Shrimp and Rice is made in one pot a full of flavor with savory pesto and sweet corn! This classic entree is made with a handful of simple and inexpensive ingredients and always yields the most mouthwatering results.
Shrimp and Rice
If you’ve ever had bland, boring Shrimp and Rice before, I’m sorry. Really, I am! There’s nothing worse than ordering something like Shrimp and Rice at a restaurant and being disappointed with the unseasoned results. To avoid that all too common dilemma, make this easy recipe at home instead! With ingredients like basil pesto, lemon juice, and garlic, this entree is anything but boring. The tender white rice and perfectly cooked shrimp are flavored to perfection!
What should I serve with Shrimp and Rice?
This dish is so bright and vibrant from the lemon juice and basil pesto. Because of those flavors, I like to pair this Shrimp and Rice with equally as summery sides! This dish plates perfectly alongside roasted veggies, salads, and other various recipes that are on the lighter side. You could even have a little fun with some Juicy Pineapple Salsa – just don’t forget the chips, too!
How to Make Shrimp and Rice
- Cook the shrimp and garlic. Melt the butter in a large pot over medium heat then add the shrimp and garlic and stir and cook until the shrimp starts to curl up and turn pink.
- Add the pesto and olive oil. Remove it and set aside then add the rice, pesto and olive oil to the pot and stir and cook for 3 minutes.
- Add more ingredients. Add the corn, then stir to combine and pour in the chicken broth, lemon juice and salt then stir and bring it to a boil over high heat.
- Cook. Cover and reduce the heat to low medium and let it cook for 20 minutes then remove the pot from the heat and let it sit for 10 minutes undisturbed.
Fluff and enjoy! Fluff the rice then stir in the shrimp and serve with lemon wedges and freshly minced parsley for garnish if desired.
How long will this stay fresh?
In an airtight container in the fridge, your leftovers will stay fresh for up to 4 days. Just make sure it’s totally cooled to room temp prior to storing! Also, this dish reheats fabulously in the microwave – yay! However, it’s even better when reheated on the stove top with a little butter.
Ingredients Notes for Shrimp and Rice
- Shrimp – You can use frozen shrimp if that works out better for you than shrimp from the seafood counter! Just make sure to let the shrimp fully thaw prior to cooking.
- Pesto – Get the most flavor ever out of your pesto when you make Homemade Pesto! It’s got less sodium and way more real flavor than the store-bought stuff.
- Lemon Juice – Stop using that bottled stuff from the produce section! You know that little plastic lemon with the squirt top? Use freshly squeezed lemon juice for this recipe (and all your others, to be honest), and you’ll never go back again.
Enjoy!
~Nichole
Shrimp and Rice
Ingredients
- 1 Tablespoon butter
- 1 Pound medium shrimp deveined, peeled with the tails off
- 3 Cloves garlic finely minced
- 1 1/2 Cups long grain white rice
- 4 Ounces basil pesto
- 1 Tablespoon olive oil
- 1 Cup golden sweet corn frozen then thawed or canned
- 2 3/4 Cup low sodium chicken broth
- 1/4 Cup lemon juice
- 1/2 teaspoon salt
Instructions
- Melt the butter in a large pot over medium heat then add the shrimp and garlic and stir and cook until the shrimp starts to curl up and turn pink.
- Remove it and set aside then add the rice, pesto and olive oil to the pot and stir and cook for 3 minutes.
- Add the corn then stir to combine and pour in the chicken broth, lemon juice and salt then stir and bring it to a boil over high heat.
- Cover and reduce the heat to low medium and let it cook for 20 minutes then remove the pot from the heat and let it sit for 10 minutes undisturbed.
- Fluff the rice then stir in the shrimp and serve with lemon wedges and freshly minced parsley for garnish if desired.
Finally got to make this. It’s very good. The corn was unexpectedly sweet to the point it stood apart too much for me. I’ll try another vegetable next go. And there will be a next go.