Sunrise Sautéed Shrimp with Lemon-Dill Rice
Bright, zesty shrimp cooked with fresh dill and lemon, served over vibrant lemon-infused rice for a refreshing meal that captures the essence of morning light. This mediterranean-inspired seafood ready in about 40 minutes pairs peeled and deveined large shrimp, extra virgin olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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 large shrimp
- 2 tbsp extra virgin olive oil
- 1, zested and juiced lemon
- 3 tbsp, finely chopped fresh dill
- 1 cup short-grain white rice
- 1.5 cups chicken broth
- 1 tbsp unsalted butter
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring 1 cup of water to a boil in a small saucepan, add 1 cup short-grain rice and 1/2 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
- Step 3: Add 1 tbsp butter and 2 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant, then stir in 1/4 cup lemon juice, 3 tbsp chopped dill, and 1 tsp lemon zest. Return shrimp to skillet and toss for 1 minute until heated through and coated.
- Step 4: Fluff cooked rice with a fork, stir in 1/2 cup chicken broth and 1 tbsp lemon juice, then top with shrimp mixture and extra dill for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunrise Sautéed Shrimp with Lemon-Dill Rice take to make?
Total time is about 40 minutes (15 min prep + 25 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 Sunrise Sautéed Shrimp with Lemon-Dill 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Sunrise Sautéed Shrimp with Lemon-Dill 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 Sunrise Sautéed Shrimp with Lemon-Dill Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sunrise Sautéed Shrimp with Lemon-Dill Rice?
Mediterranean 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
This has become our go-to seafood dish. We make it weekly.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
