Save It This savory Garlic Butter Shrimp and Rice Bake is the kind of set-it-and-forget-it meal I crave for busy weeknights. You get plump, juicy shrimp baked over a pillow of fragrant, garlic-infused rice all soaking up a buttery lemon sauce in a single pan. Take it straight from oven to table and you have a complete meal that feels more special than the effort suggests.
Made it for a last-minute family supper after a long day and it instantly won over even the picky eaters at my table. My daughter now requests it every Friday night as her "special dinner".
Ingredients
- Large shrimp: Makes this dish rich and protein-packed so look for ones that are firm and have a fresh sea scent
- Long-grain white rice: Gives you those fluffy separate grains and holds up to the liquid so choose a high-quality brand if possible
- Garlic: Brings depth and savory warmth so go for plump cloves that feel heavy for their size
- Onion: Adds subtle sweetness as it bakes so use a small, fresh one for delicate flavor
- Unsalted butter: Keeps the flavor concentrated so use a European or high-fat butter if you can
- Low-sodium chicken or seafood broth: Gives the rice its tender bite and lots of flavor so look for one with minimal additives
- Lemon juice: Brightens the dish and balances the richness so always use fresh-squeezed juice
- Fresh parsley: Gives a gentle herby finish so chop just before using for best color and flavor
- Smoked paprika: Lends a vivid smoky undertone that makes each bite memorable so opt for Spanish paprika if you can
- Salt and black pepper: Let the main flavors shine so adjust to your taste
- Red pepper flakes: Bring a touch of heat and can be left out for sensitive palates
Instructions
- Prepare the Oven:
- Set your oven temperature to 375 degrees Fahrenheit 190 degrees Celsius so it is fully preheated when you are ready to bake
- Mix Base Ingredients in Baking Dish:
- In a nine by thirteen inch baking dish add the rinsed white rice, chopped onion, half the minced garlic, two tablespoons melted butter, smoked paprika, salt and pepper. Pour in the chicken or seafood broth and freshly squeezed lemon juice. Stir well to ensure the garlic and seasoning are evenly distributed throughout the rice
- Cover and Bake:
- Tightly cover the baking dish with foil ensuring it is sealed at the edges to trap steam. Place in the oven on the center rack and bake for twenty five minutes. This allows the rice to absorb flavors and begin cooking through
- Prepare the Shrimp:
- While the rice is baking combine the peeled and deveined shrimp in a bowl with the remaining minced garlic two tablespoons melted butter and red pepper flakes if you want a little heat. Toss the shrimp so each one is coated well
- Add Shrimp to Partially Cooked Rice:
- After twenty five minutes carefully remove the foil from the baking dish. Use a fork to gently fluff the rice. Arrange the prepared shrimp evenly over the rice so they are in a single layer for even cooking
- Bake Until Shrimp are Done:
- Return the baking dish to the oven uncovered and bake for an additional ten minutes. Look for the shrimp to turn pink and opaque and the rice to be fully tender and fluffy
- Finish with Fresh Herbs:
- Remove the dish from the oven and immediately sprinkle with the chopped parsley letting the residual steam release the herb’s aroma. Serve straight from the dish while hot and steamy
Save It There is something irresistible about the way fresh garlic laces through the buttery rice. My favorite ingredient here has to be that squeeze of lemon it wakes up all the flavors and reminds me of summer family dinners by the coast. My kids always argue over who gets the last buttery shrimp.
Storage Tips
Let leftovers cool fully and store in an airtight container in the fridge for up to two days. Sprinkle a few drops of broth or water over leftovers before reheating to keep the rice tender. For freezing portion into meal-size containers and thaw overnight in the fridge before gently reheating in the microwave or on the stovetop.
Ingredient Substitutions
You can swap out the white rice for brown rice just know you need extra broth and longer baking time for tenderness. If you are avoiding butter use olive oil for a slightly fruitier note. Fresh baby spinach or halved cherry tomatoes can be sprinkled over the rice layer before baking for added color and nutrition.
Serving Suggestions
Pile onto warmed plates and garnish with extra lemon wedges for anyone who loves citrus. Pair with a light green salad dressed simply with olive oil and vinegar. A crisp glass of Sauvignon Blanc or nonalcoholic sparkling lemon water makes a fresh accompaniment.
Save It Serve straight from the pan hot and steamy for a true comfort meal. Enjoy every garlicky, buttery bite!
Common Questions About Recipes
- → Can I use frozen shrimp for this dish?
Yes, thaw frozen shrimp completely and pat dry before adding to ensure even cooking and prevent excess moisture.
- → What type of rice works best?
Long-grain white rice is ideal for a fluffy texture. Brown rice can be substituted but requires more broth and extra baking time.
- → How do I ensure the shrimp do not overcook?
Add the shrimp only after the rice has partially cooked, then bake uncovered until the shrimp turn pink and opaque.
- → Can I make this dairy-free?
Yes, use a plant-based butter alternative in place of regular butter for a dairy-free version.
- → What sides go well with this meal?
Serve with a crisp green salad, steamed vegetables, or fresh bread for a complete and satisfying dinner.
- → How can I add extra flavor?
Add halved cherry tomatoes or a pinch more paprika before baking. Fresh herbs like dill or basil also work well as garnish.