Lemon Garlic Shrimp and Rice
Shrimp with lemon and garlic is a delightful dish that brings together succulent shrimp, fragrant garlic, and a zesty lemon sauce. It’s a wonderful mix of flavors that come together so perfectly!
This lemon garlic shrimp and rice is one of those simple, bright, satisfying meals that feels special without requiring much effort. Tender shrimp cook quickly in garlicky butter, and the lemon juice brings the whole dish to life with a fresh, vibrant finish.
The rice cooks separately while the shrimp simmer in the buttery pan sauce, making this a perfectly timed weeknight dish. A splash of white wine adds depth, and fresh parsley keeps everything fresh and green. It’s fast, flavorful, and incredibly adaptable.
What You’ll Like About This Dish
Fast and flavorful. Shrimp cooks in minutes, and the lemon-garlic sauce is deliciously simple.
Bright and fresh. Fresh parsley and lemon keep the dish light and vibrant.
Great weeknight option. Rice cooks while you prepare the shrimp, making the timing easy.
Restaurant-style results. A splash of wine and plenty of butter make a silky, rich sauce.
Ingredient Notes
- Long-grain white rice – Rinsing helps it cook up fluffy and separate.
- Shrimp – Large 31–35 count shrimp are ideal for quick cooking and great texture.
- Butter – Divided for sautéing and finishing the sauce.
- Garlic – Freshly minced garlic is key to the fragrance and depth of flavor.
- Lemon juice – Fresh lemon adds brightness and balances the richness of the butter.
- White wine – Adds depth; sauvignon blanc works well.
- Parsley – Fresh chopped parsley gives the dish a clean, fresh finish.
Steps to Make Lemon Garlic Shrimp and Rice
- Cook the rice until tender and fluffy.
- Pat the shrimp dry and remove the tails if desired.
- Melt the butter in a large skillet.
- Sauté the garlic briefly, then add the shrimp.
- Cook the shrimp just until opaque.
- Stir in the lemon juice, salt, and pepper.
- Transfer the shrimp to a serving bowl.
- Deglaze the pan with white wine and reduce it.
- Add the remaining butter to finish the sauce.
- Pour the sauce over the shrimp and garnish with parsley.
- Serve the rice separately with an optional sprinkle of parsley.
Tips
- Dry the shrimp well to help them sear instead of steam.
- Watch the garlic closely; it burns quickly and can turn bitter.
- Don’t overcook the shrimp — remove them as soon as they turn opaque.
- Use fresh lemon juice for the brightest flavor.
Recipe Variations
- Add heat. A pinch of red pepper flakes gives the shrimp a spicy kick.
- Use lime. Lime juice and zest create a slightly different citrus profile.
- Turn it creamy. Stir in a splash of cream or half-and-half at the end.
- Add vegetables. Toss in spinach, cherry tomatoes, or asparagus tips.
Serving Suggestions
- Serve the shrimp over the rice or alongside it.
- Pair with a simple green salad or roasted vegetables.
- Add warm, crusty focaccia to soak up the buttery sauce.
- Garnish with extra parsley and lemon wedges.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep the shrimp and rice separate for the best texture.
Freeze: Freezing is not recommended, as shrimp can become rubbery and the rice may turn mushy after thawing.
Reheat: Warm gently in a skillet over low heat with a splash of broth or water. Avoid overheating to keep the shrimp tender.
Lemon Garlic Shrimp and Rice
Ingredients
- 1 cup long-grain white rice, rinsed
- 1 pound shrimp, 31 to 35 large, peeled and deveined
- 6 tablespoons unsalted butter, divided
- 4 large cloves garlic, minced
- 3 tablespoons lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup dry white wine, such as sauvignon blanc
- 1/4 cup coarsely chopped fresh parsley, lightly packed
Instructions
- Bring the rinsed rice and 1 1/2 cups of cold water to a simmer over medium-high heat. Cover the pan tightly and reduce the heat to medium-low; simmer for 12 minutes. Remove the pan from the heat and let it stand 10 minutes. Remove the lid and fluff the rice with a fork.
- Rinse the shrimp and pat dry with paper towels. Remove and discard the tails or leave them on, as desired.
- Heat 5 tablespoons of butter in a large (12-inch) skillet over medium heat. When the butter stops foaming, add the garlic and sauté for 1 minute.
- Add the shrimp and sauté over medium heat for about 1 to 2 minutes on each side, until the shrimp looks opaque and cooked through. If the shrimp doesn't fit in 1 layer, you can sauté it in 2 batches.
- Add the lemon juice, salt, and pepper to taste. Toss to combine. Transfer the shrimp and juices to a serving bowl.
- Add the white wine to the pan and scrape up any browned bits. Cook until the wine has cooked down and reduced by half, then add the remaining 1 tablespoon of butter. Cook, stirring, until your butter melts. Pour over the shrimp in the serving bowl and garnish with parsley.
- Spoon the rice into a separate serving bowl and garnish with parsley, if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
