Go Back
To start crafting your Zesty One-Pan Lemon Garlic Shrimp and Rice, you'll want to build a robust flavor foundation. Begin by heating a generous amount of olive oil in your skillet over medium heat. Add finely chopped onion and minced garlic when the oil is shimmering. The aromatic duo should be sautéed for about 2-3 minutes until the onion turns translucent and the garlic becomes fragrant, but be cautious not to let it brown, as burnt garlic can impart a bitter taste to your dish.

One-Pan Lemon Garlic Shrimp and Rice

Elevate your weeknight meals with this Zesty One-Pan Lemon Garlic Shrimp and Rice recipe. Combining succulent shrimp with aromatic garlic and zesty lemon, this flavorful dish is perfect for busy nights. The one-pan convenience makes prep and cleanup a breeze, while the vibrant ingredients deliver a refreshing taste. Packed with nutritious elements, this meal is not just quick but also satisfying. Discover how easy it is to create an impressive dinner that will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup long-grain white rice

2 cups low-sodium chicken broth

4 tablespoons olive oil, divided

4 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, diced

1 cup frozen peas

1 lemon (zest and juice)

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper, to taste

Fresh parsley, chopped for garnish

Instructions
 

Prepare the Shrimp: In a medium bowl, toss the shrimp with salt, black pepper, smoked paprika, and half the lemon juice. Let it marinate while you prepare the other ingredients.

    Sauté Aromatics: In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and diced red bell pepper. Sauté for about 4-5 minutes until softened and translucent.

      Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Cook the Rice: Add the rice to the pan, stirring to coat it in the oil and cook for 1 minute. Then pour in the chicken broth and the remaining lemon juice. Bring to a simmer, cover the pan, and reduce heat to low. Cook for about 15 minutes, or until the rice is tender and absorbs the liquid.

          Add Shrimp and Peas: Once the rice has finished cooking, uncover the pan and stir in the marinated shrimp and frozen peas. Cover again and let it cook for another 5-7 minutes until the shrimp are pink and cooked through.

            Finishing Touches: Turn off the heat and add the lemon zest, additional olive oil, and adjust seasoning with more salt and pepper if desired. Gently fluff the rice and shrimp with a fork.

              Serve: Garnish with freshly chopped parsley and extra lemon wedges on the side for an extra zing.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4