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Lemon garlic shrimp rice skillet served in a shallow white bowl, pink shrimp over fluffy rice with green peas

Lemon Garlic Shrimp Rice Skillet

A quick one-pan dinner with tender shrimp, fluffy rice, frozen peas, and a buttery garlic lemon sauce. The rice cooks first with broth, garlic, onion, and lemon zest, then the shrimp steams on top for the last few minutes.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 cup long-grain white rice rinsed until the water runs mostly clear
  • 2 tablespoons olive oil divided
  • 2 tablespoons butter divided
  • 1 small yellow onion finely chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped
  • Lemon wedges for serving

Method
 

  1. Prep time: 10 minutes. Cook time: 22 minutes. Servings: 4. Pat the shrimp dry with paper towels, then toss it in a bowl with 1 tablespoon olive oil, smoked paprika, black pepper, and 1/4 teaspoon salt. Let it sit while you start the rice.
  2. Warm a 12-inch skillet with a tight-fitting lid over medium heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts and smells nutty, add the onion and cook for 3 to 4 minutes, stirring often, until it looks soft around the edges.
  3. Stir in the garlic and red pepper flakes. Cook for 30 seconds. Don't walk away here. Garlic can go from fragrant to bitter fast, and you want it pale, not brown.
  4. Add the rinsed rice and stir for 1 minute so every grain gets a little glossy. Pour in the broth, add the lemon zest and remaining 1/4 teaspoon salt, then scrape the bottom of the skillet with a wooden spoon.
  5. Bring the broth to a gentle boil. Cover the skillet, reduce the heat to low, and cook for 14 minutes. You should hear a soft simmer, not a loud bubbling sound. If your burner runs hot, slide the pan to the smallest burner.
  6. Lift the lid and scatter the frozen peas over the rice. Arrange the shrimp in a single layer on top. Cover again and cook for 4 to 6 minutes, until the shrimp are pink, curled into loose C shapes, and opaque in the thickest part.
  7. Turn off the heat. Dot the top with the remaining 1 tablespoon butter, cover, and let the skillet rest for 5 minutes. This rest finishes the rice and keeps the bottom from tasting wet.
  8. Fluff the rice gently with a fork, folding the shrimp and peas through. Stir in the lemon juice and parsley. Taste before serving. You may want another pinch of salt or a little more lemon, especially if your broth was very mild.

Notes

Thaw frozen shrimp before using and pat it very dry. Keep the heat low once the lid goes on, and remove the shrimp when it forms loose C shapes rather than tight O shapes. Let the skillet rest for 5 minutes after cooking. Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days.