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Lemon Shrimp with Parmesan Rice

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Amie Overby

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples of Gulf Coast cuisine. This easy shrimp and rice dish is a longtime family favorite that's ready in minutes. —Amie Overby, Reno, Nevada

Test Kitchen Approved

Lemon Shrimp with Parmesan Rice

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Yield: 4 servings
Prep: 10 min
Cook: 10 min
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Ingredients

  • 2 cups chicken broth
  • 2 cups uncooked instant rice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 3 tablespoons lemon juice
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes.
  2. Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper.
  3. Stir cheese and parsley into rice; serve with shrimp.

Nutrition Facts

1 cup shrimp with 3/4 cup rice: 438 calories, 17g fat (7g saturated fat), 191mg cholesterol, 908mg sodium, 43g carbohydrate (2g sugars, 1g fiber), 27g protein.
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