Louisiana Shrimp Casserole

Louisiana Shrimp Casserole

Sarah Stone 70

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


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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  1. 122 Ratings


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...

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 ...

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!