One Pan Lemon Shrimp and Rice Recipes
An easy one pan seafood dinner with lemon, garlic and herb flavored shrimp and rice. Ready to eat in under one hour.
Servings 6
Equipment
- 1 large skillet with a lid
- 1 wooden spoon
Ingredients
- 3 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 1/2 cups white rice, uncooked
- 2 1/2 cups chicken broth
- 2 lemons, divided
- 1 tsp. Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lbs fresh or frozen (thawed) medium shrimp peeled and deveined
- 1/4 cup heavy cream optional
- 1 tbsp fresh basil chopped
Instructions
- First juice one lemon into a small bowl and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds, stirring constantly, or until fragrant.
- Add the rice to the skillet with the garlic and melted butter. Cook for 3 to 4 minutes, stirring often, until some of the rice begins to toast.
- Add the lemon juice to the skillet. Then, stir in the chicken broth, Italian seasoning, salt and black pepper. Add the lid to the skillet and bring to a boil, reduce the heat to low, and simmer for 10 minutes without stirring.
- Remove the lid and place the shrimp on top of the rice. Season with salt and black pepper as desired. Add the lid back to the skillet and continue cooking, stirring as needed, for about 10 to 12 minutes or until the shrimp is opaque and pink.
- Stir in the heavy cream if you like. You may want to skip the cream to save on calories. The cream makes this garlic and herb lemon shrimp dish nice and creamy. No need to bring it to a boil, just stir it in.
- Then, slice the remaining lemon and garnish the meal with the lemon slices and snipped basil. Serve and enjoy!