One-Pot Shrimp and Spinach Rice with Lemon

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant one-pot meal featuring plump shrimp, tender spinach, and fragrant rice simmered in lemon-infused broth, ready in under 30 minutes. This American-inspired one-pot recipe, ready in about 30 minutes, pairs shrimp, long-grain white rice, low-sodium chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 12 oz, peeled and deveined shrimp
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1, zested and juiced lemon
• 4 cups fresh spinach
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
2. Step 2: Add 12 oz peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside.
3. Step 3: Add 1 cup long-grain white rice to the skillet, stirring to coat. Pour in 2 cups low-sodium chicken broth, then add 1/2 tsp salt, 1/4 tsp black pepper, and the zest of 1 lemon.
4. Step 4: Bring to a simmer, cover, and reduce heat to low. Cook for 15-18 minutes until rice is tender and liquid absorbed.
5. Step 5: Stir in 4 cups fresh spinach and the juice of 1 lemon. Return shrimp to skillet and cook for 2 minutes until spinach wilts and shrimp are heated through.