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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 550
- Protein: 35g