Lemon Shrimp and Rice
Bright, zesty, and bursting with flavor, Lemon Shrimp and Rice is a simple yet elegant dish that’s perfect for weeknight dinners or special occasions. Tender shrimp are pan-seared with garlic, olive oil, and a hint of red pepper flakes for a subtle kick, then coated in a luscious lemon-butter sauce infused with fresh parsley and vibrant lemon zest. Served over fluffy rice cooked in rich chicken or vegetable broth, this meal balances light citrus notes with savory, buttery goodness. Ready in just 35 minutes, this recipe combines wholesome ingredients with quick preparation, making it a must-try for seafood lovers and fans of fresh, Mediterranean-inspired flavors. Garnish with extra parsley and a drizzle of sauce for a stunning plate presentation!
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Recipe Information
Ingredients
- 1 lb shrimp (peeled and deveined)
- 1 cup white rice (uncooked)
- 2 cups chicken or vegetable broth
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp parsley (chopped)
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet in a single layer. Sprinkle with salt, black pepper, and red pepper flakes if using. Cook for 2-3 minutes per side, or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, stir in the lemon juice, lemon zest, and chopped parsley. Let the sauce simmer gently for 1-2 minutes.
Return the cooked shrimp to the skillet and toss to coat in the lemon sauce. Cook for an additional 1-2 minutes until heated through.
Fluff the cooked rice with a fork and divide it among serving plates. Top each plate with the lemon shrimp and drizzle with any remaining sauce from the skillet.
Garnish with additional parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 5022 mg | 218% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.4 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 20.3 mcg | 102% | |
| Calcium | 294 mg | 23% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1634 mg | 35% | |
*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.
