Shrimp and Rice Dish
Transform your weeknight dinner routine with this irresistible Shrimp and Rice Dish, a flavorful one-pan meal that's equal parts easy and elegant. Succulent, perfectly seared shrimp are infused with the warm, smoky notes of paprika, while fragrant garlic butter-coated rice simmers in savory chicken broth and a splash of zesty lemon juice. This dish is brought together with a hint of optional red pepper flakes for a subtle kick and a finishing touch of fresh parsley for brightness. Ready in just 35 minutes, this recipe is a perfect harmony of creamy, citrusy, and savory flavors, ideal for busy evenings or impressing guests. Serve it warm and savor the comforting simplicity of this quick, satisfying seafood delight. Keywords: shrimp and rice recipe, one-pan meal, garlic butter rice, quick dinner recipe, seafood dish.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups chicken broth
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Rinse the rice under cold water until the water runs clear, then set aside to drain.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet in a single layer and season with salt, pepper, and paprika. Sear the shrimp for 2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
Lower the heat to medium, add another 2 tablespoons of butter to the skillet, and stir in the minced garlic. Cook for 1 minute until fragrant.
Add the rinsed rice to the skillet and stir well to coat it with the garlic butter.
Pour in the chicken broth, lemon juice, and a pinch of red pepper flakes (if using). Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a lid, and let the rice cook for 15 minutes without stirring.
After 15 minutes, remove the lid and gently fluff the rice with a fork. Return the cooked shrimp to the skillet and stir to combine.
Sprinkle the dish with chopped parsley and serve warm.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 495 mg | 11% | |
*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.
