Recipe: Honey-Garlic Shrimp Stovetop Rice Casserole

updated Dec 16, 2019
Honey-Garlic Shrimp Stovetop Rice Casserole
Rice, shrimp, and broccoli all steam together in one pot, and are finished with a savory honey drizzle.


Prep10 minutes

Cook40 minutes to 45 minutes

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(Image credit: Joe Lingeman)

A big Dutch oven is the perfect vehicle to make a stovetop casserole that has everything you’d want in a weeknight dinner. The rice here is perfumed with garlic, ginger, and chicken broth, and then shrimp and frozen broccoli go straight into the pot. Everything steams together and turns into a meal that has it all: starch, protein, and veggies. To top it off, a super-quick honey and garlic sauce comes together while the casserole is cooking, then it’s drizzled over each serving to add a touch of sweetness and another punch of garlic. If your freezer is already stocked with broccoli and shrimp, you can even decide on this dinner on the drive home from work.

(Image credit: Joe Lingeman)

Key Ingredients for Honey-Garlic Shrimp Stovetop Rice Casserole

  • Shrimp: Most of the shrimp you find in the full-service seafood case at the grocery store is actually frozen shrimp that the store’s defrosted. Once thawed, shrimp has a short shelf life, which is why I prefer to just buy my shrimp still frozen and defrost it myself right before cooking. (here’s a quick way to thaw shrimp).
  • Frozen broccoli: A 10 to 12 ounce bag frozen broccoli florets cooks up nice and tender at the end. Don’t use chopped or petite frozen broccoli.
  • Rice: Use long-grain white rice, like jasmine, here for the fluffiest rice.

How to Make Honey-Garlic Shrimp Stovetop Rice Casserole

  1. Sauté the rice and aromatics. Start by sautéing diced onion, then add in rice, garlic, and ginger. Cook until the rice is crackling and smells fragrant.
  2. Cook the rice. Add broth and water, then cook covered until the rice is tender.
  3. Add the shrimp and broccoli. Stir in thawed shrimp and frozen broccoli, cover, and cook until the shrimp are just cooked through.
  4. Serve with honey-garlic sauce. While the casserole is cooking, make a quick honey-garlic stove that will get drizzled on at the end.

Editor’s Note

We’ve retested and updated the recipe to use thawed shrimp, which cooks more quickly and evenly in the rice. The recipe now calls for cooking the rice all the way through first, then stirring in the shrimp and frozen broccoli to cook after.

– Christine, May 2024

Honey-Garlic Shrimp Stovetop Rice Casserole

Rice, shrimp, and broccoli all steam together in one pot, and are finished with a savory honey drizzle.

Prep time 10 minutes

Cook time 40 minutes to 45 minutes

Serves 4

Nutritional Info


  • 2 tablespoons

    vegetable oil

  • 1

    medium yellow onion, diced

  • 1 1/2 cups

    long-grain white rice

  • 3 cloves

    garlic, finely chopped, divided

  • 1 teaspoon

    finely chopped peeled fresh ginger

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    red pepper flakes (optional)

  • 2 cups

    low-sodium chicken or vegetable broth

  • 1/2 cup

    plus 1 tablespoon water, divided

  • 10 to 12 ounces

    frozen broccoli florets

  • 12 ounces

    (21 to 30 per pound) raw, peeled and deveined shrimp, thawed if frozen

  • 1/4 cup


  • 2 tablespoons

    tamari or soy sauce

  • 1 teaspoon



  1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the rice, 2 cloves of the garlic, ginger, salt, and red pepper flakes if using. Cook, stirring occasionally, until the rice makes a crackling sound, about 3 minutes.

  2. Add the broth and 1/2 cup of the water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is just tender, about 15 minutes. Add the broccoli and shrimp and stir to combine. Cover again and cook, stirring every 5 minutes, until the shrimp are cooked through, 10 to 12 minutes more.

  3. Meanwhile, place the honey, tamari or soy sauce, and remaining 1 garlic clove in a small saucepan over medium heat and bring to a simmer. Place the cornstarch and remaining 1 tablespoon water in a small bowl and stir until the cornstarch is dissolved. Pour into the simmering sauce and stir until thickened, about 30 seconds. Remove from the heat. When the rice is ready, drizzle with the sauce before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.