Lemon Herb Shrimp and Rice Bowl

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This shrimp and rice bowl is the perfect one-pan weeknight meal with a splash of citrus and full of herby goodness. Easy to make with just a handful of ingredients, this shrimp bowl is perfect for a tasty meal the whole family will enjoy. Full of veggies and delicious fresh flavors, this is a meal you’ll want to have on repeat!

This shrimp bowl could be your answer to what’s for dinner when you are running short on time but still want to make a healthy, nutritious, and filling meal! Packed full of flavor and healthy ingredients, this is a great recipe to add to your weekly meal rotation! If you’re a fan of shrimp and rice recipes, you should also try my Red Curry Shrimp and serve it over basmati rice.

why you’ll love this shrimp and rice bowl

• Easy one-pan recipe. From start to finish, this shrimp and brown rice recipe is made in just one pan. This is a great way to prepare dinner without all the mess! Cook the rice and then toss the shrimp on top to steam for a few minutes. That’s it!
• Delicious weeknight recipe. I love including at least one seafood recipe in my family’s weekly meals, and having easy-to-make recipes like this makes it easy to enjoy.
• Just a few ingredients! There are just a few main ingredients: shrimp, rice, lemon, garlic, onion, parsley, and broth, plus salt and pepper to taste and some oil. This makes a wonderfully wholesome and tasty brown rice bowl with shrimp bursting with the best lemon herb flavor.
• Made with brown rice. Brown rice is an affordable, nutrient-rich, gluten and fat-free addition to any meal. It cooks up fluffy, absorbing the broth and making the perfect base for the bright and herby shrimp.

Ingredients to make shrimp and rice

• Shrimp: I use thawed medium peeled and deveined shrimp from frozen for this recipe. Be sure to allow the shrimp to thaw and dry before adding to the marinade to ensure that all the flavor infuses the shrimp.
• Brown rice: Brown rice is soft and fluffy and is great for a lighter dinner recipe. Here’s a quick tutorial on how to make brown rice, as it takes a little longer than other rice varieties. If you switch up the rice, just note that it may not need as much time to cook as brown rice.
• Aromatics: Onion, lemon, garlic, and fresh parsley add flavor and depth to this recipe. I prefer yellow onion, but any white onion will do. Parsley pairs great with seafood, but dill or thyme would also be delicious!
• Broth: Using broth instead of water to make the rice instantly enhances the dish’s flavor. You could also use chicken broth for even more flavor, but the vegetable broth is my preferred for seafood dishes.
• Oil: The olive oil is divided to use as a marinade for the shrimp and to fry the onions and garlic. Use any oil you prefer.
• Salt and pepper, to taste.

How to make lemon herb shrimp and Brown rice

So easy to make, this recipe has the shrimp marinating in a lovely lemon herb mix while you cook the brown rice. You get all the best flavors made in just one pan!

marinate the shrimp

1. Add the marinade ingredients (garlic, oil, lemon, parsley, salt, and pepper) to a bowl and toss the shrimp to coat it fully.
2. Allow to rest at room temperature until ready to add to the rice.

cook the rice and shrimp

1. In a large skillet, cook the onions until soft and translucent, add in the garlic, and cook until fragrant.
2. Stir in rinsed brown rice, remaining salt, and black pepper.
3. Add the vegetable stock and bring it to a boil, reducing the heat to a simmer and covering it with a lid.
4. Cook until the water is fully absorbed and the rice is tender.
5. Spoon the shrimp in a single layer on the cooked rice and replace the lid.
6. Cook until the shrimp is done and turns opaque, then garnish with remaining parsley for serving.

Tips for making garlic shrimp and rice

1. Look for juicy lemons for the recipe. To ensure you get the juice you need, choose lemons that feel smoother with relatively thin-skinned—these are guaranteed to be the juiciest!  
2. Avoid overcooking the shrimp. This might seem like a no-brainer, but it can happen in the blink of an eye, even with no direct heat on them. Stay by the stove and take the lid back off as soon as you see that pink shrimpy color.
3. Keep the heat in the pan to cook the shrimp. After switching off the burner, work quickly by adding the shrimp over the cooked rice to help keep the steam in the pan. The residual heat from simmering the rice will help to cook the shrimp in just a few minutes. Once pink and opaque, they’re ready!

popular substitutions & additions

• Add in vegetables. This is already a perfect simple shrimp recipe with rice; adding vegetables can make it more hearty. Toss in cooked broccoli or asparagus, or try it served in spaghetti squash as a bowl to hold the steamed shrimp and rice!
• Make it creamy. Before serving, stir a little coconut milk in to make a creamy shrimp and rice bowl.
• Elevate it with more aromatics. We already have garlic, lemon, and parsley, but another great addition to this recipe is adding in grated ginger. Include in the recipe when adding the garlic after cooking the onions but before adding in the rice. It will add another beautiful layer of flavor for an irresistible bite.
• Add some heat. A pinch of red pepper flakes or cayenne goes a long way to add a little spiciness to this shrimp recipe.
• More tasty addition ideas: You can enjoy this recipe often by adding new ingredients each time. Try some of these additions, like a handful of spinach, peas and carrots, or some pineapple or coconut for a tropical shrimp and rice bowl.

