Fragrant saffron-infused basmati rice studded with sweet peas and cherry tomatoes, topped with garlicky, lemon-bright shrimp; a tender, aromatic tray-baked comfort plate served family-style.
Saffron-Scented Tray Rice with Lemon-Garlic Shrimp
A one-pan, family-style dinner where fragrant saffron basmati cooks with sweet peas and cherry tomatoes, then gets crowned with bright, garlicky shrimp.
This is the kind of dish that solves the weeknight “what’s for dinner?” problem without feeling rushed. Everything bakes in one oven-safe tray so you get fragrant, buttery rice and perfectly cooked shrimp with minimal fuss and almost no scrubbing afterward. The saffron blooms in a little warmed broth before it hits the rice, sending a perfume through the pan that makes the whole house smell like a celebration, even if it’s just Tuesday night.
The flavors are deliberately simple but layered: thinly sliced onion and garlic sauté in olive oil and butter until silky, smoked paprika adds a warm undertone, and rinsed basmati makes for light, separate grains that soak up saffron-tinted broth. Frozen peas and halved cherry tomatoes fold in for color and pops of sweetness, while lemon and parsley at the end lift the dish so the shrimp never tastes heavy.
A few small habits make a big difference: let the saffron steep in warm broth for at least 10 minutes, rinse the rice until the water runs clear, and add the shrimp late in the bake so they stay plump and tender. Leftovers reheat beautifully for lunches, and the tray format is ideal for family-style serving—just bring it straight to the table and let everyone dive in.
Ingredients
How to Make Garlic Shrimp Saffron Rice Tray
- Preheat the oven to 400°F (200°C). Rinse the basmati rice under cold water until the water runs clear, then drain in a fine sieve.
- Warm 1/4 cup of the chicken broth in a small cup, crush the saffron threads with your fingers into it, and let them bloom for at least 10 minutes while you prep.
- Heat a large oven-safe tray or 12x9-inch skillet over medium heat and add 2 tbsp olive oil and the butter; once melted, add the thinly sliced onion and sauté until soft and translucent, about 5–6 minutes.
- Add the minced garlic and smoked paprika to the onions and cook, stirring, for 30 seconds until aromatic. Add the drained rice and stir for 1–2 minutes so each grain is coated in oil.
- Stir in the halved cherry tomatoes and frozen peas, then pour in the remaining warm chicken broth and the saffron infusion; season with the salt and black pepper and bring to a gentle simmer on the stovetop.
- Cover the tray tightly with foil and transfer to the oven to bake for 25 minutes, until most of the liquid is absorbed and rice is just tender.
- While the rice bakes, pat the shrimp dry and toss in a small bowl with the remaining 1 tbsp olive oil, a squeeze of half the lemon, a pinch of salt and pepper, and a light dusting of smoked paprika.
- Remove the tray from the oven, uncover and gently fluff the rice with a fork; nestle the shrimp evenly on top of the rice and return the tray to the oven uncovered for 6–8 minutes, until shrimp are pink and opaque and reach 120–130°F internally.
- Finish with a squeeze of the remaining lemon, scatter the chopped parsley over the tray, let rest 3–5 minutes, then serve family-style straight from the tray.
Recipe Card
Garlic Shrimp Saffron Rice Tray
Fragrant saffron-infused basmati rice studded with sweet peas and cherry tomatoes, topped with garlicky, lemon-bright shrimp; a tender, aromatic tray-baked comfort plate served family-style.
- Prep
- 15 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Rinse the basmati rice under cold water until the water runs clear, then drain in a fine sieve.
- Warm 1/4 cup of the chicken broth in a small cup, crush the saffron threads with your fingers into it, and let them bloom for at least 10 minutes while you prep.
- Heat a large oven-safe tray or 12x9-inch skillet over medium heat and add 2 tbsp olive oil and the butter; once melted, add the thinly sliced onion and sauté until soft and translucent, about 5–6 minutes.
- Add the minced garlic and smoked paprika to the onions and cook, stirring, for 30 seconds until aromatic. Add the drained rice and stir for 1–2 minutes so each grain is coated in oil.
- Stir in the halved cherry tomatoes and frozen peas, then pour in the remaining warm chicken broth and the saffron infusion; season with the salt and black pepper and bring to a gentle simmer on the stovetop.
- Cover the tray tightly with foil and transfer to the oven to bake for 25 minutes, until most of the liquid is absorbed and rice is just tender.
- While the rice bakes, pat the shrimp dry and toss in a small bowl with the remaining 1 tbsp olive oil, a squeeze of half the lemon, a pinch of salt and pepper, and a light dusting of smoked paprika.
- Remove the tray from the oven, uncover and gently fluff the rice with a fork; nestle the shrimp evenly on top of the rice and return the tray to the oven uncovered for 6–8 minutes, until shrimp are pink and opaque and reach 120–130°F internally.
- Finish with a squeeze of the remaining lemon, scatter the chopped parsley over the tray, let rest 3–5 minutes, then serve family-style straight from the tray.
Nutrition
- Carbohydrates
- 83
- Saturated Fat
- 1.9
- Sodium
- 1140
- Fiber
- 3
- Unsaturated Fat
- 11
- Protein
- 36
- Fat
- 15
- Cholesterol
- 215
- Trans Fat
- 0
- Calories
- 630
- Sugar
- 3