Jumbo Shrimp Dinner: Lemon Garlic Shrimp and Rice Skillet

This lemon garlic jumbo shrimp and rice skillet is a one-pan dinner of tender shrimp, fluffy long-grain rice, bell pepper, peas, and fresh herbs. The rice simmers in seasoned broth before the shrimp steam on top, so the meal comes together without overcooking the seafood or dirtying extra pots.

Ingredients

1½ lb (680 g) jumbo shrimp, peeled and deveined, preferably 16–20 per pound
1 cup (185 g) uncooked long-grain white rice, rinsed and drained
1¾ cups (420 ml) low-sodium chicken broth
1 cup (150 g) finely diced yellow onion
1 cup (150 g) diced red or yellow bell pepper
4 garlic cloves (12 g), finely minced
1 tablespoon (15 ml) olive oil
1 teaspoon (2 g) sweet paprika
1 teaspoon (1 g) dried oregano
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 cup (140 g) frozen peas
2 tablespoons (30 ml) water
1 teaspoon (2 g) finely grated lemon zest
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
¼ cup (15 g) chopped fresh parsley
⅛ teaspoon (0.3 g) red pepper flakes, optional

Instructions

Get the ingredients ready. If the shrimp are frozen, thaw them in the refrigerator before starting; do not leave them out at room temperature to thaw. Pat the shrimp dry with paper towels and set them aside. Rinse the rice in a fine-mesh strainer under cool water until the water looks mostly clear, then drain it well. Dice the onion and bell pepper, mince the garlic, and measure the remaining ingredients. Having the shrimp thawed and the vegetables cut before the pan gets hot makes the short final cooking stage easier to manage.
Soften the vegetables. Heat the olive oil in a deep 12-inch (30-cm) skillet with a tight-fitting lid over medium heat. Add the onion and bell pepper and cook for about 4 minutes, stirring occasionally, until the onion begins to turn translucent and the pepper starts to soften. Stir in the garlic, paprika, oregano, salt, black pepper, and optional red pepper flakes. Cook for about 30 seconds, just until fragrant. Keep the garlic moving so it does not brown or turn bitter.
Toast the rice. Add the drained rice to the skillet and stir for 1 minute, coating the grains with the oil and seasoning. Toasting briefly helps the grains stay distinct, but do not let them brown heavily. Pour in the broth and stir once to distribute the rice evenly, scraping any flavorful browned bits from the bottom of the pan.
Simmer until the rice is nearly tender. Bring the broth to a gentle boil, which should take about 2 minutes. Cover the skillet, reduce the heat to low, and simmer for 16 minutes. Avoid lifting the lid during this time because escaping steam can slow the rice cooking. At the end, check a few grains: they should be nearly tender, with most of the liquid absorbed. If the rice is still quite firm, cover it and give it another 2 minutes before adding the shrimp.
Add the peas and shrimp. Scatter the frozen peas over the rice and pour in the 2 tablespoons of water. Arrange the shrimp in a single layer over the top; tuck the tails toward the center if needed so the lid fits. Cover and cook over low heat for about 7 minutes. Jumbo shrimp can vary in thickness, so begin checking at 6 minutes. Insert an instant-read thermometer sideways into the thickest part of a few of the largest shrimp without touching the pan. The USDA FSIS safe minimum internal temperature for fish and shellfish is 145°F (63°C); cook the shrimp to that temperature. They should also look opaque and feel firm, not rubbery. If needed, cover and cook for another minute or two, checking again.
Rest and finish the skillet. Turn off the heat and leave the pan covered for 5 minutes. This brief rest lets the rice finish absorbing steam and gives the shrimp a moment to settle without continued direct heat. Uncover, add the lemon zest, lemon juice, and parsley, then gently fluff the rice around the shrimp with a fork. Taste the rice and adjust the salt, pepper, or lemon as needed. Serve while hot, spooning rice and vegetables under each portion of shrimp.

Tips

Choose shrimp that are close in size. Jumbo shrimp labeled 16–20 count per pound cook more evenly than a mixture of small and large pieces. If your shrimp are smaller, start checking a few minutes earlier; thin shrimp can become tough quickly. Patting them dry also prevents extra surface water from diluting the seasoning.
Keep the lid on while the rice simmers. Long-grain white rice depends on the steam trapped in the pan. Repeatedly checking or stirring can interrupt cooking and make the bottom uneven. Use a tight lid and keep the heat low enough for a quiet simmer, not a hard boil.
Use broth with enough flavor but not too much salt. Low-sodium broth gives you room to season at the end. If you only have regular broth, use it and wait until the rice is cooked before adding extra salt. Vegetable broth works as a substitute and keeps the meal suitable for people avoiding chicken broth, though the flavor will be a little less savory.
Do not overcook the shrimp while waiting for the rice. Add them only after the rice is nearly tender. If your rice needs another couple of minutes, give it that time before arranging the shrimp on top; cooking shrimp for the entire rice simmer would make them dry and firm.

