If you can cook rice, then you can make this stunning Lemon Garlic Shrimp and Rice. It’s seriously easy, and impressive enough for serving to company (or date night!). This is definitely one of those recipes where I can’t stop asking myself, “how do so few ingredients make so much flavor?” as I shovel forkful after forkful into my mouth. :)
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What Kind of Shrimp to Use
You definitely want to purchase raw shrimp for this recipe rather than pre-cooked, and you can usually get the best price when buying frozen shrimp. You can buy them peeled or unpeeled, tail on or off, it doesn’t matter. Most frozen shrimp already comes deveined, which makes peeling super fast and easy. Here is a great tutorial on how to peel and devein shrimp from Simply Recipes, if needed.
I used a medium size shrimp for this recipe, which I feel is a good size for this type of dish, where you’ll want it to fit on your fork. The shrimp I used were 41-60 size, which means that at that size you’ll get about 41-60 shrimp per pound. Smaller numbers mean larger shrimp (it takes fewer shrimp to equal a pound), and higher numbers mean smaller shrimp (it takes more shrimp to equal a pound).
Tail On or Tail Off?
It’s completely up to you whether you want to remove your shrimp tails or keep them on. Removing them makes the dish easier to eat, but leaving them on makes it prettier. Keeping the tail on can inject more shrimp flavor into the rice as they steam together, but this might be more subtle than most people will notice.
Can I Make This in a Rice Cooker or Instant Pot?
Yes, this should work very well in a rice cooker or Instant Pot! For the rice cooker, just add everything (except the shrimp) to the cooker and cook as you would regular rice. After the rice has cooked, add the shrimp on top, close the lid, and keep it on the “keep warm” setting and allow the shrimp to steam for 5-10 minutes, or until the shrimp is opaque and cooked through. For an Instant Pot, you’ll want to do a quick release after your rice has cooked, add the shrimp, close the lid, and then keep it on the “keep warm” setting, allowing the shrimp to steam for 5-10 minutes or until opaque and cooked through.
For both machines, avoid leaving the lid open for more than a couple minutes when adding the shrimp. You want as much steam trapped in the unit as possible to continue cooking the shrimp.
What to Serve with Lemon Garlic Shrimp and Rice
I like to make sure every meal has a variety of colors and at least a little veggie action, so here are some recipes that I think would make a great side to this dish and create a well rounded meal:
One Pot Lemon Garlic Shrimp and Rice
Servings 4 1.5 cups eachIngredients
- 12 oz. shrimp (41-60 size) ($4.99)
- 1 fresh lemon ($0.60)
- 4 cloves garlic ($0.32)
- 2 Tbsp butter ($0.24)
- 1.5 cups long grain white rice ($0.93)
- 2 cups chicken broth ($0.26)
- 1/2 cup water ($0.00)
- 1 tsp Tony Chachere's seasoning* ($0.10)
- 2 Tbsp chopped parsley ($0.09)
Instructions
- If your shrimp is frozen or unpeeled, make sure you thaw and peel the shrimp before beginning. Juice half of the lemon (you'll need about 2 Tbsp juice) and slice the rest of the lemon for garnish.
- Mince the garlic. Add the garlic to a deep skillet along with the butter and sauté the garlic over medium heat for 1-2 minutes.
- Add the rice and continue to sauté for 1-2 minutes more. You should hear the rice begin to snap and crackle a little as it sautés in the hot butter.
- Carefully add the chicken broth, 2 Tbsp lemon juice, water, Tony Chachere's (or seasoning salt), and chopped parsley. Stir to combine.
- Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 10 minutes.
- After simmering for 10 minutes, most of the broth should be absorbed by the rice. Lift the lid briefly in order to scatter the shrimp over the surface of the rice. Replace the lid and allow the skillet to continue to cook over low for an additional 5 minutes.
- Remove the skillet from the heat and allow it to rest, lid in place, for an additional five minutes. After resting, lift the lid. The shrimp should be opaque and pink.
- Use a fork to carefully fluff the rice and partially stir the cooked shrimp into the rice. Add the leftover lemon slices and sprinkle with extra chopped parsley, if desired. Serve hot.
See how we calculate recipe costs here.
