Lemon Garlic Shrimp Dish (Printable version)
Juicy shrimp sautéed with lemon and garlic over perfectly steamed rice for a bright, easy dish.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper
→ Marinade and 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 (optional)
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 (optional)
# How to Prepare:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to boil, 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.
02 - While rice cooks, season shrimp with kosher salt and black pepper evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
04 - Add shrimp in a single layer. Cook 2 minutes on one side until pink, then flip and cook 1 to 2 more minutes until just opaque.
05 - Add lemon zest, lemon juice, and red pepper flakes if using. Toss shrimp to coat evenly. Remove from heat and stir in chopped parsley.
06 - Serve shrimp over steamed rice. Garnish with lemon wedges and extra parsley if desired.
# Expert advice:
01 -
- Ready in 25 minutes from start to finish, so weeknight dinners don't feel rushed or complicated.
- The shrimp stays tender and juicy while the lemon and garlic do all the heavy lifting flavor-wise, making every bite feel bright and intentional.
- Naturally dairy-free and gluten-free, yet somehow tastes like comfort food.
02 -
- Don't skip rinsing the rice—I learned this the hard way when my early attempts turned out starchy and clumpy, but now I know that clear water is the signal that you're ready to cook.
- The shrimp cooks faster than you expect, especially large ones; lean toward underdone rather than overdone since even a minute too long turns them from tender to tough.
- Fresh lemon juice makes or breaks this dish—it's the entire flavor profile, so use real lemons, not the bottled kind.
03 -
- Pat your shrimp dry with a paper towel before seasoning—moisture on the surface keeps them from browning and caramelizing, even slightly, which deepens the flavor.
- Have all your ingredients prepped and within arm's reach before you start cooking; shrimp cooks so fast that any scrambling to find the parsley or lemon will cost you.