Lemon Herb Shrimp and Rice Bowl

5 from 44 votes

Try this one-pan Shrimp and Brown Rice Bowl recipe for an easy weeknight dinner! This shrimp bowl comes together quickly with a handful of ingredients!

This post may contain affiliate links. Please read our disclosure policy.

This shrimp and rice bowl is the perfect one-pan weeknight meal with a splash of citrus and full of herby goodness. Easy to make with just a handful of ingredients, this shrimp bowl is perfect for a tasty meal the whole family will enjoy. Full of veggies and delicious fresh flavors, this is a meal you’ll want to have on repeat!

Close up of lemon herb shrimp stir fry served with rice
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

This shrimp bowl could be your answer to what’s for dinner when you are running short on time but still want to make a healthy, nutritious, and filling meal! Packed full of flavor and healthy ingredients, this is a great recipe to add to your weekly meal rotation! If you’re a fan of shrimp and rice recipes, you should also try my Red Curry Shrimp and serve it over basmati rice.

why you’ll love this shrimp and rice bowl

  • Easy one-pan recipe. From start to finish, this shrimp and brown rice recipe is made in just one pan. This is a great way to prepare dinner without all the mess! Cook the rice and then toss the shrimp on top to steam for a few minutes. That’s it!
  • Delicious weeknight recipe. I love including at least one seafood recipe in my family’s weekly meals, and having easy-to-make recipes like this makes it easy to enjoy.
  • Just a few ingredients! There are just a few main ingredients: shrimp, rice, lemon, garlic, onion, parsley, and broth, plus salt and pepper to taste and some oil. This makes a wonderfully wholesome and tasty brown rice bowl with shrimp bursting with the best lemon herb flavor.
  • Made with brown rice. Brown rice is an affordable, nutrient-rich, gluten and fat-free addition to any meal. It cooks up fluffy, absorbing the broth and making the perfect base for the bright and herby shrimp.

Ingredients to make shrimp and rice

  • Shrimp: I use thawed medium peeled and deveined shrimp from frozen for this recipe. Be sure to allow the shrimp to thaw and dry before adding to the marinade to ensure that all the flavor infuses the shrimp.
  • Brown rice: Brown rice is soft and fluffy and is great for a lighter dinner recipe. Here’s a quick tutorial on how to make brown rice, as it takes a little longer than other rice varieties. If you switch up the rice, just note that it may not need as much time to cook as brown rice.
  • Aromatics: Onion, lemon, garlic, and fresh parsley add flavor and depth to this recipe. I prefer yellow onion, but any white onion will do. Parsley pairs great with seafood, but dill or thyme would also be delicious!
  • Broth: Using broth instead of water to make the rice instantly enhances the dish’s flavor. You could also use chicken broth for even more flavor, but the vegetable broth is my preferred for seafood dishes.
  • Oil: The olive oil is divided to use as a marinade for the shrimp and to fry the onions and garlic. Use any oil you prefer.
  • Salt and pepper, to taste.
Ingredients to make the recipe

How to make lemon herb shrimp and Brown rice

So easy to make, this recipe has the shrimp marinating in a lovely lemon herb mix while you cook the brown rice. You get all the best flavors made in just one pan!

marinate the shrimp

  1. Add the marinade ingredients (garlic, oil, lemon, parsley, salt, and pepper) to a bowl and toss the shrimp to coat it fully.
  2. Allow to rest at room temperature until ready to add to the rice.
2 image collage showing the shrimp marinade before and after marinating

cook the rice and shrimp

  1. In a large skillet, cook the onions until soft and translucent, add in the garlic, and cook until fragrant.
  2. Stir in rinsed brown rice, remaining salt, and black pepper.
  3. Add the vegetable stock and bring it to a boil, reducing the heat to a simmer and covering it with a lid.
  4. Cook until the water is fully absorbed and the rice is tender.
  5. Spoon the shrimp in a single layer on the cooked rice and replace the lid.
  6. Cook until the shrimp is done and turns opaque, then garnish with remaining parsley for serving.
6 image collage to show how to make the recipe in one pot

