This recipe was developed with brown rice which takes a whole lot longer to cook than white rice. Do not switch them or you will have to make a lot of adjustments to the liquids and timing. Stay with the brown rice, which is more filling anyway and better for us!

This Baked Shrimp and Rice Casserole is perfect for family dinners or parties. Rich and creamy, it is very filling. You won’t need huge servings, helping stretch it to feed a lot of people and making this an economical meal. I hope you enjoy it as much as the Artist and I do!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

PRO Tip:

If you want to turn this into a side dish or vegetarian entree, leave out the shrimp and just combine the sauce with the par-cooked rice. I love it like that too and it would be wonderful to have on hand for quick lunches or brunch!

How to make Baked Shrimp and Rice Casserole:

1. Pre-cook the Rice: Melt the butter in a medium saucepan. Add the rice and coat with the butter. Lightly toast the rice, stirring often. Add the dill, parsley, onion powder, salt, and pepper; stir in the water and wine. Cover and cook about 30 minutes or 3/4 of the recommended time on the packaging. Remove from the heat, remove the lid and let the rice rest.
2. Preheat the oven to 375°F (191°C). Lightly butter a baking dish, ramekins, or au gratin dishes. Place on a baking sheet and set aside.
3. Prepare the Sauce: While the rice is cooking, heat the milk until just below a simmer, stirring often. Keep warm.
4. In a large skillet, melt 3 tbsp butter and stir in the flour, whisking until it becomes a smooth paste which is call a roux. Slowly pour the milk into the roux, whisking vigorously until thickened and smooth. Season with salt and pepper, and keep warm, whisking often.
5. In a saucepan, melt 2 tbsp butter and sauté shallots and onions until wilted. Stir in the wine, bring to a boil and cook 3 to 5 minutes until slightly reduced and concentrated. Stir in the dill, parsley, and lemon juice. Whisk this mixture into the white sauce/Bechamel until smooth. If you want a spicy note add the chili flakes. Taste and adjust seasonings. Set aside.
6. Assemble and Bake the Casserole: Transfer the par-cooked rice to a large mixing bowl. Pour the sauce over the rice and stir together. Transfer to the prepared baking dish. Nestle the shrimp into the rice leaving the tail ends poking up above the surface. Sprinkle the top with the Parmesan.
7. Place rice in the oven and bake until the top is golden brown and shrimp are cooked through, about 20 to 25 minutes. If you want, you and put it under the broiler for a few minutes to brown the top.
8. Scoop servings onto plates or bowls, garnish with green onions and serve immediately.

PRO Tip:

Substituting a gluten-free flour blend in place of regular all-purpose flour in a recipe makes a nice roux. But because of the attributes of the ingredients, I usually add another 2 to 3 tbsp of liquid to get the sauce to a thinner consistency. Use your best judgment, adding a little at a time and whisking to incorporate completely before adding more.

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Medium saucepan
• Small saucepan
• Large skillet
• Large mixing bowl

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Yield: 4 to 6 servings

Baked Shrimp and Rice Casserole (Gluten-Free)

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Luscious shrimp are combined with a creamy, rich herb-infused sauce for a delightful meal. This Baked Shrimp and Rice Casserole is an indulgence that can make any day feel special.

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

Rice

• 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**

Dill Cream Sauce

• 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

Instructions

1. Pre-cook the Rice: Melt the butter in a medium saucepan over medium-high heat. Add the rice and stir to coat with the butter. Cook for about 3 minutes, stirring often, to lightly toast the rice. Add the dill, parsley, onion powder, salt and pepper. Stir in the water and wine. Cover and cook about 30 minutes or for 3/4 of the recommended time on the packaging. The rice will finish cooking in the oven. Remove from the heat, remove the pan’s lid and let the rice rest while you prepare the rest of the dish.
2. Preheat oven to 375°F (191°C). Lightly butter a 3 to 4 quart (2.8 to 3.8 L) baking dish, individual ramekins or au gratin dishes. I used a 9x3-inch (23x8 cm) round baking pan. Place on a baking sheet to catch any drips while baking.
3. Prepare the Sauce: While the rice is cooking, heat the milk in a small saucepan over medium heat until it is just below a simmer, stirring often to keep the milk from sticking to the bottom of the pan and scorching. There will be small bubbles around the edges of the pan and steam rising off the surface when it is ready. Keep warm.
4. Meanwhile, in a large skillet, melt 3 tbsp of the butter over medium heat. Stir in the flour and whisk until it creates a smooth paste also called a roux (roo). Cook until it starts to turn pale gold. Slowly pour the hot milk into the roux, whisking vigorously until thickened and smooth. Season with salt and pepper, reduce heat to low, and keep warm, whisking often. You have just made a white sauce, otherwise known as Bechamel!
5. In a saucepan, melt the remaining 2 tbsp butter and sauté the shallots and onions until wilted, about 2 minutes. Stir in the wine, bring to a boil and cook for another 3 to 5 minutes or until slightly reduced and flavors are concentrated. Stir in the dill, parsley, and lemon juice. Combine this mixture with the Bechamel, whisking until smooth. If you want a spicy note, add the chili pepper. Taste and adjust seasonings as desired; set aside.
6. Assemble and Bake the Casserole: Transfer the par-cooked rice to a large mixing bowl. Pour the sauce over the rice and stir together. Transfer to the prepared baking dish. Nestle the shrimp into the rice leaving the tail ends poking up above the surface. Sprinkle the top evenly with the Parmesan cheese.
7. Place in the preheated oven. Bake until the top is golden brown and shrimp are cooked through, about 20 to 25 minutes. If you want, you can put the pan under the broiler for a few minutes (watching carefully) to brown the top.
8. Scoop servings onto plates or into bowls, garnish with sliced green onions, and serve immediately.

Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 416Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 45mgSodium: 392mgCarbohydrates: 50gFiber: 1gSugar: 5gProtein: 8g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

 

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