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Photo: Caitlin Bensel
Active Time:25 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:35 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
What Type of Shrimp Can Be Used?
Look for medium-size peeled and deveined raw shrimp. You can use frozen shrimp—simply thaw frozen shrimp in the refrigerator a day before making the recipe. Once the shrimp is thawed, pat dry with paper towels to remove excess moisture.
How to Make One-Pan Garlicky Shrimp & Rice
Use long-grain white rice. Long-grain rice is slender and relatively low in starch content. When rinsed and cooked, long-grain rice is light and fluffy with distinct separate grains. Make sure to rinse your rice well, as it helps to get rid of excess starch.
Cover the rice while cooking. We recommend using a deep nonstick skillet with a tight-fitting lid. A tight-fitting lid will keep the steam in the skillet, allowing the rice to cook perfectly.
Add the shrimp during the final 5 minutes of cook time. Shrimp cooks very quickly, so it’s important to add the shrimp at the end, arranging them on top of the rice. When cooked, the shrimp will be an opaque pink color.
Cook Mode(Keep screen awake)Ingredients3small scallions5mediumcloves garlic, divided2tablespoonsextra-virgin olive oil2smallbell peppers, chopped2teaspoonsgrated lemon zest¼teaspooncrushed red pepper1cuplong-grain white rice2cupswater½teaspoonsalt12ouncesmedium peeled, deveined raw shrimp2tablespoonsbutter2teaspoonslemon juiceLemon wedges, for serving
Cook Mode(Keep screen awake)
Ingredients
3small scallions
5mediumcloves garlic, divided
2tablespoonsextra-virgin olive oil
2smallbell peppers, chopped
2teaspoonsgrated lemon zest
¼teaspooncrushed red pepper
1cuplong-grain white rice
2cupswater
½teaspoonsalt
12ouncesmedium peeled, deveined raw shrimp
2tablespoonsbutter
2teaspoonslemon juice
Lemon wedges, for serving
DirectionsSlice white and light green parts of scallions; set aside. Thinly slice dark green scallion parts; set aside. Thinly slice 4 garlic cloves; set aside. Grate the remaining garlic clove using a Microplane grater; set aside.Heat oil in a large, deep nonstick skillet with a tight-fitting lid over medium-high heat. Add the white and light green scallion slices, bell peppers, lemon zest, crushed red pepper and the sliced garlic. Cook, stirring occasionally, until the peppers slightly soften, 5 to 6 minutes. Add rice; cook, stirring constantly, for 1 minute. Stir in water and salt; bring the mixture to a simmer over medium-high heat. Cover and reduce heat to low. Cook, undisturbed, until the rice is tender, about 20 minutes, arranging shrimp on top of the mixture (do not stir in) during the final 5 minutes of cook time. Remove from heat; let stand, covered, until the shrimp are cooked through, about 5 minutes.Combine butter, lemon juice and the grated garlic in a small microwaveable bowl. Microwave on High until the butter is melted, about 25 seconds. Stir the mixture and drizzle over the shrimp. Sprinkle with the reserved dark green scallion slices. Fluff the rice (do not stir in the shrimp) using a fork. Serve with lemon wedges, if desired.EquipmentMicroplane grater, large deep nonstick skillet with lidOriginally appeared: EatingWell.com, March 2021; updated October 2022
Directions
Slice white and light green parts of scallions; set aside. Thinly slice dark green scallion parts; set aside. Thinly slice 4 garlic cloves; set aside. Grate the remaining garlic clove using a Microplane grater; set aside.Heat oil in a large, deep nonstick skillet with a tight-fitting lid over medium-high heat. Add the white and light green scallion slices, bell peppers, lemon zest, crushed red pepper and the sliced garlic. Cook, stirring occasionally, until the peppers slightly soften, 5 to 6 minutes. Add rice; cook, stirring constantly, for 1 minute. Stir in water and salt; bring the mixture to a simmer over medium-high heat. Cover and reduce heat to low. Cook, undisturbed, until the rice is tender, about 20 minutes, arranging shrimp on top of the mixture (do not stir in) during the final 5 minutes of cook time. Remove from heat; let stand, covered, until the shrimp are cooked through, about 5 minutes.Combine butter, lemon juice and the grated garlic in a small microwaveable bowl. Microwave on High until the butter is melted, about 25 seconds. Stir the mixture and drizzle over the shrimp. Sprinkle with the reserved dark green scallion slices. Fluff the rice (do not stir in the shrimp) using a fork. Serve with lemon wedges, if desired.EquipmentMicroplane grater, large deep nonstick skillet with lid
Slice white and light green parts of scallions; set aside. Thinly slice dark green scallion parts; set aside. Thinly slice 4 garlic cloves; set aside. Grate the remaining garlic clove using a Microplane grater; set aside.
Heat oil in a large, deep nonstick skillet with a tight-fitting lid over medium-high heat. Add the white and light green scallion slices, bell peppers, lemon zest, crushed red pepper and the sliced garlic. Cook, stirring occasionally, until the peppers slightly soften, 5 to 6 minutes. Add rice; cook, stirring constantly, for 1 minute. Stir in water and salt; bring the mixture to a simmer over medium-high heat. Cover and reduce heat to low. Cook, undisturbed, until the rice is tender, about 20 minutes, arranging shrimp on top of the mixture (do not stir in) during the final 5 minutes of cook time. Remove from heat; let stand, covered, until the shrimp are cooked through, about 5 minutes.
Combine butter, lemon juice and the grated garlic in a small microwaveable bowl. Microwave on High until the butter is melted, about 25 seconds. Stir the mixture and drizzle over the shrimp. Sprinkle with the reserved dark green scallion slices. Fluff the rice (do not stir in the shrimp) using a fork. Serve with lemon wedges, if desired.
Equipment
Microplane grater, large deep nonstick skillet with lid
Originally appeared: EatingWell.com, March 2021; updated October 2022
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Nutrition Facts(per serving)383Calories14gFat47gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
