Shrimp with Rice and Lemon
A quick and zesty skillet dish of garlicky shrimp served over fluffy rice, brightened with fresh lemon and parsley. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 whole lemon
- ¼ cup fresh parsley, chopped
- 2 cups cooked rice
Instructions
- 1
Pat the 1 lb shrimp dry with paper towels and season with salt and pepper. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 2
Add the shrimp in a single layer and cook without stirring for 2 minutes, until the bottoms turn pink. Flip and cook for another 1-2 minutes, until the shrimp are opaque and just cooked through. Transfer to a plate.
- 3
Reduce heat to medium and add the remaining 1 tbsp olive oil and 4 minced garlic cloves. Cook, stirring constantly, until fragrant but not browned, about 30 seconds.
- 4
Return the shrimp to the skillet. Squeeze the juice of 1 lemon over everything and toss to coat. Cook for 1 minute, until the sauce is slightly thickened and the shrimp are glazed.
- 5
Serve the shrimp over the 2 cups cooked rice, spooning any pan sauce on top. Garnish with the 1/4 cup chopped parsley and extra lemon wedges if desired.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Measuring spoons
- Citrus juicer or reamer
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
