One-Pan Garlic Shrimp and Rice
Garlic butter shrimp folded into long-grain rice cooked in chicken broth in the same skillet.
Ingredients
Main Ingredients
- 12 oz medium shrimp peeled and deveined
- 1 cup long-grain white rice
- 4 cloves garlic finely minced
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2 cup low-sodium chicken broth or vegetable broth
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp fresh parsley chopped
- ½ tsp salt plus pepper to taste
Instructions
Cooking
- Pat the shrimp dry. Mince the garlic and chop the parsley.
- Heat the butter and olive oil in a large non-stick skillet over medium-high heat. Add the garlic and cook for 30 seconds to 1 minute, until fragrant but not browned.
- Season the shrimp lightly and cook for 2 minutes per side, until pink and opaque. Remove to a plate.
- Add the dry rice to the skillet and stir for about 1 minute to coat in the garlic butter.
- Pour in the broth, add the remaining salt, and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes without lifting the lid.
- Fluff the rice, fold in the shrimp, and heat for about 2 minutes. Add the lemon juice, adjust the seasoning, and top with parsley.
Notes
Shrimp are done when pearly and opaque. Refrigerate leftovers within one hour, eat within 2 to 3 days, and reheat gently to 165 degrees F.