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Lemon Shrimp with Parmesan Rice

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 cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turns pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper.
  • 3. 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

Average Rating:
  • 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!

  • Kim0827
    Apr 25, 2017

    This was good. Family enjoyed it.

  • 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 .

  • 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.

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