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.
Servings: 6 servings
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 liquid 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
My Top Tip: 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!
Storage: This shrimp and rice recipe is best served right after being made, but you can store leftovers in an airtight container for up to 3-4 days. 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.
Freezing: Once your shrimp has cooled completely, you can transfer it to an airtight container and freeze it for up to 2 months. To reheat, let it thaw in the fridge overnight before reheating on the stovetop.
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
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