This Garlic Butter Shrimp Rice Bake became my late-summer weeknight staple the first time I made it for a tired, hungry household. I discovered the combination on an evening when I had a pound of shrimp and one lonely cup of rice in the pantry; the result was so comforting and bright that everyone at the table went back for seconds. The shrimp stay tender and juicy while the rice absorbs buttery, garlicky juices and a gentle citrus lift from fresh lemon. It’s the kind of dish that smells like dinner before you even open the oven.

I especially love this dish for its simplicity and the way the ingredients play off each other: garlic and butter build savory depth, smoked paprika gives a faint earthiness and color, and parsley brings a fresh finish. It’s forgiving — the dish holds up if you’re a few minutes over or under on timing — and elegant enough to serve to guests. I first served it at an impromptu dinner with neighbors, and the quick, plated presentation and one-dish clean up made it an instant favorite. This casserole-style approach yields perfectly cooked rice and shrimp without constant babysitting, which is a lifesaver after a busy day.

Ingredients

• 1 pound large shrimp, peeled and deveined: For best results choose large, wild-caught or sustainably farmed shrimp if available. Thaw frozen shrimp completely and pat dry; moisture will prevent proper browning. I like to buy peeled-and-deveined for speed.
• 1 cup long-grain white rice, rinsed: Rinsing removes excess starch for separate, fluffy grains. Use standard long-grain white rice (e.g., long-grain Carolina or Jasmine works fine) rather than quick-cook varieties for predictable timing.
• 4 cloves garlic, minced: Fresh garlic gives the bright savory backbone. If using jarred garlic, reduce slightly — fresh packs more punch.
• 1 small onion, finely chopped: Yellow or sweet onion provides subtle sweetness as the rice cooks; finely chopping ensures even distribution.
• 4 tablespoons unsalted butter, melted: Melt for even coating and to control sodium. Use unsalted to manage seasoning; you can finish with flaky sea salt if desired.
• 2 cups low-sodium chicken or seafood broth: Broth quality affects depth — low-sodium allows you to adjust salt at the end. Seafood broth adds a briny background that complements shrimp.
• Juice of 1 lemon: A fresh squeeze brightens the entire dish; measure about 2 tablespoons if you need a precise amount.
• 1/3 cup chopped fresh parsley: Adds herbal freshness and color at the finish. Flat-leaf parsley is my go-to for flavor and presentation.
• 1 teaspoon smoked paprika: Provides color and a subtle smokiness that pairs beautifully with shrimp and butter. Use Spanish smoked paprika for authenticity.
• 1/2 teaspoon salt and 1/2 teaspoon black pepper: Basic seasoning; adjust to taste depending on the saltiness of your broth.
• 1/4 teaspoon red pepper flakes (optional): For a gentle heat — omit or reduce for young palates.

Instructions

Preheat and prep: Preheat the oven to 375°F. In a 9×13 inch baking dish combine the rinsed rice, finely chopped onion, half the minced garlic, 2 tablespoons of the melted butter, smoked paprika, salt, and black pepper. Stir to distribute ingredients evenly so the rice is coated and onion pieces are spread across the dish. Add liquids and first bake: Pour in 2 cups low-sodium broth and the juice of one lemon, stirring gently once more. Cover the dish tightly with heavy-duty foil — this traps steam so the rice begins to absorb the liquid without drying. Bake covered for 25 minutes; you should see the rice swell and steam collect on the foil. Season the shrimp: While the rice bakes, toss the shrimp in a bowl with the remaining minced garlic, the other 2 tablespoons melted butter, and red pepper flakes if using. Ensure each shrimp is coated; the butter and garlic will create a fragrant topping that finishes quickly in the oven. Finish in oven: After 25 minutes, remove the foil carefully (steam will be hot). Fluff the rice gently with a fork to separate grains — do not press down. Arrange the seasoned shrimp evenly over the rice in a single layer so they cook uniformly. Return uncovered to the oven and bake for another 10 minutes. Shrimp are done when they turn pink and opaque and the rice is tender. Total bake time is roughly 35 minutes. Garnish and serve: Remove the dish and let it sit 2 minutes. Scatter the chopped fresh parsley across the top for color and brightness. Taste and adjust with a pinch more salt, black pepper, or a squeeze of lemon before serving straight from the dish.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a covered oven-safe dish at 300°F for 10–15 minutes or microwave briefly in 30-second bursts to avoid drying the shrimp. For longer storage, freeze in freezer-safe containers for up to 3 months — separate into single-serving portions for convenient thaw-and-heat meals. After thawing, reheat slowly to maintain texture and add a splash of broth or a small pat of butter if the rice seems dry.

Ingredient Substitutions

Substitute brown rice for a nuttier flavor, but increase the initial covered bake time to 40–45 minutes and use 2 1/2 cups broth to account for longer cooking. For a dairy-free version, replace butter with 3 tablespoons olive oil and an extra teaspoon of lemon zest to maintain richness. If you prefer a lower-sodium option, use water plus a splash of white wine and a pinch of sea salt to taste. For herb variations, swap parsley for chopped cilantro or dill for a different aromatic finish.

Serving Suggestions

Serve directly from the baking dish for a rustic presentation or plate onto warmed shallow bowls. Pair with a crisp green salad dressed in lemon vinaigrette, steamed green beans, or roasted asparagus to add texture and color. For a heartier meal, offer crusty bread to soak up the buttery juices or a side of roasted cherry tomatoes to bring extra acidity. Garnish with lemon wedges and flaky sea salt for a restaurant-style finish.

Cultural Background

This bake is inspired by Mediterranean and coastal cooking traditions where seafood, lemon, and garlic are cornerstone flavors. It echoes the one-pan convenience of dishes like shrimp pilaf or simplified paella, blending techniques from Spanish and Italian home cooking — long-grain rice absorbs flavors like in pilaf while the smoky paprika nods to Spanish influence. The method of baking rice with broth mirrors casseroles frequently found in American home kitchens, combining practicality with bold flavor.

Seasonal Adaptations

In summer, add a cup of halved cherry tomatoes to roast on top for freshness; in autumn, stir in a small handful of sautéed mushrooms and finish with thyme for earthiness. During winter holidays, swap parsley for a mix of parsley and chopped tarragon and serve alongside roasted root vegetables. For spring, fold in a cup of lightly steamed peas when the dish comes out of the oven to introduce bright green color and a pop of sweetness.

Meal Prep Tips

Assemble the rice base up to 24 hours ahead: combine rice, onion, garlic, melted butter, paprika, seasonings, and broth in the baking dish, cover and refrigerate. When ready to cook, remove from the fridge while the oven preheats, then bake covered as directed. Store the shrimp mixture separately in a sealed container and add to bake during the final 10 minutes to ensure peak tenderness. Portion into meal prep containers and refrigerate for easy reheat-and-eat lunches.

This Garlic Butter Shrimp Rice Bake is a dependable, flavorful dish that blends speed, comfort, and a touch of elegance. It’s an ideal recipe to personalize and return to year after year — a true family favorite that travels well from a busy weeknight to a relaxed dinner with friends.