5.0 from 132 votes
Lemon Herb Shrimp and Rice Bowl
Try this one-pan Shrimp and Brown Rice Bowl recipe for an easy weeknight dinner! This shrimp bowl comes together quickly with a handful of ingredients!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 259 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 tablespoons olive oil divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 garlic cloves minced divided
- 3 tablespoons chopped parsley divided
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 pound large shrimp peeled and deveined
- 1 large yellow onion finely chopped
- 1 ½ cup long grain brown rice
- 2 ¼ cups low-sodium vegetable broth
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.
Cup of Yum
Notes
- Tip: Rinse the brown rice before cooking to help remove excess starch.
- This shrimp and rice recipe is best served after being made, but you can store leftovers in an airtight container for up to 3-4 days or freezer for up to 2 months.
- To reheat: Add the rice to a pan and heat through. Then, add the shrimp to heat back up quickly. Because the shrimp has already been cooked, you'll want to briefly (but thoroughly) heat it through so it doesn't become rubbery from reheating.
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
612mg
(26%)
Potassium
222mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Vitamin C
4mg
(4%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259
% 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.