Love this? Pin it for later! đź“Ś
Why This Recipe Works
- One Pan Magic: The rice toasts in garlicky butter, then simmers in the same skillet as the shrimp for maximum flavor and minimal cleanup.
- Layered Lemon: Zest goes in early for perfume, juice finishes for brightness, and wedges squeeze on fresh at the table.
- Butter + Olive Oil: Butter for richness, olive oil to prevent burning—best of both worlds.
- Quick Brine: A 10-minute salt-sugar bath keeps shrimp plump even after a hot sear.
- Customizable Heat: Crushed red-pepper scale from kid-friendly to extra zing.
- Weeknight Timing: 10 minutes prep, 20 minutes stove time—30-minute meal, start to finish.
Ingredients You'll Need
Great meals start with great ingredients. Here’s what to look for and how to swap if your pantry (or budget) demands flexibility.
Shrimp: I prefer 16/20 count (that means 16–20 shrimp per pound), peeled and deveined with tails left on for presentation. Wild-caught Gulf or Carolina shrimp taste sweetest; if you only have frozen, thaw under cool running water for 5 minutes. Tiny salad shrimp will overcook—stick with medium or large.
Butter: Unsalted lets you control seasoning. If you only have salted, reduce added kosher salt by half. Plant-based butter works, but pick one that’s soy-free if you’re serving shellfish-sensitive guests.
Olive Oil: A mild, fruity extra-virgin oil complements rather than competes with the butter. Save the peppery finishing oil for your caprese; here we want harmony.
Garlic: Three large cloves, micro-planed or minced to a paste, distribute evenly so every rice grain carries garlicky perfume. In a pinch, ½ teaspoon garlic powder can substitute, but fresh is worth the 30-second effort.
Lemon: One large, heavy lemon yields about 3 tablespoons juice plus plenty of aromatic zest. Organic is ideal when you’re using the peel. If lemons look sad, substitute 2 tablespoons bottled juice plus 1 teaspoon zest from a strip of dried lemon peel soaked in hot water for 5 minutes.
Long-Grain White Rice: Basmati smells fancy, jasmine adds floral notes, but everyday grocery-store rice still delivers. Avoid instant; it turns mushy. Brown rice requires an extra 10 minutes simmer and an additional ¼ cup liquid—plan accordingly.
Chicken Broth: Low-sodium lets you salt to taste later. Seafood stock heightens oceanic vibes; vegetable broth keeps it vegetarian-adjacent (though this is clearly a shrimp-forward dish). Warm broth in the microwave for 30 seconds so the pot doesn’t lose temperature when you pour it in.
White Wine: A dry Sauvignon Blanc or Pinot Grigio adds grassy, citrusy backbone. Swap with additional broth if you avoid alcohol; the rice will still taste luxurious thanks to the butter.
Parmesan: A modest ÂĽ cup finely grated cheese melts into the rice for umami depth. Omit for dairy-free, or substitute 2 tablespoons nutritional yeast for a similar savory boost.
Parsley: Flat-leaf (Italian) holds up better to heat than curly. Chop just before sprinkling so chlorophyll stays bright.
Seasonings: Kosher salt dissolves cleanly, freshly ground black pepper adds bite, and a pinch of crushed red-pepper flakes delivers gentle heat. Adjust any of these at the table—this dish forgives tasting and tweaking.
How to Make One Pan Lemon Garlic Butter Shrimp And Rice
Brine the Shrimp
In a medium bowl, dissolve 1 tablespoon kosher salt and 1 tablespoon sugar in 1 cup warm water. Add 1 cup ice to cool, then submerge shrimp. Let sit 10 minutes while you prep aromatics. This quick brine seasons the shrimp throughout and helps them stay plump when they hit the hot pan.
Sear & Set Aside
Drain shrimp and pat very dry—excess moisture causes steam instead of caramelization. Heat 1 tablespoon olive oil in a 12-inch heavy skillet (stainless or cast iron) over medium-high until shimmering. Add half the shrimp in a single layer; cook 60–90 seconds per side until just pink at the edges. Transfer to a plate. Repeat with remaining shrimp. This two-batch method prevents overcrowding and rubbery seafood.
Bloom the Aromatics
Lower heat to medium. Add 2 tablespoons butter and let foam. Stir in 3 cloves minced garlic, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and pinch red-pepper flakes; cook 30 seconds until fragrant but not browned. Toasting the spices in fat releases volatile oils and creates a flavor base that will permeate the entire dish.
Toast the Rice
Add 1 cup long-grain rice; stir to coat each grain in the glossy garlic butter. Toast 2 minutes until edges turn translucent—this seals the starch and prevents gummy grains later.
Deglaze with Wine & Zest
Pour in ½ cup dry white wine; scrape browned bits (fond) with a wooden spoon. Stir in zest of 1 lemon. Let wine reduce by half—about 1 minute—concentrating acidity and fruitiness.
Simmer the Rice
Add 2 cups warm chicken broth and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer 12 minutes. Resist peeking—steam trapped under the lid cooks rice evenly. Meanwhile, squeeze 2 tablespoons juice from the zested lemon and chop 2 tablespoons parsley.
Fold in Finishing Touches
Remove lid, fluff rice with a fork. Stir in 1 tablespoon butter, ÂĽ cup grated Parmesan, lemon juice, and half the parsley. Taste; add salt or more lemon if desired. The residual heat melts butter and cheese into a silky sauce that coats each grain.
