Wild Rice with Lemon Garlicky Shrimp. First, frozen raw shrimp from Trader Joe’s is defrosted and rinsed. Next, it is sauteed in extra virgin olive oil, fresh garlic, crushed red pepper flakes and wine. Served over a bed of Wild Rice, this light and easy dish is finished off with a fresh lemon juice drizzled on top, creating the most juicy and flavorful bite!
Wild Rice with Lemon Garlicky Shrimp is not only simple, delicious and easy to make, it is pleasantly appealing to the eye. With shades of pink shrimp over the dark colored wild rice, it presents itself as a pretty and colorful dish.
This is an easy two step process to prepare. First step is 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.
Second step is to saute the shrimp on stove-top in a skillet for about 5 to 6 minutes with garlic, wine and fresh parsley.
Then lay a bed 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. And serve!
I decided to try a bag of Trader Joe’s Frozen Shrimp. The ones that are already cleaned and deveined, but with the tails left on. All I needed to do to the shrimp, was to give them a good rinse under running water and slip their tails off.
I knew if I had already cleaned shrimp, this would definitely speed up my time to making my seafood dinner in no time – and it did!
This is a great idea when entertaining guests.
For one thing, you can reheat this dish. 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. Then give it one last stir and check to see if it’s still moist and juicy. You may need to add a little more lemon juice. Sometimes the rice will absorb some of the juices while reheating.
Shrimp always cooks up quickly making any shrimp dish into an easy and quick dinner when you need one. Best of all, no stress!
Wild Rice with Lemon Garlicky Shrimp is SO good, your family and friends will enjoy this dish immensely!
Wild Rice with Lemon Garlicky Shrimp
Author: 2 sisters recipes
Recipe type: Dinner / Seafood
Serves: 4 to 5 servings
Wild Rice with Lemon Garlicky Shrimp is a simple, easy to make and lemony delicious! It makes a colorful dish that is pleasantly appealing to the eye. And it gets dinner ready in no time!
- 1 + ½ cups of wild rice
- 2 cups water
- 1 cup beef broth
- 1 tsp. salt
- 1 pound frozen already cleaned raw shrimp - (I used Trader Joe's Peeled Deveined &Tail On)
- ¼ cup extra virgin olive oil
- 6 garlic cloves - sliced
- ¼ cup freshly chopped parsley
- ⅛ tsp crushed red pepper flakes
- 2 Tbsp. white wine
- 2 Tbsp. butter
- salt and fresh cracked black pepper to taste
- 1 large lemon - juiced
- 1 Tbsp. extra virgin olive oil
- 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 ¼ 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? 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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