1. In a large skillet, cook the shrimp over medium heat for 2-3 minutes on each side until pink and fully cooked. Remove from heat and set aside.

2. In a large mixing bowl, combine the sour cream, mayonnaise, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Stir until well combined.

3. Fold in the cooked rice and shredded cheddar cheese. Stir until the mixture is smooth and the rice is well-coated.

4. Gently stir the cooked shrimp into the rice and cheese mixture. Make sure the shrimp is evenly distributed throughout the casserole.

5. Grease a 9×13-inch baking dish and transfer the shrimp and rice mixture into the dish, spreading it out evenly.

6. In a small bowl, combine the melted butter and breadcrumbs. Sprinkle the breadcrumb mixture evenly over the casserole.

7. Preheat your oven to 350°F (175°C) and bake the casserole for 25-30 minutes, or until the top is golden and the casserole is bubbling.

8. Once the casserole is done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley for a pop of color and freshness.

9. Slice and serve hot, accompanied by your favorite side dishes, such as a crisp green salad or steamed vegetables.