Lemon Shrimp and Wild Rice
Brighten up your dinner table with this zesty and satisfying Lemon Shrimp and Wild Rice recipe! Featuring tender, nutty wild rice paired with succulent shrimp coated in a luscious lemon-garlic butter sauce, this dish is a perfect balance of hearty and fresh flavors. A hint of paprika and aromatic parsley elevate the shrimp, while freshly squeezed lemon juice and zest bring a burst of citrusy tang. Ready in under an hour, this vibrant seafood dish is not only easy to prepare but also packed with wholesome ingredients and restaurant-worthy appeal. Serve it garnished with extra parsley and lemon wedges for an impressive yet effortless weeknight meal or a dinner party centerpiece. Perfect for seafood lovers seeking a healthy, flavorful recipe!
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Recipe Information
Ingredients
- 1 cup Wild rice
- 2.5 cups Water
- 1 pound Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 3 cloves Garlic (minced)
- 2 tablespoons Unsalted butter
- 2 tablespoons Parsley (chopped, plus extra for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 1 whole Optional: Lemon wedges for serving
Instructions
Rinse the wild rice under cold water and drain thoroughly.
In a medium saucepan, bring 2.5 cups of water to a boil. Add the rinsed wild rice and a pinch of salt.
Reduce the heat to low, cover the saucepan, and simmer for 30-35 minutes, or until the rice is tender and the water is fully absorbed. Remove from heat, fluff with a fork, and set aside.
While the rice is cooking, prepare the shrimp. Pat the shrimp dry with paper towels and season with salt, black pepper, and paprika.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds, or until fragrant.
Stir in the lemon juice, lemon zest, and unsalted butter, allowing the butter to melt completely. Cook for 1 minute, stirring occasionally.
Add the cooked shrimp back to the skillet along with the chopped parsley. Toss to coat the shrimp in the lemon-garlic butter sauce, then remove from heat.
To assemble, plate the wild rice and top with the lemon shrimp and sauce.
Garnish with extra chopped parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 3.1 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 272 mg | 21% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1911 mg | 41% | |
*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.
