This Lemon Butter Shrimp and Rice is a magical one-pan meal ready in under 30 minutes. The bright lemon and rich butter sauce coat plump shrimp and fluffy rice for an elegant yet easy dinner. It’s a satisfying, flavor-packed dish you’ll make again and again.
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Why You’ll Love This Lemon Butter Shrimp and Rice
- One-pan wonder: Minimal cleanup with maximum flavor.
- Bright & balanced: Zesty lemon cuts through velvety butter.
- Quick & versatile: Ready in 30 minutes and easy to customize.
- Dreamy texture: Tender shrimp and fluffy, saucy rice.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 200 g long-grain white rice (like Jasmine or Basmati)
- 3 tbsp unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 480 ml chicken or vegetable broth
- Juice and zest of 1 large lemon
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano or thyme
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
Tools: A large, oven-safe skillet with a lid (or a Dutch oven), a microplane or zester, and a wooden spoon.
Notes: Use a flavorful broth as the base, and don’t skip the fresh lemon zest for maximum aroma.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 14 g |
| Carbs: | 45 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the single most important step for getting a good sear on your shrimp. If they’re wet, they’ll steam instead of browning, and you’ll miss out on that lovely caramelized flavor.
- Don’t rinse your rice. For this recipe, you want the starch from the rice to help thicken the sauce slightly as it cooks, creating a creamier texture. Rinsing it would wash that starch away.
- Use fresh lemon juice. I know it’s tempting to use the bottled stuff, but honestly, the flavor difference is night and day. Fresh lemon juice is brighter and less bitter, and it makes the entire dish sing.
- Have all your ingredients prepped and ready. This is a fast-moving recipe once you start cooking. Having your onion chopped, garlic minced, and broth measured out beforehand—your *mise en place*—makes the process smooth and stress-free.
How to Make Lemon Butter Shrimp and Rice
Step 1: Start by preparing your shrimp. Pat them thoroughly dry with paper towels, then season generously with salt and pepper. This initial seasoning is crucial as it seasons the shrimp from the inside out. Heat one tablespoon of olive oil in your large skillet over medium-high heat.
Step 2: Once the oil is shimmering, add the shrimp in a single layer. You’ll hear a satisfying sizzle. Cook for just about 1-2 minutes per side, until they’re pink and opaque. They don’t need to be fully cooked through yet—you’ll finish them later. Remove them to a clean plate and set aside. This prevents them from becoming tough and rubbery.
Step 3: Reduce the heat to medium and melt two tablespoons of butter in the same skillet. You’ll notice all those delicious browned bits from the shrimp at the bottom of the pan—that’s pure flavor! Add the chopped onion and cook for 4-5 minutes, until it’s soft and translucent. Then, add the minced garlic and cook for another minute until it’s wonderfully fragrant.
Step 4: Now, add the dry rice and dried oregano to the skillet. Stir constantly for about a minute to toast the rice. You’ll see the grains turn a little more opaque. This simple step adds a lovely, nutty depth to the final dish and helps the rice absorb the liquid more evenly.
Step 5: Pour in the broth and add the lemon juice. Give everything a good scrape with your wooden spoon to lift all those flavorful bits from the bottom of the pan. Bring the liquid to a lively simmer, then immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 15-18 minutes. Do not peek! You need that steam to cook the rice properly.
Step 6: After the time is up, turn off the heat. Remove the lid and quickly place the par-cooked shrimp on top of the rice in an even layer. Dot the top with the remaining tablespoon of butter, then cover the skillet again and let it sit, off the heat, for 5-7 minutes. The residual heat will finish cooking the shrimp and melt the butter into a sauce.
Step 7: Finally, remove the lid for the last time. Fluff the rice gently with a fork. Stir in the fresh lemon zest and most of the chopped parsley. The aroma at this point is absolutely incredible. Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately, garnished with the remaining parsley.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze in portions for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat gently with a splash of broth to restore moisture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp contrast to the rich, buttery shrimp and rice.
