Growing up in a coastal town in the Florida panhandle, I developed a deep love for fresh seafood. Shrimp is a favorite. I even made a conscious decision when I became a vegetarian, that if I ever got to move back to my beloved hometown, shrimp was back on the menu.
After ten years of practicing vegetarianism, I moved back home. A year later, I started eating seafood again and haven’t looked back. I eat fish or shellfish two nights a week. Otherwise, I eat vegetarian only. I’m a pescatarian. It’s a word so esoteric that it even confuses my spell-checking software.
Haha! Check it out! I’ll definitely need to add that to my dictionary. I’m not sure why that’s funny, except that I’ve always considered myself a girl “beyond definition.”
As a vegetarian, I fell in love with risotto. I loved the cream-based cheesy, sticky goodness. The fragrance of toasted arborio beckoned to me like few other dishes. However, I did not enjoy making them. Traditional risotto requires stirring and timing and just the right techniques. Good Italian restaurants in the north and Orlando frequently offered risotto on the menu and were willing to make it vegetarian if I called ahead. However, since moving back home, I’ve been missing my favorite dish.
How is my Oven Baked Shrimp Risotto different?
I am a creature of comfort and a lazy one at that. Alas, I didn’t relish standing over a hot stove, spooning broth one ladle at a time for almost an hour in the Florida summer. However, my lack of gumption wasn’t going to satisfy my craving. So, I searched the internet for a baked risotto, modified, and experimented till I came with my own southern coastal baked dish of comfort that somewhat resembles a risotto. Unlike most traditional risottos, though, my Oven Baked Shrimp Risotto with Basil and Pecans isn’t high-calorie. I do not use butter or a lot of cheese.
Also, traditional risotto usually uses pine nuts. I substitute toasted pecans because I’m a good southern girl.
Technically, it’s not an authentic risotto. But it’s still delicious and much less laborious. Not to mention, you have dinner on the table for two in 30 minutes. Take that risotto!
Special Equipment
You will need an ovenproof pan with a lid. I love my Woll saute pan. It’s over safe up to 480 degrees. But any good, non-stick, ovenproof pan will work.
Take the labor out of risotto with this delicious oven-baked version. This recipe makes 2 servings but easily doubles to four.
Rinse and pat dry shrimp. Sprinkle both sides with your favorite salt-free lemon pepper seasoning. Sauté over medium heat until no longer pink.
Preheat the oven to 400.
Saute red onion for 1-2 minutes in an oven-proof pan with a lid.
Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
Stir in the liquids and bring to a boil.
Cover and bake for about 20 minutes, until the rice is tender.
During last 3 minutes of baking, toast chopped pecans over medium heat.
Stir in the 1/2 cup of cheese, basil, and the shrimp. Add salt to taste.
Serving Size 1/2 of recipe
Servings 2
- Amount Per Serving
- Calories 365
- % Daily Value *
- Total Fat 15g24%
- Cholesterol 130mg44%
- Potassium 15mg1%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 23g46%
- Vitamin A 12%
- Vitamin C 2%
- Calcium 18%
- Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Rinse and pat dry shrimp. Sprinkle both sides with your favorite salt-free lemon pepper seasoning. Sauté over medium heat until no longer pink.
Preheat the oven to 400.
Saute red onion for 1-2 minutes in an oven-proof pan with a lid.
Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
Stir in the liquids and bring to a boil.
Cover and bake for about 20 minutes, until the rice is tender.
During last 3 minutes of baking, toast chopped pecans over medium heat.
Stir in the 1/2 cup of cheese, basil, and the shrimp. Add salt to taste.
Alicia Taylor
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
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53 Comments
Leah
February 14, 2022 - 8:01 amHow are you cooking your shrimp? Just mixed into the rice raw?
Alicia Taylor
June 11, 2022 - 10:15 amNo. I saute them over medium heat. I updated the recipe to reflect that. I don’t know how I missed that – but thank you for pointing it out.
Carrie Chance
July 31, 2017 - 12:49 pmI love shrimp but I have not had it in quite some time. This sounds delicious though so I may need to change that.
Alicia
July 28, 2017 - 9:42 pmThis looks delicious! I think my husband would love this because he’s always looking for new seafood recipes!