Equipment
- Deep Stainless Steel Skillet
Notes
Nutrition
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How to Make Lemon Garlic Shrimp and Rice – Step by Step Photos
Thaw and peel 12oz. shrimp. You can leave the tails on or remove them if you prefer. Juice half of a lemon (you’ll need 2 Tbsp juice) and slice the remaining lemon for garnish.
Mince four cloves of garlic and add them to a deep skillet along with 2 Tbsp butter. Sauté the garlic in the butter over medium heat for 1-2 minutes. Add 1.5 cups long grain white rice and continue to sauté for 1-2 minutes more. You should hear the rice kind of making a snap-crackle sound as it cooks in the butter.
Add 2 cups chicken broth, 2 Tbsp lemon juice, ½ cup water, 1 tsp Tony Chachere’s seasoning (or your favorite seasoning salt), and 2 Tbsp chopped parsley to the skillet. Stir to combine.
Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once boiling, turn the heat down to low and let the rice simmer on low for 10 minutes. After ten minutes most of the broth should be absorbed.
Lift the lid just briefly enough to scatter the shrimp over the surface of the rice. Replace the lid and continue to simmer over low for 5 minutes. After 5 minutes, remove the skillet from the heat and let it rest, lid in place, for 5 more minutes.
After resting, the shrimp should be pink, opaque, and cooked through.
Use a fork to gently fluff the rice and partially stir the shrimp into the rice. Add the remaining lemon slices and an extra pinch of chopped parsley.
Serve hot and enjoy!
This might be a silly question, and I can’t tell by the pictures, but does the rice go into the skillet raw/uncooked or is it already cooked? How does the rice cook here?
Hi there! The rice goes in uncooked and it cooks by simmering in the chicken broth, water, and lemon combo. :)
Honestly. So good! Mind blowingly easy with the rice cooker too. I used extra garlic and red pepper flakes to add a kick.
It’s a nice base for something more interesting. Next time I’ll add fresh finely-diced red pepper and some scallions and perhaps just a splash of sesame oil. Jasmine rice requires a little extra cooking time.
This was great. I made a quick stock with the shrimp shells, peppercorns, red pepper flakes & bay leaf and used that for the rice. I also added some lemon zest with my juice and used more juice than called for, and increased the garlic. Really delicious and rice was perfect, not soggy at all! We used 2lbs of jumbo shrimp because that’s what I had in the freezer. Did take an extra 5 mins in the heat to cook those big shrimp through. Very tender!
I love this!! ❤️
Delicious and easy recipe! I add cut green beans along with the shrimp to make a complete meal. Sometimes I add a bit more salt or seasoning, but everyone can salt to taste. A lovely, filling dinner.
Absolutely delish! I did this in the rice cooker and it came out amazing! Definitely will be doing this again. First I added all the liquid ingredients to the rice cooker. Then I cooked the garlic and rice on the stove with butter and vegetable oil. Then I finally had everything in the rice cooker. When done, I added the shrimp. I noticed the shrimp wasn’t cooking so I mixed the shrimp into the rice. It cooked the shrimp throughly. I did have to add more salt seasoning. Thank you for this easy dinner recipe ❤️
Can you freeze leftovers
They should freeze just fine! :)
Could you use orzo instead of rice?
You can! You probably won’t need that 1/2 cup of water, so I would just do the 2 cups of broth for 1.5 cups of orzo.
Love this recipe, but felt rice was a bit underseasoned. I added some minced shallots and a pinch of red pepper flakes with the garlic. After rice toasted for a minute, I added a glug of white wine to deglaze. I feel these additions added sweetness and depth to the rice.
Wow wow wow what a grand slam this was! Made my own seasoning salt from scratch and used two tsp dried parsley in place of the fresh (really wish they’d sell smaller bunches of the fresh; it is decidedly better but so wasteful for a recipe that only needs 2 tbsp!). Served with your Roasted Asparagus and Tomatoes as a side. FiancĂ© went back in for THIRDS. Will definitely be making both recipes again! Thanks Beth, you are doing God’s work on this website.
Another hit in our house. Super simple to make and loved it with the shrimp.
I doubled this recipe and I’m glad I did, it was delicious. Our whole family enjoyed the meal (served your lemon pepper zucchini on the side). I seasoned the shrimp with seasoning salt and added crushed red pepper to the adult’s servings. Both the rice and shrimp were beautifully cooked following these directions.
