This might be one of the tastiest ways you'll enjoy shrimp and rice—bright, zesty, and with just the right amount of kick. I’m excited to share my Spicy Lemon Shrimp Rice Casserole Recipe that makes weeknight dinners feel a little more special without fussing for hours.
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Why You'll Love This Recipe
Whenever I make this Spicy Lemon Shrimp Rice Casserole Recipe, it brings everyone to the table with smiles—and not just because it’s delicious, but because it’s surprisingly easy to pull off, even on busy nights. Here’s what makes it truly stand out:
- Perfect balance of flavors: The tangy lemon and spicy chili flakes perfectly complement the buttery shrimp and creamy rice.
- Hands-off cooking: The rice cooks almost entirely in the oven, so you can prep, relax, and let it do its magic.
- Gluten-free friendly: Using a simple flour blend keeps this casserole safe and tasty for gluten-sensitive folks.
- Customizable and comforting: It warms you up, but the brightness keeps it fresh—plus, you can tweak heat levels to suit your mood.
Ingredients & Why They Work
Each ingredient in this Spicy Lemon Shrimp Rice Casserole Recipe plays a meaningful role. The herbs and lemon brighten and balance the richness from butter and cream, while the shrimp brings that ocean-fresh protein punch. I always recommend using brown rice here, as it holds its texture beautifully and adds nuttiness that you’ll love.
- Brown rice: Adds a hearty, nutty base and holds up well baking in liquid without turning mushy.
- Butter: For toasting rice and richness in the sauce—never skip this!
- Dill and parsley: Fresh herbs that bring brightness and a touch of green freshness.
- Onion powder: A subtle background layer of flavor without overpowering.
- Kosher or sea salt: Essential for bringing out all those bright, bold flavors.
- White wine or dry vermouth: Adds complexity and a lovely acidity that pairs perfectly with seafood and lemon.
- Milk: Base for the creamy sauce that binds everything together.
- Gluten-free flour blend: Makes the roux for thickening without gluten worries—plus, the sauce stays silky smooth.
- Shallots and red onion: Tender, sweet aromatics that deepen the sauce flavor.
- Dried red chili flakes: Bring that subtle heat that jingles your taste buds just right.
- Medium or large shrimp: The star seafood, peeled and deveined, to keep every bite tender and juicy.
- Parmesan cheese: For a salty, crispy topping that adds texture contrast on the finished casserole.
- Green onions: The fresh garnish that adds color and a subtle onion bite.
Make It Your Way
I love to play around with this chewy, creamy casserole depending on the season and what I have in the fridge. Being flexible with ingredients lets you claim this as your own kitchen signature dish.
- Variation: On colder evenings, I’ve swapped the chili flakes for smoked paprika to add warmth without too much heat, which my kids appreciate. You can also swap the wine for extra broth if avoiding alcohol.
- Vegetarian twist: Omit the shrimp and add roasted cauliflower or mushrooms to get a similarly hearty feel without seafood.
- Extra zing: A squeeze more fresh lemon juice over the finished dish brightens it up if you prefer it even zestier.
Step-by-Step: How I Make Spicy Lemon Shrimp Rice Casserole Recipe
Step 1: Toast and Season the Rice
Start by melting butter in a medium saucepan over medium-high heat—this little step toasting the rice before adding liquids makes a big difference in flavor and texture. Stir often for about 3 minutes so the rice grains pick up a gentle nutty aroma. Then sprinkle in the minced dill, parsley, onion powder, salt, and pepper to build layers of savory goodness.
Step 2: Simmer Rice with Liquid
Pour in the water and wine, stir to combine, then cover. I check the package timing but usually cook the rice about ¾ of the way through—roughly 30 minutes here. You’ll remove it before it’s fully tender because it’ll finish cooking in the oven, soaking up all those sauce flavors.
Step 3: Prepare Your Grapey, Creamy Sauce
Warm the milk gently until just under simmering. Meanwhile, melt butter in a skillet and whisk in gluten-free flour blend to create a roux, cooking until it turns pale gold. Slowly whisk the hot milk into the roux until thick and silky—hello, classic béchamel! Set this aside, then sauté shallots and red onions in remaining butter, add wine, and reduce until rich and fragrant.
