I absolutely love how this Lemon Garlic Shrimp and Parmesan Rice One Pot Recipe brings together bright, zesty shrimp and creamy, cheesy rice all cooked in one pot. It’s one of those meals that feels fancy but isn’t fussy, perfect for busy weeknights or when you want to impress without the stress. You’ll find that the lemon and garlic really wake up the shrimp, and the parmesan adds this irresistible savory richness that makes every bite unforgettable.
When I first tried this recipe, I was amazed at how everything cooks perfectly together without needing multiple pans or complicated steps. Plus, the one-pot method means less cleanup, which we all appreciate! Whether you’re feeding a hungry family or just craving a comforting yet light dinner, this Lemon Garlic Shrimp and Parmesan Rice One Pot Recipe is a total game changer.
Why You’ll Love This Recipe
- One-Pot Convenience: Everything cooks together, making it quick and easy with minimal cleanup.
- Bright & Flavorful: The lemon and garlic give shrimp a refreshing zing that pairs beautifully with creamy parmesan rice.
- Family-Friendly: My family goes crazy for this dish because it feels special but is totally approachable for all ages.
- Perfect for Weeknights: Ready in about 30 minutes, it’s a fast, satisfying meal you can count on any day.
Ingredients You’ll Need
These ingredients work harmoniously to create that perfect balance between creamy, tangy, and savory flavors. When shopping, opt for fresh shrimp and good-quality chicken broth to really lift the whole dish.
- Jasmine rice: I love jasmine for its fragrant aroma and fluffy texture, which soaks up the lemony broth beautifully.
- Butter: It’s divided to build flavor in stages; don’t skip using fresh, unsalted butter for the best taste.
- Yellow onion: Finely chopped for sweetness that deepens the dish without overpowering it.
- Garlic: Fresh minced garlic brings that iconic punch; it’s one of the keys to this dish’s vibrant flavor.
- Low-sodium chicken broth: Using low-sodium lets you control salt levels and ensures the broth doesn’t overpower the lemon.
- Lemon zest: Fresh zest adds essential bright citrus notes; avoid bottled zest if you can!
- Salt and black pepper: To taste, enhancing and balancing all flavors perfectly.
- Medium shrimp: Peeled and deveined for convenience—shell-on shrimp will work too, but prep takes longer.
- Fresh lemon juice: Adds fresh acidity that brightens the dish right before cooking finishes.
- Parmesan cheese: Finely shredded parmesan melts into the rice, giving it that rich, cheesy finish.
- Fresh parsley: Minced and added at the end for a burst of green freshness and color.
Variations
I love how this Lemon Garlic Shrimp and Parmesan Rice One Pot Recipe is such a versatile base — you can easily tweak it to suit your taste or diet. Feel free to make this your own and keep things exciting!
- Add Veggies: My family enjoys throwing in peas or diced bell peppers for extra color and nutrition.
- Spice it Up: If you like a little heat, add red pepper flakes or a dash of cayenne when sautéing the garlic.
- Use Different Cheese: Parmesan is classic here, but I’ve swapped with Pecorino Romano for a saltier kick and it worked beautifully.
- Swap Shrimp: If shrimp isn’t your thing, chunks of chicken breast or scallops work well with minimal adjustments.
- Make it Dairy-Free: Replace butter with olive oil and parmesan with nutritional yeast for a lighter, vegan-friendly version.
How to Make Lemon Garlic Shrimp and Parmesan Rice One Pot Recipe
Step 1: Rinse the Rice for Fluffy Results
Start by placing the jasmine rice in a fine sieve and rinsing it under cold water until the water runs nearly clear, about 1 minute. This step is a game changer—it washes away excess starch and helps prevent gummy, sticky rice. Make sure to drain it well before setting aside.
Step 2: Build the Flavor Base
Melt 1 tablespoon of butter over medium heat in your pot. Add the finely chopped yellow onion and sauté it for about 4 minutes until it’s soft and fragrant but not browned. Then toss in the minced garlic and sauté for another 30 seconds. This quick step releases so much aroma—you’ll know you’re on the right track.
Step 3: Cook the Rice with Lemon Zest Infusion
Pour in the low-sodium chicken broth, sprinkle the lemon zest, and season with salt and pepper to taste. Bring this mixture to a boil, then stir in the rinsed rice once it’s boiling. Give everything a quick stir to combine, then cover and turn the heat down to low to simmer gently for 13 minutes. This is a great time to peel your shrimp if you haven’t done so yet.
Step 4: Add the Shrimp and Finish Cooking
After the rice has cooked for 13 minutes, quickly layer the peeled and deveined shrimp evenly over the rice. Drizzle the fresh lemon juice on top and scatter the remaining 4 tablespoons of butter in small pieces around the pot. Cover again and let cook for 2 to 3 minutes more. You want to catch the shrimp when they’re about halfway cooked here—don’t rush or they might get rubbery.
Step 5: Add Parmesan and Parsley, Then Rest
Remove the pot from heat and toss in the finely shredded parmesan cheese and minced fresh parsley. Cover the pot again and let everything rest for a few minutes. The residual heat finishes cooking the shrimp perfectly while melting the cheese into the creamy rice. This resting step is my secret to tender shrimp and a rich, cheesy finish!
Pro Tips for Making Lemon Garlic Shrimp and Parmesan Rice One Pot Recipe
- Rinse Your Rice Thoroughly: This simple rinse avoids clumping and helps the rice cook up light and fluffy every time.
- Watch Your Heat: Sauté onions and garlic gently to avoid burning; burnt garlic can add bitterness you don’t want.
- Layer Shrimp Evenly: Spread shrimp flat to ensure even cooking and prevent some pieces from overcooking while others remain raw.