Tips for making garlic shrimp and rice

  1. Look for juicy lemons for the recipe. To ensure you get the juice you need, choose lemons that feel smoother with relatively thin-skinned—these are guaranteed to be the juiciest!  
  2. Avoid overcooking the shrimp. This might seem like a no-brainer, but it can happen in the blink of an eye, even with no direct heat on them. Stay by the stove and take the lid back off as soon as you see that pink shrimpy color.
  3. Keep the heat in the pan to cook the shrimp. After switching off the burner, work quickly by adding the shrimp over the 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!
  • Add in vegetables. This is already a perfect simple shrimp recipe with rice; adding vegetables can make it more hearty. Toss in cooked broccoli or asparagus, or try it served in spaghetti squash as a bowl to hold the steamed shrimp and rice!
  • Make it creamy. Before serving, stir a little coconut milk in to make a creamy shrimp and rice bowl.
  • Elevate it with more aromatics. We already have garlic, lemon, and parsley, but another great addition to this recipe is adding in grated ginger. Include in the recipe when adding the garlic after cooking the onions but before adding in the rice. It will add another beautiful layer of flavor for an irresistible bite.
  • Add some heat. A pinch of red pepper flakes or cayenne goes a long way to add a little spiciness to this shrimp recipe.
  • More tasty addition ideas: You can enjoy this recipe often by adding new ingredients each time. Try some of these additions, like a handful of spinach, peas and carrots, or some pineapple or coconut for a tropical shrimp and rice bowl.
Finished shrimp and rice recipe garnished with lemon wedges in the pot

what to serve with your shrimp brown rice bowl

how to store & reheat your shrimp and rice bowl

This shrimp and rice recipe is best served after being made, but you can store leftovers in an airtight container in the fridge.

To reheat: Add the rice to a pan and heat through. Then, add the shrimp back and quickly heat back up. 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.

how long will shrimp and rice last in the fridge?

When stored properly, rice and shrimp can store in the fridge for up to 3-4 days.

can I freeze this shrimp and rice skillet recipe?

You can freeze cooked shrimp and rice, but you may notice a change in texture. If you freeze it, I suggest cooking the rice al dente so that it cooks through to a softer grain while reheating without becoming mushy.

To freeze cooked shrimp, do so separately from the rice on a sheet pan lined with parchment. Freeze through completely, and then transfer to a container. Thaw in the fridge overnight and pan cook to heat up.

Frequently asked questions

Does it matter what size shrimp I use?

Nope, you can use any size of shrimp you have on hand. The cooking time will vary based on the size of the shrimp, but other than that, you’re good.

What to add to brown rice to make it taste better?

Brown rice can be a bit bland, so we add salt, fresh herbs, vegetable broth, and a splash of lemon juice for this recipe.

Can I sautee the shrimp instead of steaming it?

Absolutely! Sauteeing the shrimp adds a tasty caramelized coating on the outside. To do so, push the rice to the side of the pan. Add in just a bit of butter or oil and heat it. Then place the shrimp in a single layer on the bottom of the pan. Cook for about a minute, flip, and cook until the shrimp is pink and opaque, then toss together with the rice.

Close up shot of the lemon herb shrimp and rice with spoon inside bowl

I love how quickly and easily this shrimp and rice dish comes together! It’s a great option on busy weeknights and full of the most delicious lemon and herb flavor in every bite.

For more shrimp recipes:

If you try this feel good Lemon Herb Shrimp and Rice recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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.

preorder MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

Lemon Herb Shrimp and Rice Bowl

Try this one-pan Shrimp and Brown Rice Bowl recipe for an easy weeknight dinner! This shrimp bowl comes together quickly with a handful of ingredients!
5 from 44 votes
Servings 6 servings
Calories 259
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 3 tablespoons olive oil divided
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 garlic cloves minced divided
  • 3 tablespoons finely 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


  • 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.


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.


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.

Cuisine American
Course: Main Course

Rate and comment

Recipe Rating


  1. 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.

  2. 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