Shrimp and Rice Casserole with Dill

Name: Delicious Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tbsp butter; 3 cups (510g) brown rice (Not white rice!); 1 tsp minced dill; 1 tsp minced parsley; 1 tsp onion powder; 1/2 tsp kosher or sea salt; 1/2 tsp freshly ground black pepper; 5 cups (1135g) water; 1 cup (227g) white wine, dry vermouth, or more water; 1 1/2 cup milk (340g) (+ 3 tbsp if using gluten-free flour blend); 5 tbsp (71g) butter, divided, plus butter for the pan; 3 tbsp gluten-free all-purpose flour blend or all-purpose flour; 2 tbsp finely minced shallots; 2 tbsp finely minced red onion; 3/4 cup (170g) dry white wine, dry vermouth, or dry sherry; 2 tsp minced dill; 1 tsp minced parsley; 1 tsp freshly squeezed lemon juice; 1 tsp dried red chili flakes, optional; 2 lb (907g) medium or large raw shrimp, shelled and deveined; 1/4 cup (25g) grated Parmesan cheese; Sliced green onions, for garnishing

Shrimp and Rice Casserole with Dill Cream Recipe is one of those dishes that instantly feels like a warm hug from your kitchen. Creamy, herby, and packed with tender shrimp, it’s surprisingly easy to pull together, even on a busy weeknight. Let me tell you why this has become a go-to comfort food for me—and I think you’ll love it just as much as I do.

A white pan filled with a creamy shrimp dish, showing a crunchy golden brown crumb topping sprinkled with small green parsley leaves. A silver spoon is scooping creamy sauce and pink shrimp pieces from the pan. In the background, there is a brown onion, a green pepper, and a striped cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp and Rice Casserole with Dill Cream Recipe
Top Tip
How to Serve Shrimp and Rice Casserole with Dill Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

This Shrimp and Rice Casserole with Dill Cream Recipe is an absolute winner in my kitchen—every time. What sets it apart is that perfect balance of cozy, creamy sauce with the fresh brightness of dill, and shrimp that stay tender, never rubbery. Honestly, it’s a recipe that manages to impress without any complicated steps.

Comfort and Freshness: The creamy dill sauce brings a fresh herbaceous note that pairs beautifully with succulent shrimp and hearty rice.
Simple Yet Elegant: This recipe is straightforward to make yet impressive enough to serve when you want to wow guests without stress.
Gluten-Free Friendly: Using a gluten-free flour blend means you don’t have to miss out on that luscious creaminess.
Make-Ahead Magic: You can prep it ahead of time and just pop it in the oven when you’re ready, which is a lifesaver on busy days.

Ingredients & Why They Work

This casserole is all about combining simple ingredients that play off one another beautifully. Brown rice gives you a nutty base with great texture, while the dill cream sauce lifts the whole dish with brightness and richness. Using a white wine or vermouth adds a subtle depth that you might not expect but will definitely appreciate once it’s baked to perfection.

Flat lay of a small pile of raw medium shrimp with shells removed and tails on, a small mound of brown rice grains, two tablespoons of golden butter, a small pile of finely minced fresh dill, a small pile of finely minced fresh parsley, a small pile of onion powder, a small pile of freshly ground black pepper, a few coarse sea salt crystals, a small white ceramic bowl with clear dry white wine, a small white ceramic bowl of milk, a small pile of finely minced shallots, a small pile of finely minced red onion, a small white ceramic bowl of freshly squeezed lemon juice, a small white ceramic bowl with bright red dried chili flakes, a small pile of grated parmesan cheese, and a few sliced green onions arranged symmetrically on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown Rice: The sturdy texture holds up well in baking—and it offers a lovely nuttiness that white rice can’t match.
Dill & Parsley: Fresh herbs here are key—they cut through the richness with a clean, bright bite.
Gluten-Free Flour Blend: This is your magic ingredient for that creamy, silky sauce without worrying about gluten.
Butter: Adds richness and helps toast the rice to bring out its flavor.
Milk: Warming it before mixing prevents lumps in your cream sauce for a perfect, smooth texture.
White Wine or Vermouth: Boosts flavor beautifully—choose a dry one for the best results.
Shrimp: Fresh is best for texture and flavor, but thawed frozen shrimp works great too.
Parmesan Cheese: Brings a savory, salty crust on top that really completes the dish.
Shallots & Red Onion: Gently cooked to add subtle sweetness and fragrance to the sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Shrimp and Rice Casserole with Dill Cream Recipe is so adaptable—you can easily make it your own! Whether you want to adjust the herbs, add a little heat, or swap in a different protein, there’s room to experiment and make this casserole fit your taste buds perfectly.

Variation: Once, I swapped out shrimp for cooked lobster chunks for a special occasion, and it was absolutely decadent. The dill cream carried the richness perfectly.
Dietary Adjustments: Use coconut milk instead of dairy to make a dairy-free version—it will change the flavor a bit, but still delicious.
Add Some Veggies: Toss in peas or spinach before baking for a pop of color and extra nutrients.

Step-by-Step: How I Make Shrimp and Rice Casserole with Dill Cream Recipe

A white bowl holds a creamy dish with a base layer of a light-colored grain or risotto mixed with bits of green vegetables. On top, there are several light pink cooked shrimp scattered evenly. The dish is sprinkled with fresh green parsley that adds bright color and freshness. A silver spoon rests inside the bowl, ready to scoop. In the blurred background, there is a white pot with similar food and some onion, green pepper, and parsley on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast and Precook the Brown Rice

Start by melting butter in a saucepan over medium-high heat. Stir in the rice and let it toast lightly for about 3 minutes, stirring often so it doesn’t burn. This toasting step gives the rice a wonderful nutty flavor that really shines in the finished casserole. Then, add your minced dill, parsley, onion powder, salt, and pepper for a fragrant boost. Pour in the water and wine, cover, and cook for about 30 minutes—or until it’s almost tender but still firm enough to finish baking. Pro tip: Let it rest covered off the heat so it doesn't get mushy before assembly.

