Modern
10-Minute Lemon Garlic Shrimp Rice Skillet
10-Minute Lemon Garlic Shrimp Rice Skillet is a fast one-pan dinner made with shrimp, microwave rice, spinach, garlic, and lemon. It tastes fresh and complete, uses smart shortcuts, and gets a real weeknight meal on the table without chopping much or washing many dishes.
Inspired by Kitchen Tutor
Time
10m
Cost
$4.80
per serving
Servings
2
Diet
gluten-free
Ingredients
2
- large peeled and deveined shrimp, thawed, tails removed12 oz
- olive oil1 tbsp
- kosher salt, divided1/2 tsp
- black pepper1/4 tsp
- garlic, finely minced3 cloves
- red pepper flakes1/4 tsp
- microwavable cooked jasmine or basmati rice1 pouch, 8.8 oz
- baby spinach3 cups
- water or low-sodium chicken broth2 tbsp
- finely grated lemon zest1 tsp
- fresh lemon juice1 tbsp
- chopped fresh parsley2 tbsp
Instructions
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Tutor's tips
- •Use thawed shrimp and dry them well, because excess moisture slows browning and can make the skillet watery.
- •Keep the heat at medium-high after the shrimp come out, so the rice warms quickly and picks up garlicky flavor.
- •If your rice pouch is larger than 8.8 ounces, add an extra tablespoon of water and a little more lemon juice to balance it.
