Golden Parmesan Shrimp and Broccoli Rice Bake
A deliciously golden and cheesy shrimp bake with broccoli and rice, perfect for hearty weeknight dinners.
Equipment
- 1 9x13-inch baking dish lightly greased
- 1 Mixing Bowl medium
- 1 Whisk
Ingredients
Main Ingredients
- 1 lb shrimp peeled and deveined
- 2 cups broccoli florets
- 3 cups cooked white rice
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Optional Add-ins
- 1/2 cup chopped bell peppers
- 1/4 tsp red pepper flakes
Instructions
Preparation
- Thaw shrimp and broccoli if frozen. Pre-cook rice according to package instructions and set aside.
- In a medium mixing bowl, whisk together heavy cream and grated Parmesan cheese until smooth.
Assembly
- Preheat oven to 375°F. In a greased 9x13 inch baking dish, layer cooked rice, broccoli, and pour the creamy mixture over them.
- Arrange shrimp on top, pressing slightly into the sauce. Sprinkle with additional Parmesan cheese if desired.
Baking
- Place the dish in the oven and bake for 25-30 minutes until the top is golden and bubbling. Broil for the last 3 minutes for a golden crust.
Serving
- Let the bake rest for a few minutes before serving. Garnish with fresh herbs if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Ensure the shrimp are fully thawed and drained to avoid excess moisture in the bake.
Ingredient Substitutions: For a lighter option, use half-and-half instead of heavy cream.
How to Serve: Pair with a crisp salad or a fresh baguette.
Storage & Freshness: Best consumed within 3 days for optimal taste.
Make-Ahead Tips: Assemble the bake a day in advance and refrigerate until ready to bake.
Ingredient Substitutions: For a lighter option, use half-and-half instead of heavy cream.
How to Serve: Pair with a crisp salad or a fresh baguette.
Storage & Freshness: Best consumed within 3 days for optimal taste.
Make-Ahead Tips: Assemble the bake a day in advance and refrigerate until ready to bake.