Do I need long-grain white rice?

I recommend using long-grain white rice․ Long-grain white rice will maintain its separation and texture when baked with garlic butter․ Short-grain white rice‚ such as arborio rice‚ will absorb too much garlic butter or become mushy․

Why did my garlic butter turn bitter?

The garlic was burned․ Reduce the burner to medium-low heat before adding butter․ Mince garlic and stir it into frothed melted butter․ Cook for about 60 seconds․ I take the pan off the heat at this stage when the garlic is mostly light yellow with some darker brown pieces․ If the garlic is dark brown‚ it will taste bitter in all parts of the dish․

Are the red pepper flakes spicy?

They add a slight spicy flavor․ You can leave out these ingredients if you don't like spicy foods․ Garlic butter adds other flavors to the dish․

What can I do with leftover shrimp?

Use any remaining shrimp for a shrimp and avocado salad at lunch‚ along with other leftovers‚ such as rice‚ if you have any․

How should I store and reheat it?

Let the dish cool completely to room temperature․ Store cooked rice and shrimp together in an airtight container in the refrigerator for up to 3 days․ To rehydrate‚ add water or other liquid․ Reheat in the microwave at medium power in 30-second increments or in a sauté pan over low heat until the garlic butter sauce is glossy again․

Can I freeze shrimp rice bake?

Freezing is not recommended․ Frozen shrimp are rubbery when thawed․

Garlic Butter Shrimp Rice Bake with Long-Grain Rice

By Isabella QuinnOct 12, 2026

Prep

15 min

Cook

35 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Buy live or fresh large shrimp․ Devein and peel the shrimp․ Serve cooked shrimp on top of long-grain white rice baked in warm broth․ Add garlic butter to shrimp․ Top shrimp with parsley and red pepper flakes to give the shrimp a glazed look and browned appearance․

I rinse rice until the rinse water runs clear․ I cook it in broth at a warm temperature and cover a 9-by-13-inch baking dish with foil․ I check before baking to ensure the rice is fully covered by liquid․ Covering the dish with foil during baking keeps the rice in the center of the dish from drying out․ I stir the cooked rice with a fork until it's shiny and soft after all the liquid has been absorbed․ Cooked rice helps prevent the shrimp and sauce from sticking․

While the rice bakes in the oven‚ I dry the shrimp on paper towels and heat olive oil in a large cast-iron or stainless steel skillet․ If the shrimp are wet‚ they will steam in the skillet and turn lighter in color․ Drying the shrimp before cooking them in the skillet darkens their color․ The shrimp should be removed from the skillet once the browned bits have been added to the butter mixture and the shrimp are no longer translucent but pink․

Serve garlic butter shrimp rice bake right away to eat the sauce․ Suggested side dishes to serve with garlic butter shrimp rice bake include Sicilian-style green cauliflower salad and winter vegetable casserole․ Other good side-dish choices include garlic parmesan roasted sweet potatoes for another garlicky side․

Why you'll love this recipe

Long-grain white rice does not stick together when baked and takes on the flavors of broth and butter added to the dish․
Large shrimp can be added to the rice dish near the end of cooking to prevent them from becoming tough․
Six whole garlic cloves are in the sauce, I prefer whole garlic cloves with my rice․
A half cup of butter is used in making this recipe‚ in the rice and in the pan sauce․
Parsley‚ a fresh herb‚ gives the dish green color‚ in addition to the gold from butter and the pink from shrimp․
Red pepper flakes are red dots on the butter and rice․

Instructions

Preheat the oven to 375°F (190°C).

Add 1.5 cups (300 g) long-grain white rice, 3 cups (710 ml) warm broth, and 1 tbsp (14 g) melted butter to a 9×13-inch ceramic baking dish.

Stir gently until the rice is fully submerged in the liquid.

Cover the baking dish tightly with aluminum foil.

Bake for 30-35 minutes, until the liquid is fully absorbed.

Fluff the rice with a fork until it is slightly glossy and tender.

During the final 10 minutes of baking, pat 1 lb (450 g) shrimp completely dry with paper towels.

Season the shrimp with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper.

Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat.

