Cuban Shrimp Casserole Caserola De Camarones

Delight your taste buds with this flavorful and comforting Cuban Shrimp Casserole (Caserola de Camarones), a dish that brings the vibrant flavors of the Caribbean to your table. Featuring tender shrimp marinated in zesty lime juice, sautéed with a medley of colorful bell peppers, onions, and aromatic spices like cumin and paprika, this recipe is a symphony of bold, tropical flavors. The rich, creamy tomato-based sauce is layered over fluffy white rice, topped with gooey melted mozzarella, and baked to perfection for a satisfying one-dish meal. Perfect for weeknight dinners or special gatherings, this easy-to-make casserole is sure to impress with its enticing aroma, velvety texture, and beautifully balanced flavors. Garnished with fresh parsley for a burst of freshness, this crowd-pleasing casserole brings the warmth of Cuban cuisine straight to your kitchen.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp lime juice
• 1 tsp salt
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 14.5 oz diced tomatoes (canned, undrained)
• 1 cup heavy cream
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 3 cups cooked white rice
• 1.5 cups shredded mozzarella cheese
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or olive oil.

Step 2

In a medium bowl, toss the shrimp with lime juice and 1/2 teaspoon of salt. Set aside to marinate for 10 minutes while preparing the other ingredients.

Step 3

Heat olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper. Sauté for 5-6 minutes until softened and fragrant.

Step 4

Add the minced garlic to the skillet and sauté for another 1-2 minutes, being careful not to let it burn.

Step 5

Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the canned diced tomatoes (with liquid), heavy cream, cumin, oregano, paprika, and the remaining 1/2 teaspoon of salt. Mix well to combine and let the sauce simmer for 5-7 minutes until slightly thickened.

Step 6

Add the shrimp to the skillet with the sauce. Cook for 2-3 minutes, stirring gently, just until the shrimp start turning pink. Do not overcook them, as they will finish cooking in the oven.

Step 7

Spread the cooked white rice evenly in the greased baking dish. Pour the shrimp and sauce mixture over the rice and spread it out evenly.

Step 8

Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.

Step 9

Bake the casserole in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the casserole from the oven and let it sit for 5 minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2259.7g)

Amount per serving	% Daily Value*
Calories	2943.8

Total Fat 149.5g	0%
Saturated Fat 74.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1217.8mg	0%
Sodium 6075.6mg	0%
Total Carbohydrate 204.5g	0%
Dietary Fiber 16.5g	0%
Total Sugars 31.2g
Protein 174.5g	0%

Vitamin D 0IU	0%
Calcium 1776.1mg	0%
Iron 13.8mg	0%
Potassium 3233.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.0%

Protein: 24.4%

Carbs: 28.6%