This lemon garlic shrimp and rice recipe is one of those simple dishes that feels a little fancier than the effort it takes. The shrimp get perfectly juicy, the rice soaks up all the buttery, garlicky, lemony goodness, and the whole thing comes together in about 30 minutes. It’s one of my favorite weeknight dinners because it tastes like something I’d order at a restaurant, but it’s as easy as making a pot of rice.
I still remember the first time I made it — it was a warm summer night, windows open, and the smell of garlic and lemon butter filled the kitchen. By the time the shrimp hit the pan, everyone was already asking when dinner would be ready.
Why I Love This Recipe
What makes this dish special is how little you need to make it shine. Shrimp, rice, garlic, lemon, and a touch of butter — that’s it. It’s proof that when ingredients are simple and fresh, they do all the heavy lifting.
This is the kind of recipe I turn to when I want to impress without fussing. It works just as well for a cozy weeknight meal as it does for a date night or last-minute dinner with friends. And the flavor? Bright, garlicky, a little buttery, and so satisfying.
Ingredients You’ll Need
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Raw shrimp – peeled and deveined (tail on or off depending on your preference).
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Rice – long-grain white rice works best, but jasmine or basmati adds a lovely aroma.
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Garlic – fresh cloves give the best flavor.
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Lemon – juice and zest to brighten up the dish.
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Butter or olive oil – for that rich base.
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Salt and pepper – to season.
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Fresh parsley – chopped, for a fresh finish.
Choosing the Right Shrimp
I usually go for medium-sized shrimp, about 41–60 per pound. They’re bite-sized, cook fast, and pair nicely with rice. You can use tail-on for presentation or remove them for easier eating — either way works.
Step-by-Step: How I Make It
Step 1: Cook the Rice
I start by cooking the rice in a pot with a pinch of salt. You can make it on the stove, in a rice cooker, or even in an Instant Pot. While the rice cooks, I get everything else ready so it all comes together at once.
Step 2: Prepare the Shrimp
I pat the shrimp dry and season lightly with salt and pepper. If I want extra flavor, I toss them with a little lemon zest too.
Step 3: Sauté the Garlic
In a skillet, I melt butter over medium heat and add minced garlic. The trick is to let it cook just until fragrant — not brown. That’s when the lemon flavor really pops later.
Step 4: Cook the Shrimp
I add the shrimp to the skillet and cook for about 1–2 minutes per side, just until they turn pink and opaque. Overcooking shrimp is easy, so I keep a close eye here.
Step 5: Combine Everything
Once the shrimp are cooked, I squeeze in fresh lemon juice and toss everything with the cooked rice. I love how the hot rice soaks up the garlicky lemon butter. A sprinkle of parsley at the end makes it look fresh and vibrant.
Tips That Make This Recipe Shine
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Use raw shrimp: Pre-cooked shrimp won’t soak up the garlic-lemon flavor as well.
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Zest before juicing: It’s easier and adds so much brightness.
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Don’t overcook: Shrimp cook quickly and can get rubbery if left too long.
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Butter matters: A good quality butter gives the sauce a rich flavor.
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Steam option: If using a rice cooker, you can add the shrimp at the end and let them steam for 5–10 minutes — no extra pan needed.
Make-Ahead Tips
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Cook the rice earlier in the day and reheat it before tossing with the shrimp.
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You can peel and devein shrimp ahead of time and keep them in the fridge for up to a day.
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If you’re short on time, pre-mince the garlic and zest the lemon in advance.
Serving Suggestions
This dish pairs beautifully with fresh veggies. A few of my favorite sides:
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Roasted asparagus with lemon
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A crisp cucumber salad
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Sautéed green beans with a little chili flake
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A simple side of garlic bread to soak up the buttery sauce
If I’m serving guests, I like to garnish with extra lemon wedges so everyone can add more brightness if they want.
Storing Leftovers
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Store in an airtight container in the fridge for up to 2 days.
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Reheat gently on the stove or in the microwave with a splash of water or broth to keep the rice moist.
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I don’t recommend freezing since shrimp can turn rubbery when reheated from frozen.
FAQs
Can I use frozen shrimp?
Yes. Just thaw completely and pat dry before cooking.
What kind of rice works best?
Long-grain white rice is my go-to, but jasmine or basmati gives a lovely aroma.
Can I use brown rice?
You can, but it takes longer to cook and has a chewier texture.
Can I add vegetables to the dish?
Definitely. Peas, asparagus, or spinach work well. Just cook or steam them before mixing with the rice.
Can I make this without butter?
Olive oil works great too, though butter gives it that richer, classic flavor.
One Pot Lemon Garlic Shrimp and Rice
This One Pot Lemon Garlic Shrimp and Rice is a bright, buttery, and flavorful meal made with just a few simple ingredients.
Ingredients
- 12 oz shrimp (41–60 size), peeled and deveined
- 1 fresh lemon
- 4 cloves garlic, minced
- 2 tbsp butter
- 1½ cups long grain white rice
- 2 cups chicken broth
- ½ cup water
- 1 tsp seasoning salt or Tony Chachere’s
- 2 tbsp chopped parsley
Instructions
- If using frozen shrimp, thaw and peel before starting. Juice half of the lemon to yield about 2 tablespoons of juice, and slice the remaining half for garnish.
- Melt the butter in a deep skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant. Stir in the rice and continue to cook for another 1–2 minutes, allowing it to lightly toast.
- Pour in the chicken broth, lemon juice, water, seasoning salt, and parsley. Stir everything together, then cover the skillet and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for 10 minutes until most of the liquid is absorbed.
- Remove the lid briefly to scatter the shrimp over the top of the rice. Cover again and cook on low for an additional 5 minutes, or until the shrimp turn pink and opaque.
- Take the skillet off the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, gently folding the shrimp in. Garnish with lemon slices and extra parsley before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 248Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 197mgSodium 1696mgCarbohydrates 22gFiber 1gSugar 1gProtein 22g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This lemon garlic shrimp and rice recipe is proof that you don’t need a long ingredient list to make something memorable. The bright lemon, fragrant garlic, and tender shrimp come together in a way that feels special, even on an ordinary weeknight.
Every time I make it, the kitchen smells amazing, and the pan is usually scraped clean before I even sit down. It’s quick, unfussy, and always a crowd-pleaser.
