You can make this dish if you know how to cook rice. Stunning Lemon Garlic Shrimp with Rice. It’s easy to make but impressive enough to serve for company or date night. It’s one of those recipes that I keep asking myself, “How can so few ingredients produce so much flavor?” while I shovel forkful after forkful into my mouth. What kind of shrimp should I use?

The best deal is usually found when you buy frozen shrimp. It doesn’t matter if you buy them tail-on or if they are peeled. The deveined shrimp is generally included in most frozen shrimp, making peeling a breeze. If needed, here is an excellent tutorial on devein and peel shrimp.

This recipe calls for medium-sized shrimp, which is the size that works best for this dish. It should fit comfortably on a fork. I used shrimp that were size 41-60, meaning that you get 41-60 shrimp in a pound. The smaller numbers indicate larger shrimps (it only takes fewer shrimps to equal one pound), while the higher numbers indicate smaller shrimps (it requires more shrimps to equal one pound).


You can choose to keep your tails on or remove them. If you remove the tails, the dish is easier to eat, but it looks better if they are left on. The seat can add more flavor to the rice when they are steamed together. However, this is more subtle than many people would notice.

Can I make this in a rice cooker or instant pot?

This should work well in an Instant Pot or rice cooker! Add all ingredients (except for the shrimp) in the rice cooker and cook the rice as usual. Add the shrimp after the rice is cooked. Close the lid and turn the setting to “keep warm.” Allow the shrimp to steam until they are opaque and cooked. After the rice is cooked in an Instant Pot, you will want to perform a quick release, add the shrimp, and close the lid. Then, keep the Instant Pot on “keep warm,” allowing the seafood to steam until it becomes opaque and cooked.

Avoid leaving the lid of either machine open more than two minutes after adding the shrimp. To continue cooking the shrimp, you want to trap as much steam as possible in the machine.

What to serve with Lemon Garlic Shrimp and Rice

Here are some great recipes to create a balanced meal with a variety of colors and veggies:


12 oz. shrimp (41-60 size) ($4.99)

Fresh Lemons – 1 ($0.60).

4 cloves of garlic ($0.32)

2 Tbsp Butter ($0.24)

1,5 cups of long-grain white rice (0.93)

2 cups chicken broth ($0.26)

Half a cup of water (0.00$)

1 tsp Tony Chachere’s seasoning* $0.10

2 Tbsp of chopped parsley (0.09)


Before you begin, be sure to thaw the shrimp if it is frozen or unpeeled. You’ll only need 2 tablespoons of lemon juice. Slice the remaining lemon to garnish.

Garlic should be minced. Add the butter to a large skillet and add the garlic. Sauté the garlic for about 1-2 minutes on medium heat.

Continue to sauté for another 1-2 minutes. As the butter heats up, you should start to hear the rice snapping and crackling.

Add the water, Tony Chachere (or seasoning Salt), parsley, and 2 tablespoons lemon juice. Stir everything together.

Put a lid over the pan and increase the heat to medium-high. Let the broth come to a boil. Once the broth reaches a full boil, reduce the heat to low and continue to simmer it for 10 minutes.

After 10 minutes of simmering, the majority of the broth will be absorbed into the rice. Lift the lid for a few seconds to spread the shrimp on top of the rice. Replace the lid, and continue cooking the rice on low for 5 more minutes.

After five minutes, remove the lid and let the skillet rest. Lift the lid after resting. The shrimp should be pink and opaque.

Use a fork and gently fluff up the rice. Stir in the shrimp. Add the remaining lemon slices, and if desired, sprinkle extra parsley. Serve immediately.

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