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This lemon garlic shrimp risotto recipe is naturally creamy and full of flavor! The plump shrimp are buttery and divine, and this dish is ideal for date night or entertaining.
Try my Stick of Butter Rice or Coconut Lime Rice next.
Why you’ll love it
This shrimp risotto is one of those meals where you can tell that a lot of love went into it. It’s deeply comforting and luxurious tasting. There are no upscale ingredients, yet it sure tastes fancy! It has white wine, plenty of garlic, and a kiss of lemon juice to add brightness.
Risotto uses a special kind of rice called arborio rice, which becomes magically creamy and delicious as you stir in liquid. The result is a velvety, rich, and swoon-worthy shrimp risotto! It’s not complex to make at all, but you do need to dedicate a bit more time to it.
What you’ll need
- Shrimp – I suggest 31/40 count frozen shrimp
- Chicken broth – the base of the sauce
- Butter – for sautéing
- Onion – I typically use sweet (Vidalia), but a large shallot works too
- Rice – arborio rice is the classic choice for risotto
- White wine – use a dry white (pinot gris, sauvignon blanc, etc.) you’d like drinking (not cooking wine)
- Lemon juice and zest – a pop of acidity
- Parmesan – for added richness and flavor. Always grate your own!
- Garlic – aromatic goodness
- Red pepper flakes – it just infuses warmth throughout; this amount won’t make it spicy
- Parsley – a burst of freshness
Helpful tips
- Unless you have access to the ocean, frozen shrimp are almost certainly fresher than the (previously frozen) shrimp you see at the seafood counter.
- Risotto typically does not contain cream. That signature silky quality comes from when starch from the surface of the arborio rice grain breaks down and combines with the hot liquid.
- Cooking time can vary with cookware, altitude, etc. Risotto is a slow process. It’s worth it. Don’t be tempted to crank up the heat!
How to make lemon garlic shrimp risotto
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep the shrimp. Heat up the broth in a saucepan. Meanwhile, melt half the butter in a skillet, and sauté the onions until softened. Add the rice, and stir it for a few minutes. Pour in the wine, and let it absorb. One ladle at a time, add in the chicken broth. Let it absorb between each ladleful. Stir nearly constantly!
When it’s the desired texture, take off the heat and stir in the lemon juice, zest, and parmesan. In a skillet, melt the rest of the butter and add the shrimp, garlic, crushed red pepper flakes, and some salt & pepper. Cook until pink. Serve atop the risotto along with fresh parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my cast iron Staub Dutch oven pictured.
- I’m a big fan of this butter dish that tells you where to cut since it has measurements on it.
- Mince the garlic effortlessly with a garlic press, and grate the parmesan with a Microplane.
Substitutions and variations
- If you don’t have arborio rice, try carnaroli rice. Regular white or brown rice won’t work. You could also try my similar-ish Shrimp Scampi Orzo that uses pasta instead.
- Some lobster or Seared Scallops instead of the shrimp would be great to change it up!
- For a meatless version, try my Simple Risotto.
What to serve with garlic shrimp risotto
- It’s a fabulous entrée for when you’re entertaining! Some fresh crusty bread and olive oil and balsamic vinegar for dipping along with my simple Parmesan Arugula Salad round out an elegant meal.
- Some Garlic Butter Broccolini or Easy Roasted Asparagus would be a welcome fresh contrast.
- Of course, you can go all out with my Extra Cheesy Garlic Bread.
Leftovers and storage
- If storing with the shrimp, consume any leftovers within 2-3 days. If storing separately, the risotto will last a day or two longer.
- Reheat slowly in a saucepan over a low heat, and add a splash of broth to perk it up.
- I don’t recommend freezing leftovers as the texture of the rice will lose that signature chewy bite.
If you made this shrimp and lemon risotto, please leave a star rating and review below! Or you can tag me on Instagram with this or any S&L recipe you made.
Lemon Garlic Shrimp Risotto
Ingredients
- 1 pound uncooked (31-40/pound size) shrimp
- 4 cups chicken or vegetable broth (or stock)
- 4 tablespoons butter divided
- 1/2 medium onion or 1 large shallot chopped finely
- 1 cup uncooked arborio rice
- 1/2 cup dry white wine
- 1 tablespoon lemon juice + zest from 1 lemon + more for serving
- 1/2 cup freshly grated parmesan cheese
- 4-5 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh parsley
- Salt & pepper to taste
Instructions
- Start the recipe by prepping the shrimp (thaw under cool running water, peel them, remove tails, etc.) to ensure they're ready to go for step 9.
- Add the chicken broth to a fairly large saucepan/pot over high heat. Reduce the heat to low just before it boils, and keep it on low heat for the duration of the recipe. Keep your ladle handy – you'll be gradually adding the hot broth to the risotto starting in step 7.
- Meanwhile, in a Dutch oven or large, deep skillet, melt half the butter over medium heat.
- Add the onion and sauté until softened (about 5-7 minutes).
- Add the rice and stir constantly for 2-3 minutes.
- Pour in the wine and stir until the rice fully absorbs it.
- Add the broth in, one ladle at a time, only adding more once the rice has absorbed it. Make sure you stir nearly constantly. Repeat this process until you've used up all the liquid and the risotto is al dente (give it a taste – it should have a little bite to it and not be too soft). Important: If the risotto is bubbling too much/seems to be cooking too rapidly, you may want to reduce the heat to medium-low. This step should be a gradual process for best results (about 25-30 minutes). If the rice is still undercooked, heat up more broth and add it gradually until desired texture is reached.
- Turn the burner off and stir in the lemon juice, lemon zest, and parmesan cheese. Cover the pot and let it sit on the stove.
- Melt the remaining butter in a skillet, then add the shrimp, garlic, crushed red pepper flakes, and some salt & pepper. Cook for about 2 minutes/side or until the shrimp are pink and cooked through.
- Serve the risotto with the shrimp and parsley sprinkled over top of each bowl, a squeeze of lemon juice if desired, and season with salt & pepper as needed.
Notes
- Risotto is a labor of love. Don’t try to speed up the process!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on February 3, 2016. It’s been tweaked to be even easier, tastier, and has new photos!
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