Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup long-grain rice
- 2½ cups chicken or vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional: lemon slices, for garnish
Directions
Step 1:
Season shrimp with paprika, salt, and black pepper. Set aside.
Step 2:
Heat olive oil in a large skillet. Sauté garlic until fragrant.
Step 3:
Add rice and stir for 1–2 minutes until lightly toasted.
Step 4:
Pour in broth, add lemon zest, and bring to a gentle boil.
Step 5:
Reduce heat, cover, and simmer for 12–15 minutes until rice is tender.
Step 6:
Place shrimp on top of the rice, cover, and cook for 5–6 minutes until shrimp are pink and cooked through.
Step 7:
Drizzle with lemon juice, garnish with parsley, and serve hot.
