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Lemon Shrimp with Parmesan Rice Recipe

Lemon Shrimp with Parmesan Rice Recipe photo by Taste of Home

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“I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples in Gulf Coast cuisine," says Amie Overby, now of Reno, Nevada. "This dish is an easy, long-time family favorite that's ready in minutes.”

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Lemon Shrimp with Parmesan Rice Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

2 cups chicken broth
2 cups uncooked instant rice
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons minced garlic
3 tablespoons lemon juice
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Directions

In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
Meanwhile, in a large skillet, cook shrimp and onions in butter and oil over medium heat for 4-5 minutes. Add garlic and cook 1 minute longer or until garlic is tender and shrimp turn pink. Stir in lemon juice and pepper.
Stir cheese and parsley into rice; serve with shrimp. Yield: 4 servings.

Nutritional Facts 1 cup shrimp mixture with 1 cup rice equals 438 calories, 17 g fat (7 g saturated fat), 191 mg cholesterol, 908 mg sodium, 43 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Lemon Shrimp with Parmesan Rice in Simple & Delicious March/April 2008, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Lemon Shrimp with Parmesan Rice

Lemon Shrimp with Parmesan Rice

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Reviewed on Jun. 09, 2013 by Jennifer252

This recipe is simple and delicious to make. I already had 2 cups of rice from our dinner the night before. I simply followed the instructions but added the rice to the pan with the shrimp, added the parmesan cheese and a little chicken broth. Awesome! I will make this again.

Reviewed on Feb. 11, 2013 by brownrexx

I have made this recipe twice and we really liked it although I did decrease the cheese to 1/4 c. and added chopped broccoli one time and fresh sugar peas the next. Both were excellent.

Reviewed on Feb. 24, 2011 by bedrickk

So simple, easy and fast to make! Although I didn't go the instant rice route, I made my rice in a standard rice cooker and just replaced the water with the chicken broth and let it cook the rice that way. Will definitely make this again! :)

Reviewed on May. 24, 2010 by Onlyrachem

I found this in the ToH mag a couple years ago and made it a couple times but for some reason forgot about it. It just crossed my mind and I HAVE to have some! It's so easy and the blend of flavors make this scrumptious. I'm adding the ingredients to my grocery list, can't wait to have it again!

Reviewed on Jul. 13, 2009 by 44atkins

Just fixed this for lunch today and loved it. My husband said it is delicious.

Reviewed on Dec. 13, 2008 by Shelion

excellent with wild rice as well