Lemon Shrimp with Parmesan Rice Recipe
Lemon Shrimp with Parmesan Rice Recipe photo by Taste of Home
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Lemon Shrimp with Parmesan Rice Recipe

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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.”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 438 calories, 17g fat (7g saturated fat), 191mg cholesterol, 908mg sodium, 43g carbohydrate (2g sugars, 1g fiber), 27g protein.


  1. In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
  2. 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.
  3. Stir cheese and parsley into rice; serve with shrimp. Yield: 4 servings.
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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Kim0827 User ID: 8763291 265168
Reviewed Apr. 25, 2017

"This was good. Family enjoyed it."

MY REVIEW User ID: 4221487 263232
Reviewed Mar. 8, 2017 Edited Mar. 9, 2017

"I made this recipe tonight. This is definitely a keeper. My husband is still talking about how good it tasted and it's good for you especially with the calories. Very very good, I give it an A ."

PrplMonky5 User ID: 6612040 252075
Reviewed Jul. 31, 2016

"This is a great summer dinner! Very light. I've done it as written and tonight I made it with lime instead of lemon. Still great! I usually cut it in half for just my husband and I. quick and delicious dinner. I will definitely make this again."

gpchicky User ID: 8877129 249295
Reviewed Jun. 10, 2016

"Other than using basmati rice, instead of instant, I made this exactly as written. I am a ship's chief cook, and I ran out of it halfway through the meal, with plenty of disappointed sailors. It is now a keeper in my seafood rotation."

homemadewithlove User ID: 4311884 228838
Reviewed Jul. 2, 2015

"Great! quick delicious dinner. I used Jasmine rice and skipped the cheese. Served with saut?ed veggies and a salad."

TinaLeonard53 User ID: 6429444 82641
Reviewed Jul. 11, 2014

"so good..."

mrenda User ID: 5393618 66637
Reviewed Jun. 13, 2014

"Delicious! We really enjoyed this dish. I didn't have green onions so I used white onion. I also used brown jasmine rice. Very yummy!"

anadlynn1 User ID: 1563417 150243
Reviewed Sep. 24, 2013

"Delicious and simple. My husband and picky daughter loved it. I made it exactly as stated and it came out perfectly. I served it with slices of garlic bread and steamed spinach."

mrs.mark User ID: 5436322 133372
Reviewed Sep. 17, 2013

"Delicious. I used brown basmati rice, and it turned out great."

somann User ID: 6989413 60757
Reviewed Aug. 23, 2013

"loved it , I used less cheese only for calorie reasons -"

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