Lemon Shrimp with Parmesan Rice Recipe

5 15 17
Lemon Shrimp with Parmesan Rice Recipe
Lemon Shrimp with Parmesan Rice Recipe photo by Taste of Home
Publisher Photo

Lemon Shrimp with Parmesan Rice Recipe

Read Reviews
5 15 17
Publisher Photo
“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.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

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

  • 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
  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

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Reviews forLemon Shrimp with Parmesan Rice

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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."

MY REVIEW
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."

MY REVIEW
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."

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

"so good..."

MY REVIEW
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!"

MY REVIEW
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."

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

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

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

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

MY REVIEW
love_my_life User ID: 2481170 133349
Reviewed Jul. 26, 2013

"Yum! Used long grain rice & less parmesan- my teen went crazy with it."

MY REVIEW
Jennifer252 User ID: 7296888 66280
Reviewed Jun. 9, 2013

"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."

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