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Healthy Italian Shrimp and Rice Casserole in white dish with tea towel and wooden spoon

Healthy Italian Shrimp and Rice Casserole

  • Author: Aberdeen (Adapted from Good Housekeeping)
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


Flavorful, Italian inspired shrimp and rice bake that’s dairy free and done in less than 45 minutes! (Adapted from Good Housekeeping)



  • 1 lb 16/20 shrimp, shelled and deveined
  • 1 cup long grain rice (uncooked)
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon extra virgin olive oil
  • 1 small, sweet Italian red onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup dry white wine
  • 1 can (15 ounces) diced tomatoes, drained
  • 1 tablespoon fresh oregano, roughly minced
  • 1 tablespoon fresh basil, roughly minced
  • 1/2 tablespoon fresh thyme leaves
  • 1 teaspoon Italian seasoning
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper


  1. Preheat oven to 400˚F. Grease a 9X13 casserole dish. Add rice and half of the Italian seasoning to the dish, stirring to combine. Set aside.
  2. In a large skillet, heat olive oil over medium high heat. Stir in onion and cook 3-4 minutes, until somewhat softened.
  3. Stir in the garlic and cook 1 minute, until fragrant.
  4. Pour in 1/4 cup of the white wine and scrape up any brown bits on the bottom of the skillet.
  5. Stir in the drained tomatoes, half of the cherry tomatoes, other half of the Italian seasoning, half of the fresh herbs, and the remaining wine. Bring to a boil, reduce to a simmer, and cook 5 minutes, stirring occasionally.
  6. Stir in remaining fresh herbs, lemon juice, and lemon zest. Remove from heat.
  7. Place the shrimp on  top of the rice in the casserole dish. Pour the tomato mixture over the shrimp in an even layer.
  8. Cover the casserole dish with foil and bake for 20-25 minutes, until rice is cooked through and shrimp is opaque. Garnish with fresh herbs as desired. Serve immediately.