One-Pot Shrimp and Spinach Rice with Lemon
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 ready in about 30 minutes pairs peeled and deveined 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Bring to a simmer, cover, and reduce heat to low. Cook for 15-18 minutes until rice is tender and liquid absorbed.
- 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.
Frequently asked questions
How long does One-Pot Shrimp and Spinach Rice with Lemon 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-Pot Shrimp and Spinach Rice with Lemon?
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-Pot Shrimp and Spinach Rice with Lemon?
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 Shrimp and Spinach Rice with Lemon 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 Shrimp and Spinach Rice with Lemon?
American 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
- ★★★★★
The lemon and shrimp combo was perfect. Made it for my husband and he loved it.
- ★★★★★
Loved it! Super easy and delicious, my family devoured it.
- ★★★★☆
Flavors were great, but the rice was a bit too soft for my taste.