Reunite Shrimp & Serve
Nestle seared shrimp into the rice, cover, and warm 1 minute. Sprinkle remaining parsley and serve straight from the skillet with extra lemon wedges. The gentle reheat ensures shrimp stay tender without crossing into chewy territory.
Expert Tips
Temperature Matters
Cold shrimp hitting a screaming-hot pan = uneven cooking. Let brined shrimp drain on paper towels while the pan heats so they start at room temp and sear uniformly.
Choose the Right Skillet
A 12-inch stainless or cast-iron pan with a tight lid is ideal. Non-stick works but won’t develop as much fond (flavor) on the bottom; if using non-stick, add an extra teaspoon of butter for richness.
Don’t Overcook the Shrimp
Shrimp finish cooking during the 1-minute reheat. Pull them when they just turn opaque with a tiny gray center; carry-over heat does the rest.
Rice Sticking? Steam It Off
If rice sticks after simmering, drizzle 2 tablespoons hot broth or water, cover, and steam 2 minutes. The moisture loosens the crust without turning rice mushy.
Make It a Midnight Snack
Leftovers fry beautifully. Heat a teaspoon of oil in a small non-stick pan, press rice into a cake, and cook until crispy on both sides. Top with a fried egg and sriracha for next-level snacking.
Double the Batch
Recipe doubles perfectly in a 14-inch skillet or Dutch oven. Increase broth by only Âľ cup (not double) because evaporation is reduced in larger pans.
Variations to Try
- Coconut Lime: Replace half the broth with full-fat coconut milk and swap lime for lemon. Garnish with toasted coconut flakes and cilantro.
- Spanish-Style: Add ½ teaspoon smoked paprika with garlic, fold in ¼ cup diced roasted red peppers, and substitute dry sherry for white wine.
- Spring Veggie: Stir in 1 cup asparagus tips and ½ cup peas during the last 3 minutes of rice simmering for color and crunch.
- Spicy Cajun: Season shrimp with 1 teaspoon Cajun seasoning before searing, increase red-pepper flakes to ½ teaspoon, and finish with sliced scallions.
- Protein Swap: Use scallops or bite-size chicken pieces; adjust cook time—scallops 1–2 minutes per side, chicken 4–5 minutes until golden.
- Dairy-Free:
Storage Tips
Refrigerate: Cool completely, then transfer to airtight containers within 2 hours. Store up to 3 days. Shrimp texture degrades faster than rice, so if you anticipate leftovers, consider searing only what you’ll eat and adding remaining shrimp when reheating.
Freeze: Place cooled rice and shrimp in freezer bags, press out excess air, and freeze up to 2 months. Thaw overnight in the refrigerator. Note: texture of previously frozen shrimp may become slightly fibrous; this is normal and still tasty.
Reheat: For small portions, microwave covered with a damp paper towel at 70% power for 1–2 minutes, stirring halfway. For larger amounts, return to skillet with 2 tablespoons broth, cover, and warm over medium-low 5 minutes until heated through.
Make-Ahead Strategy: Brine and sear shrimp earlier in the day; refrigerate separately. Prepare rice through Step 6; cool, cover, and refrigerate. At serving time, rewarm rice with a splash of broth, fold in shrimp for 1 minute, garnish, and serve.
Frequently Asked Questions
Yes. Add an extra 10 minutes to the covered simmer time and increase broth by ¼ cup. Check tenderness at the 20-minute mark; if still firm, add 2 more tablespoons hot broth and cook 3 minutes longer.Serve with the same Sauvignon Blanc you cooked with—its citrusy acidity echoes the lemon. Prefer red? A light Pinot Noir works, especially the Spanish-style variation with paprika.The recipe is naturally gluten-free as written; just confirm your broth and wine are certified GF (some brands use barley malt as flavoring).Rinse rice in a fine-mesh strainer until water runs clear to remove excess starch. Toast grains until edges are translucent, and measure broth carefully—too much liquid causes mush.As written, it’s mild with just a pinch of red-pepper flakes for warmth. Scale up to ½ teaspoon for noticeable heat or omit entirely for kids.Absolutely. Pre-brine shrimp in a zip-top bag, pack pre-measured rice and seasonings in another bag. At the site, sear shrimp over the fire, set aside, then cook rice in a covered cast-iron Dutch oven with coals top and bottom for even heat.
seafoodOne Pan Lemon Garlic Butter Shrimp And Rice
(4.9 from 127 reviews)Prep10 minCook20 minServings4Ingredients
Instructions
- Brine shrimp: Dissolve salt and sugar in 1 cup warm water; add ice to cool. Submerge shrimp 10 minutes. Drain and pat dry.
- Sear shrimp: Heat olive oil in 12-inch skillet over medium-high. Sear shrimp in two batches, 60–90 seconds per side. Transfer to plate.
- Sauté aromatics: Melt 1 tablespoon butter in same skillet. Add garlic, pepper, and red-pepper flakes; cook 30 seconds.
- Toast rice: Stir in rice; toast 2 minutes until edges are translucent.
- Deglaze: Add wine and lemon zest; cook 1 minute until reduced by half.
- Simmer: Stir in broth; bring to boil. Cover, reduce heat to low, and cook 12 minutes.
- Finish: Fluff rice. Stir in remaining 1 tablespoon butter, Parmesan, lemon juice, and half the parsley. Nestle shrimp into rice; cover 1 minute to warm.
- Serve: Sprinkle with remaining parsley and accompany with lemon wedges.
Recipe Notes
For brown rice, increase broth to 2ÂĽ cups and simmer 22 minutes before proceeding with Step 7.
Nutrition (per serving)
398Calories32gProtein38gCarbs12gFat
