Wild Rice with Lemon Garlicky Shrimp is a very light, simple and easy shrimp dinner to make. Shrimp is easily sauteed and tossed with wild rice to make a colorful dish that is pleasantly appealing to the eye, while at the same time it’s full of delicious flavors and textures!
Wild rice is easy to cook and it adds such a pop of color and texture to dishes like this one. And like all shrimp dishes and recipes we tend to cook, the secret is always in the sauce.
Fresh lemon juice along with white wine, butter, fresh garlic and crushed red pepper flakes are the basic ingredients to its delicious sauce.
There are two steps to this recipe for wild rice with lemon garlicky shrimp.
First step, you will need to cook the wild rice with water, salt and some broth to give it some flavor. This can be done traditionally on stove-top, following the directions on the package, or you can cook the rice with your instant pot and have it ready in minutes.
Next, the shrimp is sauteed on stove-top in a skillet for about 5 to 6 minutes with garlic, wine and fresh parsley.
Then transfer a layer of wild rice in a deep serving platter (preferably an oval ceramic baking platter) and pour the entire skillet of cooked shrimp with all its juices over the bed of wild rice. Finish off with a generous drizzle of fresh squeezed lemon juice and extra virgin olive oil on top.
My family loved this wild rice and shrimp dish. Best of all, no stress for me!
Wild Rice with Lemon Garlicky Shrimp is SO good, you’ll get rave reviews, no question.
COOK’S NOTES and TIPS:
I prefer to use frozen shrimp (from trader joe’s). They are the ones that are already cleaned and deveined, but with tails left on. The prep is minimal, only need to give the shrimps a good rinse under running water and slip their tails off.
Already cleaned shrimp makes a world of difference when cooking. It speeds up the time to making seafood dinners like this one – in no time.
Wild rice with lemon garlicky shrimp works well if you are entertaining guests.
For one thing, you can reheat this dish easily. When it’s fully cooked, just cover with foil wrap and set it aside.
Then when your ready to serve, place the platter into a preheated oven ( 325F ) for about 5 minutes or so, until it’s warm.
Give it one last stir and check to see if it is still moist and juicy. You may need to add additional lemon juice since the rice tends to absorb some of the lemon sauce while reheating. Then serve.
- 1 + 1/2 cups of wild rice
- 2 cups water
- 1 cup beef or chicken broth
- 1 tsp. salt
- 1 pound frozen already cleaned raw shrimp
- 1/4 cup extra virgin olive oil, and extra
- 6 garlic cloves - sliced
- 1/4 cup freshly chopped parsley
- 1/8 tsp crushed red pepper flakes
- 1/4 cup white wine
- 2 Tbsp. butter
- salt and fresh cracked black pepper to taste
- 1 large lemon - juiced
- First, in a medium size pot, cook the wild rice with water, broth and salt and follow the directions to the package to cook the rice until the rice is a tender bite. Or you may cook the rice in your pressure cooker or Instant Pot. When the rice is fully cooked, leave it in the pot to keep it warm and set is aside.
- Meanwhile, place the defrosted shrimp in a bowl and run under cold water to rinse. While rinsing, pick up each shrimp and gently pull off its tail and discard the tails. Continue to rinse a few times to remove its iodine. Allow shrimp to drain in a colander for a few minutes.
- In a deep skillet, heat on medium heat, and pour 1/4 cup of extra virgin olive oil. and add the garlic and crushed red pepper flakes. Saute the garlic for about 2 minutes to fragrant. Stir in the fresh parsley and saute again for an additional minute to fragrant the parsley.
- Add the shrimp and stir while it's sauteing for about 2 minutes. Add in the white wine and butter and cover with a lid. Saute for additional 3 to 4 minutes, until the shrimp is opaque and pink. Taste the shrimp and season with salt and pepper to taste. Turn off the heat.
- Lay the Wild Rice in a medium deep serving platter (15-inch oval baking dish) or one you can reheat in the oven with. Pour the entire skillet of the shrimp and all it's juices over the bed of rice.
- Then pour the fresh lemon juice over the entire shrimp and rice and finish off with additional tablespoon of extra virgin olive oil drizzled on top.
- Serve immediately.
When I made the wild rice, I boiled the entire bag (1 pound) and used 2 cups of broth and 3 cups of water. I realized I had more than enough and actually only used half the amount of rice to fill my casserole platter. Then I had plenty of wild rice to serve as a side for other meals for the rest of the week.
Love Shrimp as Much as We Do?
Then try our: Spaghetti with Shrimp, Olive Oil, Garlic and Wine! It happens to be one of our all time favorites!
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