Louisiana Shrimp Casserole

Louisiana Shrimp Casserole

Sarah Stone 64

"Don't let the name fool you, this casserole is NOT spicy, but it sure is delicious!"

Ingredients 40 m {{adjustedServings}} servings 572 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 250 mg
  • 83%
  • Sodium:
  • 1150 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven broiler. Grease an 8x8 inch baking dish.
  2. Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
  3. Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
  4. Broil 5 minutes in the preheated oven, or until bubbly.
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Reviews 105

  1. 121 Ratings

Sarah Stone

Unfortunately I have no way to edit the recipe (even though I submitted it). I realize this recipe may not be all that "spectacular" to some people -but the beauty of the recipe, is simply that it can be changed easily to suit a person's taste...want it spicy -add some Emeril's bayou blast or cayenne pepper, want more seafood -add some scallops, want a different type of cheese -use cojack, colby, swiss etc., For those who seem to have trouble finding cream of shrimp soup - I have always been able to find it at Albertson's grocery store - I also know the soup can be ordered online, or perhaps ask your grocer if it can be ordered.

Shrinking Chef

I won't waste time w/what's wrong with it. Here's how u fix it.... If u want something vaguely "Louisiana" let's start by adding plenty of creole seasoning and some cayenne pepper. The sauce consistency is nice, but it's so bland that you'll also need soy or tamari sauce to make it pop (I used a decent amount of tamari). Make sure you sautee your mushrooms along w/a few garlic cloves and lovely strips of onion. Season w/oregano, fresh parsley and finish w/a few pats of butter. I can't imagine pairing this w/cheddar cheese, so I topped w/shaved aged asiago. I used fresh mushrooms and cream of portabello mushroom.


Yum! I substituted cream of mushroom soup. Very mild, especially because I don't like strong seafood tastes. It was like "shrimp stroganoff" over rice. Yum!