Baked Lemon Herb Rice with Garlic Butter Shrimp
This baked Lemon Herb Rice with Garlic Butter Shrimp recipe is easy to prep and can be on the table in less than one hour. You'll love the bright, vibrant flavors of the lemon and herbs paired with the warm paprika dusted shrimp.
Servings 4 servings
Calories 518kcal
Ingredients
Lemon Herb Rice
- 1 and ½ cups (11.11 oz | 315 g) jasmine rice uncooked
- 1 medium white onion peeled and chopped
- 2 tablespoons unsalted butter softened
- 4 medium garlic clove crushed and peeled
- 4 tablespoons fresh lemon juice
- ½ cup fresh parsley chopped + more to garnish
- 2 and ½ cups (21.13 fluid oz | 625 ml) Vegetables or chicken broth
- 1 medium lemon sliced
Garlic Butter Shrimp
- 1 pound (453 g) shrimp deveined, peeled with tail on
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons butter unsalted
- 2 tablespoons garlic clove minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley chopped
- 1 teaspoon smoked paprika optional
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375 F | 180 C.
Lemon Herb Rice:
- In a 9x13 inch baking dish, add rice and onion.
- In a small bowl, combine butter, garlic, lemon juice and parsley with a fork then add onto the rice.
- Pour the broth and slowly stir all together. Add sliced lemon on top. Bake in the oven for about 45 minutes.
- Remove from the oven and fluff with a fork. Allow to rest for 2 minutes.
Garlic Butter Shrimp:
- Make sure the shrimp is well drained.
- Add all ingredients in a bowl, toss and cover with a plastic. Marinade for 30 minutes. Before rice is ready, heat a nonstick skillet on medium heat. Sear shrimp on both sides for 1-2 minutes until pink.
- Top the baked rice. Garnish with more parsley.
- Serve immediately.
Nutrition
