One-Pot Lemon Herb Shrimp and Rice
A quick and fragrant one-pan meal with plump shrimp simmered in a lemon-herb sauce over fluffy rice, ready in under 30 minutes for busy weeknights. This american-inspired seafood ready in about 35 minutes pairs olive oil, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tbsp olive oil
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 lb, peeled and deveined shrimp
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/4 cup (from 1-2 lemons) lemon juice
- 2 tbsp, chopped fresh parsley
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 finely chopped onion and cook for 3-4 minutes until softened and translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp red pepper flakes, and cook for 2 minutes per side until pink and opaque.
- Step 3: Stir in 1 cup long-grain white rice, 2 cups chicken broth, 1/4 cup fresh lemon juice, 2 tbsp chopped parsley, 1 tsp dried thyme, and remaining 1/2 tsp salt and 1/4 tsp black pepper.
- Step 4: Bring to a simmer, then reduce heat to low, cover, and cook for 15-18 minutes until rice is tender and liquid is absorbed.
- Step 5: Remove from heat, let sit covered for 5 minutes, then fluff with a fork and adjust seasoning if needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Herb Shrimp and Rice take to make?
Total time is about 35 minutes (15 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-Pot Lemon Herb Shrimp and 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Lemon Herb Shrimp and 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-Pot Lemon Herb Shrimp and 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-Pot Lemon Herb Shrimp and Rice?
American seafood 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
- ★★★★★
Absolutely wonderful.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
