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In the fast-paced world of weeknight dinners, finding recipes that are both quick to prepare and bursting with flavor can often feel like a challenge. Enter the Zesty One-Pan Lemon Garlic Shrimp and Rice, a culinary gem that effortlessly combines the succulent taste of shrimp with the satisfying texture of rice, all infused with the refreshing brightness of lemon and the aromatic depth of garlic. This dish not only brings a delightful explosion of flavors to your dinner table but also simplifies the cooking process by utilizing just one pan, making cleanup a breeze.

One-Pan Lemon Garlic Shrimp and Rice

Discover the joy of cooking with this Zesty One-Pan Lemon Garlic Shrimp and Rice recipe! This quick and flavorful dish combines succulent shrimp, fluffy rice, and vibrant vegetables, all infused with the refreshing zing of lemon and aromatic garlic. Perfect for busy weeknights, this meal is easy to prepare and even easier to clean up. Impress your family or guests with this culinary delight that balances taste and nutrition, making every bite a delightful experience!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup long-grain rice (such as jasmine or basmati)

2 cups chicken broth (or vegetable broth for a vegetarian option)

4 cloves garlic, minced

1 medium onion, finely chopped

1 bell pepper, diced (any color)

1 cup cherry tomatoes, halved

1 teaspoon paprika

1 teaspoon dried oregano

Zest and juice of 1 large lemon

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges, for serving

Instructions
 

Sauté the Aromatics: In a large skillet or pan, heat the olive oil over medium heat. Once hot, add the finely chopped onion and diced bell pepper. Sauté for about 3-4 minutes, or until they have softened and become fragrant. Next, stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

    Toast the Rice: Add the rice to the skillet, stirring well to combine it with the aromatics. Cook for about 2 minutes, allowing the rice to toast lightly. This step enhances the flavor and texture of the rice.

      Add Broth and Seasonings: Pour the chicken broth into the pan. Sprinkle in the paprika, dried oregano, lemon zest, and a pinch of salt and pepper. Stir the mixture, and bring it to a boil over medium-high heat.

        Simmer the Rice: Once boiling, reduce the heat to low, ensuring the mixture is simmering gently. Cover the pan with a lid and let it simmer for approximately 15 minutes, or until the rice is fully cooked and has absorbed most of the liquid.

          Incorporate the Shrimp: After 15 minutes, remove the lid and gently stir in the shrimp and halved cherry tomatoes. Squeeze the fresh lemon juice over the top, mixing carefully to combine. Cover the pan again and cook for an additional 5-7 minutes, or until the shrimp turns pink and is cooked through.

            Finishing Touches: Once the shrimp is fully cooked, taste the dish and adjust the seasoning if needed by adding more salt, pepper, or lemon juice to your liking. Remove the pan from heat and let it sit for a few minutes to allow the flavors to meld together beautifully.

              Serve: Transfer the dish to a serving platter or individual bowls. Garnish generously with freshly chopped parsley and serve hot, accompanied by lemon wedges on the side for an extra zest.

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | 4 servings