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Dinner recipe · from the recipe book

Shrimp and Butternut Rice Bake with Oat Crumb

Tender brown rice and plump shrimp folded into a velvety, lemony butternut squash sauce with spinach, under a crisp, nutty Parmesan oat crumb.

Shrimp and Butternut Rice Bake with Oat Crumb

Ingredients

  • 1⅓ cups250 gLong-grain brown rice, dryrinsed
  • 2½ cups600 gWater
  • 1 lb450 gShrimptails removed, halved if large
  • 2¾ cups cubed400 gButternut squash, peeledcut into 1-inch cubes
  • 1 medium110 gYellow onionchopped
  • 3 cloves9 gGarlicminced
  • 1 tbsp15 gOlive oil
  • 1½ cups360 gLow-sodium chicken broth
  • ¾ cup (180 ml)200 gMilk, 2%
  • ⅔ cup grated60 gGrated Parmesandivided
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 2 tsp2 gDried thyme
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ⅔ cup50 gOld-fashioned rolled oats
  • 2 tbsp25 gUnsalted buttermelted
  • ¾ tsp2 gPaprika (sweet or smoked)

Steps

  1. Bring the water to a boil in a medium pot, stir in the brown rice, cover and simmer on low for 40 minutes until tender; keep covered off the heat.
  2. While the rice cooks, heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until soft, then stir in the garlic and thyme for 30 seconds.
  3. Add the butternut and chicken broth to the onion, cover and simmer for 15 minutes until the squash is very tender.
  4. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  5. Carefully transfer the squash mixture to a blender, add the milk, half of the Parmesan, half of the salt and the black pepper, and blend until smooth, venting the lid for steam.
  6. In a large bowl, stir together the creamy squash sauce, cooked rice, raw shrimp, spinach, lemon juice, lemon zest and the remaining half of the salt, then spread it in the baking dish.
  7. For the oat crumb, mix the oats, melted butter, paprika and the remaining half of the Parmesan in a small bowl, then scatter it evenly over the casserole.
  8. Bake uncovered for 25 to 30 minutes until bubbling, the topping is golden, and the shrimp are pink and opaque and reach 145°F (63°C).
  9. Rest for 5 minutes before serving.

Check labels: Gluten-free when you buy low-sodium chicken broth and old-fashioned rolled oats 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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