Description
A cozy, lemony, buttery one-pot shrimp and rice dinner made with budget pantry staples. Quick to make, picky-eater approved, and under $8!
Ingredients
Scale
- 12 oz. frozen shrimp (thawed, peeled)
- 1.5 cups long grain white rice (uncooked)
- 1 lemon (juice half, slice the rest)
- 4 cloves garlic, minced
- 2 tbsp butter
- 2 cups chicken broth
- 1/2 cup water
- 1 tsp seasoned salt or Creole/cajun seasoning
- 2 tbsp chopped parsley (optional)
Instructions
- Thaw shrimp under cold running water if frozen. Juice half the lemon, slice the other half for garnish. Chop parsley if using.
- In a deep skillet, melt butter over medium heat. Add minced garlic, sauté 1–2 minutes until fragrant.
- Stir in the rice and sauté for another 1–2 minutes until you hear a little popping.
- Add chicken broth, water, lemon juice, seasoning, and parsley. Stir well.
- Cover and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Briefly remove lid, scatter shrimp over rice, cover again. Cook 5 more minutes.
- Remove from heat. Let rest, covered, 5 minutes. Fluff rice, mix in shrimp.
- Garnish with lemon slices and extra parsley. Serve hot!
Notes
Use the largest skillet with a lid. Add veggies like peas or spinach to bulk it up. Swap in chicken or chickpeas for shrimp if needed. Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 140mg