One Pot Lemon Garlic Shrimp and Rice
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 1.5 cups each
-
Calories
407 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
One Pot Lemon Garlic Shrimp and Rice
Description
The recipe starts with sautéing minced garlic in butter, infusing the fat with pungent aroma. Rice is then added and lightly toasted to create a subtle nutty undertone. A mixture of chicken broth, water, lemon juice, seasoning salt, and parsley is poured in before bringing to a simmer. After 10 minutes of simmering, the shrimp are scattered on top and cooked by covering briefly, allowing them to steam and cook through without overcooking.
The lemon juice brightens the dish with acidity that balances the richness of butter and the savoriness of the seasoning. The shrimp are tender and integrated into fluffy rice that has absorbed the aromatic broth. Fresh lemon slices can be used as garnish to enhance presentation and add extra citrus aroma.
This dish works well as a simple dinner or lunch and requires minimal cleanup due to the one-pot method. The use of a seafood-friendly seasoning salt personalizes the flavor, and fresh parsley adds a final fresh note.
Ingredients
- 12 oz. Shrimp $4.99, 41-60 size
- 1 lemon $0.60, fresh
- 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 $0.10
- 2 Tbsp parsley $0.09, chopped
Instructions
- 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.
Notes
- You can substitute Tony Chachere's seasoning with your preferred seasoning salt to adjust flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 407kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Sodium | 1729mg | 72% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
