Description
A flavorful one-pot shrimp and rice dish combining tender jasmine rice with succulent shrimp, infused with garlic, lemon, and parmesan. This quick and easy recipe is perfect for a weeknight dinner, delivering bright, fresh flavors with minimal cleanup.
Ingredients
Units
Scale
Rice and Broth
- 1 1/2 cups jasmine rice
- 2 1/2 cups low-sodium chicken broth
- 2 tsp lemon zest (from 1 medium lemon)
- Salt and black pepper, to taste
Butter and Aromatics
- 5 Tbsp butter, divided, cut into 1/2-Tbsp pieces
- 1/2 cup finely chopped yellow onion
- 1 1/2 Tbsp minced garlic
Shrimp and Finishings
- 1 lb. medium shrimp, peeled and deveined
- 2 Tbsp fresh lemon juice
- 1/3 cup finely shredded parmesan cheese
- 2 Tbsp minced fresh parsley
Instructions
- Rinse the Rice: Place jasmine rice in a fine sieve and rinse under cold water until the water runs nearly clear, about 1 minute. Drain well and set aside to remove excess starch ensuring fluffy cooked rice.
- Sauté the Aromatics: Melt 1 tablespoon of butter in a pot over medium heat. Add the finely chopped yellow onion and sauté for 4 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Broth and Seasoning: Pour in the low-sodium chicken broth and stir in lemon zest. Season with salt and black pepper to taste. Bring this mixture to a boil to prepare for cooking the rice.
- Cook the Rice: Stir in the rinsed jasmine rice, then cover the pot and reduce heat to low. Let the rice simmer gently for 13 minutes, allowing it to absorb the flavorful broth. Use this time to peel and prepare the shrimp.
- Add Shrimp and Butter: After 13 minutes, quickly lay the peeled shrimp in an even layer over the rice. Drizzle with fresh lemon juice and dot with the remaining 4 tablespoons of butter. Cover and continue cooking for 2 to 3 minutes until the shrimp are about halfway cooked.
- Finish the Dish: Remove the pot from heat. Toss the rice and shrimp gently with shredded parmesan cheese and minced fresh parsley. Keep the pot covered and let the residual heat fully cook the shrimp through, allowing flavors to meld.
Notes
- Rinsing the rice removes excess starch, preventing it from becoming gummy.
- Use low-sodium chicken broth to control salt levels, adjusting seasoning to taste.
- The residual heat method allows shrimp to cook gently without becoming tough.
- Fresh lemon zest and juice brighten the dish with a tangy freshness.
- Substitute parmesan with Pecorino Romano or a dairy-free cheese for variation.
- Ensure shrimp are peeled and deveined for best texture and presentation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
