Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add the minced garlic and shrimp to the skillet. Cook until the shrimp turn pink, about 3-4 minutes. Remove from heat.

In a large mixing bowl, combine the cooked rice, cream of mushroom soup, chicken broth, Old Bay seasoning, paprika, salt, and pepper. Mix well.

Fold the shrimp and vegetable mixture into the rice mixture until everything is evenly combined.

Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.