Big Flavors from a Tiny Kitchen
July 27, 2017 - 8:29 amWhat a fun flavor combo – I don’t do risotto often enough. YUM!
Natalie z
July 26, 2017 - 8:19 amThis looks delicious and a great way to use veggies from the garden! I think if I decided to limit meat that pescatarian is the way to go that’s how my sisters-in-law eat.
Alicia Taylor
July 26, 2017 - 10:21 amIt is delicious – and very versatile. You can use any veggies you want in them. Just parboil a bit if it’s crunchy veggies. Greens are especially good in this – like spinach.
Tamara Gerber
July 21, 2017 - 6:27 amSounds yummy! The 365 calories – are they for the whole amount of the ingredients listed or per “serving” and if yes, how much is a serving?
Alicia Taylor
July 21, 2017 - 1:24 pmYes – that’s per serving – but it’s a whole meal, not a side dish. The recipe makes two servings – so half the recipe – which came to about 2 cups per person – roughly.
sara
July 20, 2017 - 8:24 amLooks delicious! I love meals I can make in 30 minutes or less. Thanks for sharing a great summer option.
Alicia Taylor
July 20, 2017 - 11:38 amMe too! I enjoy good food – but not being chained to the kitchen
Angela Ricardo Bethea
July 20, 2017 - 5:26 amI learned a new word today, “pescatarian”. I also love Shrimp especially if it’s grilled or added in Pasta dishes.
Alicia Taylor
July 20, 2017 - 11:39 am🙂 I do too. I don’t eat rice often, but it’s good in this dish as well.
Jasmine Espinal
July 18, 2017 - 5:13 pmLooks like a delicious dinner! The shrimp and risotto sounds like an amazing combo!
Jagruti
July 18, 2017 - 4:44 pmI have never knew that risotto can be baked..I must try your method. Thnx!
lk529
July 18, 2017 - 4:39 pmI used to live in the FL panhandle, it would definitely be hard to avoid seafood down there!
My husband adores risotto and I actually enjoy standing at my stove making it, just not on super hot days. I’ll have to try this simpler oven version some time!
Michelle Frank | Flipped-Out Food
July 18, 2017 - 4:26 pmIf I ever decided to stop being a devout meat-o-vore, the best I could do would be pescatarian: I love seafood too much to ever give it up. Unfortunately, I live in Wisconsin, so fresh fish and seafood is a rarity—or requires the deposit of a limb or firstborn child. 😉 This dish has such amazing flavors and textures going on: I can’t wait to try it!
Roxana
July 18, 2017 - 2:05 pmShrimp with basil and pecans sounds fabulous. And love the risotto.
Vicky
July 18, 2017 - 1:15 pmThis looks like a great and healthy meal option. I like that is light and not heavy for summer and looks easy to prepare.
Cynthia McCloud Woodman
July 18, 2017 - 1:04 pmthis sounds so good! The pecans send it over the top for me!
Alicia
July 18, 2017 - 12:46 pmMy husband and oldest son would absolutely love this! I have to try it out for them.
Kathy
July 18, 2017 - 11:58 amThis looks very delicious. I’m not a huge fan of shrimp though. I’d still give it a try anyways!
Farrah Less G.
July 18, 2017 - 7:55 amOh how I love your recipe . i was born and raise in a Tropical country so sea foods is a big deal for me. I miss Florida each year we make a trip to Destin such a beautiful beaches.
Alicia Taylor
July 18, 2017 - 12:17 pmI live very close to Destin – very beautiful, but crowded, beaches.
marysa
July 18, 2017 - 7:42 amThis looks like such a yummy dish. I love how you added ribbons of fresh basil. Would make a really nice summertime dish, I’ll have to make this soon!
Carol Cassara
July 18, 2017 - 6:17 amBeing from Sicily, risotto is something that I’ve had on a regular growing up. I think this sounds lovely and it’s one that I’d definitely enjoy! The baked shrimp is perfect!
Alicia Taylor
July 18, 2017 - 12:18 pmYes – nothing beats a real risotto, but this one is good if you are craving one but don’t want the effort. Risottos are delicious!
Constance Smith | Cosmopolitan Cornbread
July 18, 2017 - 4:23 amWhat a great recipe! I love the combination of ingredients that you have in there. I also make risotto in the oven. It is SO much easier!
