One-Skillet Lemon Garlic Butter Shrimp and Rice

Rich, comforting, and velvety smooth, this homemade One-Skillet Lemon Garlic Butter Shrimp and Rice combines roasted winter vegetables, aromatic herbs, and savory broth for the ultimate cozy bowl ready in just 30 min.

Why Youu2019ll Love This Recipe

Roasting the vegetables intensifies their natural caramelized sweetness and creates a silky, luxurious texture without requiring heavy flour thickeners:

• Caramelized Depth: High-heat roasting concentrates the natural sugars before blending.
• Wholesome Comfort: Naturally wholesome, velvety smooth, and deeply nourishing.
• Quick Weeknight Simmer: Hands-on prep takes just 15 minutes.
• Foolproof Meal Prep: Keeps beautifully in the refrigerator or freezer for cozy lunches.

Key Ingredients & Smart Swaps

• 1.5 lbs raw jumbo shrimp (21/25 count), peeled and deveined, tails on
• 1.5 cups long-grain jasmine rice, rinsed clean and drained
• 4 tbsp unsalted butter, divided
• 1 tbsp extra virgin olive oil
• 6 cloves fresh garlic, finely minced
• 2.5 cups low-sodium chicken broth (or vegetable broth)
• 1/4 cup freshly squeezed lemon juice (from 2 juicy lemons)
• 1 tsp fresh lemon zest
• 1 cup sweet green peas (fresh or frozen)
• 1/2 cup sweet yellow corn kernels
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning (dried oregano, basil, thyme)
• 1.5 tsp kosher salt, divided
• 1/2 tsp freshly cracked black pepper, divided
• 1/4 tsp crushed red pepper flakes
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 1 fresh lemon, sliced into rounds for searing and garnish

Step-by-Step Cooking Walkthrough

Step 1: Pat raw shrimp completely dry with paper towels. Toss in a mixing bowl with 1/2 tsp kosher salt, 1/4 tsp black pepper, garlic powder, and olive oil.

Step 2: Heat 1 tablespoon of butter in a large deep cast-iron skillet over medium-high heat. Sear lemon slices for 1 to 2 minutes per side until charred, then set aside. Add seasoned shrimp in a single layer and sear for 1.5 to 2 minutes per side until pink and opaque. Transfer shrimp to a plate and keep warm.

Step 3: Reduce heat to medium. Melt 2 tablespoons of butter in the flavorful pan drippings. Add minced garlic and drained jasmine rice. Toast the rice grains for 2 minutes, stirring constantly until fragrant and lightly golden.

Step 4: Pour in chicken broth, Italian seasoning, lemon zest, red pepper flakes, and remaining 1 tsp salt, stirring thoroughly to scrape up browned bits from the pan bottom.

Step 5: Bring to a rolling boil, then reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes until rice is tender and liquid is absorbed.

Step 6: Remove lid and gently fluff the rice with a fork. Scatter green peas, sweet corn, and remaining 1 tablespoon of butter across the hot rice. Fold in seared shrimp along with any resting juices and drizzle with freshly squeezed lemon juice. Cover and let steam off the heat for 3 to 4 minutes.

Step 7: Garnish generously with chopped parsley, cracked black pepper, and seared lemon rounds. Serve hot directly from the skillet.

3 Chef Secrets for Perfect Results

1. Donu2019t Crowd the Roasting Pan: Give the ingredients room to roast rather than steam to maximize caramelization.

2. Blend Thoroughly: Use a high-speed immersion blender for a full 2 to 3 minutes until completely velvety.

3. Warm Spice Balance: A subtle grate of fresh nutmeg lifts the earthiness without overpowering the aromatics.

Storage & Reheating Guidelines

• Refrigeration: Cool completely and store in airtight glass containers for up to 5 days.
• Freezing: Freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Warm gently over medium-low heat on the stovetop, stirring in a splash of broth if needed.

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