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If you’re searching for a dish that combines vibrant flavors with a touch of elegance, look no further than the Lemon Zest & Shrimp Fest. This delightful recipe features succulent shrimp, aromatic spices, and a zesty lemon finish that will tantalize your taste buds and impress your guests. Whether you're planning a casual family dinner or an upscale gathering, this dish is versatile enough to shine in any setting. Not only does it boast an appealing presentation, but it also offers a plethora of health benefits, making it an excellent choice for those who seek both flavor and nutrition.

One-Pan Lemon Butter Shrimp & Rice

Experience the vibrant flavors of the Lemon Zest & Shrimp Fest, a delightful seafood dish that's perfect for any occasion. This recipe features succulent shrimp complemented by fragrant jasmine rice, juicy cherry tomatoes, and zesty lemon for a refreshing finish. Packed with high-quality protein and essential nutrients, it's a nutritious option that doesn't compromise on taste. Easy to prepare, this dish promises to be a favorite for both casual dinners and upscale gatherings.
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup uncooked jasmine rice

2 cups low-sodium chicken broth

1/2 cup unsalted butter (1 stick), divided

3 cloves garlic, minced

1 medium onion, diced

1 lemon (zest and juice)

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped (plus extra for garnish)

Salt and pepper, to taste

Instructions
 

Prepare the Ingredients: Rinse the shrimp and pat dry with paper towels. Zest and juice the lemon, and set aside. Dice the onion, mince the garlic, and halve the cherry tomatoes.

    Sauté Aromatics: In a large skillet or pan over medium heat, melt 2 tablespoons of butter. Add the diced onion and sauté for about 3-4 minutes until translucent. Toss in the minced garlic and cook for an additional 1 minute until fragrant.

      Cook the Rice: Add the uncooked jasmine rice to the skillet and stir to coat in the butter and aromatics. Pour in the chicken broth and bring the mixture to a light boil. Season with smoked paprika, red pepper flakes, salt, and pepper. Reduce the heat to low, cover the skillet, and let simmer for 15 minutes.

        Add Shrimp and Tomatoes: After 15 minutes, uncover the skillet and gently fluff the rice. Add the shrimp, halved cherry tomatoes, lemon zest, lemon juice, and the remaining butter. Stir to combine everything.

          Cook Until Shrimp Are Done: Cover the skillet again and let it cook for another 5-7 minutes, or until the shrimp are pink and opaque, and the rice is tender. Be careful not to overcook the shrimp.

            Finish and Serve: Remove from heat and sprinkle with chopped parsley. Give it a gentle stir and let it sit for 2 minutes to absorb all the flavors. Serve warm, garnished with extra parsley and a squeeze of fresh lemon if desired.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4