Lemony Shrimp over Brown Rice Recipe - Allrecipes.com
Lemony Shrimp over Brown Rice Recipe
  • READY IN 35 mins

Lemony Shrimp over Brown Rice

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. 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.
  2. 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.
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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!

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.

Jan 12, 2009

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

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.

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!

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.

Jun 10, 2009

I did not care for it.

Aug 20, 2008

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


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  • 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.

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