Combine this onion-wine mixture into the béchamel, add minced dill, parsley, lemon juice, and chili flakes (if you like the heat). Taste and tweak your seasoning here. This sauce will coat your rice and shrimp like a luxe blanket of flavor.
Step 4: Assemble and Bake
Stir the par-cooked rice gently with your sauce, then spread the mixture into your buttered casserole dish. Nestle the shrimp through the top, tails poking out—it looks pretty and ensures even cooking. Sprinkle Parmesan evenly over the surface and bake in a 375°F oven for 20-25 minutes, until shrimp are pink and the top is golden.
If you want a little more color, a quick broil for a couple minutes is a nice touch—but watch closely so it doesn’t burn.
Step 5: Garnish and Serve
Finish by garnishing with freshly sliced green onions for that pop of color and mild onion crunch. Serve immediately while it’s warm and comforting.
Top Tip
One thing I’ve learned making this Spicy Lemon Shrimp Rice Casserole Recipe is that timing and layering flavors really make it feel restaurant-quality at home. These tips helped me the most:
- Toast the rice first: This extra step deepens the flavor and gives the rice a lighter texture after baking.
- Don’t skip resting the par-cooked rice: Let it sit uncovered so excess steam escapes and you avoid a mushy casserole.
- Use a digital scale: For precise ingredient amounts, especially with the gluten-free flour—it makes a big difference.
- Watch the broiler step: A quick golden top is gorgeous, but shrimp can go from perfect to rubbery in moments—stay close!
How to Serve Spicy Lemon Shrimp Rice Casserole Recipe
Garnishes
I always go for sliced green onions because they add freshness and an appealing burst of color. Sometimes I also sprinkle a little more dill or even a dash of smoked paprika on top when serving to elevate the aroma and taste.
Side Dishes
This casserole shines on its own but pairs beautifully with crisp, bright sides like a simple arugula salad with lemon vinaigrette or roasted asparagus tossed in olive oil and garlic. For a heartier meal, steamed green beans or sautéed spinach work well too.
Creative Ways to Present
For dinner parties, I like to serve this casserole in individual ramekins to make an elegant presentation—each guest gets their own perfectly golden crust, and it feels extra special. Another fun idea is layering in thin lemon slices before baking for a pretty citrusy surprise.
Make Ahead and Storage
Storing Leftovers
I store leftover casserole in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers a tasty lunch or quick dinner option.
Freezing
I’ve frozen this casserole fully assembled before baking. Wrap tightly with foil and a freezer-safe bag, then bake from frozen, just adding extra baking time (about 15-20 minutes) until hot and bubbly. This works wonderfully for meal prep or guests coming over unexpectedly.
Reheating
To reheat, cover and warm in a 350°F oven until heated through to preserve the shrimp’s texture and keep the rice creamy. Avoid microwave reheating as it tends to dry out seafood and changes texture.
Frequently Asked Questions:
While you can technically swap white rice, I recommend using brown rice because it holds its texture better during baking and adds a nuttier flavor that enhances the dish. If using white rice, reduce the cooking liquid slightly to avoid mush.
Yes! You can replace the white wine and vermouth with additional water or low-sodium chicken or vegetable broth. Just remember this will slightly change the complexity of flavors but will still be delicious.
The chili flakes add a gentle warmth that lingers without overpowering—the kind of heat that makes the lemon and butter pop. If you’re spice-sensitive, you can reduce or omit them entirely.
Absolutely! You can assemble the casserole up to the point of baking, cover tightly, and refrigerate it for up to 24 hours. When ready, bake as directed, adding a few extra minutes to the cooking time to compensate for the cold.
Final Thoughts
This Spicy Lemon Shrimp Rice Casserole Recipe has become one of those go-to dishes I recommend to anyone who loves seafood and comfort food with a kick. It’s approachable enough for weeknights but feels like a celebration when you serve it. I honestly hope you enjoy making it as much as I do—once you do, it’ll be on repeat in your kitchen too.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Baked Shrimp and Rice Casserole is a comforting gluten-free dish featuring tender shrimp nestled in a creamy dill-infused rice with a rich white sauce and a golden Parmesan topping. Perfect for a cozy dinner, it combines aromatic herbs, white wine, and a smooth bechamel sauce to create a flavorful seafood casserole that’s easy to prepare and sure to impress.
