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Lemon Shrimp with Parmesan Rice

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

  • 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.

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Reviews

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Average Rating:
  • BirdnSav
    Jan 6, 2021

    Excellent!

  • joycerm53
    Mar 20, 2020

    Very good! Fast, simple and delicious! I make this with regular rice. Joyce Moynihan, Volunteer Field Editor.

  • kellaq
    Dec 29, 2019

    This was fabulous! This Parmesan rice was a great accompaniment to the dish. I added lemon zest and a small amount of garlic to the rice during cooking.

  • 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!