One Pan Lemon Garlic Shrimp & Rice
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!
Ingredients
- 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.
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