Lemon Butter Shrimp and Rice

It’s funny how some of the simplest recipes can become absolute staples in your kitchen. Lemon Butter Shrimp and Rice is one of those dishes for me. I stumbled upon a version of it online years ago, and after a few tweaks to suit our family’s tastes, it’s become a regular weeknight meal. The bright, zesty flavor of lemon combined with the richness of butter and the savory shrimp – it’s just a winning combination that even my pickiest eater devours without complaint. Honestly, the first time I made it, I was a bit surprised at how quickly it disappeared. Everyone went back for seconds, and my husband declared it restaurant-worthy, which is always a high compliment in our house. Since then, it’s been requested countless times, and I love making it because it’s quick, easy, and feels like a treat even on a busy Tuesday night. If you’re looking for a flavorful, satisfying meal that comes together in a snap, you absolutely have to try this Lemon Butter Shrimp and Rice recipe – it’s guaranteed to become a new favorite.

Ingredients

• Shrimp: 1.5 lbs, peeled and deveined. Choose large or jumbo shrimp for the best texture and flavor. Fresh or frozen (thawed) shrimp will work equally well.
• Rice: 1 cup uncooked long-grain white rice. This recipe works beautifully with white rice, but you can also substitute with brown rice or your preferred rice variety, adjusting cooking time accordingly.
• Butter: 1/2 cup (1 stick) unsalted butter. Butter is the base of our rich sauce, adding flavor and a luxurious texture.
• Garlic: 4 cloves, minced. Fresh garlic is essential for that aromatic and savory base flavor.
• Lemon: 2 large lemons. We’ll use both the zest and juice for a bright, citrusy flavor.
• Chicken Broth: 2 cups. Low sodium chicken broth enhances the flavor and helps cook the rice perfectly. Vegetable broth can be used for a vegetarian option.
• White Wine: 1/2 cup dry white wine (optional). Adds depth and complexity to the sauce. Substitute with extra chicken broth if you prefer to omit the wine.
• Fresh Parsley: 1/4 cup, chopped. Fresh parsley adds a pop of color and fresh herbal notes to finish the dish.
• Red Pepper Flakes: 1/4 teaspoon (optional). Adds a subtle hint of heat. Adjust to your spice preference or omit entirely.
• Olive Oil: 2 tablespoons. Used for sautéing the shrimp and garlic.
• Salt: To taste. Enhances all the flavors in the dish.
• Black Pepper: Freshly ground, to taste. Adds a touch of spice and depth.

Instructions

1. Prepare the Rice: Begin by cooking the rice according to package directions. You can use a rice cooker, Instant Pot, or the stovetop method. For stovetop, typically combine 1 cup of rice with 2 cups of chicken broth (or water) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and set aside, keeping warm. If using pre-cooked rice, you can skip this step and add it later to warm through.
2. Zest and Juice Lemons: While the rice is cooking, zest both lemons using a microplane or fine grater, being careful to only zest the yellow part and avoid the bitter white pith underneath. Set the lemon zest aside. Then, juice both lemons and set the lemon juice aside as well. You should aim for about ¼ cup of fresh lemon juice.
3. Melt Butter and Sauté Garlic: In a large skillet or sauté pan over medium heat, melt the butter along with the olive oil. The combination of butter and olive oil prevents the butter from burning and adds a richer flavor. Once the butter is melted and shimmering, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, stirring frequently, until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as burnt garlic can taste bitter.
4. Add White Wine (Optional): If using white wine, pour it into the skillet with the garlic. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly. This step helps to burn off the alcohol and concentrate the flavor of the wine, adding a layer of complexity to the sauce. If you are not using wine, simply skip this step and move on to the next.
5. Add Chicken Broth and Lemon Juice: Pour the chicken broth into the skillet, along with the fresh lemon juice and lemon zest. Stir everything together to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld together and slightly thicken. Simmering also helps to reduce the liquid slightly, concentrating the lemon butter flavor.
6. Season the Sauce: Season the lemon butter sauce generously with salt and freshly ground black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and then adjust to your preference. Remember that the shrimp and rice are not yet seasoned, so the sauce should be flavorful enough to season the entire dish. If you like a little heat, add a pinch of red pepper flakes at this stage.
7. Cook the Shrimp: Increase the heat in the skillet to medium-high. Add the shrimp to the lemon butter sauce in a single layer if possible. If you have a lot of shrimp, you might need to cook them in batches to avoid overcrowding the pan, which can steam the shrimp instead of searing them. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque and are cooked through. Be careful not to overcook the shrimp, as they can become rubbery. They are done when they are no longer translucent and have a nice pink color.
8. Combine and Serve: Once the shrimp are cooked, remove the skillet from the heat. Gently stir in the cooked rice into the lemon butter shrimp mixture, ensuring that the rice is coated evenly with the flavorful sauce. If you are using pre-cooked rice, you may need to add a little extra chicken broth or water if the mixture seems too dry. Heat through until the rice is warmed. Taste and adjust seasoning with more salt and pepper if needed.
9. Garnish and Serve Immediately: Stir in the chopped fresh parsley just before serving. The fresh parsley adds a bright, herbaceous finish to the dish. Serve the Lemon Butter Shrimp and Rice immediately while it’s hot and flavorful. Garnish with extra lemon wedges and a sprinkle of fresh parsley, if desired. Enjoy!