what to serve with your shrimp brown rice bowl

• Creamy Cucumber Salad
• Avocado Caprese Salad
• Garlic Olive Oil Bread
• Vegetable Spring Rolls

how to store & reheat your shrimp and rice bowl

This shrimp and rice recipe is best served after being made, but you can store leftovers in an airtight container in the fridge.

To reheat: Add the rice to a pan and heat through. Then, add the shrimp back and quickly heat back up. Because the shrimp has already been cooked, you’ll want to briefly (but thoroughly) heat it through so it doesn’t become rubbery from reheating.

how long will shrimp and rice last in the fridge?

When stored properly, rice and shrimp can store in the fridge for up to 3-4 days.

can I freeze this shrimp and rice skillet recipe?

You can freeze cooked shrimp and rice, but you may notice a change in texture. If you freeze it, I suggest cooking the rice al dente so that it cooks through to a softer grain while reheating without becoming mushy.

To freeze cooked shrimp, do so separately from the rice on a sheet pan lined with parchment. Freeze through completely, and then transfer to a container. Thaw in the fridge overnight and pan cook to heat up.

Frequently asked questions

I love how quickly and easily this shrimp and rice dish comes together! It’s a great option on busy weeknights and full of the most delicious lemon and herb flavor in every bite.

For more shrimp recipes:

• Healthy Shrimp Scampi
• Garlic Lemon Shrimp
• Shrimp Orzo Salad
• Sesame Shrimp and Broccoli
• Shrimp Fried Rice
• Pesto Spaghetti with Shrimp
• Arrabiata Pasta with Shrimp
• Shrimp Cocktail in Avocado Bowls

If you try this feel good Lemon Herb Shrimp and Rice recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Lemon Herb Shrimp and Rice recipe was originally published on March 7, 2017. The recipe has been slightly modified, and the post now includes new step-by-step photos for how to make the recipe.

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Review

Lemon Herb Shrimp and Rice Bowl

Try this one-pan Shrimp and Brown Rice Bowl recipe for an easy weeknight dinner! This shrimp bowl comes together quickly with a handful of ingredients!

5 from 33 votes

Author Yumna Jawad

Servings 6 servings

Course Main Course

Calories 259

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Ingredients

  

1x2x3x

• ▢ 3 tablespoons olive oil divided
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 teaspoon lemon zest
• ▢ 4 garlic cloves minced divided
• ▢ 3 tablespoons finely chopped parsley divided
• ▢ 1 ½ teaspoon salt divided
• ▢ ½ teaspoon black pepper divided
• ▢ 1 pound large shrimp peeled and deveined
• ▢ 1 large yellow onion finely chopped
• ▢ 1 ½ cup long grain brown rice
• ▢ 2 ¼ cups low-sodium vegetable broth

Instructions

• In a large bowl, stir together 2 tablespoons olive oil, lemon juice, lemon zest, 2 minced garlic cloves, 1 tablespoon finely chopped parsley, ½ teaspoon salt and ¼ teaspoon black pepper. Add shrimp and turn to coat in marinade. Cover and let sit at room temperature for 30-60 minutes.
• Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onions and garlic, and cook, stirring, until onion is translucent and garlic is fragrant, about 3-4 minutes. Stir in brown rice, with remaining 1 teaspoon salt and remaining ¼ teaspoon black pepper.
• Add vegetable stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 40 minutes, or until water is absorbed and rice is tender.
• Working quickly, spoon the shrimp in a single layer on top of the cooked rice and replace the lid. Cook until the shrimp is cooked through and turns opaque in color, 5 more minutes.
• Serve warm with lemon wedges.

Equipment

Zwilling Knife Block Set

Non Slip Cutting Board

Garlic Press

Ceramic Nonstick Cookware Set

Notes

Tip: Rinse the brown rice before cooking to help remove excess starch.

This shrimp and rice recipe is best served after being made, but you can store leftovers in an airtight container for up to 3-4 days or freezer for up to 2 months.

To reheat: Add the rice to a pan and heat through. Then, add the shrimp to heat back up quickly. Because the shrimp has already been cooked, you’ll want to briefly (but thoroughly) heat it through so it doesn’t become rubbery from reheating.

Nutrition

Calories: 259kcal, Carbohydrates: 40g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 612mg, Potassium: 222mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Main Course