Go Back
- 1 pound shrimp, peeled and deveined - 1 cup long-grain rice (like basmati or jasmine) - 2 cups chicken or vegetable broth - 1 cup heavy cream - 4 cloves garlic, minced - Zest and juice of 1 lemon - 1 cup spinach, roughly chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Optional: Lemon slices for garnish This dish starts with fresh shrimp, which gives it a bright flavor. I love using long-grain rice, like basmati or jasmine. It cooks well and adds a lovely texture. For the broth, chicken or vegetable options work great. The creamy sauce is the star here. Heavy cream makes it rich and smooth. Minced garlic adds a nice punch. The lemon zest and juice bring a refreshing brightness. Don't forget the spinach! It wilts beautifully and adds color and nutrients. Olive oil enhances the flavors and helps cook the shrimp. Season with salt and pepper to taste. Finally, fresh parsley makes a perfect garnish. If you want a bit of flair, add lemon slices on top. This dish looks as good as it tastes! 1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add 4 cloves of minced garlic to the pan. Sauté for about 1 minute until it smells great. 3. Next, add 1 pound of peeled and deveined shrimp. Season them with salt and pepper. 4. Cook the shrimp for 2-3 minutes until they turn pink and are fully cooked. 5. Once done, take the shrimp out of the pan and set them aside. 1. In the same pan, add 1 cup of long-grain rice, like basmati or jasmine. Toast it for about 2 minutes by stirring often. This helps the rice get a nice flavor. 2. Pour in 2 cups of chicken or vegetable broth, along with the zest and juice of 1 lemon. 3. Bring this mixture to a boil. Once boiling, reduce the heat to low. 4. Cover the pan and let it simmer for about 15 minutes. The rice should absorb the liquid and become tender. 1. After the rice is cooked, stir in 1 cup of heavy cream and 1 cup of roughly chopped spinach. 2. Cook this mixture for an additional 2-3 minutes. This allows the spinach to wilt and the sauce to thicken. 3. Finally, return the cooked shrimp to the pan and gently fold them into the creamy rice. 4. Taste your dish and adjust with more salt and pepper if needed. Enjoy your one-pan creamy lemon garlic shrimp rice! To avoid overcooking shrimp, cook them just until they turn pink. This usually takes 2-3 minutes. Remove them from the pan as soon as they are done. Overcooked shrimp can become rubbery and lose their taste. Adjusting the creaminess is easy. If you want a richer sauce, add more heavy cream. For a lighter dish, use less cream or swap it with a dairy-free alternative. Taste the dish as you cook. Add salt and pepper to reach your preferred flavor. The best pan for this recipe is a large skillet. A non-stick skillet works well for easy cleanup. It helps prevent the rice from sticking. If you have a wide skillet, use that for better heat distribution. For utensils, have a sturdy spatula or wooden spoon. These tools help you stir without scratching the pan. A measuring cup for the broth and cream will also help keep your ratios right. Garnishing adds a nice touch. Use fresh parsley for bright color and flavor. Lemon slices can also add a pop of color and an extra zing. When serving, use shallow bowls. This method shows off the creamy rice. You can also drizzle a bit of olive oil on top for added richness. Consider serving the dish with a simple green salad to balance the meal. {{image_2}} If you want to make this dish dairy-free, use coconut cream or cashew cream instead of heavy cream. These alternatives give a rich taste without dairy. For a gluten-free option, choose rice like jasmine or basmati. Both work well and keep the dish light and tasty. You can boost the flavor by adding fresh herbs like basil or thyme. A pinch of red pepper flakes adds a nice kick too. For extra nutrition, toss in veggies like bell peppers or peas. They add color and crunch, making your meal even better. If you don’t have shrimp, you can swap it with chicken or tofu. Chicken needs a bit more time to cook, about 6-8 minutes, until it is no longer pink. Tofu cooks quickly, so just sauté it for about 4-5 minutes until golden. Each option changes the dish but keeps it delicious. Store your leftovers in an airtight container. This keeps the dish fresh. You can keep it in the fridge for up to three days. Make sure to let it cool before sealing. To reheat, use a skillet over low heat. This keeps the shrimp tender. Stir in a splash of cream to maintain the creamy texture. You want to avoid overcooking the shrimp during reheating. You can freeze this dish. Portion it into freezer-safe containers. It stays good for up to three months. Thaw overnight in the fridge before reheating. Reheat in a skillet, adding a bit of cream to keep it creamy. Can I use frozen shrimp? Yes, you can use frozen shrimp. Just thaw them first. This helps them cook evenly. Make sure to drain any excess water before adding them to the pan. What can I serve with this dish? You can serve this dish with a simple salad or steamed veggies. Garlic bread also pairs well. For a lighter meal, try some lemon wedges on the side. Is this recipe suitable for meal prep? Absolutely! This dish stores well. You can make it ahead and keep it in the fridge. Just reheat it gently when you're ready to eat. How can I make this recipe spicier? To add heat, try adding red pepper flakes or diced jalapeños. You can also use a spicy seasoning blend. Just adjust to your taste for the perfect kick! We covered how to make a delicious one-pan creamy lemon garlic shrimp rice dish. You learned about the key ingredients, like shrimp, rice, and a creamy sauce. I shared easy steps to prepare and cook the dish, plus useful tips to perfect it. You also discovered different variations and storage tips. Try this recipe to impress your family or friends. It's simple but full of flavor. Enjoy experimenting with your own twists! Your cooking skills will shine with this dish.

One-Pan Creamy Lemon Garlic Shrimp Rice

Elevate your dinner with this One-Pan Creamy Lemon Garlic Shrimp Rice! This quick and easy recipe combines succulent shrimp, creamy rice, and vibrant spinach, all infused with zesty lemon flavor. Perfect for busy nights, it's delicious and hassle-free. Click to explore the full recipe and bring this delightful dish to your table tonight! #OnePanMeals #ShrimpRecipe #DinnerIdeas #CookingAtHome
Print Recipe Pin Recipe

Ingredients
  

1 pound shrimp, peeled and deveined

1 cup long-grain rice (like basmati or jasmine)

2 cups chicken or vegetable broth

1 cup heavy cream

2 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 1 lemon

1 cup spinach, roughly chopped

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: Lemon slices for garnish

Instructions
 

In a large skillet or pan, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.

    Add the shrimp to the pan and season with salt and pepper. Sauté for 2-3 minutes until the shrimp turn pink and are cooked through. Remove the shrimp from the pan and set aside.

      In the same pan, add the rice and toast it for about 2 minutes, stirring frequently to prevent burning.

        Pour in the chicken or vegetable broth, lemon zest, and lemon juice. Bring to a boil, then reduce the heat to low. Cover and let simmer for about 15 minutes, or until the rice is cooked and has absorbed most of the liquid.

          Once the rice is cooked, stir in the heavy cream and chopped spinach. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the sauce to thicken.

            Return the cooked shrimp to the pan, gently folding them into the creamy rice. Taste and season with additional salt and pepper if needed.

              Remove from heat and let it sit for a couple of minutes before serving.

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

                  - Presentation Tips: Serve the dish in shallow bowls, garnished with chopped parsley and lemon slices for an extra pop of color.