Serving Suggestions

This skillet can be served as a complete dinner because it already includes rice, shrimp, and vegetables. For a fresh contrast, add a crisp green salad with cucumber, radish, or thinly sliced fennel and a simple lemon vinaigrette. Steamed green beans, asparagus, or broccoli also work well, especially if you want a larger vegetable side without adding another heavy starch.

Set lemon wedges on the table so each person can brighten their portion to taste. A little extra parsley and a small pinch of red pepper flakes make a simple garnish. If you are serving bread, choose a crusty loaf for soaking up the lemony pan juices. For a more filling spread, offer warm flatbread or a small bowl of sliced tomatoes dressed with olive oil and salt. The rice is satisfying on its own, so additional sides can stay light.

Variations

Make it dairy-free as written. The recipe contains no dairy. For a richer finish, stir in 1 tablespoon (14 g) of butter after the resting time, or leave it out for a lighter, glossy finish from the olive oil and lemon.
Change the vegetables. Replace the bell pepper with 1 cup (150 g) diced zucchini, or use ½ cup (75 g) chopped celery with the onion. Zucchini releases more moisture, so cut it into small pieces and avoid adding extra liquid. You can also swap the peas for 1 cup (150 g) frozen corn; add it with the shrimp so it heats through without becoming mushy.
Adjust the seasoning. For a warmer, more pronounced spice profile, add ½ teaspoon (1 g) ground cumin with the paprika. For less heat, omit the red pepper flakes. A pinch of saffron can replace the paprika for a more fragrant, golden rice, though it gives the dish a different flavor and is not necessary for the recipe to work.
Use another rice only with timing changes. Brown rice takes substantially longer to cook and needs more liquid, so it is not a direct swap in this timing. Short-grain rice tends to be stickier, while jasmine rice can cook a little faster and smell more floral. If changing the rice, follow its package liquid ratio and cooking time, then add the shrimp only when the rice is almost done.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided into shallow airtight containers so they cool promptly. Keep them refrigerated for 3–4 days. Shrimp can become firmer after chilling and reheating, so store individual portions when possible and reheat only what you plan to eat. Do not leave the skillet sitting at room temperature for an extended period, and discard leftovers that have been outside refrigeration for more than 2 hours.

For the best texture, reheat a portion in a covered skillet over low heat with 1 tablespoon (15 ml) of water or broth per serving. Stir the rice gently and turn the shrimp once; heat until steaming throughout and the leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A microwave also works: cover the portion loosely, heat in short intervals, and stir the rice between intervals so it warms evenly. Avoid prolonged high heat, which can make shrimp rubbery. Freezing is possible for up to about 2 months in a sealed freezer-safe container, although the rice may soften and the shrimp may lose some tenderness after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I use frozen jumbo shrimp?
Yes. Thaw them in the refrigerator overnight, or place the sealed shrimp in cold water and change the water every 30 minutes until thawed. Drain and pat them dry before cooking. Do not add frozen shrimp directly to the skillet: they release excess water, chill the pan, and can make it difficult to cook the rice and shrimp evenly.

Can I use shrimp that still have the tails on?
Yes, but peeled shrimp with the tails removed are easiest to eat in a rice skillet. Tail-on shrimp will cook in the same way, but diners will need to remove the tails as they eat. If using shell-on shrimp, peel and devein them first for this recipe; the cooking time is written for peeled shrimp.

How can I tell when the shrimp are done?
The most reliable check is an instant-read thermometer inserted into the thickest part of a large shrimp, where it should register 145°F (63°C). The shrimp should also be opaque throughout and firm but not hard. Check more than one if the pieces differ in size, and return the pan to low heat briefly if any have not reached the safe temperature.

What if the rice is still hard when the broth is gone?
First check that the heat was low and the lid fit tightly. Add 2 tablespoons (30 ml) of hot broth or water, cover the skillet, and cook on low for 2 minutes before checking again. If the shrimp are already in the pan, remove them temporarily as soon as they reach 145°F (63°C), cover the rice to finish, then return the shrimp briefly to warm through before serving.

Can I make the rice ahead and add shrimp later?
It is best cooked and served in one session because rice texture and shrimp tenderness are strongest when freshly made. If you need to get ahead, chop the vegetables, measure the seasonings, and thaw the shrimp in the refrigerator in advance. Cooked rice should be cooled and refrigerated promptly, then reheated thoroughly; do not leave cooked rice at room temperature while waiting to finish dinner.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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