Lemon Herb Rice with Garlic Butter Shrimp

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Baked Lemon Herb Rice with Garlic Butter Shrimp: A Delightful Fusion of Flavors

This quick dinner recipe will elevate your weeknight dinner game with fresh flavors. Lemon Herb Rice paired with succulent Garlic Butter Shrimp combines the zingy brightness of lemon, the aromatic richness of garlic, and the savory goodness of shrimp, all served over fluffy jasmine rice infused with fragrant herbs.

Grilled shrimp on a bed of lemon rice garnished with herbs in a red baking dish.

Baked Lemon Herb Rice with Garlic Butter Shrimp

The Lemon Herb Rice is the perfect base for the tender and juicy Garlic Butter Shrimp. Each forkful delivers a harmonious blend of tangy lemon, savory garlic, and earthy herbs, all perfectly balanced with the sweetness of the shrimp. The rice, infused with the flavors of onion, garlic, and parsley, provides a comforting and aromatic backdrop to the star of the dish—the flavorful shrimp. Together, they create a symphony of tastes that will leave your taste buds singing with delight.

A bowl of cooked shrimp served over rice with lemon wedges on the side, a fork piercing some shrimp.


The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

Lemon Herb Rice

Garlic Butter Shrimp

Grilled shrimp on a bed of lemon rice garnished with herbs in a red baking dish.

Lemon Herb Rice with Garlic Butter Shrimp Cooking Tips

Let’s dive into the culinary adventure of preparing and savoring this delightful dish.

  1. Preparation is Key: Ensure all your ingredients are prepped and ready before you start cooking. This includes chopping the onion, parsley, and garlic and deveining and peeling the shrimp.
  2. Infuse Flavor: Don’t rush through the steps of sautéing the onion and garlic for the rice. Allowing them to soften and release their aromas will enhance the overall flavor of the dish.
  3. Perfectly Cooked Shrimp: Be mindful not to overcook the shrimp, which can become rubbery. Cook them until they turn pink and opaque, taking only a few minutes on each side.
  4. Garnish with Freshness: Sprinkle freshly chopped parsley over the finished dish for a pop of color and an extra herbaceous flavor.

Lemon Herb Rice with Garlic Butter Shrimp FAQ

Q: Can I use a different type of rice for this dish?
A: While jasmine rice works beautifully with this recipe, you can experiment with other varieties like basmati or long-grain white rice. Just adjust the cooking time and liquid ratio accordingly.

Q: Can I use frozen shrimp instead of fresh?
A: Yes, you can substitute frozen shrimp for fresh. Thaw them thoroughly before cooking and pat them dry with paper towels to remove excess moisture.

Q: Is smoked paprika necessary for the shrimp?
A: Smoked paprika adds a subtle smokiness to the dish, but it’s optional. Feel free to omit it if you prefer a milder flavor profile.


This Lemon Herb Rice with Garlic Butter Shrimp is full of delightful flavors. Its vibrant taste and easy preparation make it perfect for weeknight dinners and special occasions alike.

I aim to give you easy, quick, nutritious recipes for your family that even the pickiest eater will like. Here are more recipes that you will like:

Grilled shrimp on a bed of lemon rice garnished with herbs in a red baking dish.

Baked Lemon Herb Rice with Garlic Butter Shrimp

This baked Lemon Herb Rice with Garlic Butter Shrimp recipe is easy to prep and can be on the table in less than one hour. You'll love the bright, vibrant flavors of the lemon and herbs paired with the warm paprika dusted shrimp.
Author: Paula
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 45 minutes
marinating: 30 minutes
Servings: 4 servings
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Lemon Herb Rice

  • 1 and ½ cups (11.11 oz | 315 g) jasmine rice uncooked
  • 1 medium onion peeled and chopped
  • 2 tablespoons unsalted butter softened
  • 4 medium garlic cloves crushed and peeled
  • 4 tablespoons lemon juice
  • ½ cup parsley chopped + more to garnish
  • 2 and ½ cups (21.13 fluid oz | 625 ml) vegetable or chicken broth
  • 1 medium lemon sliced

Garlic Butter Shrimp

  • 1 pound (453 g) shrimp deveined, peeled with tail on
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons butter unsalted
  • 2 tablespoons garlic minced
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley chopped
  • 1 teaspoon smoked paprika optional
  • 1 tablespoon olive oil


  • Heat the oven to 375 F | 180 C.
    Ingredients for a seafood dish displayed on a countertop, including shrimp, rice, lemons, garlic, chopped herbs, and various seasonings.

Lemon Herb Rice:

  • In a 9×13 inch baking dish, add rice and onion.
    Uncooked rice in a red ceramic baking dish with chunks of raw onion scattered on top, prepared for cooking.
  • In a small bowl, combine butter, garlic, lemon juice and parsley with a fork then add onto the rice.
    Uncooked rice in a red baking dish with chopped fennel and herbs on top, ready for cooking.
  • Pour the broth and slowly stir all together. Add sliced lemon on top. Bake in the oven for about 45 minutes.
    Baking dish with onion soup garnished with lemon slices and chopped parsley on a gray surface.
  • Remove from the oven and fluff with a fork. Allow to rest for 2 minutes.
    Casserole dish full of rice and herbs.

Garlic Butter Shrimp:

  • Make sure the shrimp is well drained.
    A bowl of cooked shrimp garnished with herbs on a gray surface.
  • Add all ingredients in a bowl, toss and cover with a plastic. Marinade for 30 minutes. Before rice is ready, heat a nonstick skillet on medium heat. Sear shrimp on both sides for 1-2 minutes until pink.
    shrimp in a skillet.
  • Top the baked rice. Garnish with more parsley.
    A dish of roasted shrimp over seasoned rice in a ceramic baking dish, garnished with lemon slices and parsley.
  • Serve immediately.


Calories: 518kcal | Carbohydrates: 85g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 272mg | Potassium: 585mg | Fiber: 9g | Sugar: 3g | Vitamin A: 8830IU | Vitamin C: 54mg | Calcium: 101mg | Iron: 3mg
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