One Pan Lemon Garlic Shrimp & Rice

This beautiful shrimp dish is so quick and easy. One Pan Lemon Garlic Shrimp & Rice takes only one pan and 20 minutes! It is with flavors from lemon, butter, and herbs, filling you up but not weighing you down.

We try to eat a lot of seafood. Shrimp, in particular, is a favorite of everyone in our house. I also love citrus. Citrus on everything. Few foods don't benefit from a hit of acid from a lemon or lime, in my humble opinion. This dish is light, flavorful, and very satisfying. Best of all, it's quick and uses only one pan! You are all set for a weeknight meal with a quick dinner salad or sauteed veggies on the side.

Looking for another easy one skillet recipe? Check out my Unstuffed Cabbage Roll Skillet.

Ingredients

• shrimp - jumbo, 21-25 count per pound
• rice - I use jasmine, you do you
• vegetable, seafood, or chicken broth
• lemon
• butter
• shallot
• garlic
• Lake Shore seasoning from The Spice House (not sponsored, I just really love this seasoning blend and use it a lot) or Italian seasoning
• paprika
• red pepper flakes - I prefer Aleppo
• parsley

How To Make One Pan Lemon Garlic Shrimp & Rice

1. Place deveined shrimp in a bowl with lemon juice, Lake Shore seasoning (or Italian seasoning) paprika, red pepper flakes, salt, and pepper. Set aside.
2. In a large skillet over medium heat saute garlic and shallot in a tablespoon of butter for about 3 minutes, until fragrant and translucent.
3. Add rice to the skillet, stirring frequently while it toasts for 1 to 2 minutes.
4. Stir in chicken broth and lemon juice. Cover then bring to a boil, reduce to a simmer, and cook for 15 minutes.
5. Add shrimp and marinade to the skillet, cover, and cook for another 3 to 5 minutes until the shrimp is opaque.
6. Garnish with chopped parsley and additional lemon juice if desired, then serve immediately.

Tips & Variations

• Grate zucchini into the pan after the shallot and garlic saute.  Cook for 2 minutes then add rice and continue the recipe. I grow zucchini in my garden. If you can grow 1 zucchini, you grow 100 without trying. I've figured out many ways to add them to a meal sneakily enough that I don't have to listen to anyone ask if we are going to have grilled zucchini "agaaaaiin uuuggghhhh" (insert child throwing head back and rolling eyes here).
• Chopped spinach, and add it to the pan with the shrimp.
• Asparagus, add thinly chopped asparagus bites when you add the shrimp to the pan.
• Broccoli, add chopped florets to the rice after 15 minutes of cooking. Cover and cook for 3 minutes. Then add the shrimp and continue to cook for 3 to 5 minutes.
• Sear shrimp - You can marinate the shrimp for 15 minutes then sear them in the pan for 2 to 3 minutes before cooking the garlic and shallot.  Remove the cooked shrimp from the pan, cover, and keep them warm until the rice is done.  Add them back to the pan to serve.  But to keep this easy and fast, the recipe as written is my go-to. The shrimp are perfect and I don't miss the seared crust because they are so tender and juicy!
• Storage - Place in an air-tight container and keep in the refrigerator for up to 3 days. Reheat in the microwave. I do not recommend freezing this dish.

Recipe

One Pan Lemon Garlic Shrimp & Rice

Layla @ Poppy Trail Table

This lemon garlic shrimp and rice is so flavorful and so fast!  On the table in 20 minutes, family-friendly, and uses only one pan.  Put this simple weeknight meal in your rotation!

5 from 5 votes

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4 to 6 servings

Calories 284 kcal

Ingredients

  

1x2x3x

• 2 lbs jumbo shrimp thawed and deveined
• 1.5 cups jasmine rice
• 1 shallot, diced
• 1 lemon
• 2 cups chicken broth
• 2 tablespoons butter
• 3 cloves garlic minced
• 2 teaspoons Lake Shore seasoning or Italian seasoning
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt
• pepper to taste

Instructions

 

• Thaw and peel 2 lbs of shrimp, leaving the tail on.  Place them in a bowl with the juice of half a lemon, Lake Shore seasoning (or Italian seasoning), paprika, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper.  Set aside while the rice cooks.
• Melt 2 tablespoons of butter in a large skillet, add shallot and garlic then saute over medium heat until fragrant and translucent, about 3 minutes.
• Add the rice to the skillet and toast the rice while frequently stirring until the rice is lightly toasted 1 to 2 minutes.  
• Stir in the stock, juice of half a lemon, ½ teaspoon salt, and pepper. Cover the pan. Bring the pan to a boil then reduce to a simmer, and cook for 12 to 15 minutes, until liquid is mostly absorbed and rice is fluffy.
• Add the shrimp and marinade, cover, and continue to cook for 5 minutes until the shrimp is no longer opaque.
• Garnish with parsley and more lemon juice if desired.  Serve immediately and enjoy!

Notes

• Grate zucchini into the pan after the shallot and garlic saute.  Cook for 2 minutes then add rice and continue the recipe. 
• Chopped spinach, and add it to the pan with the shrimp.
• Asparagus, add thinly chopped asparagus bites when you add the shrimp to the pan.
• Broccoli, add chopped florets to the rice after 15 minutes of cooking. Cover and cook for 3 minutes. Then add the shrimp and continue to cook 3 to 5 minutes.
• You can marinate the shrimp for 15 minutes then sear them in the pan for 2 to 3 minutes before cooking the garlic and shallot.  Remove the cooked shrimp from the pan, cover, and keep them warm until the rice is done.  Add them back to the pan to serve.  But to keep this easy and fast, the recipe as written is my go-to. The shrimp are tender and perfect and I don't miss the seared crust because they are so tender and juicy!
• Storage - Place in an air-tight container and keep in the refrigerator for up to 3 days. Reheat in the microwave. I do not recommend freezing this dish.

Nutrition

Calories: 284kcalCarbohydrates: 12gProtein: 40gFat: 7gCholesterol: 44mgSodium: 470mgPotassium: 36mgFiber: 1g

Nutrition Facts

One Pan Lemon Garlic Shrimp & Rice

Amount per Serving

Calories

284

% Daily Value*

Fat

 

7

g

11

%

Cholesterol

 

44

mg

15

%

Sodium

 

470

mg

20

%

Potassium

 

36

mg

1

%

Carbohydrates

 

12

g

4

%

Fiber

 

1

g

4

%

Protein

 

40

g

80

%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Tag us on Instagram!