If you can cook rice, then try this stunning lemon garlic shrimp and rice. It’s seriously easy, and impressive enough for serving. Join Apronese now to find out the lemon shrimp rice recipe in this article.
What Kind of Shrimp Should I Use?
You definitely should purchase raw shrimp for this recipe rather than pre-cooked.
I used a medium-size shrimp for this recipe. It is a good size for this type of dish, and it fits on your fork too.
Tail On or Tail Off?
You can buy them peeled or unpeeled, tail on or off, it doesn’t matter. It’s completely up to you whether you want to remove your shrimp tails or keep them on.
It’s easier to eat when you remove them, but leaving them on makes it prettier. Keeping the tail on can inject more shrimp flavor into the rice as they steam together.
Can I Make This in a Rice Cooker or Instant Pot?
This should work very well both in a rice cooker and Instant Pot.
For the rice cooker, just add everything, except the shrimp, to the cooker and cook as you would regular rice. Once the rice has cooked, add the shrimp on top, close the lid, and keep it on the “keep warm” setting and allow the shrimp to steam for 5-10 minutes.
As for an Instant Pot, do a quick release after your rice has cooked, add the shrimp, close the lid, and then keep it on the “keep warm” setting, allowing the shrimp to steam for 5-10 minutes.
Remember to avoid leaving the lid open for more than a couple minutes when adding the shrimp for both machines. This helps to keep as much steam trapped in the unit as possible to continue cooking the shrimp.
What to Serve with Lemon Garlic Shrimp and Rice?
Here are some recipes that would make a great side to your lemon garlic shrimp and rice dish and create a well-rounded meal:
- Lemon Pepper Zucchini
- Mediterranean White Bear Salad
- Roasted Asparagus and Tomatoes
- Lemon Butter Green Beans
- A Simple Side Salad
- Super Fresh Cucumber Tomato Salad
Lemon Shrimp Rice Recipe
You only need one pot and 8 ingredients to make this easy and flavorful dish.
Prep Time: 10 mins / Cook Time: 20 mins / Total Time: 30 mins
Servings: 4 1.5 cups each
- 12 oz. shrimp (41-60 size) ($4.99)
- 1 fresh lemon ($0.60)
- 4 cloves garlic ($0.32)
- 2 tbsp butter ($0.24)
- 1.5 cups long grain white rice ($0.93)
- 2 cups chicken broth ($0.26)
- 1/2 cup water ($0.00)
- 1 tsp Tony Chachere’s seasoning or your favorite seasoning salt ($0.10)
- 2 tbsp chopped parsley ($0.09)
- If your shrimp is frozen or unpeeled, make sure you thaw and peel the shrimp before beginning. Juice half of the lemon (you’ll need about 2 tbsp juice) and slice the rest of the lemon for garnish.
- Mince the garlic. Add the garlic to a deep skillet along with the butter and sauté the garlic over medium heat for 1-2 minutes.
- Add the rice and continue to sauté for 1-2 minutes more. You should hear the rice begin to snap and crackle a little as it sautés in the hot butter.
- Carefully add the chicken broth, 2 tbsp lemon juice, water, Tony Chachere’s (or seasoning salt), and chopped parsley. Stir to combine.
- Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 10 minutes.
- After simmering for 10 minutes, most of the broth should be absorbed by the rice. Lift the lid briefly in order to scatter the shrimp over the surface of the rice. Replace the lid and allow the skillet to continue to cook over low for an additional 5 minutes.
- Remove the skillet from the heat and allow it to rest, lid in place, for an additional five minutes. After resting, lift the lid. The shrimp should be opaque and pink.
- Use a fork to carefully fluff the rice and partially stir the cooked shrimp into the rice. Add the leftover lemon slices and sprinkle with extra chopped parsley, if desired. Serve hot.
Serving: 1.5 cups ・ Calories: 407 kcal ・ Carbohydrates: 60 g ・ Protein: 23 g ・ Fat: 8 g ・ Sodium: 1729 mg ・ Fiber: 2 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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How to Make Lemon Garlic Shrimp and Rice – Step-by-Step Photos
Step 1: Thaw and peel 12oz. shrimp. You can leave the tails on or remove them if you prefer.
Juice half of a lemon (you’ll need 2 tbsp juice) and slice the remaining lemon for garnish.
Step 2: Mince four cloves of garlic and add them to a deep skillet along with 2 tbsp butter. Sauté the garlic in the butter over medium heat for 1-2 minutes.
Add 1.5 cups long grain white rice and continue to sauté for 1-2 minutes more. You should hear the rice kind of making a snap-crackle sound as it cooks in the butter.
Step 3: Add 2 cups chicken broth, 2 tbsp lemon juice, 1/2 cup water, 1 tsp Tony Chachere’s seasoning (or your favorite seasoning salt), and 2 tbsp chopped parsley to the skillet. Stir to combine.
Step 4: Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil.
Once boiling, turn the heat down to low and let the rice simmer on low for 10 minutes.
After 10 minutes, most of the broth should be absorbed.
Step 5: Lift the lid just briefly enough to scatter the shrimp over the surface of the rice. Replace the lid and continue to simmer over low for 5 minutes.
After 5 minutes, remove the skillet from the heat and let it rest, lid in place, for 5 more minutes.
Step 6: After resting, the shrimp should be pink, opaque, and cooked through.
Step 7: Use a fork to gently fluff the rice and partially stir the shrimp into the rice.
Add the remaining lemon slices and an extra pinch of chopped parsley.
Then serve hot and enjoy!
It will never get you starving! When trying this dish, you’ll wonder how do so few ingredients make so much flavor. Follow the steps above and let Apronese know your feelings by leaving a comment below. And don’t forget to come back to us for more recipes!