Lemon Garlic Shrimp over Rice (Printable version)
Juicy shrimp in lemon garlic sauce served over fluffy white rice for a quick meal.
# Ingredient list:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper
→ Marinade/Sauce
04 - 3 tbsp olive oil
05 - 4 cloves garlic, finely minced
06 - Zest of 1 lemon
07 - 3 tbsp freshly squeezed lemon juice
08 - 1/4 tsp red pepper flakes
09 - 2 tbsp chopped fresh parsley
→ Rice
10 - 1 cup long-grain white rice
11 - 2 cups water
12 - 1/2 tsp salt
→ Garnish
13 - Lemon wedges
14 - Extra parsley
# Directions:
01 - Rinse the rice under cold water until the water runs clear. Combine rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - While the rice is cooking, season the shrimp with salt and pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, but not browned.
04 - Add the shrimp in a single layer. Cook for 2 minutes on one side until pink, then flip and cook for another 1–2 minutes until just opaque.
05 - Add lemon zest, lemon juice, and red pepper flakes. Toss to coat the shrimp evenly. Remove from heat and stir in chopped parsley.
06 - Serve the lemon garlic shrimp over the steamed rice. Garnish with lemon wedges and extra parsley if desired.
# Expert Tips:
01 -
- It tastes like you spent hours cooking when you were actually done in 25 minutes flat.
- The lemon brightness cuts through rich food guilt—you're eating something that feels indulgent but is genuinely good for you.
- One pan, minimal cleanup, and zero regret the next morning.
02 -
- Shrimp cooks in seconds, not minutes—the moment it turns opaque, it's done, and five seconds after that it's rubber. Set a timer on your phone if you have to.
- Don't skip rinsing the rice; it's the difference between fluffy grains and a starch-bomb that tastes like wallpaper paste.
- Minced garlic in cold oil is a disaster waiting to happen; always add it to hot oil so it blooms instead of stewing.
03 -
- If you mess up the rice and it's crunchy, add a splash of water and cover it for 2 more minutes; it's forgiving in ways shrimp isn't.
- Keep everything moving fast once the shrimp hits the pan—have your lemon juice measured and your parsley chopped before you start cooking, so you're not scrambling while something's actually in the fire.