Print

One-Pan Shrimp and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This One-Pan Shrimp and Rice recipe combines succulent shrimp with fragrant jasmine rice cooked in a buttery, garlicky sauce infused with lemon zest and white wine. Topped with freshly grated Parmesan and basil, this easy-to-make skillet dish provides a flavorful, satisfying meal perfect for weeknight dinners.

Ingredients

Butter and Aromatics

  • 5 tablespoons unsalted butter, divided
  • 1 yellow onion, finely chopped
  • 6 cloves garlic, finely chopped

Liquids and Seasoning

  • 1/4 cup dry white wine
  • 2 cups chicken stock
  • 2 teaspoons lemon zest
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper

Main Ingredients

  • 1 1/2 cups uncooked jasmine rice, rinsed
  • 1 pound medium peeled, deveined raw shrimp
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh basil, plus small leaves for garnish

For Serving

  • Lemon wedges

Instructions

  1. Prepare the Aromatics: In a large skillet or sauté pan, melt 3 tablespoons of the butter over medium heat. Add the finely chopped yellow onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
  2. Deglaze the Pan: Pour in the dry white wine to deglaze, stirring to release any browned bits from the pan. Let it simmer for 1-2 minutes until slightly reduced.
  3. Add Rice and Seasoning: Stir in the rinsed jasmine rice, ensuring each grain is coated with the butter and onion mixture. Add the chicken stock, lemon zest, kosher salt, and black pepper. Stir to combine and bring to a gentle boil.
  4. Simmer the Rice: Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for about 15 minutes, or until the rice is almost tender and most of the liquid is absorbed.
  5. Cook the Shrimp: Arrange the raw shrimp evenly on top of the rice without stirring. Cover and cook for another 5 minutes, or until the shrimp turn pink and are cooked through.
  6. Finish the Dish: Remove the pan from heat. Drizzle the freshly squeezed lemon juice over the shrimp and rice. Add the remaining 2 tablespoons of butter, the grated Parmesan cheese, and finely chopped fresh basil. Gently stir to combine, allowing the butter and cheese to melt through.
  7. Garnish and Serve: Garnish with additional basil leaves and lemon wedges. Serve hot directly from the pan for a delightful, easy meal.

Notes

  • Be sure to rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps keep the rice from being gummy.
  • If you prefer a spicier dish, add red pepper flakes when cooking the garlic and onions.
  • Use fresh lemon juice and zest for the best bright citrus flavor.
  • Chicken stock can be substituted with vegetable stock for a lighter taste or to make it pescatarian-friendly.
  • To save time, you can use pre-chopped onion and pre-minced garlic.
  • Ensure the pan is tightly covered during simmering to trap steam for perfect rice cooking.

Find it online: https://recipesbyliza.com/one-pan-shrimp-and-rice-recipe/