What rice is best for shrimp and rice?

Long-grain rice, like basmati or jasmine rice, works best for shrimp and rice because it cooks up fluffy and doesn't get sticky. Medium-grain rice, like Arborio, can also be used for a creamier texture.

How do you keep shrimp from getting rubbery?

To prevent rubbery shrimp, avoid overcooking it. Shrimp is cooked when it turns pink and opaque. It usually takes just 2-3 minutes per side, depending on size. Using high heat also helps.

What goes well with lemon garlic shrimp?

Lemon garlic shrimp pairs well with various side dishes, including pasta, rice (of course!), roasted vegetables (like asparagus or broccoli), a fresh salad, or crusty bread for dipping in the sauce.

What is the best way to thaw shrimp quickly?

The best way to thaw shrimp quickly is to place it in a colander under cold running water for about 10-20 minutes, or until thawed. Make sure the shrimp is in a sealed bag to prevent waterlogging.

Can I use frozen shrimp for lemon garlic shrimp?

Yes, you can definitely use frozen shrimp. Ensure it's fully thawed and patted dry before cooking for the best results.

How long does lemon garlic shrimp and rice last in the fridge?

Lemon garlic shrimp and rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it's properly cooled before refrigerating.

Lemon Garlic Shrimp and Rice: Your New Favorite 30-Minute Comfort Meal 2026

Name: Lemon Garlic Shrimp and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound large shrimp, peeled and deveined; 1.5 cups long-grain white rice (like jasmine or basmati); 3 cups low-sodium chicken or vegetable broth; 4 cloves garlic, minced; 1 large lemon (for zest and juice); 3 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 0.5 teaspoon red pepper flakes (optional); 0.25 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste

Lemon Garlic Shrimp and Rice

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A quick and cozy one-pan meal featuring plump shrimp, fragrant garlic, and bright lemon over fluffy rice. Perfect for a special yet easy weeknight dinner, ready in about 30 minutes.

Author: Harmony
Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 4 servings 1x
Category: dinner
Method: sauteing, simmering
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound large shrimp, peeled and deveined
1.5 cups long-grain white rice (like jasmine or basmati)
3 cups low-sodium chicken or vegetable broth
4 cloves garlic, minced
1 large lemon (for zest and juice)
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
0.5 teaspoon red pepper flakes (optional)
0.25 cup fresh parsley, chopped
Salt and freshly ground black pepper to taste

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Instructions

Pat shrimp dry with paper towels. Zest and juice the lemon. Mince garlic and chop parsley.
In a large skillet or Dutch oven with a lid, heat 1 tablespoon butter and olive oil over medium heat. Add garlic and red pepper flakes (if using) and cook for 30-60 seconds until fragrant.
Add dry rice to the skillet. Stir constantly for about 2 minutes to toast lightly.
Pour in broth, add a pinch of salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
While rice cooks, season shrimp with salt and pepper. In a separate medium skillet, heat remaining 2 tablespoons butter over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove from heat.
When rice is done, remove from heat. Fluff with a fork, then stir in lemon zest, lemon juice, and most of the parsley. Gently fold in cooked shrimp and any buttery juices from the pan. Let sit for 1 minute to meld flavors before serving.

Notes

For best results, ensure shrimp are thoroughly dried before cooking to get a good sear. Do not stir the rice while it simmers to prevent gumminess. Fresh lemon juice is essential for bright flavor. Leftovers reheat best in a skillet with a splash of broth.

Nutrition

Serving Size: 4
Calories: 420
Sugar: 1
Sodium: 350
Fat: 14
Saturated Fat: 5
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 45
Fiber: 1
Protein: 28
Cholesterol: 180

Find it online: https://www.homestyletable.com/lemon-garlic-shrimp-rice/