Nutrition Facts

(Per Serving, approximate)

• Servings: 4
• Calories: Approximately 450-550 kcal
• Protein: 30-35g

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. Using low sodium broth and controlling added salt can help reduce sodium content. For precise nutritional information, use a nutrition calculator with specific ingredient brands and measurements.)

Preparation Time

Total Time: Approximately 35-40 minutes

This Lemon Butter Shrimp and Rice recipe is designed for a quick and easy meal. The active preparation time, including prepping ingredients like mincing garlic, zesting and juicing lemons, and chopping parsley, takes about 15-20 minutes. The cooking time, which involves cooking the rice and the shrimp in the flavorful lemon butter sauce, is roughly another 20-25 minutes. This makes it an ideal dish for weeknights when you want a delicious and healthy meal without spending hours in the kitchen. The beauty of this recipe is its efficiency – you can have a complete and satisfying dinner ready in under 40 minutes from start to finish.

How to Serve

This Lemon Butter Shrimp and Rice is delicious on its own, but here are some serving suggestions to elevate your meal and create a well-rounded dining experience:

• Side Salad: A light and refreshing side salad complements the richness of the shrimp and rice. Consider a simple green salad with a lemon vinaigrette to echo the lemon flavors in the main dish, or a Caprese salad for a classic Italian pairing.
• Roasted Vegetables: Roasted vegetables like asparagus, broccoli, or Brussels sprouts add a healthy and flavorful component. Roasting brings out the natural sweetness of vegetables and provides a nice textural contrast to the tender shrimp and rice. Drizzle the vegetables with olive oil, salt, pepper, and a squeeze of lemon before roasting to enhance their flavor profile.
• Garlic Bread or Crusty Bread: For soaking up every last bit of the delicious lemon butter sauce, serve with warm garlic bread or crusty bread. A baguette, ciabatta, or sourdough loaf would be excellent choices.
• Steamed Greens: Simple steamed greens like spinach, kale, or green beans offer a healthy and quick side dish. A squeeze of lemon juice and a drizzle of olive oil can enhance their flavor and tie them into the overall lemon theme of the meal.
• Lemon Wedges: Always serve with extra lemon wedges on the side. This allows everyone to customize the level of lemon flavor to their liking and adds a fresh, zesty touch to each serving.
• Garnishes: Enhance the presentation with additional garnishes like a sprinkle of fresh parsley, a dusting of grated Parmesan cheese (optional), or a few extra red pepper flakes for those who like a bit more heat.
• White Wine Pairing: If serving for a dinner party or special occasion, pair this dish with a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. The acidity and citrus notes in these wines complement the lemon butter sauce and shrimp beautifully.
• Over Pasta: For a variation, you can serve the lemon butter shrimp sauce over pasta instead of rice. Linguine, fettuccine, or spaghetti would all work wonderfully. Toss the cooked pasta with the shrimp and sauce for a delicious pasta dish.

