30 minute Oven Baked Shrimp Risotto with Basil and Pecans

Oven Baked Shrimp Risotto with Basil and Pecans
Oven Baked Shrimp Risotto with Basil and Pecans

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 oven proof pan with a lid. I love my Woll saute pan. It’s over safe up to 480 degrees. But any good, non-stick, oven proof pan will work.

Oven Baked Shrimp Risotto with Pecans and Basil

  • Prep time: 8 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Yields: 2 servings

Oven Baked Shrimp Risotto with Pecans and Basil

Take the labor out of risotto with this delicious oven-baked version. This recipe makes 2 servings but easily doubles to four.

  • 1/4 red onion, diced
  • 2 garlic cloves sliced
  • 1/2 cup arborio rice
  • 1 1/2 cups Vegetable broth
  • 1/4 cup white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese; plus more for garnish
  • Salt-free Lemon Pepper Seasoning
  • 1/2 lb shelled large shrimp
  • 1/4 c pecans - toasted
  • 1/4 cup fresh basil - cut into ribbons

Rinse and pat dry shrimp. Sprinkle both sides with your favorite salt-free lemon pepper seasoning.

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 of cheese and the shrimp add salt to taste.

Serve garnished with cheese, pecans, and basil ribbons.

Full Nutrition Information

Calories 365, Total Fat 15 g, Cholesterol 130 mg, Potassium 15 mg, Total Carbohydrate 42 g, Dietary Fiber 2 g, Sugars 2 g, Protein 23 g, Vitamin A 12 %, Vitamin C 2 %, Calcium 18 %, Iron 4 %

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.


  • Calories: 365
  • Fat: 15 grams
  • Carbs: 42 grams
  • Protein: 23 grams
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Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

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.

Alicia Taylor

Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

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.


  • Carrie Chance

    July 31, 2017 - 12:49 pm

    I 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 pm

    This 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 am

    What a fun flavor combo – I don’t do risotto often enough. YUM!

  • Natalie z

    July 26, 2017 - 8:19 am

    This 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 am

      It 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 am

    Sounds 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 pm

      Yes – 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 am

    Looks 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 am

      Me too! I enjoy good food – but not being chained to the kitchen

  • Angela Ricardo Bethea

    July 20, 2017 - 5:26 am

    I 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 pm

    Looks like a delicious dinner! The shrimp and risotto sounds like an amazing combo!

  • Jagruti

    July 18, 2017 - 4:44 pm

    I have never knew that risotto can be baked..I must try your method. Thnx!

  • lk529

    July 18, 2017 - 4:39 pm

    I 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 pm

    If 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 pm

    Shrimp with basil and pecans sounds fabulous. And love the risotto.

  • Vicky

    July 18, 2017 - 1:15 pm

    This 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 pm

    this sounds so good! The pecans send it over the top for me!

  • Alicia

    July 18, 2017 - 12:46 pm

    My husband and oldest son would absolutely love this! I have to try it out for them.

  • Kathy

    July 18, 2017 - 11:58 am

    This 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 am

    Oh 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 pm

      I live very close to Destin – very beautiful, but crowded, beaches.

  • marysa

    July 18, 2017 - 7:42 am

    This 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 am

    Being 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 pm

      Yes – 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 am

    What 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 am

    Oh wow, I love Risotto and this looks so amazing. I can’t wait to try your recipe.

  • Ricci

    July 17, 2017 - 11:24 pm

    I love a good shrimp dish and this one sounds amazing!! I need this in my life ASAP!!!

  • Deborah

    July 17, 2017 - 11:21 pm

    I 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 am

      NP 🙂 I’m a bit of a nutrition nut. Hope you try and enjoy

  • brandidcrawfordgmailcom

    July 17, 2017 - 9:59 pm

    This looks fabulous! This is interesting because I also recently made shrimp risotto, this past weekend.

  • Kristin Cheuvront

    July 17, 2017 - 9:17 pm

    This looks so delicious! We love shrimp and risotto!

  • keikilani

    July 17, 2017 - 8:57 pm

    I 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 pm

    Okay, 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 pm

    I 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 pm

    This 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 pm

    I 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 pm

    This looks amazing! I love shrimp! My son is a vegetarian thinking about possibly becoming a pescatarian!

  • Amber

    July 17, 2017 - 3:38 pm

    I’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 pm

      You 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 pm

    Oh 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 pm

      They do 🙂 You should definitely try it.

  • Marcie W.

    July 17, 2017 - 3:10 pm

    Oddly 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 pm

      I 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 pm

    This 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 pm

      I’m southern. LOL. I think about pecans with everything 😀

  • kage2015

    July 17, 2017 - 2:37 pm

    This 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 pm

    I 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 pm

      It’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 pm

    That looks absolutely amazing! The flavors sound wonderful, and shrimp is my favorite seafood. Om nom nom.

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