Description
A quick one-pan meal combining seared shrimp, fluffy rice, vegetables, and aromatic garlic butter for a restaurant-quality dinner in 30 minutes. Fresh lemon and herbs brighten the rich flavors.
Ingredients
1 lb large shrimp, peeled and deveined
2 cups long-grain white rice
4 tbsp unsalted butter
4 cloves minced garlic
1 cup halved cherry tomatoes
1 medium zucchini, sliced into half-moons
1/4 cup chopped fresh parsley
1 whole lemon (for juice and presentation)
1 tsp freshly cracked black pepper
1/4 cup vegetable broth
Instructions
1. Heat 2 tbsp butter in a large skillet over medium-high heat.
2. Sear shrimp 2-3 minutes per side until pink. Remove from pan.
3. Add remaining butter and garlic; sauté rice 2 minutes.
4. Stir in zucchini, cherry tomatoes, and a splash of vegetable broth. Add cooked shrimp and lemon juice.
5. Season with black pepper. Simmer 10 minutes until rice absorbs flavors and vegetables soften.
Notes
Use a large skillet for even heat distribution
Test shrimp doneness with a knife near the tail to avoid overcooking
Stir gently to prevent rice from sticking
Leftovers can be refrigerated up to 3 days
Adjust lemon juice to taste
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 425
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg