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Lemon Shrimp with Parmesan Rice Recipe

Lemon Shrimp with Parmesan Rice Recipe

“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. YIELD:4 servings

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

  • 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.

Nutritional Facts

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

Reviews for Lemon Shrimp with Parmesan Rice

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MY REVIEW
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."

MY REVIEW
brownrexx User ID: 1161327 60754
Reviewed Feb. 11, 2013

"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."

MY REVIEW
bedrickk User ID: 5829905 70953
Reviewed Feb. 24, 2011

"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! :)"

MY REVIEW
Onlyrachem User ID: 4633789 207342
Reviewed May. 24, 2010

"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!"

MY REVIEW
44atkins User ID: 2526690 148400
Reviewed Jul. 13, 2009

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

MY REVIEW
Shelion User ID: 7953 155136
Reviewed Dec. 13, 2008

"excellent with wild rice as well"

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Wine Pairings

Light-Bodied White Wine

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