Additional Tips

1. Use High-Quality Shrimp: The quality of your shrimp greatly impacts the final dish. Opt for wild-caught or sustainably sourced shrimp whenever possible. Fresh shrimp is ideal, but if using frozen, ensure they are properly thawed and patted dry before cooking to ensure they sear nicely.
2. Don’t Overcook the Shrimp: Shrimp cooks very quickly. Overcooked shrimp becomes tough and rubbery. Cook just until they turn pink and opaque, usually about 2-3 minutes per side. They will continue to cook slightly even after you remove them from the heat, so err on the side of slightly undercooked rather than overcooked.
3. Fresh Lemon is Key: Use freshly squeezed lemon juice and lemon zest for the brightest and most vibrant lemon flavor. Bottled lemon juice lacks the fresh aroma and zing of fresh lemons. Zesting the lemons before juicing is much easier.
4. Adjust Garlic to Taste: Garlic is a prominent flavor in this dish. If you are a garlic lover, feel free to add an extra clove or two. Conversely, if you prefer a milder garlic flavor, use slightly less. Ensure the garlic is finely minced for even flavor distribution.
5. Spice it Up: If you enjoy a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce. You can also garnish with a drizzle of hot sauce for extra heat.
6. Herb Variations: While parsley is classic, you can experiment with other fresh herbs. Dill, chives, or even a touch of fresh oregano can complement the lemon and shrimp flavors. Add herbs towards the end of cooking to preserve their fresh flavor and vibrant color.
7. Make it Creamier: For a richer and creamier sauce, stir in a tablespoon or two of heavy cream or crème fraîche at the end of cooking. This will create a more decadent lemon butter sauce. Alternatively, a swirl of mascarpone cheese can add richness and a subtle tang.
8. Prep Ingredients in Advance: To make this recipe even faster, prep your ingredients ahead of time. Mince the garlic, zest and juice the lemons, chop the parsley, and measure out the spices. This will streamline the cooking process and make weeknight dinners a breeze. You can even thaw the shrimp in advance and store it in the refrigerator until ready to cook.

Frequently Asked Questions (FAQs)

Q1: Can I use brown rice instead of white rice?
A: Yes, you can definitely use brown rice. Brown rice is a healthier option with more fiber. However, keep in mind that brown rice takes longer to cook than white rice. You will need to adjust the cooking time accordingly. Follow the package instructions for your brown rice, and ensure it is cooked before adding it to the shrimp and sauce. You may need to add a little extra broth to the pan if the sauce reduces too much while the rice cooks separately.

Q2: I don’t have white wine; can I still make this recipe?
A: Absolutely! White wine adds depth of flavor, but it’s not essential. Simply omit the white wine and replace it with an equal amount of chicken broth. The dish will still be delicious with the lemon butter and garlic flavors. You might consider adding a squeeze more lemon juice to compensate for the slight acidity that the wine would have contributed.

Q3: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp works perfectly well. Just make sure to thaw the shrimp completely before cooking. You can thaw them in the refrigerator overnight or quickly thaw them by placing them in a colander under cold running water for about 10-15 minutes. Pat the thawed shrimp dry with paper towels before cooking to ensure they sear properly and don’t release excess water into the pan.

Q4: Can I make this recipe ahead of time?
A: While Lemon Butter Shrimp and Rice is best served fresh, you can prepare some components ahead of time. You can cook the rice in advance and store it in the refrigerator. You can also prepare the lemon butter sauce (without the shrimp) ahead of time and reheat it when you are ready to cook the shrimp and assemble the dish. It’s generally recommended to cook the shrimp just before serving for the best texture.

Q5: How do I store leftovers and how long will they last?
A: Store leftover Lemon Butter Shrimp and Rice in an airtight container in the refrigerator. It will last for 2-3 days. Reheat gently in a skillet over medium-low heat or in the microwave until heated through. Be careful not to overheat the shrimp, as it can become rubbery upon reheating. Adding a splash of broth or water while reheating can help to keep it moist.

Q6: Can I add vegetables to this dish?
A: Yes, you can easily add vegetables to this recipe. Consider adding vegetables that cook quickly, such as asparagus, broccoli florets, peas, or spinach. Add vegetables like asparagus or broccoli to the skillet to sauté alongside the garlic, or add peas or spinach towards the end of cooking, just before adding the rice, so they retain some texture and don’t become overcooked.

Q7: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as it is made with shrimp, rice, lemon, butter, and broth, which are all gluten-free ingredients. However, always double-check the labels of your chicken broth to ensure it is certified gluten-free, especially if you are cooking for someone with celiac disease or gluten sensitivity.

Q8: Can I make this recipe dairy-free?
A: To make this recipe dairy-free, you can substitute the butter with a dairy-free butter alternative, such as olive oil or coconut oil. Olive oil will provide a fruity and savory flavor, while coconut oil will add a subtle sweetness. Ensure your chosen butter alternative is suitable for sautéing and has a flavor profile that complements lemon and shrimp. The rest of the ingredients are naturally dairy-free.

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