One-Pot Shrimp and Rice Recipe

Jasmine rice that is substantial and soft. together with buttery lemon shrimp, are combined to make the meal shrimp and rice. It's quite simple to make and delicious as well!

One-Pot Shrimp and Rice Recipe

a simple recipe for shrimp and rice!

The busiest days of the week are ideal for one-pot meals. This shrimp and rice dish cooks up quickly, has a wonderful flavor, and is simple to clean up.

The shrimp is updated with that traditional lemon butter combination to really emphasize it, and the rice is enhanced with chicken broth and garlic for a taste boost.

It's an easy method that requires little work but produces a stunning end product that will charm everyone.

If you're wondering how to serve shrimp and rice, I'd suggest finishing it with steamed broccoli, asparagus, or peas that have been cooked in butter. A beautiful, vibrant splash of green to complement it would definitely help.

This straightforward dinner is a surefire success!

Ingredients for a recipe for shrimp and rice

  • Butter Jasmine rice
  • Orange onion
  • Garlic
  • Sodium-free chicken broth
  • Lemon (juice and zest)
  • Pepper and salt
  • small shrimp
  • Parmesan
  • pristine parsley

Making Shrimp and Rice

  1. Fill a fine sieve with rice. Rinse with cold water for about a minute, or until the water is almost clear. Drain thoroughly, then pause.
  2. 1 tablespoon of butter should be melted on medium heat. Add the onion and cook it for 4 minutes.
  3. For an additional 30 seconds, add the garlic.
  4. Add the lemon zest, chicken broth, and salt & pepper to taste. Pour in the rice and give it a brief swirl after bringing to a boil.
  5. Put a cover on and lower the heat. 13 minutes of simmering time, during which you should peel the shrimp to maximize the duration.
  6. Add the shrimp to the rice in a uniform layer, drizzle with lemon juice, and top with the remaining 4 tablespoons of butter as soon as the 13 minutes are up. Once the shrimp are about halfway cooked, remove the cover and cook for an additional 2 to 3 minutes.
  7. Get rid of the heat. Add parsley and parmesan. Until the shrimp are completely cooked through from the residual heat, let rest for a few minutes, covered.

Potential Changes:

  • Consider utilizing other herbs, such as mint, basil, cilantro, or green onions.
  • Vegetables can be added; ideal choices include bell pepper, red onion, peas, carrots that have been thinly diced, zucchini, and corn.
  • Mexican-inspired ingredients include lime in place of lemon, drained and rinsed canned black beans with the shrimp, and cilantro in place of parsley.
  • Add a can of rinsed chick peas for a Mediterranean twist. Combine the parsley with some mint. Instead of parmesan, use 1/2 cup of feta crumbles.
  • You can omit the shrimp and substitute cooked chicken instead. It will work nicely to use cooked chicken thighs that have been chopped or to shred rotisserie chicken.

Is brown rice an option?

  • White jasmine rice was used in the development and testing of this dish.
  • Brown rice that can be cooked quickly should function well, but you will need to adjust the cook time and increase the amount of rapid cook brown rice added. I haven't tried other amounts on this yet; if you have, let us know what works for you!

Reheating and Storing

  • Any surplus should be chilled in an airtight container.
  • Individual portions of food should be reheated in the microwave on 50% power, stirring every so often, until thoroughly hot.

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