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Lemon Garlic Shrimp and Rice - Bright, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined, tails on or off
  • Rice: 3 cups cooked rice (jasmine, basmati, or long-grain white), warmed
  • Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 3–4 tablespoons)
  • Garlic: 4–5 cloves, finely minced
  • Butter: 3 tablespoons (unsalted)
  • Olive Oil: 1–2 tablespoons
  • Chicken Broth or Seafood Stock: 1/2 cup
  • Red Pepper Flakes: 1/4–1/2 teaspoon, to taste
  • Fresh Parsley: 1/4 cup chopped
  • Salt and Black Pepper: To taste
  • Optional Add-Ins: 1/2 cup peas, a handful of baby spinach, or diced cherry tomatoes
  • Optional Garnish: Lemon wedges for serving

Method
 

  1. Pat the shrimp dry. Moisture leads to steaming, not searing. Lay the shrimp on paper towels and pat well. Season with salt, pepper, and a pinch of red pepper flakes.
  2. Heat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, the pan is ready.
  3. Sear the shrimp. Place shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden. Transfer to a plate. Don’t overcook—shrimp continue to cook off heat.
  4. Sauté the garlic. Lower heat to medium. Add remaining butter and a drizzle of oil if the pan looks dry. Stir in the minced garlic and cook 30–45 seconds until fragrant. Avoid browning.
  5. Deglaze with broth. Pour in the chicken broth, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly and concentrate flavor.
  6. Add lemon zest and juice. Stir in lemon zest and 2–3 tablespoons lemon juice. Taste and adjust—add more juice for extra brightness.
  7. Fold in the rice. Add the warm cooked rice, breaking up clumps. Toss gently so the lemon-garlic butter coats every grain. If using peas or spinach, fold them in now.
  8. Return the shrimp. Add the shrimp and any juices from the plate. Toss to combine and warm through, about 1 minute. Season with salt and pepper to taste.
  9. Finish and serve. Turn off the heat. Stir in chopped parsley. Top with a final squeeze of lemon and an extra pinch of red pepper flakes if you like heat. Serve with lemon wedges.