by Diana Rattray
Shrimp with lemon and garlic is a delightful dish that brings together succulent shrimp, fragrant garlic, and a zesty lemon sauce. It’s a well-balanced combination of flavors that comes together perfectly! To make this dish, you simply sauté the shrimp, garlic, lemon juice, and butter in a pan until the shrimp are cooked to perfection, then a little wine is added to the pan to deglaze it. Serve the shrimp over pasta or rice and enjoy the irresistible mingling of flavors in every bite. This dish is sure to brighten up your meal and leave you feeling satisfied and happy.
Preparation Notes
- First, you’ll cook the rice. I like the simplicity of cooking it in a saucepan, but go ahead and use whatever method you are most comfortable with. Fluff the rice when it’s fully cooked.
- Rinse the shrimp then peel and devein. Leave the tails on if you like. Set aside.
- Choose a large 12-inch skillet; melt the butter over medium heat and sauté the garlic for 1 minute.
- Add the shrimp to the pan and turn with tongs after about 1 1/2 minutes and cook for another 1 1/2 minutes.
- Add the lemon juice, then taste and add the salt, and pepper. Transfer the shrimp to a bowl.
- Finally, you will deglaze the pan with some white wine and add a little more butter. Add the shrimp back to the pan and toss again; sprinkle with parsley.
- Serve the shrimp and rice in separate bowls with a garnish of parsley for color.
Variations
- Instead of parsley, garnish the shrimp and rice with chopped fresh basil.
- Toss the shrimp with a few tablespoons of grated Parmesan cheese before serving, provide it as a side option.
How to Store and Reheat Lemon Garlic Shrimp and Rice
- Storing leftover cooked shrimp is a breeze! To keep your shrimp fresh and delicious, simply place them in an airtight container and store them in the refrigerator. They will stay fresh for up to three days. Your leftover shrimp will be ready and waiting for you whenever you’re ready to enjoy them again.
- For the rice, simply place it in an airtight container and pop it in the fridge. This will keep it fresh for up to four days. And to keep the rice from becoming too dry or clumping together, you can toss it with little bit of oil or a drizzle of broth before storing it.
- When it comes to reheating leftover cooked shrimp, there are a few options. You can reheat them in the microwave for about 1 to 2 minutes, or until they are heated through. Make sure to stir the shrimp about halfway through to ensure even eating. Alternatively, you can place them in a saucepan or skillet with a little bit of oil or broth, and heat them over medium heat for about 2 to 3 minutes, or until they are heated through.
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!
- Prep Time: 12 minutes
- Cook Time: 28 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Shrimp, Rice, Garlic, Lemons
Ingredients
Scale
- 1 cup long-grain white rice, rinsed
- 1 pound (31 to 35) large shrimp, peeled and deveined
- 6 tablespoons (3-ounces) 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 lightly packed, coarsely chopped fresh parsley
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.
