Lemon Garlic Shrimp and Rice

Shrimp is one of the easiest meals and one of my favorite recipes, whether to serve as an appetizer or to serve as easy weeknight meal like this shrimp and rice recipe!

This creamy and tender shrimp and rice dish is a simple and quick recipe with simple ingredients like lemon, garlic and fresh parsley that bring fresh and light flavors to this delicious recipe. It's a great recipe for any occasion, especially for a simple dinner on busy weeknights!

This shrimp and rice bowl is an healthy, light and easy dish to make with just a handful of ingredients! The whole family will enjoy all the fresh flavors this recipe offers.

You can serve this meal as side dish or a main dish! If you are short on time, this recipe is perfect for you, it only takes 25 minutes to be on your plate!

If you like easy meals, check out this Tuna fritters, Parmesan pasta with cherry tomato or this Bacon carbonara.

Some of our favorite shrimp recipes: Shrimp macaroni, Quick and easy garlic shrimp, Salt cod stew with shrimp and Fried shrimp with mustard.

HOW TO MAKE LEMON GARLIC SHRIMP AND RICE

Step 1: In a large saucepan, pour the olive oil, minced garlic and the butter. Sauté over medium-low heat about 1-2 minutes, stirring occasionally.

Step 2: Add the shrimp, rice, salt and lemon juice. Stir with a wooden spoon and fry for about 1-2 minutes, stirring occasionally.

Step 3: Pour the chicken broth, stir and boil over medium-high heat.

When it starts to boil, reduce to low heat and cook for 10-12 minutes.

Step 4: Turn off the heat, mix the chopped parsley into the rice and let it rest for 5 minutes.

Serve immediately.

RECIPE TIPS

1. We usually use long-grain rice or medium-grain rice but you can use another type of rice. Long-grain rice is looser while medium-grain rice is creamier and absorb much more the flavors.
Rice cooking time: about 10 to 12 minutes for long-grain rice and 13 to 15 minutes for medium-grain rice.

2. The amount of water for the rice depends on each person's taste. The mesure we usually use is 250 ml (about 1 cup) to 300 ml (1 1/3 cups) of water per 100 grams (1/2 cup) rice.

3. Always cook the rice with a lid and over low heat to prevent the rice from burning and sticking to the bottom of the pan.

4. If you have leftovers, store the rice in the fridge in a properly airtight container (let cool down to room temperature before refrigerating it. This helps prevent a significant temperature increase in the fridge, which can affect other perishable items. These procedure prevents the growth of microorganisms).

FREQUENTLY ASKED QUESTIONS

Can I use other types of fresh herbs instead of fresh parsley?
Yes! You can use rosemary, thyme or coriander.

Can I make this recipe with fresh shrimp?
Absolutely! Don't forget to peel and devein shrimp.