Have you tried Lemon Herb Rice yet? This recipe takes that and turns it into a one-pot Shrimp Rice Skillet that is ready in 30 minutes!
The Ingredients
- Rice- Use a long grain white rice such as jasmine or basmati for this recipe. I have not tried making this recipe with brown rice but let me know if you do!
- Shrimp- You will need about 1 lb (I usually use one 340 g bag) thawed, peeled and deveined. For the quickest prep, I like to buy them peeled and deveined. I have tested this recipe with many different sizes and they have all worked but I prefer to use smaller shrimp (around 31-40 count or smaller), so that there is some in every bite.
- Frozen Peas- You can add an additional cup if you wish or leave them out altogether.
- Butter- I haven’t tried it but I believe you could also make this with olive oil if you need to make the dish dairy free.
- Garlic- You can use freshly minced garlic for this recipe or substitute garlic powder for ease.
- Italian Herbs, Salt and Pepper- You can use a premixed blend of dried Italian Herbs or any combination of parsley, basil, thyme, oregano, savory, etc. that you have on hand.
- Lemon Juice- You can squeeze a fresh lemon or use bottled for ease.
The Method
- Melt butter.
- Stir in rice to evenly coat and allow to toast for a couple of minutes.
- Add everything except peas and shrimp to the dish and allow it to cook.
- Add peas and shrimp and continue cooking.
- Serve.
Leftover Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat in the microwave, adding a splash of water if it seems dry.
Lemon Herb Shrimp Rice Skillet Variations
- Different Frozen Vegetables- Try substituting a different frozen vegetable of similar size such as green beans.
- Add Spinach- Add 2-4 cups of fresh spinach in the last 2 minutes of cooking, stir and allow to wilt.
Dietary Notes
If you have dietary restrictions, be sure to check any packaging of specific ingredients that you use are compliant. As written, this recipe is:
- Dairy Free - If you use olive oil in place of butter.
- Gluten Free
- Nut Free
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Ingredients
- 1 tablespoon butter
- 2 cloves garlic, minced or 1 teaspoon garlic powder
- 1 and ½ cups long grain white rice
- 2 teaspoon dried Italian herbs see note
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 3 cups water
- ¼ cup lemon juice
- 1 lb uncooked shrimp, peeled and deveined
- 1 cup frozen peas no need to thaw
Instructions
- Heat a non-stick skillet over medium heat and add butter.
- Once butter is melted, add garlic and stir until fragrant, about 1 minute. If using garlic powder, skip this step and add at the same time as the herbs.
- Add rice to skillet until lightly toasted, about 2-3 minutes.
- Stir in the spices followed by the water and lemon juice.
- Cover and let simmer for 10 minutes, stirring occasionally. Stir in the peas, place the shrimp on top, cover and allow to cook for 3-5 more minutes, until the shrimp are cooked through and the rice is tender and creamy.
- Serve immediately.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat in the microwave, adding a splash of water if it seems dry.
Inspired by Creme de la Crumb.
Nutrition
Calories: 392kcal | Carbohydrates: 63g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 305mg | Potassium: 315mg | Fiber: 3g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 20mg | Calcium: 98mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!
More One Pot Meals!
Sandy
It was very easy to make, look and tasted delicious. The best part is minimal dishes to wash cause everything is in one skillet. Next time I will try making it with frozen mixed vegetables .
Janessa
Thank you for your kind review. I'm glad you liked the recipe!