Garlic Shrimp and Rice Skillet Recipe
This garlic shrimp and rice skillet recipe offers a flavorful, one-pan meal featuring tender shrimp sautéed with garlic and smoked paprika, combined with perfectly toasted long-grain rice simmered in a savory broth and finished with fresh lemon juice and parsley for a bright, satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Shrimp and Seasonings
- 1 lb (450 g) large shrimp, peeled and deveined
- Salt and freshly ground black pepper to taste
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
Rice and Liquids
- 1 cup long-grain white rice
- 1 cup low-sodium chicken broth
- 1 cup water
Aromatics and Finishing Touches
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tbsp lemon juice
Instructions
- Prepare ingredients: Pat the shrimp dry using paper towels, then season lightly with salt, freshly ground black pepper, and smoked paprika. Mince the garlic cloves, chop the fresh parsley, and measure out the rice, chicken broth, and water to have everything ready.
- Sauté garlic and shrimp: Heat the olive oil in a large deep skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the seasoned shrimp and cook for 2 to 3 minutes on each side, or until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Toast the rice: In the same skillet with the residual oil and garlic flavor, stir in the uncooked long-grain white rice. Cook while stirring constantly for about 2 minutes to lightly toast the rice grains and enhance their nutty flavor.
- Add liquids and simmer: Pour in the low-sodium chicken broth and water, then sprinkle in the red pepper flakes. Stir well to combine all ingredients. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15 to 18 minutes, or until the rice is tender and all the liquid is absorbed.
- Finish and serve: Return the cooked shrimp to the skillet with the tender rice. Drizzle with freshly squeezed lemon juice and gently toss everything together to reheat the shrimp and evenly distribute flavors. Sprinkle the chopped fresh parsley over the top, adjust seasoning with additional salt and pepper if necessary, and serve immediately while hot.
Notes
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Using low-sodium chicken broth allows you to control the salt level better.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- For a gluten-free version, ensure the chicken broth is gluten-free certified.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
Keywords: garlic shrimp, shrimp skillet, shrimp and rice, easy shrimp recipe, one pan meal, quick dinner, seafood skillet
