Shrimp and Rice – A one pot dish made with tender and hearty jasmine rice and buttery lemon shrimp. It’s an absolute breeze to make and completely delicious!
An Easy Shrimp and Rice Recipe!
One pot dishes are a staple for those busy weekdays in our lives. This one pot shrimp and rice is quick cooking, perfectly flavorful, and clean up is a breeze.
The rice is infused with chicken broth and garlic for a boost in flavor, and the shrimp is upgraded with that classic lemon butter combo to really highlight it.
It’s a simple process that takes minimal effort but yields an impressive finished result that will please everyone.
If you are wondering what to make with shrimp and rice I’d suggest serving with buttery cooked broccoli, asparagus or peas to finish it off. It can really benefit from a nice fresh pop of green to compliment it.
You can’t go wrong with this simple dinner!
Shrimp and Rice Recipe Ingredients
- Jasmine rice
- Butter
- Yellow onion
- Garlic
- Low-sodium chicken broth
- Lemon (zest and juice)
- Salt and pepper
- Medium shrimp
- Parmesan
- Fresh parsley
![Steps for making rice in pot.]( "One Pot Shrimp and Rice")
How to Make Shrimp and Rice
- Place rice in a fine sieve. Rinse under cold water until water is nearly clear, about 1 minute. Drain well then set aside.
- Melt 1 Tbsp butter in a pot over medium heat. Add onion and saute 4 minutes.
- Add garlic and saute 30 seconds longer.
- Pour in chicken broth, lemon zest and season with salt and pepper to taste. Bring to a boil, then pour in rice and give it a quick stir.
- Cover and reduce heat to low. Let simmer 13 minutes (meanwhile peel the shrimp to make the most of the time).
- After 13 minutes quickly add the shrimp to the rice in an even layer, drizzle with lemon juice, dot with remaining 4 Tbsp butter. Cover and continue to cook 2 to 3 minutes longer until shrimp are about halfway cooked.
- Remove from heat. Toss in parmesan and parsley. Let rest for a few minutes, covered until shrimp are fully cooked through from the residual heat.
Possible Variations:
- Try other herbs: These include mint, basil, cilantro or green onions.
- Add vegetables: Bell pepper, red onion, peas, carrots (thin chopped), zucchini or corn would be good options.
- Mexican flavor: Use lime instead of lemon, add drained and rinsed canned black beans with the shrimp, replace parsley with cilantro.
- Mediterranean spin: Add a can of drained chick peas. Include some mint along with the parsley. Replace parmesan with 1/2 cup crumbled feta.
- Chicken substitute: You can use cooked chicken in place of the shrimp. Chopped chicken thighs that are cooked or shredded rotisserie chicken will work well.
Can I Use Brown Rice?
- This recipe was developed and retested using white jasmine rice.
- Quick cooking brown rice should work well but you will need to adjust cook time and also increase quantity of quick cook brown rice added. I have not yet tested amounts on this, please let us know if you did and what worked for you!
Storage and Reheating
- Store any extra in an airtight container in the fridge.
- When reheating warm individual servings in the microwave in a microwave safe dish, on 50% power, tossing occasionally until heated through.
![Shrimp and rice shown in a large pot.]( "One Pot Shrimp and Rice")
More Delicious Shrimp Recipes to Try
More Delicious Shrimp Recipes to Try
Shrimp and Rice {One Pot}
A one pot dish made with tender and hearty white rice and lemony buttery shrimp. It’s an absolute breeze to make and completely delicious!
Servings: 5
- 1 1/2 cups jasmine rice
- 5 Tbsp butter, divided, cut into 1/2-Tbsp pieces
- 1/2 cup finely chopped yellow onion
- 1 1/2 Tbsp minced garlic
- 2 1/2 cups low-sodium chicken broth
- 2 tsp lemon zest (from 1 medium lemon)
- Salt and black pepper
- 1 lb. medium shrimp, peeled and deveined
- 2 Tbsp fresh lemon juice
- 1/3 cup finely shredded parmesan cheese
- 2 Tbsp minced fresh parsley
-
Place rice in a fine sieve. Rinse under cold water until water is nearly clear, about 1 minute. Drain well then set aside.
-
Melt 1 Tbsp butter in a pot over medium heat. Add onion and saute 4 minutes.
-
Add garlic and saute 30 seconds longer.
-
Pour in chicken broth, lemon zest and season with salt and pepper to taste. Bring to a boil, then pour in rice and give it a quick stir.
-
Cover and reduce heat to low. Let simmer 13 minutes (meanwhile peel the shrimp to make the most of the time).
-
After 13 minutes quickly add the shrimp to the rice in an even layer, drizzle with lemon juice, dot with remaining 4 Tbsp butter. Cover and continue to cook 2 to 3 minutes longer until shrimp are about halfway cooked.
-
Remove from heat. Toss in parmesan and parsley. Let rest for a few minutes, covered until shrimp are fully cooked through from the residual heat.
Nutrition Facts
Shrimp and Rice {One Pot}
Amount Per Serving
Calories 409
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 147mg49%
Sodium 544mg24%
Potassium 367mg10%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 1039IU21%
Vitamin C 14mg17%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
