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One-Pan Garlic Butter Shrimp and Rice Skillet with Lemon Zest

Overhead view of Garlic Butter Shrimp and Rice Skillet garnished with lemon zest and herbs.
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Cook tender shrimp in a rich garlic butter sauce alongside rice in a single skillet for a fast weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups uncooked long-grain white rice
  • 3 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large, deep skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
  2. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  3. Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the pan. Let the liquid reduce slightly for 1 minute.
  4. Stir in the uncooked rice, 3 cups of chicken broth, and Italian seasoning. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 18 to 20 minutes, or until the rice has absorbed all the liquid and is tender. Do not lift the lid during this time.
  6. Remove the skillet from the heat. Gently stir in the lemon zest and lemon juice.
  7. Fold the cooked shrimp back into the rice mixture. Cover the skillet again and let it stand for 5 minutes to allow the shrimp to warm through.
  8. Stir in the fresh parsley before serving directly from the skillet.

Notes

  • For best results, use long-grain white rice, as it cooks consistently in this method.
  • If you prefer a richer sauce, substitute half of the chicken broth in step 4 with heavy cream after the rice is cooked.
  • You can substitute the lemon zest with 1/2 teaspoon of dried lemon peel if fresh zest is unavailable.

Nutrition

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