Step 2: Prepare the Creamy Dill Sauce

While the rice cooks, heat the milk in a small saucepan until just below simmering—watch for tiny bubbles at the edge. This warmed milk blends smoothly into your roux, which you’ll make by melting 3 tablespoons of butter and whisking in gluten-free flour until it forms a smooth paste. Slowly whisk in the warm milk, stirring continuously until it thickens into a silky white sauce (béchamel). Season with salt and pepper, then keep it warm on low heat.

In another pan, melt the remaining butter and gently sauté shallots and red onions until softened—about 2 minutes. Add the wine and reduce it by half to concentrate the flavors. Stir in your fresh herbs, lemon juice, and chili flakes if you like a little kick. Combine this fragrant mixture with your béchamel and whisk until perfectly smooth. This dill cream sauce is the star of the dish, so taste it and tweak the seasoning to your liking.

Step 3: Assemble and Bake

Mix your par-cooked rice with the creamy dill sauce until everything is well coated. Transfer the mixture to a buttered baking dish—something around 3 to 4 quarts works perfectly. Nestle your raw shrimp into the rice, letting their tails peek out (it looks pretty and keeps the shrimp tender). Sprinkle Parmesan evenly over the top to get a beautiful golden crust. Bake at 375°F (191°C) for 20 to 25 minutes until the cheese is golden and the shrimp are cooked through. For an extra bubbly, crispy top, a quick broil at the end works wonders—but watch carefully!

Top Tip

After making this Shrimp and Rice Casserole with Dill Cream Recipe a dozen times, I’ve learned these small tweaks make a big difference in the final dish.

Toasting the Rice: Don't skip this step! It elevates the flavor and makes the rice less gummy after baking.
Warm Milk for Roux: Adding hot milk into the roux prevents lumps and ensures a luxuriously smooth sauce.
Don’t Overcook Shrimp: Nestling raw shrimp into the casserole means they cook just right without turning rubbery.
Broil at the End: I always hit mine with a quick broil to get that irresistible golden top—but stay close so it doesn’t burn.

How to Serve Shrimp and Rice Casserole with Dill Cream Recipe

A close-up view shows three small, cooked shrimp positioned on a light brown wooden spoon. Each shrimp is pinkish-orange with white sections and visible texture, indicating a soft, moist surface. Behind the spoon, more shrimp are scattered loosely in a round metal pot filled with water, slightly out of focus. The whole scene is set on a soft white marbled surface, with blurred green leaves and small clear containers visible in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep garnishes simple but impactful. Freshly sliced green onions are my go-to; they add a subtle crunch and a pop of color that makes each serving feel fresh. Sometimes, I sprinkle a little extra fresh dill right on top for an eye-catching, fragrant finish. A light wedge of lemon on the side brightens each bite and lets everyone tweak their tanginess to taste.

Side Dishes

This casserole stands well on its own, but I love pairing it with a crisp green salad tossed with lemon vinaigrette to complement the creamy herbs. Roasted asparagus or simply steamed green beans sprinkled with sea salt are also effortless sides that balance the richness beautifully.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins, garnished with a sprig of fresh dill and a delicate curl of lemon zest. It instantly feels elegant without fuss. Another fun idea is layering it with roasted vegetables in clear baking dishes so guests can see all the colorful layers come together.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers deceptively good. Just know the texture of rice softens a bit, so it’s best eaten within those few days.

Freezing

I’ve frozen this casserole a few times wrapped well in foil and then plastic wrap. While it freezes nicely, the rice texture changes slightly upon thawing. I recommend freezing only if needed and reheating gently to maintain the creamy sauce’s smoothness.

Reheating

Reheat leftovers in a covered baking dish at 350°F (175°C) for about 15-20 minutes until warmed through. You can add a splash of milk if the sauce seems thick or dry. Avoid microwaving if you want to preserve texture, but of course, it works in a pinch.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

Brown rice has a nuttier flavor and firmer texture that holds up better in this casserole, but you can substitute white rice if you prefer. Just reduce the initial cooking time accordingly to avoid overcooking in the oven.

Is this recipe suitable for meal prep?

Absolutely! This casserole reheats well and flavors deepen after a day or two, making it a great choice for meal prepping lunch or dinner. Just store in airtight containers and reheat as needed.

Can I make the dill cream sauce ahead of time?

Yes! You can prepare the dill cream sauce in advance and refrigerate it for up to 2 days. Reheat gently on the stove, whisking to return it to a smooth consistency before assembling the casserole.

What if I don’t have fresh dill?

While fresh dill is best for its bright flavor, you can use dried dill in a pinch. Use about one-third of the amount called for in fresh since dried herbs are more concentrated. Just add it earlier in the cooking process to develop flavor.

Final Thoughts

Let me just say, this Shrimp and Rice Casserole with Dill Cream Recipe has become one of my absolute favorites for both weeknights and company dinners. It’s reliably creamy, full of flavor, and feels a little special even when you’re not celebrating anything in particular. I hope you enjoy making it as much as I do—consider this your new go-to recipe for easy, comforting seafood dinners with a fresh herbal twist.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way