Easy One‑Pot Lemon Garlic Shrimp and Rice (Quick & Flavorful)

This one‑pot lemon garlic shrimp and rice recipe is fast, flavorful, and simple—perfect for busy weeknight dinners. Tender shrimp poached in butter and garlic rest atop tender, buttery jasmine rice infused with lemon zest and chicken broth. Minimal cleanup, maximum taste!

Ingredients

• For the Shrimp & Rice:
• 12 oz (340 g) shrimp (41–60 count), peeled & deveined
• 1 fresh lemon (juice & zest)
• 4 cloves garlic, minced
• 2 Tbsp unsalted butter
• 1½ cups long-grain jasmine rice (rinsed & drained)
• 2 cups chicken broth + ½ cup water
• ½ tsp seasoning (Tony Chachere's or salt/pepper blend)
• 2 Tbsp chopped parsley

Directions

1. In a deep skillet, sauté garlic in butter over medium heat for 1–2 minutes.
2. Add rice and toast until lightly golden, about 1–2 minutes.
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4. Stir in chicken broth, water, lemon zest, and seasoning; bring to boil.
5. Reduce heat, cover, and simmer for 13 minutes.
6. Add shrimp in a single layer, drizzle lemon juice, dot with remaining butter, cover and cook 2–3 minutes until shrimp are opaque.
7. Remove from heat; stir in parsley and parmesan (if using), then let stand 3–5 minutes covered. Fluff and serve.