This Garlic Butter Shrimp Rice Bake became a household favorite the first chilly evening I threw it together when friends dropped by unexpectedly. I had shrimp in the freezer, rice in the pantry, and basic aromatics on the counter — the kind of salvage-that-dinner moment that turns into a keeper. The dish hits that sweet spot between comfort and elegance: buttery, garlicky rice infused with lemon and smoked paprika, topped with plump, quickly baked shrimp that stay juicy because they finish cooking right on the rice.

I discovered this combination while experimenting with weeknight shortcuts. Layering seasoned shrimp on partially cooked rice lets both components finish at the same time without overcooking the shrimp. The texture contrast — fluffy grains beneath snappy crustacean — is what keeps everyone reaching for seconds. It’s also forgiving: you can swap broth types, use peeled/ready-to-cook shrimp, and adapt the heat level. I often make it when I want something homey but impressive enough for guests.

Ingredients

• Large shrimp (1 pound): Peeled and deveined shrimp are a time-saver — choose tail-on for presentation or tail-off for easier eating. Look for previously frozen wild-caught or sustainably farmed brands for consistent texture.
• Long-grain white rice (1 cup): Rinsing removes excess surface starch so the grains remain separate and fluffy. Jasmine will give a fragrant note; standard long-grain keeps the dish light.
• Garlic (4 cloves) & onion (1 small): These aromatics form the flavor base. Finely mince the garlic to distribute garlicky heat evenly; a sweeter yellow onion or a milder shallot both work well.
• Unsalted butter (4 tablespoons): Melted butter provides richness and helps the rice brown slightly at the edges. Use unsalted so you can control seasoning; add salt to taste.
• Broth (2 cups): Low-sodium chicken or seafood broth gives depth. If using store-bought, choose a clean-flavored variety to let lemon and paprika shine.
• Lemon juice & parsley: Fresh lemon brightens the dish at the end while chopped parsley adds herbaceous lift and color contrast.
• Smoked paprika, salt, black pepper, red pepper flakes (optional): Smoked paprika gives savory warmth without heat; red pepper flakes add a lift if you like a touch of spice.

Instructions

Preheat and assemble: Preheat the oven to 375°F. In a 9×13-inch (approximately 23×33 cm) baking dish, combine rinsed rice, finely chopped onion, half the minced garlic, 2 tablespoons of melted butter, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat each grain — even distribution prevents pockets of underseasoned rice. Add liquid and bake partially: Pour 2 cups low-sodium broth and the juice of 1 lemon over the rice mixture. Stir gently so the rice settles in a single layer. Cover tightly with foil to trap steam and bake for 25 minutes; this gives the rice a head start absorbing liquid so the shrimp don’t overcook later. The rice should be mostly hydrated but not fully tender when you remove the foil. Prepare the shrimp: While the rice bakes, toss the shrimp with the remaining minced garlic, the other 2 tablespoons of melted butter, and 1/4 teaspoon red pepper flakes if using. The butter flavors the shrimp and helps them brown slightly; the garlic clings to the shrimp and imparts immediate aroma when baked. Finish baking together: After 25 minutes, remove the foil, use a fork to lightly fluff the rice (lift rather than stir to avoid mushiness), and arrange the seasoned shrimp in a single layer across the rice. Return the dish to the oven, uncovered, and bake 10 more minutes. Watch for shrimp to turn opaque and pink with a slight curl — that indicates doneness. Total rice texture should be tender but not gummy. Garnish and serve: Remove from oven and scatter 1/3 cup chopped fresh parsley over the top for color and herbal brightness. Let rest 3–5 minutes so the juices settle, then serve directly from the baking dish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To preserve texture, I recommend reheating gently in a 325°F oven covered with foil until warmed through (about 12–15 minutes), or microwave in 1-minute intervals stirring between. For freezing, assemble the rice base and cover tightly, freeze up to 3 months, and add fresh shrimp before baking or thaw and top with pre-cooked shrimp warmed separately to avoid textural loss.

Ingredient Substitutions

If you don’t have long-grain white rice, jasmine or basmati work nicely — increase liquid slightly for basmati. Swap butter with olive oil for a dairy-free variation and increase lemon for brightness. Use vegetable broth to make it pescatarian-friendly without chicken stock. For a heartier version, stir in thawed peas or diced roasted red peppers during the final 10-minute bake.

Serving Suggestions

Serve straight from the dish with lemon wedges and a crisp green salad for contrast. A drizzle of extra-virgin olive oil or a sprinkle of grated Parmesan adds richness. For a festive meal, pair with roasted asparagus or a chilled cucumber-tomato salad. Garnish with chopped chives or a light dusting of smoked paprika to echo the dish’s warming notes.

Cultural Background

Layered rice-and-protein bakes appear in many coastal cuisines where seafood and rice are staples. This preparation borrows the idea of cooking rice in seasoned stock — common in Mediterranean and coastal American cooking — then finishing delicate seafood on top. The smoked paprika nods to Iberian flavors, while lemon and butter keep the profile bright and classicly American.

Seasonal Adaptations

Spring: add fresh peas and chopped tarragon; summer: finish with diced tomatoes and basil; fall: stir roasted squash into the rice before the shrimp step; winter: fold in chopped kale or serve alongside roasted root vegetables. Small swaps can shift the whole meal to match seasonal produce availability and holiday menus.

Meal Prep Tips

For meal prep, cook the rice portion ahead and refrigerate separately. When ready to eat, top with seasoned shrimp and bake only until warmed and the shrimp are opaque — this keeps the protein juicy. Portion into shallow containers for even reheating and label with date — they’ll keep 2–3 days refrigerated for lunches or quick dinners.

At its heart, this dish is about ease and flavor. With a handful of pantry staples and a simple technique, you get a satisfying, elegant meal that invites company and repeats. Try it once and I bet you’ll add it to your regular rotation.