- Garlic sautéed green beans — Their crisp-tender texture and savory garlic flavor make them a classic and utterly delicious side that complements the main dish without overpowering it.
- Crusty, warm bread — Honestly, you’ll want something to mop up every last drop of that lemony butter sauce left on your plate. A baguette or some focaccia is perfect for the job.
Drinks
- A crisp Sauvignon Blanc — This wine’s characteristic citrus and herbal notes mirror the flavors in the dish beautifully, cleansing the palate between each delicious bite.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence is refreshing and the lemon wedge garnish continues the citrus theme of the meal.
- A light lager or pilsner — The clean, crisp finish of a good lager cuts through the richness of the butter and refreshes your taste buds.
Something Sweet
- Lemon sorbet — It’s a bright, palate-cleansing finish that doubles down on the citrus theme in the most delightful and refreshing way.
- Shortbread cookies — Their simple, buttery sweetness is a lovely, gentle end to the meal that doesn’t feel too heavy after the main course.
- Vanilla bean panna cotta — The creamy, cool texture and subtle vanilla flavor provide a sophisticated and silky contrast to the zesty, savory notes of the shrimp and rice.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp cook incredibly fast and become tough and rubbery if left on the heat for too long. Remember, you’re taking them out early and letting them finish cooking off the heat in the residual warmth of the rice.
- Peeking under the lid while the rice is cooking.
Lemon Butter Shrimp And Rice
Make this easy Lemon Butter Shrimp and Rice in one pan in under 30 minutes! A bright, buttery dinner the whole family will love. Get the recipe now!
Ingredients
For the Ingredients
-
450 g large raw shrimp (peeled and deveined)
-
200 g long-grain white rice (like Jasmine or Basmati)
-
3 tbsp unsalted butter (divided)
-
1 medium yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
480 ml chicken or vegetable broth
-
Juice and zest of 1 large lemon
-
2 tbsp fresh parsley (chopped)
-
1 tsp dried oregano or thyme
-
Salt and freshly ground black pepper (to taste)
-
1 tbsp olive oil
Instructions
-
Start by preparing your shrimp. Pat them thoroughly dry with paper towels, then season generously with salt and pepper. This initial seasoning is crucial as it seasons the shrimp from the inside out. Heat one tablespoon of olive oil in your large skillet over medium-high heat.01
-
Once the oil is shimmering, add the shrimp in a single layer. You’ll hear a satisfying sizzle. Cook for just about 1-2 minutes per side, until they’re pink and opaque. They don’t need to be fully cooked through yet—you’ll finish them later. Remove them to a clean plate and set aside. This prevents them from becoming tough and rubbery.02
-
Reduce the heat to medium and melt two tablespoons of butter in the same skillet. You’ll notice all those delicious browned bits from the shrimp at the bottom of the pan—that’s pure flavor! Add the chopped onion and cook for 4-5 minutes, until it’s soft and translucent. Then, add the minced garlic and cook for another minute until it’s wonderfully fragrant.03
-
Now, add the dry rice and dried oregano to the skillet. Stir constantly for about a minute to toast the rice. You’ll see the grains turn a little more opaque. This simple step adds a lovely, nutty depth to the final dish and helps the rice absorb the liquid more evenly.04
-
Pour in the broth and add the lemon juice. Give everything a good scrape with your wooden spoon to lift all those flavorful bits from the bottom of the pan. Bring the liquid to a lively simmer, then immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 15-18 minutes. Do not peek! You need that steam to cook the rice properly.05
-
After the time is up, turn off the heat. Remove the lid and quickly place the par-cooked shrimp on top of the rice in an even layer. Dot the top with the remaining tablespoon of butter, then cover the skillet again and let it sit, off the heat, for 5-7 minutes. The residual heat will finish cooking the shrimp and melt the butter into a sauce.06
-
Finally, remove the lid for the last time. Fluff the rice gently with a fork. Stir in the fresh lemon zest and most of the chopped parsley. The aroma at this point is absolutely incredible. Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately, garnished with the remaining parsley.07
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