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- 1 pound shrimp, peeled and deveined - 1 cup jasmine rice - 2 ½ cups vegetable broth - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon smoked paprika - ½ teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped - Lemon wedges The key to this dish starts with fresh shrimp. I love using shrimp because they cook quickly and add great flavor. Jasmine rice is my choice for its lovely aroma and fluffy texture. I use vegetable broth for a rich base. The unsalted butter adds depth and creaminess. Next come the flavor enhancers. Garlic brings a warm, savory note to the dish. The zest and juice of lemon add brightness and balance. Smoked paprika gives a hint of smokiness, while thyme adds an earthy flavor. Don't forget salt and pepper to tie it all together. For garnish, fresh parsley adds a pop of color and freshness. Lemon wedges are great for an extra squeeze of juice. Together, these ingredients create a delightful one-pan meal that’s both simple and satisfying. - Melt 2 tablespoons of butter in a large skillet over medium heat. - Sauté 4 cloves of minced garlic for 1 minute until you smell its rich aroma. - Add 1 cup of jasmine rice to the pan. Stir it well for 1 minute. This helps the rice soak up the garlic flavor. - Pour in 2 ½ cups of vegetable broth. - Add the juice and zest of 1 lemon, 1 teaspoon of smoked paprika, and ½ teaspoon of dried thyme. - Stir everything together and bring it to a gentle boil. - Once it boils, reduce the heat to low. Cover the skillet and let it simmer for 15-18 minutes. You want the rice to absorb all the liquid. - While the rice cooks, take your 1 pound of shrimp. Season them with salt and pepper. - In a separate pan, melt the remaining 2 tablespoons of butter over medium heat. - Add the shrimp and cook for 2-3 minutes on each side. They should turn pink and opaque when done. - Once the rice is cooked, fluff it with a fork. - Gently mix in the cooked shrimp until everything is well combined. - Taste the dish and adjust the seasoning if needed. To make great shrimp, avoid overcooking it. Cook shrimp just until they turn pink and opaque. This usually takes about 2-3 minutes per side. Overcooked shrimp can become tough and rubbery. For seasoning, sprinkle salt and pepper directly on the shrimp. You can also add garlic powder or a pinch of smoked paprika for extra flavor. This will enhance the dish and pair well with the lemon butter sauce. To boost the flavor, consider adding spices like cayenne pepper or even a dash of cumin. These can add a nice kick to the dish, making it more exciting. Fresh herbs can also elevate the meal. Try adding fresh basil or dill along with the parsley. You can mix them in just before serving to keep their bright flavor. To prevent rice from sticking, rinse it under cold water before cooking. This removes excess starch. Use the right rice-to-liquid ratio: for jasmine rice, it’s typically 1 cup rice to 2.5 cups broth. Make sure to let the rice simmer on low heat. Cover the pan tightly to trap steam. This ensures the rice cooks evenly and absorbs all the flavors. {{image_2}} You can switch the shrimp for other seafood. Scallops work well and taste great. They cook quickly, so watch them closely. Chicken is another option. Use bite-sized pieces and cook until they are golden brown. These changes keep the dish fresh and exciting. For a vegetarian twist, try plant-based proteins. Tofu or tempeh can soak up the lemon and garlic flavors. You can also use chickpeas for a hearty touch. These swaps make the dish tasty for everyone. Want to spice things up? Add chili flakes for heat. Start with a pinch and add more if you like it spicy. You can also switch broth types. Use chicken broth for a richer taste or seafood broth for a deeper flavor. These options can change your dish’s profile. Think about what to serve on the side. A fresh salad adds crunch and brightness. Roasted veggies can bring more color to your plate. You might also serve some crusty bread. It’s great for soaking up the lemon garlic butter goodness. To make it a complete meal, add a protein or vegetable. Pair it with grilled asparagus or steamed broccoli for balance. These sides enhance the meal and keep it healthy. To store leftovers, let the dish cool first. Place it in an airtight container. This keeps your shrimp rice fresh. Use a container that fits well in your fridge. I recommend glass containers for easy reheating. You can store it for up to three days. To reheat, use a skillet over low heat. Add a splash of broth or water. This keeps the shrimp moist. Stir often to heat evenly. For rice, you may also use a microwave. Cover it with a damp paper towel. This helps keep the rice from drying out. Reheat for one to two minutes. You can freeze this dish for longer storage. Use a freezer-safe container. Make sure to leave some space for expansion. It’s best to freeze it without the garnish. For thawing, place it in the fridge overnight. You can also use the microwave on defrost mode. After thawing, reheat the dish as mentioned above. Yes, you can prepare some steps ahead of time. Cook the rice and shrimp separately, then store them in the fridge. You can mix them together when ready to serve. This saves time and keeps the shrimp fresh. Just reheat both before serving. If you cannot find jasmine rice, try basmati or long-grain white rice. Both taste good and will work well in this dish. For basmati, use the same water amount but cook for 15 minutes. For long-grain rice, use 2 cups of water and cook for about 18 minutes. Look for shrimp that turn pink and opaque. They should also curl slightly. Cook them for about 2-3 minutes on each side. If you see them starting to firm up, they are ready. Overcooking can make them tough, so keep an eye on them. This post covered the key ingredients, steps, and tips for cooking shrimp with jasmine rice. Remember to season well and avoid overcooking the shrimp. Try variations with different proteins or flavors to keep it exciting. Store leftovers properly to enjoy later. Cooking can be simple and fun! With these easy steps, you will create a delicious meal to share with others. Don’t hesitate to experiment and make it your own! Enjoy your cooking journey!

One-Pan Lemon Garlic Butter Shrimp Rice

Savor the deliciousness of One-Pan Lemon Garlic Butter Shrimp Rice with this easy recipe! In just 30 minutes, you can whip up a flavorful meal featuring succulent shrimp, fragrant jasmine rice, and zesty lemon. Perfect for busy weeknights or impressing guests, this dish combines simple ingredients for maximum taste. Click through to explore the recipe and elevate your dinner game tonight!
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Ingredients
  

1 pound shrimp, peeled and deveined

1 cup jasmine rice

2 ½ cups vegetable broth

4 tablespoons unsalted butter

4 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon smoked paprika

½ teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large, deep skillet or a sauté pan, melt 2 tablespoons of butter over medium heat.

    Add minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to burn it.

      Stir in the jasmine rice and cook for another minute, allowing the rice to absorb the garlic flavor.

        Pour in the vegetable broth and add the lemon juice, lemon zest, smoked paprika, and dried thyme. Stir to combine and bring the mixture to a gentle boil.

          Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-18 minutes or until the rice is cooked and has absorbed all the liquid.

            While the rice is cooking, season the shrimp with salt and pepper.

              In a separate pan, melt the remaining 2 tablespoons of butter over medium heat. Add the seasoned shrimp and cook for about 2-3 minutes per side, or until they turn pink and opaque.

                When the rice is done cooking, gently fluff it with a fork and add in the cooked shrimp. Stir everything together until well combined.

                  Taste and adjust seasoning if necessary, then remove from heat.

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

                      - Presentation Tips: Serve the dish in a large bowl, garnished with fresh chopped parsley and lemon wedges on the side for an extra pop of color.