One-Pan Garlic Butter Shrimp and Rice
Tender garlic-butter shrimp fold into fluffy rice simmered in savory broth, with fresh lemon and parsley brightening this quick one-pan dinner.
Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups long-grain white rice
- 3 cups low-sodium chicken or seafood broth
- 4 tablespoons unsalted butter
- 4 cloves garlic
- 1.25 pounds large shrimp
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 medium lemon
- 0.25 cup fresh parsley
Cooking instructions
- Melt 2 tablespoons of the butter in a large deep skillet over medium heat. Add the rice and cook, stirring, for 1 minute. Pour in the broth, season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and bring to a boil. (about 5 min) — Medium heat
- Reduce the heat to low, cover, and simmer until the rice is nearly tender and most of the broth is absorbed, 16 to 18 minutes. Do not stir during cooking. (about 18 min) — Low heat
- While the rice cooks, peel and finely chop the garlic, peel and devein the shrimp if needed, zest the lemon, and chop the parsley. Cut the lemon in half. (about 5 min) — Room temperature
- Uncover the skillet and spread the shrimp over the rice. Add the remaining 2 tablespoons butter, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cover and cook until the shrimp are opaque and curled, 4 to 6 minutes, stirring once halfway through. Shrimp should reach 145°F in the thickest part. (about 6 min) — Low heat
- Remove from the heat. Stir in the lemon zest, 2 tablespoons lemon juice, and parsley. Rest uncovered for 2 minutes, then taste and add more lemon juice or salt if needed. Serve hot. (about 2 min) — Off heat