Tasted amazing, but the rice was incredibly undercooked. I added more water 3 times, covered, and let simmer and it was still crunchy. I thought maybe the rice would finish cooking after I added the shrimp, but the rice was still crunchy and then the shrimp was over cooked. I made this for guests and it was incredibly disappointing.
Operator error 🫶🏼
Honest, I’m not really a shrimp person. However this is one of my all-time favorite go to a recipes for friends over or even prepping meals for the week. Absolutely love it!
Looking forward to dishes for one ,, inexpensive,, for a pensioner,,,thanks
This Was Such a Great Recipe♥️♥️♥️ Loved it So Much!!! thanks For Sharing. I’ll Be Using it Always
Good dish but
1. Shrimp was bland. Recipe doesn’t call for seasoning shrimp before hand. Would definitely season shrimp next time
2. Needs more lemon
3. Needs more garlic
Where are you buying shrimp for $4.99?!
I literally lol at this comment because I was thinking the same thing!
I cannot express in simple words how easy this is to make. Do not be fooled by the simple and very few ingredients. This recipe packs a flavor punch and is quite filling and refreshing at the same time. Welcome to regular rotation for being relatively inexpensive and absolutely delicious. Thank you!
Two for two Budget Bytes! Just made your Cheesy Sausage Pasta. First of all, I’ve never been successful making a one pot dish with pasta. EVER. It turned out perfect! Usually, my family doesn’t like new recipes that I try, this is a nail on the head two nights in a row, and they want it again. Thank you!
This is one of my favorite recipes on the site, and it’s super quick to make as well!
Simply delicious, but for Instant Pot cooking I personally felt that using the residual heat to cook the shrimp after the fact did not work out so well. So I tried placing the shrimp in a steamer basket that rests on a tray that sits above the level that the rice will cook to in order to cook everything at the same time, and that I thought came out better. Also you might need to reduce the amount of water you add. At 4 ounces the rice came out a little too mushy. 2 ounces produce good results, but might be able to omit the water entirely (I just haven’t tried that yet).
This was amazing. Will do again. Probably often!
But should we hear the rice “pop” as well as snap and crackle, or should we not leave it on that long?
(Love this recipe by the way, but my family said “could be more spicy” so I’ll try it again adding a bit more Creole seasoning).
Easy and nutritious. I found the dish a bit bland. I used Cajun seasoning instead of the brand mentioned in the recipe. Maybe I’ll add more next time (or purchase the suggested ingredient). At any rate, with a little experimentation, I look forward to adding One Pot Lemon Garlic Shrimp and Rice to my go-to file.
Amazing!! College student here, and I love it! It’s my first time trying it, but it all turned out perfectly, plus I added extra of seasoning, parsley, lemon and an additional sprinkling of red pepper flakes! I will definitely be having this again, and not just for leftovers!
What a terrible recipe! The shrimp didn’t cook. After I cooked the shrimp in a separate skillet, it tasted good. Don’t claim it can cook in one pan. It can’t.
Hi there — they can absolutely cook in the same pot. This was a staple dinner for me last winter. Love this recipe!
Do we need to season the shrimp before adding them to the rice?
Hi, Danie! Seasoning the shrimp isn’t necessary (since the seasoning blend Beth uses is very salty), but if you want to season them a few minutes before cooking, you totally can — especially if you have large or jumbo shrimp — it will make them that much more delicious! However, you may want to scale back a bit on the Tony Chachere’s you add, taste the finished dish, and then potentially add some more — just so the final dish doesn’t end up overseasoned.
— Marion :)
This dish looks delicious! You can also add some mix from A Touch Of Luck Seasonings and make it Authentic New Orleans Barbeque Shrimp. They sell it online at https://diycookin.com/shop/ols/products/new-orleans-barbeque-shrimp. Really Good! And spicy too!
Is this recipe still possible to follow if you accidentally bought pre-cooked shrimp rather than raw?
Absolutely, If they are still in their shells, remove the shells and place them in cheese cloth, to create a satchel. Then allow them to cook with the other ingredients, where they will impart loads of flavor. Add the cooked shrimp at the very end, just to warm. Just do the last step if they are already shelled. XOXO -Monti
Awesome! I threw some snow peas in when I added the shrimp for a little extra green. A keeper!
