Shrimp and Rice {One Pot}

5 servings


20 minutes

active time

30 minutes

total time


1 1/2 cups jasmine rice

5 Tbsp butter, (divided, cut into 1/2-Tbsp pieces)

1/2 cup finely chopped yellow onion

1 1/2 Tbsp minced garlic

2 1/2 cups low-sodium chicken broth

2 tsp lemon zest (from 1 medium lemon)

Salt (and black pepper)

1 lb. medium shrimp, (peeled and deveined)

2 Tbsp fresh lemon juice

1/3 cup finely shredded parmesan cheese

2 Tbsp minced fresh parsley


Place rice in a fine sieve. Rinse under cold water until water is nearly clear, about 1 minute. Drain well then set aside.

Melt 1 Tbsp butter in a pot over medium heat. Add onion and saute 4 minutes.

Add garlic and saute 30 seconds longer.

Pour in chicken broth, lemon zest and season with salt and pepper to taste. Bring to a boil, then pour in rice and give it a quick stir.

Cover and reduce heat to low. Let simmer 13 minutes (meanwhile peel the shrimp to make the most of the time).

After 13 minutes quickly add the shrimp to the rice in an even layer, drizzle with lemon juice, dot with remaining 4 Tbsp butter. Cover and continue to cook 2 to 3 minutes longer until shrimp are about halfway cooked.

Remove from heat. Toss in parmesan and parsley. Let rest for a few minutes, covered until shrimp are fully cooked through from the residual heat.


Serving Size



409 kcal

Total Fat

14 g

Saturated Fat

8 g

Unsaturated Fat

5 g

Trans Fat

0.5 g


147 mg


544 mg

Total Carbohydrate

51 g

Dietary Fiber

2 g

Total Sugars

2 g


20 g

5 servings


20 minutes

active time

30 minutes

total time
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