Lemon Garlic Shrimp and Rice Skillet
This post may contain affiliate links. Please read our disclosure policy.
Stumped for dinner ideas? Let this Lemon Garlic Shrimp and Rice Skillet be your ticket to a tasty meal that’s anything but boring! Buttery, oh-so-lemony, and chock full of Italian herbs and shrimp, once you dig in, you may never stop!
If you are looking for more dishes to devour, try my popular posts for Cajun Shrimp and Rice Skillet, Spanish Chicken and Rice Skillet, and One Pot Lemon Herb Chicken and Rice.
Why This Recipe Works
So easy: This one-pan lemon garlic shrimp is so easy to make with just a few simple steps.
Simple ingredients: Nothing fancy here — just butter, rice, honey, some seasonings, and shrimp! All ingredients you can get at the grocery store to make this shrimp with rice tonight.
Fast clean up: Other than the flavors of this dish, the second best part about this easy shrimp and rice recipe is that the clean up is a cinch.
Ingredients
- Shrimp: I use peeled and deveined shrimp because it’s so easy.
- Butter & honey: These two ingredients are key in this simple shrimp and rice recipe and make the shrimp really stand out.
- Lemon zest: I always love a little zip of lemon when I’m making shrimp and rice dishes but you can leave it out if you want. Just remember to zest before you squeeze and slice the lemon, it’ll make zesting so much easier.
- Italian seasoning blend: If you don’t have this blend, it’s easy to make your own, see below.
- Lemon juice & slices: While the zest could be optional, I wouldn’t skip on the lemon juice. Use fresh if you have it — and while you’re using fresh lemon juice, why not slice up some lemons for additional color and flavor?
How to Make It
To make this yummy skillet shrimp and rice recipe, follow these simple directions.
- Make the base: melt the butter in a large skillet over medium heat. Next, stir in the garlic and saute it until it’s fragrant, about 1 minute.
- Add the rice: Then, add the rice and stir for one minute, followed by the chicken broth, Italian spices, salt, pepper, and lemon juice.
- Boil: Let this come to a boil, then reduce the heat to allow the rice to simmer, covered, for 15 minutes.
- Prepare the shrimp: Stir together melted butter, honey (microwave for 15 seconds to make it easier to stir), and lemon zest. Pour over the shrimp and toss to coat.
- Combine shrimp and rice: Uncover the rice and arrange the shrimp on top of the rice (with lemon slices if desired). Put the lid back on and let it cook for another 3-5 minutes, or till the shrimp is opaque. Garnish and serve.
Expert Tips + Tricks
DIY Italian seasoning: No Italian seasoning? Make your own by stirring together a 1/2 teaspoon each of dried thyme, basil, oregano, and parsley.
Cooking the shrimp separately: Sometimes I like to cook the shrimp in a separate skillet for more color (like you see in this set of photos) and to allow for more caramelization of the honey-butter mixture. This step is optional, but you could saute the prepared shrimp in the butter mixture over medium-high heat for 3-4 minutes, then add it to the rice after it’s cooked fully and is nice and fluffy.
FAQs
I love to make my own seasoning mixtures. It’s so easy and you can store them in a spice jar just like all your other spices. It simplifies the steps for adding all those spices individually.
I stir together the following ingredients and then place them all in one glass jar with a screw-top lid. To make a big bunch of Italian seasoning for future use, quadruple (or more) the spices, depending on the size of your jar.
– ½ teaspoon of dried thyme
– ½ teaspoon of dried basil
– ½ teaspoon of dried oregano
– ½ teaspoon of dried parsley
Shrimp is low in fat and calories and is a great source of protein and is carb-free. One serving of shrimp contains over 20 types of vitamins and minerals, including selenium, iodine, vitamin B12, and zinc.
Boneless, skinless chicken breasts have a few more calories and fat than an equal serving of the same amount of shrimp, but it’s pretty negligible. Chicken is also a great source of protein and has zero carbs.
It would be difficult to say one was healthier than the other. Of course they provide slightly different vitamins and minerals but shellfish is high in cholesterol. Like anything, everything should be eaten in moderation and I think you’ll be okay.
Recipes to Try Next
- One Pot Spicy Cajun Chicken & Rice – bold flavor with minimum fuss!
- One Pan Shrimp and Asparagus – bursting with garlicky, buttery goodness.
- Honey Roasted Chicken and Sweet Potatoes Skillet – one pan meal ready in under 30 minutes!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Lemon Garlic Shrimp and Rice Skillet
Ingredients
For the Shrimp
- 1-1 ½ pounds large shrimp, peeled and deveined, see note
- 3 tablespoons butter, melted
- 1 tablespoon honey
- ½ teaspoon fresh lemon zest
For the Rice
- 1 ⅓ cups long grain white rice
- 2 ⅔ cup chicken broth, I used low sodium
- 3 tablespoons butter
- 2 teaspoons Italian blend dry herb seasoning, see note for DIY
- 2 teaspoons minced garlic, or 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- juice of 1 lemon, about 1/4 cup
- lemon slices and fresh parsley, cilantro, or thyme for garnish, optional
Instructions
Prepare the Rice
- In a large skillet over medium heat, melt the butter. Stir in garlic, and saute 1 minute until fragrant.
- Stir in rice for 1 minute.
- Stir in chicken broth, Italian seasoning, salt, pepper, and lemon juice.
- Bring to a boil, reduce heat to a simmer, then cover and cook for 15 minutes.
Prepare the Shrimp
- Stir together melted butter, honey (it stirs together more easily if you warm your honey in the microwave for 15 seconds or so), and lemon zest. Pour over the shrimp and toss to coat.
- Uncover the rice, arrange shrimp on top of the rice (with lemon slices if desired). Cover and cook another 3-5 minutes until shrimp is opaque. (See note for alternate shrimp step)
- Garnish with fresh herbs if desired and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s very good, super easy. But, I’ve tried a couple of times to get the same caramelized look you have on your shrimp. Doesn’t work. I even used my cast-iron skillet this time…got it screaming hot and turned it down after I stirred a time or two so they wouldn’t overcook. Still didn’t look like yours!
Indescribably delicious! This would be a perfect birthday dinner dish. My husband and I LOVED it! Sooooo good. I served with a side of king salmon and the shrimp and rice paired perfectly. Amazing!
Delicious and I will certainly make again. I cooked the rice, per directions, in a large sauce pan. After tossing the shrimp in the butter, honey, lemon zest mixture I cooked the shrimp in a large skillet, added the cooked rice to the skillet after 3 minutes and added fresh chopped parsley. Yummy!
This just became a staple in our household! So simple, quick, and delicious!