Description
A deliciously simple recipe for Lemon Garlic Shrimp and Rice that combines succulent shrimp with flavorful rice, garlic, and lemon.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the rice to the skillet and stir to coat it with the oil and onion mixture. Cook for about 2 minutes, stirring frequently.
- Pour in the chicken broth, and add the paprika, oregano, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, season the shrimp with salt, pepper, and lemon zest.
- After the rice is cooked, gently fold in the shrimp and lemon juice. Cover and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Remove from heat, sprinkle with fresh parsley, and serve warm.
Notes
- For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic.
- You can substitute the shrimp with chicken breast or tofu for a different protein option. Adjust cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 200mg