I just made this for the first time and it won’t be the last! Very easy to make, I didn’t make any alterations to the recipe and it was perfect. Served with a simple side salad, this was the perfect easy dinner that still felt fancy.
And two tablespoons of seasoning salt is way too much. This recipe was a dud and now I have to throw expensive shrimp away.
The recipe does not say two tablespoons of seasoning salt. When following the recipe, it is definitely not a dud.
The recipe calls for only one teaspoon of the seasoned salt, right?
Followed the times and ingredients exactly and the rice is undercooked and the shrimp is still gray. When you say ‘Low Heat’ do you mean the setting that says ‘Low’ which would be one notch to turn that burner on? How do I fix this so the rice and shrimp get cooked so I don’t have to throw this away?
I’m sorry you had that experience. If it’s undercooked, keep cooking it. Your stove settings might not be the same as ours. XOXO -Monti
Loved it! Being a Marylander (and having a huge can of it on hand), IÂ used Old Bay for the seasoning.
Big on flavor and filling! There was a little too much broth left at the end for my liking but overall it was a solid recipe.
I found this recipe about a month ago and made it for the 5th this evening. The End
Love this recipe, we also found out if you sub in Coconut oil, Cilantro instead of Pursley and, lime instead of lemon. It just amd good.
I’ve made this for dinner guests 5 times now.  That’s an anomaly since I usually cook something new every time, and use my dinner guests as guinea pigs!
This is hands down one of the best and easiest spectacular meals ever. Â My only change has been to add lemon zest since I love deep citrus flavor.
ZEST FTW!!! Always. Thanks for the compliment!
Just made this for dinner- absolutely delicious! Both the rice and the shrimp were cooked to perfection following the recipe. I did end up putting extra lemon juice and salt all over at the end of cooking- but that’s just what I prefer! Thanks for another knock out recipe!!
Do you have any advice for switching out the white rice for brown rice? Any idea of what the timings should be? I’ve made this before exactly following the recipe and it’s SO GOOD! But I’d love to make it even healthier with brown rice. Thanks!
Brown rice requires more liquid and needs to cook for nearly 3x as long as white rice, so I’d really want to test it before offering concrete suggestions for that swap.
I used brown rice, added about 2 more cups of liquid as needed, and cooked about 30 minutes longer until the rice was done. It turned out great!
I don’t know why but reading through the recipe had me a little confused at times. Regardless, it turned out really well! I even used basmati rice because it’s what I had and is my preferred rice for basically everything. I did add extra lemon juice and cayenne pepper to my plate alone – which I think made it all the more tasty!
Cook times were on point–the shrimp came out perfect! I love the simplicity of this recipe. It’s delicious as is but easily adaptable for different tastes. I drizzled a bit of hot sauce on top. So good.
Do you think this would work with chicken substitute?
Unfortunately, I haven’t ever cooked with chicken substitutes, so I’m not familiar with how they behave in recipes.
Are you using cooked rice? Going to make this this weekend!
Nope, the rice in the ingredient list is not pre-cooked. :)
Would brown rice wor
Really nice! Halved the recipe and followed as written except I added a few more veggies (onion, jalapeno and corn) and some leftover sausage. Will make again but this time I won’t halve it! Also I did not find the lemon overpowering at all (I followed the tbspn provided in the recipe) and the lemon slices put in at the last minute get warm and…so yummy!
Really nice! Halves the recipe and followed as written except I added a few more veggies (onion, jalapeno and corn) and some leftover sausage. Will make again but this time I won’t halve it!
It was a little too acidic for my tastes as written. I meal prepped it, and when I reheated it in the microwave, I put a little pat of butter in the container. It helped cut the acidity to a more manageable level for my tastes, though I lost some of the garlic flavor. With that in mind, when I make this in the future, I’m going to increase the garlic even more than I did and stir in some butter after fluffing the rice.
I made this and it is absolutely fabulous. I used a little more garlic and added Cavender’s  (spice).  Served with asparagus and a salad. I would feel very comfortable serving guests. The trick is to prep everything and it cooks in exactly the time specified. I thought the shrimp was undercooked when I set it aside but the 5 minutes of resting produced perfectly cooked shrimp. Thank you for a delicious dish
Super delicious! Next time I’ll be less heavy handed on the seasoning. Used garlic and herb infused gourmet butter that was sold at HEB in place of garlic and also added some baby spinach and good quality Parmesan at the end. Turned out so yummy! Thanks for a super easy and delicious recipe.Â
All I can say is….YUM!!! This recipe was so delicious!! Quick and easy, and one pot to wash made for a perfect dinner. THANK YOU!
