Ingredients
Method
- Rinse the rice under cold water until the water runs clear.
- Heat the olive oil in a medium saucepan over medium heat. Add the rice and sauté for about 2 minutes, until slightly toasted.
- Add the chicken broth, lemon zest, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed.
- While the rice cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side, until the shrimp turns pink and opaque.
- Stir in the lemon juice, ensuring the shrimp is well coated in the garlic butter sauce.
- Once the rice is cooked, fluff it with a fork. Mix in the cooked shrimp along with any remaining sauce.
- Garnish with fresh parsley before serving.
Nutrition
Notes
Ingredient Swap: I've found that if you don't have a Meyer lemon on hand, a regular lemon works beautifully, just use a tiny bit less juice because they can be more tart than