One Pot Lemon Garlic Shrimp and Rice Recipe
This One Pot Lemon Garlic Shrimp and Rice recipe is a quick and flavorful dish that combines sautéed garlic, juicy shrimp, and tender white rice cooked together in a buttery, lemon-infused broth. Perfect for a busy weeknight, it delivers a vibrant, zesty meal with minimal cleanup and maximum taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern
Ingredients
Seafood
- 12 oz. shrimp (41-60 size), peeled and deveined
Produce
- 1 fresh lemon
- 4 cloves garlic, minced
- 2 Tbsp chopped parsley
Dairy
- 2 Tbsp butter
Grains
- 1.5 cups long grain white rice
Liquids & Seasonings
- 2 cups chicken broth
- 1/2 cup water
- 1 tsp Tony Chachere's seasoning (or seasoning salt)
Instructions
- Prepare the Shrimp and Lemon: If using frozen or unpeeled shrimp, thaw and peel them first. Juice half of the lemon to yield about 2 tablespoons of lemon juice and slice the remaining half for garnish.
- Sauté Garlic in Butter: Mince the garlic and add it to a deep skillet with the butter. Sauté over medium heat for 1-2 minutes until fragrant and slightly softened.
- Toast the Rice: Add the long grain white rice to the skillet with the garlic and butter. Continue sautéing for another 1-2 minutes, until you hear the rice start to snap and crackle in the hot butter, enhancing its flavor.
- Add Liquid and Seasoning: Carefully pour in the chicken broth, 2 tablespoons of lemon juice, and the water. Stir in the Tony Chachere's seasoning and chopped parsley, mixing well to combine all ingredients.
- Simmer the Rice: Cover the skillet with a lid and increase heat to medium-high to bring the broth to a rolling boil. Once boiling, reduce heat to low and let it simmer gently for 10 minutes, allowing most of the liquid to be absorbed.
- Add Shrimp and Continue Cooking: Remove the lid briefly, scatter the shrimp evenly over the surface of the rice, then replace the lid. Cook on low for an additional 5 minutes until the shrimp turn opaque and pink.
- Rest the Dish: Remove the skillet from heat, keeping the lid on, and let it rest for 5 minutes. This allows the flavors to meld and ensures the shrimp is fully cooked through.
- Fluff and Serve: Lift the lid, use a fork to gently fluff the rice and stir the shrimp slightly into the rice. Garnish with the lemon slices and extra chopped parsley if desired, then serve hot.
Notes
- Make sure shrimp is fully thawed and peeled before cooking for even cooking.
- You can substitute Tony Chachere's seasoning with your preferred Cajun or Creole seasoning blend.
- Using a deep skillet or sauté pan with a lid is important to control the simmer and steam the rice properly.
- If preferred, you can use a low sodium chicken broth to reduce sodium content.
- For a more intense lemon flavor, add some lemon zest when sautéing the garlic.