Baked in an oven-proof skillet, this shrimp casserole is made with leeks, corn (fresh or frozen), Arborio rice, clam juice, coconut milk, and topped with shrimp. It's my favorite formula for a gluten-free casserole recipe that’s ready in under 1 hour! The creamy (yet dairy-free) chowder base is salty, sweet and satisfying. You can easily make this year-round by subbing frozen corn (about 2 cups). To make this low FODMAP, reduce corn to 2 cobs, omit leek, use only green scallions and sub 1 cup stock for half the coconut milk.
In a large mixing bowl, combine the corn kernels, leeks, scallions, rice, coconut milk, clam juice, white wine, olive oil or butter, 1 teaspoon sea salt, thyme, and red pepper flakes. Fold the ingredients together until well-mixed.
Transfer to a 15-inch oven-proof skillet or a 9 x 13 casserole dish and arrange in an even layer. Bake the casserole for 40 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven, fluff the rice to redistribute, and nestle the shrimp on top in an even layer. Season lightly with salt and drizzle with the lemon juice.
Return to the oven for 5 to 7 minutes, or until the shrimp are light pink and curled.
Set the casserole aside to cool for a few minutes, then garnish with additional scallions and serve!