Baked Shrimp with Rice


Comfort food alert! This baked shrimp and rice recipe gets its cheesy texture from a can of cream soup and a splash of cream. Feel free to start with fresh or frozen and thawed seafood.

Baked Shrimp with Rice
Photo: Blaine Moats
Prep Time:
30 mins
Bake Time:
30 mins
Total Time:
1 hr


  • 12 ounce fresh or frozen, peeled and deveined cooked shrimp

  • 2 tablespoon butter

  • ½ cup chopped onion (1 medium)

  • ¼ cup chopped green or red sweet pepper

  • 2 cup cooked white rice

  • 1 10.75 ounce can condensed cream of shrimp or cream of celery soup

  • ½ cup half-and-half or light cream

  • 2 tablespoon dry sherry

  • 1 teaspoon lemon juice

  • ¼ teaspoon salt

  • teaspoon cayenne pepper

  • 3 tablespoon sliced almonds, toasted

  • Snipped fresh cilantro


  1. Thaw shrimp, if frozen. Preheat oven to 350°F. In a large saucepan heat butter over medium heat until melted. Add onion and sweet pepper; cook until tender, stirring occasionally. Remove from heat.

  2. Stir shrimp, cooked rice, soup, half-and-half, sherry, lemon juice, salt, and cayenne pepper into vegetable mixture. Transfer mixture to a 2-quart square baking dish.

  3. Bake, uncovered, about 30 minutes or until heated through. Sprinkle with almonds and cilantro.



Nutrition Facts (per serving)

290 Calories
13g Fat
23g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 290
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 141mg 47%
Sodium 624mg 27%
Total Carbohydrate 23g 8%
Total Sugars 1g
Protein 19g
Vitamin C 7.1mg 36%
Calcium 90.9mg 7%
Iron 2.9mg 16%
Potassium 254mg 5%
Folate, total 36.3mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.2mg

*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.

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