Description
This Healthy Shrimp Rice Casserole with Veggies is a wholesome and flavorful one-dish meal that combines tender shrimp, aromatic rice, colorful bell peppers, and spinach, all baked together with tomato sauce and feta cheese for a satisfying dinner option.
Ingredients
Units
Scale
Rice:
- 1 cup long grain white rice, dry (basmati)
Shrimp:
- 1 pound shrimp, thawed + tails/shells removed (pre-cooked)
Veggies:
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 1 small yellow onion, diced
- 2 medium bell peppers, cored + chopped
- 1 tsp oregano
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt + pepper, to taste
- 3 cups baby spinach
Others:
- 2 cups tomato sauce (marinara)
- 5 ounces feta cheese (150 grams)
- Fresh basil, to garnish
Instructions
- Cook rice: Rinse rice and cook according to package directions, about 15-20 minutes.
- Preheat oven: Preheat to 350F.
- Cook veggies: Heat olive oil in a large pan on medium-high. Sauté garlic, onion, bell peppers, and spices for about 7 minutes. Add baby spinach and cook until wilted, about 2 minutes.
- Cook shrimp: If using raw shrimp, cook in the same pan until pink and opaque, about 1-2 minutes per side. If using pre-cooked shrimp, skip this step.
- Combine in casserole dish: Place cooked veggies, rice, shrimp, and tomato sauce in a casserole dish. Season with salt and pepper, toss to combine, and top with feta cheese.
- Bake: Bake for 20 minutes until cheese is melted and dish is warmed through.
- Serve: Garnish with basil and extra pepper. Serve hot!
Notes
- Servings: Makes about 4-6 servings as a main meal.
- Leftovers: Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 6g
- Sodium: 962mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 175mg