- Use Residual Heat to Finish: Letting the dish rest off-heat finishes cooking shrimp gently and melts parmesan perfectly without drying out.
How to Serve Lemon Garlic Shrimp and Parmesan Rice One Pot Recipe
Garnishes
I often sprinkle extra chopped fresh parsley and a little extra parmesan just before serving for that fresh green pop and cheesy hint. Sometimes I zest a tiny bit more lemon on top for an extra burst of brightness—trust me, it elevates the whole plate.
Side Dishes
My go-to sides with this meal are lightly steamed green beans or a crisp mixed greens salad with a simple vinaigrette. Both add a nice contrast to the creamy rice and juicy shrimp without stealing the spotlight.
Creative Ways to Present
For special occasions, I like to serve this recipe in individual shallow bowls with a lemon wedge on the side and a drizzle of good-quality olive oil on top. It looks elegant yet stays approachable—guests always ask how I made it so flavorful without complicated ingredients.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. When I prepare this recipe, I let it cool completely before sealing it to keep the rice from becoming soggy. It reheats nicely without losing much flavor if stored properly.
Freezing
While I haven’t frozen the entire dish extensively, I’ve frozen cooked shrimp separately and cooked rice separately to combine later. Because the shrimp is delicate, freezing the complete dish can change the texture, but it’s still workable if you’re in a pinch.
Reheating
I reheat leftovers gently in a covered skillet over low-medium heat, adding a splash of chicken broth or water to loosen the rice and prevent it from drying out. You can also microwave it covered, stirring halfway through for even warming.
FAQs
-
Can I use frozen shrimp for this Lemon Garlic Shrimp and Parmesan Rice One Pot Recipe?
Absolutely! If using frozen shrimp, just make sure to thaw them completely and pat dry before adding to the dish to avoid excess water that could make the rice mushy. Frozen shrimp can be a convenient shortcut without sacrificing flavor.
-
What kind of rice is best for this recipe?
I recommend jasmine rice for its aromatic qualities and light texture, but long-grain white rice will also work well. Just be sure to adjust cooking time slightly if you swap rice types, as some take longer to absorb liquid.
-
Can I make this recipe gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free chicken broth and parmesan cheese. Always double-check labels to be safe if you have sensitivities.
-
How do I know when the shrimp is perfectly cooked?
Shrimp cook very quickly—look for them to turn opaque and pink with slightly curled tails. In this recipe, finishing the shrimp with residual heat during resting helps avoid overcooking while ensuring they’re tender.
Final Thoughts
This Lemon Garlic Shrimp and Parmesan Rice One Pot Recipe has become such a favorite in my kitchen because it’s packed with fresh flavors, totally fuss-free, and comforting all at once. I always feel like I’m serving up something special without spending hours cooking, and I’m confident you’ll love it just as much. So, grab your skillet, a lemon, and some shrimp, and try this recipe—you’ll be amazed how quickly it comes together and how much everyone enjoys every single bite!
Print
Lemon Garlic Shrimp and Parmesan Rice One Pot Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This one-pot shrimp and rice recipe combines tender medium shrimp with fragrant jasmine rice cooked in a flavorful lemon-infused chicken broth. Enhanced with garlic, onion, parmesan, and fresh parsley, it’s a quick and easy meal perfect for a satisfying weeknight dinner ready in just 30 minutes.
Ingredients
Rice and Broth
- 1 1/2 cups jasmine rice
- 2 1/2 cups low-sodium chicken broth
- 2 tsp lemon zest (from 1 medium lemon)
- Salt and black pepper, to taste
Vegetables and Aromatics
- 1/2 cup finely chopped yellow onion
- 1 1/2 Tbsp minced garlic
Seafood and Dairy
- 1 lb. medium shrimp, peeled and deveined
- 5 Tbsp butter, divided (cut into 1/2-Tbsp pieces)
- 1/3 cup finely shredded parmesan cheese
Finishing Touches
- 2 Tbsp fresh lemon juice
- 2 Tbsp minced fresh parsley
Instructions
- Rinse Rice: Place the jasmine rice in a fine sieve and rinse under cold water until the water runs nearly clear, about 1 minute. Drain thoroughly and set aside to remove excess starch for fluffier rice.
- Sauté Onion: Melt 1 tablespoon of butter in a pot over medium heat. Add the finely chopped yellow onion and sauté for about 4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its fragrant aroma without burning.
- Combine Broth and Seasonings: Pour in the chicken broth and add lemon zest. Season with salt and black pepper to taste. Bring the mixture to a boil to start cooking the rice.
- Cook Rice: Add the rinsed rice to the boiling broth, stir briefly to combine. Cover the pot and reduce heat to low. Let simmer gently for 13 minutes to allow the rice to absorb the liquid.
- Prepare Shrimp and Finish Cooking: While the rice simmers, peel the shrimp if not already done. After 13 minutes, evenly layer the medium shrimp over the partially cooked rice, drizzle with fresh lemon juice, and dot with the remaining 4 tablespoons of butter. Cover and cook for 2 to 3 minutes until shrimp are about halfway cooked.
- Final Touches and Rest: Remove the pot from heat. Stir in the shredded parmesan cheese and minced fresh parsley. Keep the pot covered and let it rest for a few minutes; the residual heat will finish cooking the shrimp perfectly.
Notes
- Rinsing the rice is important to remove excess starch and prevent clumping.
- Use low-sodium chicken broth to control saltiness.
- Adjust lemon zest and juice amounts to taste for more or less citrus brightness.
- Ensure shrimp are peeled and deveined for best texture and eating experience.
- Letting the dish rest covered after cooking helps the shrimp cook through without drying out.