Sear the shrimp for 1-2 minutes per side, until plump, pink, and lightly golden brown.

Remove the shrimp from the skillet immediately.

Reduce the skillet heat to medium-low.

Melt the remaining 7 tbsp (99 g) unsalted butter in the skillet.

Scrape the browned shrimp bits into the melted butter.

Add the 6 minced garlic cloves (30 g) and sauté for 60 seconds.

Arrange the seared shrimp over the baked rice.

Pour the garlic butter sauce evenly over the shrimp and rice.

Garnish with 1/4 cup (15 g) finely chopped parsley and 1/2 tsp (1 g) red pepper flakes.

Serve immediately while the sauce glistens.

FAQ

You can use frozen shrimp․ Thaw and pat dry on paper towels before cooking in a skillet․ Wet shrimp will not brown in a skillet․

Garlic Butter Shrimp Rice Bake with Long-Grain Rice

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Dinner Casseroles American Baking Stovetop Shrimp

Garlic Butter Shrimp Rice Bake with Long-Grain Rice

Name: Garlic Butter Shrimp Rice Bake with Long-Grain Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain white rice (300 g, rinsed and drained); 3 cups chicken or seafood broth (710 ml, warmed); 1/2 cup unsalted butter (113 g total, divided); 1 lb large raw shrimp (450 g, peeled and deveined); 1 tsp salt; 1/2 tsp black pepper; 1 tbsp extra virgin olive oil (15 ml); 6 cloves fresh garlic (30 g, finely minced); 1/4 cup fresh parsley (15 g, finely chopped); 1/2 tsp red pepper flakes (1 g, optional)

By Isabella QuinnOct 12, 2026

Prep

15 min

Cook

35 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Long-grain white rice does not stick together when baked and takes on the flavors of broth and butter added to the dish․
Large shrimp can be added to the rice dish near the end of cooking to prevent them from becoming tough․
Six whole garlic cloves are in the sauce, I prefer whole garlic cloves with my rice․
A half cup of butter is used in making this recipe‚ in the rice and in the pan sauce․
Parsley‚ a fresh herb‚ gives the dish green color‚ in addition to the gold from butter and the pink from shrimp․
Red pepper flakes are red dots on the butter and rice․

Ingredients

Servings4

•1 ½ cups long-grain white rice (300 g, rinsed and drained)
•3 cups chicken or seafood broth (710 ml, warmed)
•½ cup unsalted butter (113 g total, divided)
•1 lb large raw shrimp (450 g, peeled and deveined)
•1 tsp salt
•½ tsp black pepper
•1 tbsp extra virgin olive oil (15 ml)
•6 cloves fresh garlic (30 g, finely minced)
•¼ cup fresh parsley (15 g, finely chopped)
•½ tsp red pepper flakes (1 g, optional)

Instructions

1
Preheat the oven to 375°F (190°C).
2
Add 1.5 cups (300 g) long-grain white rice, 3 cups (710 ml) warm broth, and 1 tbsp (14 g) melted butter to a 9×13-inch ceramic baking dish.
3
Stir gently until the rice is fully submerged in the liquid.
4
Cover the baking dish tightly with aluminum foil.
5
Bake for 30-35 minutes, until the liquid is fully absorbed.
6
Fluff the rice with a fork until it is slightly glossy and tender.
7
During the final 10 minutes of baking, pat 1 lb (450 g) shrimp completely dry with paper towels.
8
Season the shrimp with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper.
9
Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat.
10
Sear the shrimp for 1-2 minutes per side, until plump, pink, and lightly golden brown.
11
Remove the shrimp from the skillet immediately.
12
Reduce the skillet heat to medium-low.
13
Melt the remaining 7 tbsp (99 g) unsalted butter in the skillet.
14
Scrape the browned shrimp bits into the melted butter.
15
Add the 6 minced garlic cloves (30 g) and sauté for 60 seconds.
16
Arrange the seared shrimp over the baked rice.
17
Pour the garlic butter sauce evenly over the shrimp and rice.
18
Garnish with 1/4 cup (15 g) finely chopped parsley and 1/2 tsp (1 g) red pepper flakes.
19
Serve immediately while the sauce glistens.