Crispy Rice Bake With Shrimp and Peas


The crackly and caramelized edges of this one-pan meal makes it an instant crowd-pleaser, guaranteed.

Crispy Rice Bake with Shrimp and Peas
Photo: Antonis Achilleos
Cook Time:
30 mins
Hands On Time:
30 mins
Total Time:
1 hrs

This oven-baked take on paella checks all the boxes. It's a one-pan, mostly hands-off meal that's full of flavor, thanks to a base of spices and aromatics. The result is a dish of delightfully tender rice in the center with crunchy, crispy edges and juicy, sweet shrimp. Rather than the traditional paella flavor of saffron, you'll use a mix of pantry staples like chili powder, turmeric, and tomatoes to build subtle heat, depth of flavor, and a striking color. Don't be shy with the perky garlicy mayonnaise when serving, the combination is pure bliss.


  • ¼ cup plus 2 Tbsp. mayonnaise

  • 1 teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon), plus wedges for serving

  • 1 teaspoon garlic powder, divided

  • ¼ cup olive oil, divided

  • ¾ cup chopped yellow onion (from 1 onion)

  • 2 teaspoons chili powder

  • ¼ teaspoon ground turmeric

  • 1 ½ teaspoon kosher salt, divided

  • 1 ½ cups uncooked arborio rice

  • 1 15-oz. can fire-roasted diced tomatoes

  • 2.50 cups seafood or chicken stock, divided, plus more if needed

  • cup frozen sweet peas, thawed

  • 1 pound peeled, deveined large raw tail-on shrimp

  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Stir together mayonnaise, lemon zest and juice, and 1/4 teaspoon garlic powder in a small bowl. Refrigerate until ready to serve.

  2. Preheat oven to 350°F. Heat 2 tablespoons oil in a 10-inch cast-iron skillet or shallow Dutch oven over medium-high. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add remaining 3/4 teaspoon garlic powder, chili powder, turmeric, and 1 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add rice; cook, stirring occasionally, until toasted and beginning to turn golden, 2 to 3 minutes

  3. Add tomatoes and 1 1/2 cups stock. Spread rice in an even layer in skillet. Bake until all liquid is absorbed and some rice is crusted around edges of pan, about 20 minutes.

  4. Remove skillet from oven and add remaining 1 cup stock. Stir rice in center of skillet, leaving rice on perimeter stuck to edges. Return to oven. Bake until rice is mostly tender and continues to crisp around edges, about 10 minutes. Remove from oven. (If rice is not yet mostly tender, add up to 1/2 cup more stock.) Stirring only in center of skillet, stir in peas and remaining 1/2 teaspoon salt. Nestle shrimp in rice; return to oven.

  5. Bake until shrimp are just cooked through and peas are bright green and tender, 5 to 7 minutes. Drizzle with remaining 2 tablespoons oil and sprinkle with parsley. Serve with mayonnaise mixture and lemon wedges.

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