Lemon Risotto with Grilled Tiger Shrimp
Bright, zesty, and utterly indulgent, this Lemon Risotto with Grilled Tiger Shrimp is a feast for both the eyes and palate. Creamy Arborio rice is infused with vibrant notes of fresh lemon juice, lemon zest, and Parmesan cheese, creating a rich, tangy base that perfectly complements the smoky, paprika-seasoned tiger shrimp grilled to perfection. Each bite is a harmonious balance of velvety risotto and tender seafood, finished with a sprinkle of fresh parsley and a squeeze of lemon for a refreshing pop of flavor. Ideal for elevating weeknight dinners or impressing guests at your next gathering, this dish is as stunning as it is delicious. Whether you're a fan of seafood recipes, citrus-forward dishes, or classic Italian-inspired comfort food, this lemon risotto is sure to delight!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Unsalted butter
- 3 tablespoons Olive oil
- 2 medium Shallots, finely chopped
- 3 cloves Garlic cloves, minced
- 0.5 cups Dry white wine
- 5 cups Chicken or vegetable stock, warmed
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 0.75 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, finely chopped
- 12 pieces Raw tiger shrimp (peeled, deveined, tails on)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme leaves
- 4 pieces Lemon wedges, for serving
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped shallots and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring continuously until the grains are well-coated in oil.
Deglaze the pan with the white wine, stirring constantly, and let it cook until the wine is almost completely absorbed.
Begin adding the warm stock to the rice one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next. Repeat until the rice is tender and creamy, about 20-25 minutes.
While the risotto is cooking, prepare the tiger shrimp. In a small bowl, toss the shrimp with 1 tablespoon olive oil, paprika, salt, black pepper, and fresh thyme.
Preheat a grill pan or outdoor grill to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through. Set aside and keep warm.
Once the risotto is cooked, stir in the lemon juice, lemon zest, grated Parmesan cheese, and unsalted butter. Season with salt and pepper to taste.
Divide the risotto among four bowls or plates, and top each serving with three grilled tiger shrimp.
Garnish with fresh parsley, and serve with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 7925 mg | 345% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.9 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 968 mg | 74% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
