Garlic Butter Shrimp and Rice with Lemon
Easy to make Shrimp and Rice cooks up in the same pan for a fast and family friendly meal!
Servings 4
Calories 526kcal
Ingredients
- 2 cups white rice any variety
- 3 tablespoons butter
- 5 garlic cloves minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried basil
- 2 1/4 cup chicken stock or water if you prefer
- 1/2 cup grated parmesan extra for garnish if you like
- 2 cups chopped broccoli
- 1 pound raw shrimp, deveined and thawed if frozen we used 21-35 size
- salt and pepper to taste
Instructions
- Add rice to a fine mesh colander and rinse until water runs clear.
- In large skillet, melt butter and add garlic on medium heat. Saute' until garlic is soft. About 1-2 minutes.
- Add rinsed rice and continue to saute' for 2-3 minutes until butter is incorporated and rice is just getting soft.
- Add chicken stock and big pinch of salt. Simmer uncovered stirring on occasion for 4-5 minutes. Cover, reduce heat to low-medium and cook for another 10 minutes until rice is almost cooked and a small amount of liquid remains in the pan. Add grated parmesan and basil. Stir gently. Taste for seasoning. NOTE: Add an additional 1/4 cup liquid if you prefer your rice softer and cook for an additional few minutes.
- Toss shrimp with olive oil, pinch of salt and pepper.
- Nestle shrimp and broccoli on top of rice. Cover and cook until shrimp is pink and cooked through and broccoli is fork tender. About 5 minutes.
- Sprinkle with additional parmesan if desired and serve with lemon wedges.
Notes
Be sure to rinse rice. This will keep the rice from sticking together.
We love to use the leftovers for Shrimp Fried Rice the next day as this makes a ton!
Add more veggies! See notes above in commentary on a plethora of veggies to add.
You can freeze this up to 3 months in containers or zip top freezer bags.
FOR BROWN RICE: Rinse rice until water runs clear. Increase the stock to 4 cups for 2 cups brown rice and increase the cooking time to 45 minutes.
FOR QUINOA: Rinse quinoa until water runs clear. Increase stock to 4 cups for 2 cups quinoa and cook for about 35 minutes.
Nutrition
Calories: 526kcal | Carbohydrates: 74g | Protein: 40g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 323mg | Sodium: 1361mg | Potassium: 513mg | Fiber: 3g | Sugar: 3g | Vitamin A: 654IU | Vitamin C: 47mg | Calcium: 369mg | Iron: 4mg