Ingredients
Rice
- 2 tablespoon butter
- 3 cups (510g) brown rice (Not white rice!)
- 1 teaspoon minced dill
- 1 teaspoon minced parsley
- 1 teaspoon onion powder
- ½ teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- 5 cups (1135g) water
- 1 cup (227g) white wine, dry vermouth, or more water
Dill Cream Sauce
- 1 ½ cup milk (340g) (+ 3 tablespoon if using gluten-free flour blend)
- 5 tablespoon (71g) butter, divided, plus butter for the pan
- 3 tablespoon gluten-free all-purpose flour blend or all-purpose flour
- 2 tablespoon finely minced shallots
- 2 tablespoon finely minced red onion
- ¾ cup (170g) dry white wine, dry vermouth, or dry sherry
- 2 teaspoon minced dill
- 1 teaspoon minced parsley
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon dried red chili flakes, optional
- 2 lb (907g) medium or large raw shrimp, shelled and deveined
- ¼ cup (25g) grated Parmesan cheese
- Sliced green onions, for garnishing
Instructions
- Pre-cook the Rice: Melt the butter in a medium saucepan over medium-high heat. Add the brown rice and stir to coat with the butter. Cook for about 3 minutes, stirring often, to lightly toast the rice. Add the minced dill, parsley, onion powder, salt, and black pepper. Stir in the water and white wine. Cover and cook for about 30 minutes or for three-quarters of the recommended time on the rice packaging. Remove from heat, uncover, and let the rice rest while preparing the sauce.
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (191°C). Lightly butter a 3 to 4 quart (2.8 to 3.8 L) baking dish or a 9x3-inch (23x8 cm) round baking pan placed on a baking sheet to catch drips.
- Heat Milk: In a small saucepan, heat the milk over medium heat until just below simmering with bubbles forming at the edges and steam rising. Stir frequently to prevent scorching and keep warm.
- Make Roux and Bechamel: In a large skillet, melt 3 tablespoon of butter over medium heat. Stir in the gluten-free flour blend and whisk until a smooth paste (roux) forms. Cook until it turns pale gold. Slowly whisk in the hot milk until the sauce thickens and is smooth. Season with salt and pepper, reduce heat to low, and keep warm, whisking frequently.
- Sauté Aromatics and Prepare Sauce: In a separate saucepan, melt the remaining 2 tablespoon butter and sauté the shallots and red onions until wilted, about 2 minutes. Add the dry white wine and bring to a boil, cooking for 3 to 5 minutes until reduced and flavors concentrated. Stir in the dill, parsley, lemon juice, and optional dried red chili flakes. Combine this mixture with the warm bechamel sauce and whisk until smooth. Adjust seasoning to taste and set aside.
- Assemble the Casserole: Transfer the partially cooked rice to a large mixing bowl. Pour the creamy dill sauce over the rice and mix well. Transfer the mixture to the buttered baking dish. Nestle the raw shrimp into the rice with the tail ends sticking out above the surface. Evenly sprinkle grated Parmesan cheese on top.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes until the top is golden brown and the shrimp are fully cooked. Optionally, broil the top for a few minutes to enhance browning, watching carefully to prevent burning.
- Serve: Scoop servings onto plates or into bowls, garnish with sliced green onions, and serve immediately for a warm, flavorful meal.
Notes
- You can make this recipe gluten-free by using a gluten-free all-purpose flour blend measured by weight (120 grams per cup recommended).
- Distilled alcohols like white wine and sherry are generally gluten-free, but very sensitive individuals should ensure wines are aged in stainless steel containers to avoid gluten contamination.
- Using a digital kitchen scale for measuring ingredients, especially flour, ensures the best and most consistent results.
- Butter the baking dish well to prevent sticking and add richness to the casserole crust.
- For a spicy variation, include the dried red chili flakes as suggested; omit for a milder dish.
- Check all ingredient labels to confirm gluten-free status as brands can change formulations.
Nutrition
- Serving Size: 1 serving
- Calories: 416 kcal
- Sugar: 5 g
- Sodium: 392 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
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