OurFamilyWorld
July 18, 2017 - 1:50 amOh wow, I love Risotto and this looks so amazing. I can’t wait to try your recipe.
Ricci
July 17, 2017 - 11:24 pmI love a good shrimp dish and this one sounds amazing!! I need this in my life ASAP!!!
Deborah
July 17, 2017 - 11:21 pmI love shrimp. It wasn’t always that way, but thanks to someone with a generosity similar to your own, I became a lover of the dish. Oh, and I like how you added the nutrition facts. That is so helpful! Thanks!
Alicia Taylor
July 18, 2017 - 12:59 amNP 🙂 I’m a bit of a nutrition nut. Hope you try and enjoy
brandidcrawfordgmailcom
July 17, 2017 - 9:59 pmThis looks fabulous! This is interesting because I also recently made shrimp risotto, this past weekend.
Kristin Cheuvront
July 17, 2017 - 9:17 pmThis looks so delicious! We love shrimp and risotto!
keikilani
July 17, 2017 - 8:57 pmI have decided I don’t eat enough risotto! I love it so much. I seriously need to make this dish for my family. So good.
loisaltermark
July 17, 2017 - 7:47 pmOkay, that looks amazing. I love risotto, I love shrimp, I love basil, I love pecans. This is like my dream meal!
Liz Mays
July 17, 2017 - 7:34 pmI start getting into risotto fairly recently and I’m loving recipes with it. I like the idea of using pecans as an alternative to pine nuts! This sounds great!
Jeni
July 17, 2017 - 7:18 pmThis looks so delicious, like something that you would get in a restaurant. I can’t wait to try it. It’s the perfect “light dish” for summer.
fashionbeyondforty
July 17, 2017 - 6:04 pmI adore risotto and pecans are one of my top 2 favorite nuts! This recipe is totally ME and I WILL be making it!
Milena Barrett
July 17, 2017 - 5:50 pmThis looks amazing! I love shrimp! My son is a vegetarian thinking about possibly becoming a pescatarian!
Amber
July 17, 2017 - 3:38 pmI’ll have to make this for my family. They love shrimp–I’ve never been a fan, but they’ll gobble it right up. I’d just leave the shrimp off mine. I do love risotto!
Alicia Taylor
July 17, 2017 - 3:47 pmYou would have to make two separate pans since the shrimp is baked in – but you could just as easily leave it off – or sub asparagus.
Rebecca
July 17, 2017 - 3:32 pmOh wow this sounds so good. I love a good risotto and this has everything i like in it. The flavors sound like they go well together.
Alicia Taylor
July 17, 2017 - 3:47 pmThey do 🙂 You should definitely try it.
Marcie W.
July 17, 2017 - 3:10 pmOddly enough, my diet is almost identical to yours, and this dish sounds phenomenal. I bet the pecans add the perfect crunch!
Alicia Taylor
July 17, 2017 - 3:48 pmI seem to be meeting more and more pescatarians. I think it’s funny that my spell checker doesn’t recognize the word. We aren’t that unusual.
Laurie Floyd
July 17, 2017 - 3:07 pmThis looks absolutely delicious! I would have never thought about shrimp with pecans! I love that the entire dish is baked!
Alicia Taylor
July 17, 2017 - 3:49 pmI’m southern. LOL. I think about pecans with everything 😀
kage2015
July 17, 2017 - 2:37 pmThis one dish shrimp meal sounds refreshing. We enjoy shrimp and grown basil in our garden. Have to leave out the pecans for allergy reasons but everything else is wonderful.
Heather Lawrence
July 17, 2017 - 2:14 pmI bet this dish is amazing! I love risotto but have never thought to pair it with baked shrimp before.
Can not wait to try this dish for myself and see how yummy it is.
Alicia Taylor
July 17, 2017 - 2:17 pmIt’s not just the shrimp that are baked – the whole dish is! Instead of making the risotto on the stove top, you make it in the oven
Stacie @ Divine Lifestyle
July 17, 2017 - 1:44 pmThat looks absolutely amazing! The flavors sound wonderful, and shrimp is my favorite seafood. Om nom nom.
Alicia Taylor
July 17, 2017 - 1:58 pmI hope you try it and enjoy!