Lemon Garlic Shrimp Rice

Get ready for the ultimate one-pan wonder that combines succulent shrimp, fragrant garlic, and zesty lemon into a restaurant-worthy dish that’s surprisingly simple to make. This Lemon Garlic Shrimp Rice is about to become your new weeknight hero!

The magic happens when tender shrimp meets perfectly cooked rice that’s been infused with butter, garlic, and bright citrus notes. Each grain soaks up the flavors while the shrimp gently steams to pink perfection right on top. It’s the kind of dish that makes your kitchen smell amazing and your family run to the table.

Ingredients

Main Components:

• 12 oz medium shrimp (41-60 size), peeled and deveined
• 1.5 cups long grain white rice
• 4 cloves garlic, minced
• 1 fresh lemon

Liquids & Fats:

• 2 cups chicken broth
• 1/2 cup water
• 2 Tbsp butter

Seasonings:

• 1 tsp Tony Chachere’s seasoning (or seasoning salt)
• 2 Tbsp fresh parsley, chopped, plus extra for garnish

Steps

1. Begin by preparing your ingredients. If using frozen shrimp, thaw completely in cold water for 15-20 minutes. Juice half the lemon to get 2 Tbsp juice and slice the remaining half for garnish. The slices will add extra flavor as they cook with the dish.
2. Heat a large deep skillet over medium heat. Add 2 Tbsp butter and minced garlic, sautéing for 1-2 minutes until fragrant but not brown. Watch carefully as garlic can burn quickly.
3. Add the rice to the garlic butter and sauté for 1-2 minutes more. You’ll hear a distinctive snap and crackle sound as the rice toasts – this builds flavor and helps prevent sticking.
4. Pour in the chicken broth, 2 Tbsp lemon juice, water, Tony Chachere’s seasoning, and parsley. Stir once to combine and ensure no rice is sticking to the bottom.
5. Cover the skillet and increase heat to medium-high until you reach a full boil. Reduce heat to low and simmer for 10 minutes. Don’t lift the lid during this time – the steam is crucial for properly cooking the rice.
6. After 10 minutes, quickly arrange shrimp in a single layer on top of the rice. Replace lid immediately and cook on low for 5 minutes more. The shrimp will steam to perfection while the rice finishes cooking.
7. Remove from heat and let rest, covered, for 5 minutes. The shrimp should be opaque and pink, reaching an internal temperature of 145°F (63°C).
8. Fluff rice gently with a fork, incorporating the shrimp. Garnish with reserved lemon slices and extra parsley. Serve immediately while hot.

Smart Swaps

• Use brown rice for more fiber (increase cooking time to 45 minutes total)
• Swap chicken broth with vegetable broth for seafood-only flavor
• Try lime instead of lemon for a different citrus kick

Make It Diabetes-Friendly

• Replace white rice with cauliflower rice (reduces carbs by 30g per serving)
• Use brown rice (reduces glycemic impact by 20%)
• Add extra vegetables like bell peppers and peas to increase fiber
• Portion size: limit to 3/4 cup per serving

Pro Tips

• Pat shrimp dry before adding to prevent excess moisture
• Let rice rest the full 5 minutes for perfect texture
• Use room temperature broth for even cooking