This was so easy and delicious!
I loved it! I cut the recipe in half for me and my husband and it was perfect. We will make it again. Much less calories than the shrimp scampi and risotto I usually make.
I love this simple recipe! I’ve made it both as written and with substitutions and loved both results.
I swapped the chicken broth for some Better Than Bouillon Lobster Base that I needed to use up on something that wasn’t more lobster bisque and used dried tarragon instead of parsley. YUM! Since the lobster base was the same price as the chicken base, the cost per serving remained the same.
I’ve also used some lemon olive oil in place of some butter to punch up the lemon flavor when I’ve been out of lemons or had underwhelming lemon juice.
Perfect. Used Lawry’s Seasoned Salt.  Used Kitchen Basics 1/2 and 1/2 unsalted and regular chicken stock.  Cooking times were absolutely perfect, couldn’t be easier.  Will make again soon!
Thanks ❤️🙏
I adore lemons, yet this dish took way more time, way more liquid to get ready, and was too lemony. Not a huge fan… Sorry.
Dear lord! Â This is the best! Â I keep it as a staple almost weekly. Â So easy and yummy! Â
Third time I made this recipe, this time exactly as written since I was happy to find Paul Cachère’s seasoning in my grocery store. I had frozen raw shrimp in the freezer and all the other ingredients on hand. This is such an easy and delicious recipe, fast and uncomplicated and satisfying meal! I did add a smidge more liquid and used all broth instead of broth and water. My guests were delayed, so I stopped the recipe just before adding the shrimp, and when they arrived, popped my skillet back on the burner, added about 1/2 cup more broth, brought it all back to a simmer, nestled the shrimp in, and finished the instructions as written. It was perfect and really appreciated by all. Thank you!
sorry to say I didn’t love this dish. It’s possible the substitutions I made were the problem (I don’t eat chicken so I used vegetable broth, and couldn’t find the seasoning listed so used Emeril’s) but the flavor was blah and the textures were just passable (rice a teensy bit underdone and shrimp barely cooked.)
This was so good! I love how quick and easy it was!
Yummmm!! Rice was just ever so slightly undercooked – not so much that we didn’t gobble it up – but next time I’ll add a little more liquid and cook it a little longer.
Made this with seasoned salt and regular white rice. My teenager loved it! Looked fancy but easy enough for a weeknight.
The dish worked out really well but I think the lemon was a bit strong. I’d probably add less of it next time, and add a little more of the cajun seasoning.
Thank you!
This turned out amazing! A little too lemony though so next time I will use less lemon juice
Had to add more liquid because the moisture ratio is off. 1.5 cups of rice, in my experience, needs 3 cups of liquid, rather than 2.5.
Haven’t eaten it yet (still cooking!) But it SMELLS. DIVINE. Pairing it with buttered squash! Can’t wait to eat it!
Fantastic. Only changes were to cook the rice for 20 mins. And we added some orzo pasta
The flavor is good but the ratios/timing are off. The rice doesn’t cook enough. Next time I’m gonna try adding another half cup of liquid (which would achieve the right 2-1 ratio) and cook it for longer before adding the shrimp.Â
My rice ended up pretty chewy instead of fluffy – any advice for avoiding in the future?
Hmm, it’s hard to say without seeing and feeling the texture you experienced in person, but it sounds like maybe there wasn’t quite enough moisture? I’m just not sure because I’ve not had that experience.
Hey Allie,
I did mine using parboiled rice and the texture was incredible for me.
I had the same issue, I will try again sometime with more broth or using the quick-cook rice.
This was incredible. Throwing the shrimp in with the rice to steam is genius; I’ll never saute them separately again. Very flavorful and delicious and I will definitely be making it regularly!
Making this tonight w/larger butterflied shrimp and fresh tarragon instead of the parsley. Thanks, looks delicious!
