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When it comes to weeknight dinners, few things can rival the appeal of a one-pan meal, and the Zesty One-Pan Lemon Garlic Shrimp & Rice is a shining example of this culinary convenience. Not only does this dish promise a burst of vibrant flavors, but it also saves time on both cooking and cleaning up, making it a perfect choice for busy individuals or families looking for a quick, delicious meal. The harmony of zesty lemon, savory garlic, and succulent shrimp comes together beautifully in this dish, creating a delightful experience that tantalizes the taste buds.

One-Pan Lemon Garlic Shrimp & Rice – Easy & Delicious!

Discover the delicious simplicity of Zesty One-Pan Lemon Garlic Shrimp & Rice! This quick weeknight meal combines succulent shrimp with aromatic garlic, vibrant vegetables, and zesty lemon, all cooked in one pan for minimal cleanup. Perfect for busy nights, it's packed with flavor and nutrition, featuring protein-rich shrimp and colorful veggies. Follow this easy recipe to create a delightful dish that will impress both family and friends while keeping dinner hassle-free.
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup long-grain white rice

2 cups chicken broth (or vegetable broth for a vegetarian option)

4 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, diced

1 cup frozen peas

1/4 cup fresh parsley, chopped

Juice of 1 large lemon (about 3 tablespoons)

Zest of 1 large lemon

1 teaspoon paprika

1/2 teaspoon red pepper flakes (adjust to your spice preference)

Salt and pepper to taste

2 tablespoons olive oil

Lemon wedges, for serving

Instructions
 

Prep the Ingredients: Start by rinsing the shrimp under cold water and patting them dry with a paper towel. This helps them sear better in the pan.

    Sauté the Aromatics: In a large, deep skillet or a saucepan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté for about 3-4 minutes until they begin to soften. Then, add the minced garlic, paprika, and red pepper flakes, cooking for an additional 1 minute until fragrant.

      Toast the Rice: Stir in the rice and let it toast in the skillet for 1-2 minutes, stirring frequently to coat the grains with the oil and develop flavor.

        Add Broth and Season: Pour in the chicken broth, lemon juice, lemon zest, salt, and pepper. Bring the mixture to a light simmer.

          Cook the Rice: Cover the skillet with a lid and reduce the heat to low. Let the rice simmer for about 15 minutes, or until most of the liquid is absorbed and the rice is tender.

            Add Peas and Shrimp: Once the rice is almost cooked, fold in the frozen peas and then add the shrimp on top. Cover the skillet again and cook for another 5-7 minutes, until the shrimp are pink and opaque.

              Garnish: Stir the mixture gently to combine the shrimp and peas with the rice before removing from heat. Sprinkle chopped parsley on top for freshness.

                Serve: Serve hot straight from the pan, accompanied by lemon wedges for an extra burst of citrus flavor.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4