One-Pan Lemon Shrimp and Rice
This recipe is bright and refreshing, with a balance of tangy flavors, fluffy rice, and juicy shrimp—all made in just one pan. According to recipe tester Renu Dhar, “This is definitely going to be a weeknight staple for me. The flavors are simple and clean.”
Because this dish is so straightforward, the quality of each ingredient is key. Using the freshest shrimp available will really elevate the flavor.
While shrimp typically cooks in 2-3 minutes, in this dish, the shrimp rests on top of the rice, not in direct contact with the pan. It takes a little longer to cook—around 5-6 minutes—but results in perfectly tender and juicy shrimp when the rice is done.
Rinsing your rice before cooking removes extra starch, and using fresh ingredients like Parmesan and basil will make this dish shine. For a twist, add peas for color and nutrition, or pair with garlic bread knots and a refreshing lemon Caesar salad.
“In the summer, I love adding chopped fresh tomatoes at the end,” says recipe tester Liz Mervosh. To switch things up, try a Thai-inspired version with cayenne, lemongrass, turmeric, and coconut milk instead of cheese.
Editorial Contributions by Keaton Larson
Ingredients List
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5 tablespoons unsalted butter, divided
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1 yellow onion, finely chopped
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6 cloves garlic, finely chopped
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1/4 cup dry white wine
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2 cups chicken stock
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2 teaspoons lemon zest
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1 1/2 teaspoons kosher salt
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1/4 teaspoon freshly ground black pepper
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1 1/2 cups uncooked jasmine rice, rinsed
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1 pound medium peeled, deveined raw shrimp
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1 tablespoon freshly squeezed lemon juice
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1/2 cup freshly grated Parmesan cheese
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2 tablespoons finely chopped fresh basil, plus small leaves for garnish
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lemon wedges for serving
Instructions
Prepare all the ingredients.
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Heat 1 tablespoon of butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant and the onions are lightly browned, about 1 minute. Pour in the wine and cook, stirring occasionally, until the wine reduces by half, about 3 minutes.
Dotdash Meredith Food Studios
Add chicken stock, lemon zest, salt, and black pepper to the skillet. Bring to a boil over medium heat, then stir in the rice. Cover and reduce the heat to low. Let it simmer undisturbed until the rice is tender and cooked through, about 9 to 10 minutes. Add the shrimp in an even layer over the rice, drizzle with lemon juice, and dot with the remaining 4 tablespoons of butter. Cover and cook for another 5 to 6 minutes, until the shrimp and rice are fully cooked.
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Remove from heat. Stir in Parmesan cheese and fresh basil. Garnish with lemon wedges and extra basil leaves for a finishing touch.
Dotdash Meredith Food Studios
Nutritional Information (per serving)
| 482 | Calories |
| 21g | Fat |
| 49g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 482 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 12g | 59% |
| Cholesterol 195mg | 65% |
| Sodium 1520mg | 66% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 6g | 21% |
| Total Sugars 10g | |
| Protein 27g | 53% |
| Vitamin C 102mg | 113% |
| Calcium 243mg | 19% |
| Iron 3mg | 15% |
| Potassium 647mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5