AI-generated serving inspiration; not a photograph of a tested recipe.
Cooked rice gives this skillet a quick start. Thaw the shrimp first and pat it dry, then pull it from the pan as soon as it is opaque so it stays tender while the rice heats.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
A single pan handles the reheating and shrimp.
Lemon lifts the mild rice and peas.
Ingredient notes
Five main ingredients, excluding oil, water, salt, and pepper.
Use safely refrigerated cooked rice; the recipe does not include rice cooking time.
Equipment you’ll need
Skillet with lid
Tongs
Instant-read thermometer
Helpful cooking tips
Break cold rice clumps apart before adding.
Avoid crowding shrimp in a small skillet.
Make it your own
Variations
Add chopped parsley at the end; it adds an ingredient.
Substitutions
Use cooked quick-cooking grains in place of rice.
What to serve with it
Serve with a cucumber salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use cooked shrimp?
Yes, but add it at the end and heat to 165°F / 74°C with the rice. It may be less tender than freshly cooked shrimp.
Let’s get cooking
Garlic Shrimp Rice for Two
Garlicky shrimp folded through hot rice and peas with a fresh lemon finish.
Prep time
10 min
Cook time
15 min
Total time
25 min
Servings
2
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Skillet with lid · Tongs · Instant-read thermometer
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Pat shrimp dry. Heat 1 tbsp oil in a skillet over medium-high heat.
Add shrimp, salt, and pepper; cook 2–3 minutes per side until pearly and opaque throughout. Transfer to a clean plate.
Lower heat to medium and add remaining oil and garlic for 30 seconds.
Add rice, peas, and water. Cover for 3 minutes, then stir and cook until rice reaches 165°F / 74°C.
Fold in shrimp, lemon zest, and juice. Warm briefly and divide between two bowls.
Cook’s notes
Break cold rice clumps apart before adding.
Avoid crowding shrimp in a small skillet.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/garlic-shrimp-rice-for-two.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
