One-pot lemon garlic shrimp and rice: A dish that’s easy, elegant and surprisingly frugal

Shrimp, once seen as a splurge, has become a frugal choice — not because shrimp prices have dropped, but because everything else has gone up.

This seafood favorite is now an economical protein compared to the skyrocketing costs of beef, chicken and even eggs.

Pair that with one-pot preparation and you’ve got dinner that’s easy on your wallet and your schedule.

One-pot recipes streamline prep, cooking and cleanup, leaving you with more time to enjoy your meal and less time spent scrubbing dishes.

This dish is fast, flavorful and destined to become a weeknight favorite. To save time, use pre-minced garlic or frozen shrimp that’s already peeled.

Switch It Up

Want to switch up the flavors? Try Italian seasoning with a sprinkle of Parmesan for a Mediterranean twist, or black pepper and grated Parmesan for a cacio e pepe-style dish.

Craving spice? A dash of Cajun seasoning, or smoked paprika adds a bold kick. For a fresh take, toss in fresh dill and a touch of crumbled feta.

Love warm, aromatic flavors? Stir in a pinch of curry powder and a splash of coconut milk for a subtle, creamy depth. Or, go zesty with lime juice, cilantro and a hint of chili for a vibrant, Southwest-inspired version.

The combination of tender shrimp, fluffy rice and bold seasonings — whether it’s zesty lemon and garlic, smoky Cajun spice or a Mediterranean twist — makes this dish a winner.

One Pot Lemon Garlic Shrimp

Servings: 4 to 6

Ingredients

16 ounces uncooked shrimp (41-60 size), thawed and peeled

1 fresh lemon

3 tablespoons butter

4 cloves garlic, minced

1/2 cup red bell pepper, diced

2 cups long-grain white rice

2 cups chicken broth

1 1/2 cup water

1 teaspoon Old Bay Seasoning

2 tablespoons chopped parsley (optional)

Procedure

Prep the Ingredients: If using frozen shrimp, thaw and peel before starting. Zest the lemon, reserving the zest. Slice lemon in half, juice half the lemon — about 2 tablespoons juice — and slice the other half for garnish.

Sauté the Garlic and Rice: Heat a deep skillet over medium heat. Add butter and garlic and red pepper, sautéing until fragrant, 1 to 2 minutes. Stir in the rice and continue sautéing for another 1 to 2 minutes until the rice begins to toast lightly. You might hear a faint crackling sound.

Add Liquid and Seasoning: Carefully pour in the chicken broth, water, lemon juice and half the lemon zest. Stir in the Old Bay and parsley. Give everything a good stir to combine.

Cook the Rice: Cover the skillet with a lid and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 12 minutes.

Add the Shrimp: After 12 minutes, most of the liquid should be absorbed. Lift the lid briefly to scatter the shrimp across the top of the rice. Replace the lid and continue cooking on low for 5 minutes.

Let It Rest: Without removing the lid, remove the skillet from the heat. Let it rest for an additional 5 minutes. During this time, the shrimp will finish cooking, becoming pink and opaque.

Fluff and Serve: Gently fluff the rice with a fork, mixing in the shrimp slightly. Garnish with the reserved lemon slices, lemon zest and a sprinkle of fresh parsley, if desired. Serve hot and enjoy.