If you possess the skill to cook rice, you have what it takes to whip up the amazing Lemon Garlic Shrimp and Rice dish. It’s incredibly simple to prepare and will surely leave a lasting impression on your guests (or your special someone on a romantic evening). This recipe is a perfect example of how a small number of ingredients can create an explosion of flavors that will leave you wondering, “how is this possible?” as you eagerly indulge in bite after delicious bite. 🙂
What Kind of Shrimp to Use
For this recipe, it is recommended to buy raw shrimp instead of pre-cooked. The best deals are usually found when purchasing frozen shrimp. Whether you prefer them peeled or unpeeled, with or without the tail, it doesn’t make a difference. Most frozen shrimp are already deveined, making the peeling process quick and effortless. If necessary, you can refer to a helpful tutorial on peeling and deveining shrimp from Simply Recipes.
For this recipe, I opted for a medium-sized shrimp that I believe is ideal for this particular dish, as it fits perfectly on a fork. The shrimp I chose were classified as 41-60 size, indicating that you can expect around 41-60 shrimp per pound at this size. A lower number suggests larger shrimp, as it requires fewer to reach a pound, while a higher number implies smaller shrimp, as it takes more to make up a pound.
Tail On or Tail Off?
The decision of removing or keeping the shrimp tails is entirely yours. Taking them off will make the dish more convenient to eat, while leaving them on will enhance its visual appeal. Keeping the tails intact can infuse the rice with a subtle shrimp flavor as they steam together, although this might go unnoticed by most individuals.
Can I Make This in a Rice Cooker or Instant Pot?
This recipe can be easily prepared using either a rice cooker or an Instant Pot. For the rice cooker method, simply combine all the ingredients (except the shrimp) in the cooker and cook it as you would with regular rice. Once the rice is cooked, place the shrimp on top, close the lid, and set it to the “keep warm” setting. Let the shrimp steam for 5-10 minutes, or until they are fully cooked and opaque. If using an Instant Pot, perform a quick release after the rice is cooked, then add the shrimp, close the lid, and set it to the “keep warm” setting. Allow the shrimp to steam for 5-10 minutes, or until they are opaque and cooked through.
When adding shrimp to both machines, make sure to minimize the time with the lid open. It is important to trap as much steam as possible inside the unit to ensure the shrimp continue cooking.
What to Serve with Lemon Garlic Shrimp and Rice
To ensure a diverse range of colors and include some vegetable goodness in every meal, I enjoy preparing dishes that complement the main course. Here are a few recipes that I believe would perfectly accompany this dish, resulting in a complete and balanced meal:
How to Make Lemon Garlic Shrimp and Rice – Step by Step Photos
Begin by thawing and peeling a 12oz. portion of shrimp. You have the option to either leave the tails intact or remove them according to your preference. Proceed to extract the juice from half of a lemon, ensuring you have approximately 2 tablespoons of juice. Additionally, slice the remaining lemon to use as a garnish.
Begin by mincing four cloves of garlic. Combine the minced garlic with 2 tablespoons of butter in a deep skillet. Proceed to sauté the garlic in the melted butter over medium heat for approximately 1-2 minutes. Next, incorporate 1.5 cups of long grain white rice into the skillet and continue sautéing for an additional 1-2 minutes. As the rice cooks in the butter, you may notice a pleasant snap-crackle sound.
Combine 2 cups of chicken broth, 2 tablespoons of lemon juice, ½ cup of water, 1 teaspoon of Tony Chachere’s seasoning (or your preferred seasoning salt), and 2 tablespoons of chopped parsley into the skillet. Stir everything together.
Cover the skillet with a lid, increase the heat to medium-high, and wait for the broth to reach a full boil. Once it starts boiling, reduce the heat to low and allow the rice to simmer for 10 minutes. At the end of the 10-minute mark, the rice should have absorbed most of the broth.
Gently lift the lid for a moment to evenly distribute the shrimp on top of the rice. Replace the lid and let it simmer on low heat for 5 minutes. Once the time is up, take the skillet off the heat and allow it to rest for an additional 5 minutes with the lid still on.
Once rested, the shrimp should have a pink color, be fully cooked, and appear opaque.
Take a fork and carefully fluff the rice while partially mixing the shrimp into it. Include the rest of the lemon slices and an additional sprinkle of chopped parsley.
Serve hot and enjoy!
