quick

Lemon Garlic Shrimp Rice Skillet

Name: Lemon Garlic Shrimp Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb large shrimp; 1.5 cup long-grain rice; 3 cup chicken broth; 4 unit cloves garlic; 1 unit lemon; 2 tbsp butter; 3 tbsp olive oil; 1 tsp dried oregano; 1 pinch red pepper flakes

When you want something fancy and flavorful but only have 20 minutes to spare.

Total: 30 min
Prep: 10 min
Cook: 20 min
Serves: 4
Difficulty: easy
Calories: 530
Cost: $$/serving

After a long day, you deserve a meal that feels like an event without the actual labor of staging a gourmet kitchen. This lemon garlic shrimp rice dish is your shortcut to elegance; it packs massive flavor using simple staples like citrus and aromatics. The secret lies in browning the rice slightly before adding the liquid, ensuring every grain has that perfect bite. It’s incredibly satisfying, hits those zesty notes perfectly, and because it all cooks in one pan, cleanup is practically non-existent. You can smell the toasted garlic and fresh lemon zest from across the room—it's pure comfort food with a sophisticated twist.

Ingredients

1 lb large shrimp — peeled and deveined
1.5 cup long-grain rice
3 cup chicken broth
4 unit cloves garlic — minced
1 unit lemon
2 tbsp butter
3 tbsp olive oil
1 tsp dried oregano
1 pinch red pepper flakes

Method

1 Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
2 Add the shrimp to the pan and cook for 2 minutes per side until just pink. Remove the shrimp and set aside on a plate.
3 In the same pan, add the remaining butter and the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
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4 Stir in the rice and dried oregano, tossing to coat every grain of rice in the garlic butter for about 2 minutes.
5 Pour in the chicken broth and lemon juice (from 1/2 a lemon). Reduce heat to medium-low, cover, and simmer for 15-18 minutes until liquid is absorbed.
6 Stir in the cooked shrimp, remaining lemon zest, and red pepper flakes. Fold gently and cook uncovered for 1 more minute before serving.

Variations

Veggie Version — Swap the shrimp for 2 cups of sliced zucchini and halloumi cheese.
Extra Zesty — Add a teaspoon of lemon zest and a tablespoon of fresh chopped parsley at the final step.

Notes

If you want extra texture, fold in some chopped parsley at the very end. Ensure your rice is rinsed before cooking to prevent it from becoming too gummy.