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Dinner recipe · from the recipe book

Lemon-Garlic Shrimp and Asparagus Rice Bake

Tender, herb-scented rice baked in garlicky broth with juicy shrimp, bright asparagus and a golden, nutty Parmesan crust.

Lemon-Garlic Shrimp and Asparagus Rice Bake

Ingredients

  • 1¼ lb560 gShrimptails removed
  • 1⅓ cups250 gLong-grain white rice, dry
  • 3 cups720 gLow-sodium chicken broth
  • 9 oz250 gAsparaguscut into 1-inch pieces
  • 1½ medium150 gYellow onionfinely diced
  • 1 medium120 gRed bell pepperdiced
  • 5 cloves15 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried thyme
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2 tsp4 gLemon zest
  • 2 tbsp30 gLemon juice
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gCrushed red pepper

Steps

  1. Preheat the oven to 375°F (190°C). Prep first: dice the onion and red bell pepper, mince the garlic, cut the asparagus, chop the parsley, and pat the shrimp dry.
  2. Heat half of the olive oil in an oven-safe 12-inch skillet or Dutch oven over medium heat. Cook the onion and red bell pepper for 5 minutes until soft, then stir in the garlic for 30 seconds.
  3. Add the rice and stir for 1 minute to coat. Pour in the chicken broth, then stir in the thyme, salt, black pepper, red pepper flakes and half of the parsley; bring to a simmer.
  4. Cover tightly with a lid or foil and bake for 20 minutes.
  5. Meanwhile, toss the shrimp with the remaining half of the olive oil, the lemon zest and the lemon juice in a bowl.
  6. Uncover the dish, stir in the asparagus, and arrange the shrimp mixture on top, pressing it lightly into the rice. Sprinkle the Parmesan evenly over everything.
  7. Bake uncovered for 12 to 15 minutes, until the rice is tender, the Parmesan is golden and the shrimp are pink and opaque (145°F, 63°C).
  8. Rest 5 minutes, then scatter the remaining half of the parsley over the top and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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