READY IN 35 mins

Lemony Shrimp over Brown Rice

Read Reviews (104)

"This shrimp dish was something I threw together one night and my family loved it. It's really easy, healthy, and tasty!" — almondjoy2807

Directions

Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 22, 2009

On a quest for a new shrimp dish once a week....this recipe was a delight! I added onion and also used cilantro. The Uncle Ben's Boil in a Bag Brown rice was the perfect amount for 1 lb of shrimp to feed 2. Double for 4. Thanks!

—culiduli

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Most Helpful Critical Review

Jun 11, 2009

Lacked flavor... I made this recipe according to the directions. I used pinot grigio as the white wine. Shrimp were cooked perfectly. However, the meal was not flavorful enough to satisfy my husband and my tastes. We added pepper, more garlic, and red pepper which improved the taste. One of the previous reviews mentioned adding onion. Maybe this recipe would be better if onion was added.

—Chef Jen

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122 Ratings

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Jan 12, 2009

Delicious! I substituted chicken broth for the wine and served it over linguine.

—Sue

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Mar 01, 2008

This was awesome! It was quick and easy. It tasted great. My family loved it and now when I make it I need to make a double batch to make them happy.

—Sarah

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Dec 22, 2011

I made this last night with white rice. I added some grated lemon peel (after squeezing the lemon, it seems a shame to throw out the rind), chopped onion and some chopped vegies (broccoli, carrots, cauliflower) and some onion powder, along with some salt and pepper. Fabulous! Also, I didn't pay much attention to exact measurements for ingredients. It didn't seem to matter. This appears to be a very forgiving and flexible recipe. We coupled it with a Sauvignon Blanc and it was heaven!

—Maureen318

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Jun 10, 2009

This was delicious. I added frozen peas just because I needed a little more green. Very good. Try it you will be pleasantly surprised.

—lindasanchez1

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Jun 10, 2009

I did not care for it.

—ben

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Aug 20, 2008

Loved this recipe! The only thing I did different was used cilantro instead of the parsily.

—Stacey Clark

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Nutrition

Calories
551 kcal
28%

Carbohydrates
40.2 g
13%

Cholesterol
282 mg
94%

Fat
23 g
35%

Fiber
1.8 g
7%

Protein
38.5 g
77%

Sodium
322 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemony Shrimp over Brown Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 551
Calories from Fat: 207

% Daily Value *
Total Fat 23g 35 %
Saturated Fat 7.7g 38 %
Cholesterol 282mg 94 %
Sodium 322mg 13 %
Potassium 504mg 14 %
Total Carbohydrates 40.2g 13 %
Dietary Fiber 1.8g 7 %
Protein 38.5g 77 %
** Sugars 0.9g
Vitamin A 18 %
Vitamin C 21 %
Calcium 15 %
Iron 54 %
Thiamin 25 %
Niacin 56 %
Vitamin B6 29 %
Magnesium 49 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.