Stumped for dinner ideas? Let this Lemon Herb Shrimp and Rice Skillet be your ticket to a tasty meal that’s anything but boring! Buttery, oh-so-lemony, and chock full of Italian herbs and shrimp, once you dig in, you may never stop!
for the shrimp
1-1 1/2 pounds large shrimp, peeled and deveined see note
3 tablespoons butter, melted
1 tablespoon honey
1/2 teaspoon fresh lemon zest
for the rice
1 1/3 cups long grain white rice
2 2/3 cup chicken broth I used low sodium
3 tablespoons butter
2 teaspoons Italian blend dry herb seasoning see note for DIY
2 teaspoons minced garlic or 1 teaspoon garlic powder
1 teaspoon salt or to taste
1/4 teaspoon black pepper
juice of 1 lemon about 1/4 cup
lemon slices and fresh parsley, cilantro, or thyme for garnish optional
prepare the rice
In a large skillet over medium heat, melt the butter. Stir in garlic, and saute 1 minute until fragrant.
Stir in rice for 1 minute.
Stir in chicken broth, Italian seasoning, salt, pepper, and lemon juice.
Bring to a boil, reduce heat to a simmer, then cover and cook for 15 minutes.
prepare the shrimp
Stir together melted butter, honey (it stirs together more easily if you warm your honey in the microwave for 15 seconds or so), and lemon zest. Pour over the shrimp and toss to coat.
Uncover the rice, arrange shrimp on top of the rice (with lemon slices if desired). Cover and cook another 3-5 minutes until shrimp is opaque. (See note for alternate shrimp step)