Made it for my family of 7 and we all loved it! Â Doubled the recipe and used brown rice – used 6 cups of broth but next time will use 5 cups broth + 1 cup water because it was a bit salty. Â The brown rice needed 45-50 min of cook time. Â Accidentally bought frozen cooked shrimp but ended up thawing it and adding it at the end with lid covered but off of the heat for 5 minutes just to warm through. Â Paired great with roasted broccoli!Â
My husband is not a shrimp fan. Do you think chicken breast or thigh would work in this recipe?
Yes, but you’ll probably want to brown the chicken in the skillet first and then let it cook the rest of the way through with the rice as the rice cooks. :)
This recipe looks so easy and delicious, thank you for sharing it, Beth! I can’t wait to add this to an upcoming meal plan. I’ll have to comment back with a review once I get the chance to make it but based on all of the other recipes you’ve created that I’ve tried, I have no doubt this one will be stellar. :)
How vital is the seasoning salt to the overall flavor of the dish?
I find it to be pretty important. It really adds dimension to the flavor, otherwise it’s just lemon and garlic alone which can be kind of flat. And the extra salt helps the flavors pop.
Can I use brown rice or a whole grain rice? So that it is healthier.
This was amazing! I doubled the recipe (works perfectly with a large pan) and upped the garlic, lemon juice, seasoning, and parsley a little bit. I could eat this every day!
will this freeze well?
It will freeze pretty well, but the shrimp will probably overcook some during reheating, so just be careful not to overheat.
Loved this ! Tried it was pilaf rice and it was delicious!Â
This recipe is fast, easy, and delicious! The only thing I changed was to replace the 1/2 cup water with white wine., and served it with the 3-bean salad, such a nice combo, thank you!
Could this be made using minute rice?
I’ve never actually cooked with minute rice before, so I’m not sure what type of adjustments would be needed to make that work.
This came out AMAZING! I and my boyfriend loved it. So easy even I could do it! I used jasmine rice since that’s my favorite and it was delicious!
This looks delicious! Any thoughts on why doubling this wouldn’t work?
It should work as long as you’re able to deliver even heat throughout the pot. If the pot is a lot wider than the burner the outer edges may not simmer hard enough to cook the rice evenly. If you’re using a really tall narrow pot, sometimes the top layer won’t quite cook as well as the bottom. So aim for a pot that will provide even heat compared to the heat source. I hope that made sense! :)
This recipe looks delicious! I’d be lost without your Budget Bytes. 🤓Â
Do you think this would work with medium grain rice?
You will probably need to adjust the liquid ratio for medium grain, since each rice type generally needs a different amount of water. And keep in mind that medium grain tends to be more sticky and less fluffy. :)
my family LOVED this recipe! I did use orzo instead of rice because my kids like that better and I served with a side salad. This was so easy and quick to make and will definitely become a part of our rotation!! Thanks!!!
I made this to eat throughout the week. I reheat it for lunch with a fried runny egg on top. I loved this recipe because it’s a legit one pot yumminess. Easy to make and comes together well. I left the shell on my shrimp and added sun- dried tomatoes.Â
Could this be adapted to have brown rice instead of white?Â
Yes, but brown rice needs more liquid and a much longer cooking time, so you’ll need to adjust both of those. Use the rice to liquid ratio suggested on the your package of brown rice and make sure not to add the shrimp until the last five minutes so it doesn’t overcook.
Mmm, yummy. A gentle recipe on the tummy, in my opinion, with nice flavor. It also heats up well the next day. Thank you!
Also, side question: What’s your thought on throwing in a vegetable like zucchini or yellow squash? Would you put it in with the garlic and butter, then maybe add more butter for the rice portion? Just trying to think about how I can squeeze a vegetable into this awesome recipe.
You could potentially do that, but I think having it simmered with the rice would leave it rather limp. I think the best bet would be just to prepare a vegetable on the side, like my Lemon Pepper Zucchini. Super fast and easy. :)
This would be perfect with some broccoli on the side. Looks like it’s gonna be a school time favorite!!
I have prepared a version of this many times, and it’s excellent. Â If you have time, I recommend using the raw shrimp shells to make shrimp stock instead of using chicken stock. Â You can do that in about 15 minutes. Â Shrimp stock always provides a more flavorful dish. Â Also, different rice has different coking times. Â I interpret the recipe as simply adding the shrimp to the rice for the last 5 minutes of the cooking time, whatever that is for they type of rice you use.
This was fantastic! Fast, easy, a new staple!Â