Lemon-Herb Shrimp Rice Skillet

Ellbee’s Garlic Kitchen Box

This is the fast, bright skillet dinner for when you want the table to feel a little special without opening five different pans. Lemon-zest garlic, basil oil and a pop of champagne balsamic make plump shrimp, peppers and rice taste like something you would order out.

Print Recipe Pin Recipe

Total Time 30

Servings: 4 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

1.5 pounds large raw shrimp, peeled and deveined
2 tablespoons Ellbee's Basil Olive Oil, divided
2 teaspoons Ellbee's Lemon Zest Gourmet Garlic
1 red bell pepper, thinly sliced
0.5 cup dry white wine or chicken stock
1 tablespoon Ellbee's Champagne Balsamic Vinegar
3 cups cooked jasmine rice
1 lemon, zested and cut into wedges
0.25 cup fresh basil leaves, torn
kosher salt, cracked black pepper and chopped parsley

Method

Pat shrimp dry and season with salt, pepper and Ellbee's Lemon Zest Gourmet Garlic. Heat 1 tablespoon Ellbee's Basil Olive Oil in a large skillet over medium-high heat.
Sauté shrimp just until pink and curled, about 1 minute per side. Transfer to a plate before they overcook.
Add remaining Basil Olive Oil and bell pepper to the skillet. Cook 2 minutes, then add wine and Ellbee's Champagne Balsamic Vinegar, scraping up any flavorful bits. Simmer until slightly reduced.
Fold in rice, lemon zest and shrimp until hot. Scatter basil, parsley and a squeeze of lemon over each serving.

Notes

Time: 30 min

Kitchen tip: Shrimp are done the moment they turn opaque and curl into a loose C. If they tighten into an O, they have gone a little too far.

Tried this recipe?

Let us know how it was!