Ann’s Quick Shrimp Casserole

Annete's Cooking

Here’s a super easy, over-the-top tasty casserole dish that’s quick to make and perfect for a weeknight meal for busy families.

Ann's Shrimp Casserole

In the movie Forrest Gump, Bubba Blue says, “… shrimp is the fruit of the sea.” He then goes on about all the many ways you can cook and eat shrimp from barbecuing to a shrimp sandwich. He rattles them all off, except one: shrimp casserole!

OMG, Bubba, what were you thinking? Tasty shrimp. In a baked casserole. There’s nothing easier or better, especially on busy weeknights.

My mom gave me this recipe years ago. I call it a Cajun recipe because she made it using fresh shrimp right out of the waters of the Gulf of Mexico while we lived in Louisiana. Whether Cajun or not, it’s a super simple and quick to make meal that is delicious. I hope you like it as much as my family does.


Worry-Free Cooking | Annette's Cooking Worry-Free Cooking
  • Every kitchen needs a good casserole dish, and I recommend this 8-Piece Deep Dish Set with Lids. These cook well and make storing leftovers or transporting food to a family gathering trouble-free. And with four popular sizes included in the set, you can’t go wrong here.
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  • I served this dish alongside a Creamy Pea and Beet Salad, which is a family favorite. A small green salad is also an excellent choice as a side.
  • Serve with a side of crusty French bread or dinner rolls.
  • This recipe doesn’t call for any added seasonings, though a little hot sauce is the perfect added touch. So, don’t forget to serve with a bottle of hot sauce on the table. The best of the best in Louisiana is Crystal Hot Sauce — a must if you want authentic Cajun tastes!
  • If you happen to have leftovers, store in an airtight container in the fridge for up to three days. Add a little water before warming your leftovers in the microwave.
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  • I recommend Vigo Saffron Yellow Rice because it’s simple to make and the flavors compliment the dish well. However, with all the varieties of yellow rice available, feel free to use your favorite brand.
  • Be sure to peel and remove the tail on the shrimp. I also recommend deveining the shrimp, because the vein is its digestive tract filled with grit and waste. Deveining is a personal choice for sure, so you can leave vein if you so choose.
  • Either fresh or frozen shrimp will do for this recipe. If using frozen, be sure to completely thaw the shrimp before adding the casserole pan.
Ann's Quick Shrimp Casserole

Ann’s Quick Shrimp Casserole

Recipe by Annette (•‿•)

This shrimp and rice casserole takes less than 10 minutes to prepare before going into the oven. Packed full of flavor, this dish is the perfect weeknight meal for busy families.

Course: EntréeCuisine: Cajun


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  • 1 box/package 1 yellow rice, cooked as directed on packaging

  • 1 tablespoon 1 butter

  • 1 large 1 onion, chopped

  • 1 large 1 bell pepper, chopped

  • 1 can 1 cream of mushroom soup

  • 1 can 1 Rotel tomatoes, drained

  • 1 can 1 mushroom pieces, drained

  • 2 – 3 lbs. 2 – 3 shrimp, cleaned, deveined, and tails removed


  • Cook rice as directed on packaging, set aside.
  • Preheat oven to 350° F.
  • Heat a large skillet over medium-high heat. When pan is hot, add the butter and onions. Cook, stirring constantly, for 5-8 minutes until the onions are tender and translucent.
  • Add bell peppers and cook for another 3-4 minutes until peppers are tender.
  • Remove pan from heat. Stir in cooked rice and all remaining ingredients.
  • Pour mixture into 3-quart casserole dish sprayed with cooking spray.
  • Bake for 30 – 40 minutes until lightly browned and bubbly.
  • Garnish with green onions or fresh chopped parsley, as desired.
  • Serve and enjoy!

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If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!

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Niki Champagne

The family and I loved this recipe. It’s packed full of flavor and was so quick and easy to throw together on a weeknight of Friday during Lent. We love Crystal hot sauce and it complimented this dish really well. I will definitely be making this again!

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