Shrimp And Rice Casserole Recipe

Name: Shrimp And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 to 1 lb. fresh shrimp; 1 1/2 c. shredded purple cabbage; 2 c. sliced mushrooms; 1 medium onion, sliced; 3 sliced carrots; 1/2 to 1 c. sliced celery; 1 small can water chestnuts; 1 small can bamboo shoots (optional); 1/4 c. soy sauce; 2 to 3 Tbsp. olive oil; 3 c. water; 1 1/2 c. Minute rice

Servings: persons

1/2 to 1 lb. fresh shrimp
1 1/2 c. shredded purple cabbage
2 c. sliced mushrooms
1 medium onion, sliced
3 sliced carrots
1/2 to 1 c. sliced celery
1 small can water chestnuts
1 small can bamboo shoots (optional)
1/4 c. soy sauce
2 to 3 Tbsp. olive oil
3 c. water
1 1/2 c. Minute rice

1
Peel shrimp and cut vegetables.
2
Heat oil in large frying pan or wok.
3
Place peeled shrimp in pan and cook in oil on medium until it turns pink.
4
Do not overcook.
5
Remove shrimp.
6
Add all vegetables listed and stir-fry until tender.
7
Do not overcook vegetables.
8
Remove vegetables; add more oil to pan.
9
Add rice, stirring until golden brown.
10
Add water and soy sauce; let rice cook.
11
Do not overcook rice (follow directions on the box of rice you are using).

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 to 1 lb. fresh shrimp, 1 1/2 c. shredded purple cabbage, 2 c. sliced mushrooms, 1 medium onion, sliced, and more.

Yes, Shrimp And Rice Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Rice Casserole

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