Lemon Shrimp and Rice
Updated Jun 21, 2025
One-pan Shrimp and Rice recipe made with rice cooked in broth and lemon marinated shrimp that steams on top of the rice. Serve in one bowl for an easy meal.
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my shrimp and rice is a weeknight go-to!
I throw this shrimp and rice together on weeknights when I want a solid meal without a pile of dishes. Everything cooks in one pot, and I use whatever rice is sitting in the pantry. The recipe calls for brown rice, but honestly, white rice works too you’ll just need to mess with the cook time a little.
The shrimp gets tossed in a quick marinade with garlic, lemon, and parsley nothing complicated, just enough to make it taste Ah-mazing. Once the rice is done, I throw the shrimp on top, let it steam through, and call it a day. It’s easy, it’s soo good, and it doesn’t leave me with a sink full of regrets.
Happy Cooking!
– Yumna
Shrimp And Rice Ingredients
- Shrimp: I like to use frozen, medium, peeled and deveined shrimp for this recipe. Just be sure to let your shrimp thaw and pat dry before adding to the marinade!
- Brown rice: I love brown rice here because it’s more chewy, but you can swap in white rice as well (just know that it’ll cook a bit faster than brown rice).
- Flavor: Yellow onion, lemon, garlic, and fresh parsley are my go-to, but feel free to swap in white onions, ginger, thyme, or dill as well!
- Broth: Using chicken broth or vegetable broth instead of water to make rice is my secret to extra flavorful shrimp bowls!
- Oil: Use any cooking oil you prefer.
- Seasoning: I like to keep it simple with salt and pepper here, but go ahead and add in red pepper flakes for a bit of kick.
- Mix-ins: If you’re looking to make this one a bit more hearty, feel free to add a bit of coconut milk before serving, or stir in some extra vegetables like cooked broccoli, asparagus, and spinach.
How to Make Shrimp And Rice
Shrimp and Rice recipe
This one-pan Shrimp and Rice recipe is made with rice cooked in broth and lemon marinated shrimp that steams right on top of the rice. Serve everything in one bowl for an easy meal.
Ingredients
- 3 tablespoons olive oil divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 garlic cloves minced divided
- 3 tablespoons chopped parsley divided
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 pound large shrimp peeled and deveined
- 1 large yellow onion finely chopped
- 1 ½ cup long grain brown rice
- 2 ¼ cups low-sodium vegetable broth
Instructions
- In a large bowl, stir together 2 tablespoons olive oil, lemon juice, lemon zest, 2 minced garlic cloves, 1 tablespoon finely chopped parsley, ½ teaspoon salt and ¼ teaspoon black pepper. Add shrimp and turn to coat in marinade. Cover and let sit at room temperature for 30-60 minutes.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onions and garlic, and cook, stirring, until onion is translucent and garlic is fragrant, about 3-4 minutes. Stir in brown rice, with remaining 1 teaspoon salt and remaining ¼ teaspoon black pepper.
- Add vegetable stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 40 minutes, or until water is absorbed and rice is tender.
- Working quickly, spoon the shrimp in a single layer on top of the cooked rice and replace the lid. Cook until the shrimp is cooked through and turns opaque in color, 5 more minutes.
- Serve warm with lemon wedges.
Notes
Tip: Rinse the brown rice before cooking to help remove excess starch.
This shrimp and rice recipe is best served after being made, but you can store leftovers in an airtight container for up to 3-4 days or freezer for up to 2 months.
To reheat: Add the rice to a pan and heat through. Then, add the shrimp to heat back up quickly. Because the shrimp has already been cooked, you’ll want to briefly (but thoroughly) heat it through so it doesn’t become rubbery from reheating.
Nutrition
Calories: 259kcal, Carbohydrates: 40g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 612mg, Potassium: 222mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Look for extra juicy lemons. The citrus kick is my favorite part of this recipe, so look out for lemons that feel smoother with relatively thin-skin these are guaranteed to be the juiciest!
- Avoid overcooking your shrimp. This might seem like a no-brainer, but it can happen in the blink of an eye, even with no direct heat. Stay by the stove and remove the lid on your pan as soon as you see that pink shrimpy color start to come out.
- Keep the heat in your pan for shrimp-cooking. After switching off your burner, quickly transfer your shrimp to your cooked rice to help keep the steam in the pan. The residual heat from simmering the rice will help to cook the shrimp in just a few minutes. Once pink and opaque, they’re ready!
Serving Ideas
- Add marinated cucumbers. Whether you’re looking to serve your cucumbers on the side, or stir ’em directly into your shrimp rice bowls, my creamy cucumber salad plays off of this cooked shrimp flavor!
- Make fish tacos. These bowls can feel like a full meal on their own, but for a slightly more involved dinner, I like to pile my shrimp and rice on corn tortillas with avocado and cabbage slaw for tasty and filling fish tacos.
- Make it tropical. When I’m looking to repurpose these leftovers, I love to add a tropical twist. Add diced pineapple, shredded coconut, and mango salsa…and voila!
More Shrimp Recipes
- Healthy Shrimp Scampi
- Garlic Lemon Shrimp
- Shrimp Orzo Salad
- Sesame Shrimp and Broccoli
- Shrimp Fried Rice
- Pesto Spaghetti with Shrimp
- Arrabiata Pasta with Shrimp
- Shrimp Cocktail in Avocado Bowls
This Lemon Herb Shrimp and Rice recipe was originally published on March 7, 2017. The recipe has been slightly modified, and the post now includes new step-by-step photos for how to make the recipe.
Comments
Made this tonight for my food loving significant other. He loved it and said “it’s a keeper”. I used long grain white rice. Instead of taking 40 minutes for all the liquid to absorb, it only took about 20 minutes. Maybe it was the white rice? I added broccoli and some fresh ginger. My food lover had the soy sauce ready to add to it when served, but said it was perfect as is.
The rice does really depend on the type you use. So glad he loved it!
This dish looks light and fresh. I will try it
It definitely is! Can’t wait to hear what you think once you do!
This is amazing. I made it today for dinner. Quick and soooooo delicious. Even my kids loved it. Next time I’ll serve it with risotto os alfredo pasta
Thank you! It makes me so happy when the kids enjoy it too!