Preheat your oven to 350°F (175°C).

Prepare the rice according to the package instructions, about 15-20 minutes.

In a large skillet over medium heat, add olive oil and sauté the shrimp until pink, about 3-5 minutes. Stir in garlic powder and paprika.

In a mixing bowl, combine cream cheese and cheddar, then add the cooked rice.

Gently fold in the sautéed shrimp and vegetables into the cheese-rice mixture.

Grease a 9x13 inch casserole dish and pour the shrimp mixture into it, spreading out evenly.

Sprinkle breadcrumbs over the top and press down gently.

Bake in the oven for 25-30 minutes until bubbly and golden.