Smart Recipe Kitchen

2026-03-17

Serves / Time / Why it works

Serves 4 | ~40 minutes | The rice bakes up tender in savory broth while the shrimp finish gently on top, so everything comes out glossy with sweet honey-garlic flavor and barely any stovetop work.

You’ll Need

• 9x13-inch baking dish or 2-quart casserole dish
• Aluminum foil
• Small mixing bowl
• Whisk or fork

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs mostly clear
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon butter
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons low-sodium soy sauce
• 2 1/2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon cornstarch
• 1 tablespoon water
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds, optional
• Lime wedges, optional for serving

Ingredient Notes

• Long-grain white rice works best here because it bakes evenly without turning mushy.
• Frozen shrimp are fine—just thaw fully and pat dry so the sauce clings instead of watering down.
• If you like a deeper savory note, add an extra splash of soy sauce right before serving.

Method

1. Heat the oven to 375°F. Add the rinsed rice, chicken broth, and butter to a baking dish. Stir once, cover tightly with foil, and bake for 22 to 24 minutes, or until the rice is almost tender and most of the liquid is absorbed.
2. While the rice bakes, whisk together the soy sauce, honey, garlic, rice vinegar, sesame oil, and red pepper flakes in a small bowl. In a separate tiny bowl or cup, stir the cornstarch and water together, then whisk that slurry into the sauce.
3. Pat the shrimp dry with paper towels and place them in a bowl. Pour half of the sauce over the shrimp and toss until evenly coated. Reserve the remaining sauce.
4. Remove the baking dish from the oven and carefully uncover it. Fluff the rice with a fork to separate the grains. If the rice still seems firm, cover and return it to the oven for 3 to 5 more minutes before adding the shrimp.
5. Arrange the shrimp over the rice in an even layer. Drizzle the remaining sauce across the top so it seeps down into the rice.
6. Return the dish to the oven uncovered and bake for 8 to 10 minutes, or until the shrimp are pink, opaque, and curled into loose “C” shapes.
7. If you want a little caramelized color, broil for 1 minute at the end, watching closely so the honey doesn’t burn.
8. Sprinkle with green onions and sesame seeds, then serve with lime wedges if you like a bright finish.

Tips for Success

• Cover the rice tightly for the first bake so the steam stays trapped and cooks the grains evenly.
• Do not overbake the shrimp; pull the dish as soon as they turn pink and opaque.
• Let the baked dish sit for 2 minutes before serving so the sauce settles into the rice.

Easy Swaps

• Use jasmine rice for a slightly more fragrant version, keeping the same amount of liquid.
• Swap chicken broth for vegetable broth if that’s what you have on hand.
• Add a cup of snap peas, diced bell pepper, or broccoli florets on top of the rice with the shrimp for a fuller one-pan meal.

Leftovers and Storage

• Refrigerate leftovers in an airtight container for up to 2 days.
• Reheat gently in the microwave in short bursts so the shrimp stay tender.
• If the rice thickens in the fridge, add a small splash of broth or water before reheating.