Shrimp and rice casserole with cracker topping is a family friendly, complete meal you can have on your dinner table in just about an hour. This seafood rice dish features buttery shrimp, vegetables and rice baked with a creamy rich sauce under a buttery cracker crumb topping.

I love a good casserole.

Nothing is more comforting and cozy than a bubbly dish with all the components of a complete meal served baked under a cheesy cracker topping.

And that’s what this shrimp and rice casserole is.

A whole cozy meal in one dish with a cheesy, crunchy cracker topping.

Even though it’s a classic, it is a twist on traditional casseroles since it uses shrimp for its protein instead of chicken or tuna.

And that’s enough to keep the dinner table feeling fresh and getting everyone excited to sit down and dig in.

Ingredients

Butter– You’ll need some butter to saute the veggies and some for the cracker topping
Veggies– Diced yellow onion, diced green pepper, and diced celery
Garlic– Minced or pressed
Rice– The recipe calls for steamed white rice but you could use steamed brown or steamed wild rice instead.
Shrimp– Cooked shrimp, peeled and deveined. If you are using frozen cooked shrimp, make sure it’s completely thawed, drained and patted dry before you add it to the recipe.
Condensed soup– Cream of mushroom but you could substitute almost any cream of soup you have on hand. Cream of celery, cream of chicken, or cream of broccoli would all be good substitutes.
Broth– Chicken broth
Mayonnaise– Real, full fat mayo and not mayonnaise style dressing or Miracle Whip
Salt and pepper– To taste
Shredded cheese– Cheddar
Crackers– Ritz crackers, coarsely crushed.

How to Make

This shrimp and rice casserole is pretty easy to make.

Start by melting a tablespoon of butter in a large skillet over medium high heat.

Once the butter melts stir in the onions, peppers, and celery and saute the veggies until they soften.

Stir in the garlic and saute for another minute or until it is fragrant.

At this point take the skillet off the heat and set it aside.

Stir together the rice, shrimp, soup, broth, mayonnaise, and sauteed vegetables in a large mixing bowl until everything is evenly combined.

Season it with salt and pepper, to taste.

Spread the shrimp and rice mixture to the a 9×13″ baking dish you’ve sprayed with nonstick spray.

Sprinkle the shredded cheese evenly out overtop.

In another bowl stir together the cracker crumbs and melted butter.

Spread it out evenly over the casserole.

Bake at 350° for 25-30 minutes, just until the casserole’s hot and bubbly and the crumb topping is golden brown.

Serve warm and enjoy!

Storing Leftovers

Store leftovers in an airtight container or tightly wrapped in the baking dish in the fridge for up to 2 to 3 days.

Reheat individual portions in the microwave or reheat the whole remainder of the casserole in a hot oven until warmed through.

Tips and Tricks

I recommend using medium shrimp in this. They are less expensive than large and jumbo and will give you more per bag so you’ll get some shrimp in ever bite.
Prefer things on the more seasoned or spicier side, feel free to adjust the seasonings used to whatever you enjoy. Cajun season would be really yummy in this.
Make sure you stir the veggies frequently when you are cooking them so they cook evenly and don’t burn.

Other Easy Shrimp Recipes

Shrimp and rice casserole with cracker topping is a delicious, easy, comforting casserole your family will love.

Make it and enjoy!

Looking for other easy shrimp recipes?

Try these:

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Shrimp And Rice Casserole With Cracker Topping

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Course: Casserole, Dinner, Entree, Main Course, Seafood

Cuisine: American, Southern

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 389kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 tbsp salted butter
1 cup diced yellow onion
½ cup diced green bell pepper
½ cup diced celery
4 cloves garlic minced or pressed
3 cups steamed white rice
1 lb cooked shrimp peeled and deveined
1 10.5 oz can condensed cream of mushroom soup
1 cup chicken broth
¾ cup mayonnaise
salt and pepper to taste
½ cup grated cheddar cheese
1 sleeve Ritz crackers coarsely crushed, roughly 1 1/2 cups
4 tbsp melted butter

US Customary - Metric

Instructions

Add the butter to a large skillet set over medium high heat. Stir in the onions, peppers, and celery. Saute, stirring often, until the vegetables have softened.
1 tbsp salted butter, 1 cup diced yellow onion, ½ cup diced green bell pepper, ½ cup diced celery
Stir in the garlic and saute for another 60 seconds. Remove the skillet from heat and set it aside.
4 cloves garlic
To a large mixing bowl add the rice, shrimp, soup, broth, mayonnaise, and sauteed vegetables. Stir everything together until evenly combined. Season with salt and pepper, to taste.
3 cups steamed white rice, 1 lb cooked shrimp, 1 10.5 oz can condensed cream of mushroom soup, 1 cup chicken broth, ¾ cup mayonnaise, salt and pepper
Spray a 9x13" baking dish with nonstick cooking spray. Transfer the shrimp and rice mixture to the baking dish and spread it out in an even layer. Sprinkle the shredded cheese evenly out overtop.
½ cup grated cheddar cheese
In another bowl add the cracker crumbs and melted butter. Stir together until evenly combined, then spread out evenly over the casserole.
1 sleeve Ritz crackers, 4 tbsp melted butter
Bake at 350° for 25-30 minutes, just until the casserole's hot and bubbly and the crumb topping is golden brown.
Serve warm and enjoy!

Notes

I recommend using medium shrimp in this. They are less expensive than large and jumbo and will give you more per bag so you'll get some shrimp in ever bite.
Prefer things on the more seasoned or spicier side, feel free to adjust the seasonings used to whatever you enjoy. Cajun season would be really yummy in this.
Make sure you stir the veggies frequently when you are cooking them so they cook evenly and don't burn.