One-Pan Lemon Herb Shrimp with Rice
A simple, flavorful dish with plump shrimp and rice cooked together in one pan, infused with lemon and herbs. This asian-inspired one pot ready in about 30 minutes pairs peeled and deveined shrimp, white rice, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined shrimp
- 1 cup white rice
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh thyme
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 cup white rice and stir for 1 minute to coat the rice in oil. Add 1 cup water and 1/2 tsp salt, then bring to a simmer.
- Step 3: Cover and cook for 15 minutes, or until rice is tender and water is absorbed. Meanwhile, in a bowl, toss 1 lb peeled and deveined shrimp with 1 tbsp lemon juice, 2 tbsp chopped fresh thyme, and 1/4 tsp black pepper.
- Step 4: After rice has cooked for 10 minutes, scatter shrimp over the rice, cover, and cook for 5 more minutes until shrimp are opaque and cooked through. Stir in 1 tbsp lemon zest and remaining lemon juice before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Lemon Herb Shrimp with Rice take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Lemon Herb Shrimp with Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in One-Pan Lemon Herb Shrimp with Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Lemon Herb Shrimp with Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Lemon Herb Shrimp with Rice?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
