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One-Pan Garlic Butter Shrimp and Rice Skillet with Lemon Zest

A plate of Garlic Butter Shrimp and Rice Skillet, featuring plump shrimp coated in garlic butter and parsley over white rice.
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Cook tender shrimp in a rich garlic butter sauce alongside rice in a single skillet for a fast, complete weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1/2 teaspoon dried Italian seasoning
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the shrimp with salt and pepper.
  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add half of the butter (2 tablespoons).
  3. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Stir in the uncooked rice, chicken broth, and Italian seasoning. Bring the mixture to a boil.
  6. Once boiling, cover the skillet tightly with a lid or foil. Reduce the heat to low and simmer for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
  7. Remove the skillet from the heat. Let it stand, covered, for 5 minutes.
  8. Fluff the rice gently with a fork. Stir in the lemon zest and lemon juice.
  9. Return the cooked shrimp to the skillet and gently fold them into the rice mixture. Cook over low heat for 1 minute to reheat the shrimp.
  10. Sprinkle with fresh parsley before serving.

Notes

  • Use low-sodium broth if you are watching your salt intake.
  • If you do not have an oven-safe skillet, cook the shrimp in a separate pan and add them back in at the end.
  • For extra flavor, add 1/4 cup of dry white wine after cooking the garlic, letting it reduce slightly before adding the rice and broth.

Nutrition

Find it online: https://epicureempire.com/garlic/