Description
A savory one-pan meal combining tender shrimp, fragrant garlicky rice, and bright seasonal vegetables. The shrimp caramelize in butter and garlic, while zucchini and cherry tomatoes create a natural, low-fat sauce that infuses the rice with depth, resulting in a restaurant-style dish with minimal effort and cleanup.
Ingredients
1.5 lbs peeled and deveined shrimp, tail-on
3 cups pre-cooked chilled rice
4 tbsp unsalted butter, divided
5 cloves garlic, minced
2 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1/2 cup fresh flat-leaf parsley, chopped
1 whole lemon, zested and juiced
Instructions
Heat 1 tbsp of unsalted butter in a large skillet over medium-high heat
Add minced garlic and sauté until fragrant (1-2 minutes)
Toss in zucchini slices and cook until tender but not mushy (4-5 minutes)
Raise heat to high, add remaining 3 tbsp butter, and sear shrimp in batches until pink (3-4 minutes each side)
Return cooked shrimp to skewers (if needed) and add cherry tomatoes to the skillet, letting them soften (3 minutes)
Fold in pre-cooked rice, garlic mixture, and halved tomatoes. Season with salt and pepper
Add 2 tbsp lemon zest and 1/4 cup fresh lemon juice to the pan. Cook until rice is heated through and absorbs the essence
Stir in parsley and spoon into serving bowls
Notes
Pre-cooking and chilling the rice ensures it develops Chinese restaurant-style texture without being sticky
For a heartier version, add frozen peas and carrots during the last 2 minutes of cooking
Unsalted butter maintains low sodium; check rice seasoning if using store-bought
Store leftovers in airtight containers up to 3 days in refrigerator
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-Frying
- Cuisine: American/Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 180mg