Lemon Shrimp with Parmesan Rice Recipe

5 21 23
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

Read Reviews
5 21 23
Publisher Photo
I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples in Gulf Coast cuisine. This shrimp and rice dish is an easy, long-time family favorite that's ready in minutes. —Amie Overby, Reno, Nevada
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
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.

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  • 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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Jan User ID: 9452486 286863
Reviewed Apr. 19, 2018

"This was really good, didn't have minute rice so I made it with regular rice and my Parmesan was the packaged refrigerator mix of Parmesan and Romano. I will definitely make this again!"

MY REVIEW
ojc0806 User ID: 4482783 286477
Reviewed Apr. 10, 2018

"Good recipe next time I will use regular rice though as I think it is worth the extra time."

MY REVIEW
justmbeth User ID: 1196484 276773
Reviewed Dec. 27, 2017

"So delicious yet light and healthy to boot!"

MY REVIEW
TJ User ID: 9340218 278523
Reviewed Nov. 30, 2017

"Recipe looked so good had to try, even though I had to make multiple substitutions: jasmine rice, subbed red onion, no lemon juice, no parsley, subbed celery and artichoke hearts. Served with sourdough bread. Turned out great, but can't wait to try the original recipe!"

MY REVIEW
Kim0827 User ID: 8763291 265168
Reviewed Apr. 25, 2017

"This was good. Family enjoyed it."

MY REVIEW
[email protected] 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 ."

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..."

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