Lemon Shrimp with Parmesan Rice

Name: Lemon Shrimp with Parmesan Rice
Prep time: 10 min
Cook time: 10 min
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

I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples of Gulf Coast cuisine. This easy shrimp and rice dish is a longtime family favorite that's ready in minutes. —Amie Overby, Reno, Nevada

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 cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper.
Stir cheese and parsley into rice; serve with shrimp.

Nutrition Facts

1 cup shrimp with 3/4 cup rice: 438 calories, 17g fat (7g saturated fat), 191mg cholesterol, 908mg sodium, 43g carbohydrate (2g sugars, 1g fiber), 27g protein.

Reviews

Click stars to rate

Average Rating:

Kim0827

Feb 28, 2019

I made only the rice. Good
quiltpinky1

Jan 18, 2019

A wonderful break after all of the holiday food! This was delicious and everyone really liked it! I did use one and a half pounds of shrimp in mine and think next time I make it I will add some zuchinni noodles! Great recipe!
Maria

Jul 22, 2018

quick and easy... I added some corn and peas for color.... excellent...
Jan

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!
ojc0806

Apr 10, 2018

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

Dec 27, 2017

So delicious yet light and healthy to boot!
TJ

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!
patsyperez1

Mar 8, 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

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

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.