Lemon Garlic Shrimp Rice (Print Version)
Succulent shrimp in lemon-garlic sauce served over fluffy white rice for a bright, flavorful meal.
# What You Need:
→ Rice
01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Shrimp
04 - 1 pound large shrimp, peeled and deveined
05 - 2 tablespoons olive oil
06 - 4 cloves garlic, finely minced
07 - 1/4 teaspoon red pepper flakes (optional)
08 - Zest of 1 lemon
09 - 3 tablespoons fresh lemon juice (about 1 lemon)
10 - 2 tablespoons unsalted butter
11 - 1/4 cup fresh parsley, chopped
12 - Salt and black pepper, to taste
# Preparation Steps:
01 - Rinse the rice under cold water until clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
02 - Pat shrimp dry and season lightly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and cooked through. Remove shrimp and set aside.
04 - Reduce heat to medium. Add minced garlic and red pepper flakes to the skillet; sauté for 30 seconds until fragrant.
05 - Stir in lemon zest and juice. Add butter and stir until melted and sauce slightly thickens.
06 - Return shrimp to skillet, toss to coat with sauce, and cook for 1 additional minute.
07 - Remove from heat and stir in chopped parsley.
08 - Plate the shrimp and sauce over the cooked rice and serve immediately.
# Expert Advice:
01 -
- It comes together faster than ordering takeout, but tastes like you've been cooking all afternoon.
- The shrimp stays tender and doesn't turn into little rubber bands if you're paying even half attention.
- One skillet, one pot, and you're done—cleanup is almost as quick as dinner.
02 -
- Overcooked shrimp turns rubbery in seconds—watch for that pink color and opaque center, then stop. It's better to undercook slightly since they'll carry over cook a tiny bit after you plate them.
- Don't skip the rinsing step for the rice, and don't lift the lid while it's steaming or you'll let all the steam escape and end up with undercooked grains.
03 -
- Buy shrimp that smell briny and fresh, not fishy—quality shrimp makes an enormous difference in how bright and clean this dish tastes.
- If you forget to thaw frozen shrimp, you can cook them straight from frozen; just add an extra minute per side and watch them carefully as they defrost and cook.