One-Pan Lemon Garlic Shrimp and Rice

If you love a dinner that tastes like you tried harder than you did, this one-pan lemon garlic shrimp and rice is it.

This is my kind of weeknight cooking: one pan, repeatable steps, and a very real chance you will be eating in under 30 minutes.

What you need

Ingredients

• 1 1/2 cups long-grain white rice (jasmine or basmati work beautifully)
• 2 1/4 cups low-sodium chicken broth (or seafood broth, or water plus 3/4 teaspoon salt)
• 1 pound large shrimp, peeled and deveined (tails on or off)
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 4 to 6 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• Zest and juice of 1 lemon (about 2 tablespoons juice)
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped parsley (optional but really nice)
• 1 cup frozen peas or a couple handfuls baby spinach (optional add-in)

Equipment

• Large skillet with a lid (12-inch is ideal)
• Microplane or zester (optional)

Before you start

• Rinse the rice in a fine-mesh sieve until the water runs mostly clear. This is the easiest way to avoid gummy rice in a one-pan recipe.
• Pat the shrimp dry with paper towels. Dry shrimp sear better and stay plumper.
• Use thawed shrimp. If yours are frozen, thaw quickly in a bowl of cold water for 10 to 15 minutes, then drain and dry well.

One-pan instructions

1) Quick-sear the shrimp

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp, season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and paprika. Cook 45 to 60 seconds per side, just until they start to turn pink. Transfer to a plate.

Note: They will finish cooking later. If you cook them fully now, they can turn rubbery by the time the rice is done.

2) Toast the rice and build the base

Reduce heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the rinsed rice and stir for 1 to 2 minutes until it smells lightly nutty.

Stir in half of the garlic (save the rest for later), lemon zest, and red pepper flakes if using. Pour in the broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.

3) Cover and cook the rice

Once simmering, reduce heat to low, cover, and cook for 15 to 18 minutes (no peeking if you can help it). Turn off the heat and let it sit, covered, for 5 minutes.

Uncover and fluff with a fork.

4) Finish with lemon garlic butter and shrimp

Return skillet to medium-low heat. Push the rice around a bit to create little pockets. Add the remaining 2 tablespoons butter and remaining garlic. Stir for 30 seconds until fragrant.

Add the shrimp (and any juices on the plate) back into the pan. Drizzle in lemon juice. Stir gently and cook for 1 to 2 minutes, just until the shrimp are opaque and curled.

If using peas, stir them in right now and heat for 1 minute. Finish with parsley and taste for salt.

Rice tips

• Rinse, rinse, rinse: This removes surface starch that can make one-pan rice gluey.
• Keep the heat truly low: A hard boil can cook the liquid off before the rice tenderizes.
• Rest time matters: That 5-minute covered rest finishes steaming the grains so they fluff instead of clump.
• If the rice is still firm: Splash in 2 to 4 tablespoons hot water, cover, and steam on low for 3 to 5 minutes.
• If the rice is wet: Uncover and simmer on very low for 1 to 2 minutes, then rest off heat.

Shrimp timing

Shrimp cook fast, and they keep cooking from residual heat. That is why we give them a quick sear first, then add them back only at the end.

• Large shrimp usually need 1 to 2 minutes in the hot rice to finish.
• Smaller shrimp might need only 60 seconds.
• Doneness cue: Opaque and pink, gently curled into a C shape. Tight O shapes usually mean overcooked.

Swaps and add-ins

This recipe is built to be flexible, because weeknights are unpredictable.

Easy swaps

• Rice: Long-grain white is most reliable. Brown rice needs longer cook time and more liquid. See the FAQ below for a simple adjustment.
• Broth: Chicken broth, seafood broth, or veggie broth all work. If your broth is salty, start with less added salt.
• Butter: Swap half the butter for more olive oil, or use ghee for a slightly nutty vibe.
• Lemon: Lime works, or try a splash of white wine vinegar if you are out of citrus.

Add-in ideas

• Veggies: Peas, baby spinach, chopped asparagus, or sautéed zucchini.
• Herbs: Parsley, dill, basil, or chives.
• Extra cozy: Stir in 2 tablespoons grated Parmesan at the end.
• Spicy: Add a spoonful of chili crisp or a pinch of cayenne.

Make it faster

• Buy peeled, deveined shrimp to skip the prep step.
• Use jarred minced garlic on a busy night. Fresh is best, but dinner on the table is better than perfection.
• Batch rinse rice and let it drain while you get everything else ready.

Serving and leftovers

Serve straight from the skillet with extra lemon wedges. I love it with a quick cucumber salad, steamed broccoli, or just a handful of arugula tossed with olive oil and salt.

Storing

• Refrigerate: Store in an airtight container for up to 2 days.
• Reheat: Add a splash of water or broth and warm gently on the stove or in the microwave. Shrimp can overcook when reheated, so keep it low and slow.

FAQ

Can I use pre-cooked shrimp?

You can, but add them at the very end just to warm through, about 30 to 60 seconds. Pre-cooked shrimp get rubbery quickly.

Can I use brown rice?

Yes, but it needs more time and liquid. As a starting point, use 1 1/2 cups brown rice with 3 cups broth. Simmer covered for 40 to 45 minutes, then rest 10 minutes. Add shrimp only after the rice is fully tender.

My rice stuck to the pan. What happened?

Usually the heat was a bit high or the pan was not covered tightly. Next time, lower the heat and make sure the lid fits snugly. A splash of broth while cooking can also help if your stove runs hot.

Can I make this dairy-free?

Absolutely. Swap the butter for extra olive oil, or use a dairy-free butter. You still get that bright lemon and garlic flavor.