Lemon Herb Shrimp and Rice Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
259 kcal
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Course
Main Course
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Cuisine
American
Lemon Herb Shrimp and Rice Bowl
Description
This dish starts with shrimp marinated in a mixture of olive oil, fresh lemon juice and zest, garlic, parsley, salt, and pepper to impart bright, herby flavors. The brown rice is cooked with aromatic onions and garlic in vegetable broth to achieve a tender and flavorful base. Once the rice is nearly done, the marinated shrimp are added on top to steam gently until opaque and cooked through.
The resulting bowl offers a combination of lemony, garlicky shrimp paired with a savory and slightly earthy rice. The marinating step enhances the shrimp’s taste while keeping them moist and tender. Serving it warm with additional lemon wedges allows for adjusting the citrus intensity to taste.
The dish suits a nutritious lunch or light dinner and allows for storing leftovers in an airtight container for several days or freezing for longer. Reheating guidance helps maintain the shrimp texture by briefly warming them separately after the rice is heated.
Ingredients
- 3 tablespoons olive oil divided
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest
- 4 garlic minced divided, cloves
- 3 tablespoons parsley divided, chopped
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 pound Shrimp peeled and deveined, large
- 1 large yellow onion finely chopped
- 1 ½ cup brown rice long grain
- 2 ¼ cups vegetable broth low-sodium
Instructions
- In a large bowl, stir together 2 tablespoons olive oil, lemon juice, lemon zest, 2 minced garlic cloves, 1 tablespoon finely chopped parsley, ½ teaspoon salt and ¼ teaspoon black pepper. Add shrimp and turn to coat in marinade. Cover and let sit at room temperature for 30-60 minutes.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onions and garlic, and cook, stirring, until onion is translucent and garlic is fragrant, about 3-4 minutes. Stir in brown rice, with remaining 1 teaspoon salt and remaining ¼ teaspoon black pepper.
- Add vegetable stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 40 minutes, or until water is absorbed and rice is tender.
- Working quickly, spoon the shrimp in a single layer on top of the cooked rice and replace the lid. Cook until the shrimp is cooked through and turns opaque in color, 5 more minutes.
- Serve warm with lemon wedges.
Notes
- Rinse brown rice before cooking to reduce excess starch and improve texture.
- Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.
- Reheat rice thoroughly and warm shrimp briefly to prevent rubbery texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 612mg | 26% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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