Description
This Healthy Shrimp Rice Casserole with Veggies recipe is a delicious and nutritious one-dish meal that combines succulent shrimp, colorful vegetables, and wholesome brown rice in a flavorful blend of spices and herbs.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound raw shrimp (peeled and deveined)
- 1 small onion (diced)
Veggies:
- 3 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 zucchini (chopped)
- 1 cup broccoli florets (chopped small)
Additional Ingredients:
- 1 cup uncooked brown rice
- 2 1/4 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté vegetables: In a large oven-safe skillet or casserole dish, heat olive oil and sauté onion. Add garlic, bell pepper, zucchini, and broccoli; cook until beginning to soften.
- Add rice and broth: Stir in rice, broth, oregano, paprika, salt, and pepper. Simmer, cover, and bake for 35–40 minutes.
- Prepare shrimp: Season shrimp with salt and pepper.
- Combine ingredients: Remove dish from oven, fold in shrimp and lemon juice. Bake for additional 8–10 minutes.
- Finish and serve: Sprinkle with Parmesan and parsley. Serve warm.
Notes
- Use pre-cooked shrimp to reduce cook time—just add them in the last 5 minutes to heat through.
- For a dairy-free version, omit the cheese.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 165mg
