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
Units
Scale
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.
