One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!

The post One Pot Lemon Garlic Shrimp and Rice appeared first on Budget Bytes.

If you can cook rice, then you can make this stunning Lemon Garlic Shrimp and Rice. It’s seriously easy, and impressive enough for serving to company (or date night!). This is definitely one of those recipes where I can’t stop asking myself, “how do so few ingredients make so much flavor?” as I shovel forkful after forkful into my mouth. :)

lemon garlic shrimp and rice in a skillet with lemons and parsley on the sides

What Kind of Shrimp to Use

You definitely want to purchase raw shrimp for this recipe rather than pre-cooked, and you can usually get the best price when buying frozen shrimp. You can buy them peeled or unpeeled, tail on or off, it doesn’t matter. Most frozen shrimp already comes deveined, which makes peeling super fast and easy. Here is a great tutorial on how to peel and devein shrimp from Simply Recipes, if needed.

I used a medium size shrimp for this recipe, which I feel is a good size for this type of dish, where you’ll want it to fit on your fork. The shrimp I used were 41-60 size, which means that at that size you’ll get about 41-60 shrimp per pound. Smaller numbers mean larger shrimp (it takes fewer shrimp to equal a pound), and higher numbers mean smaller shrimp (it takes more shrimp to equal a pound).

Tail On or Tail Off?

It’s completely up to you whether you want to remove your shrimp tails or keep them on. Removing them makes the dish easier to eat, but leaving them on makes it prettier. Keeping the tail on can inject more shrimp flavor into the rice as they steam together, but this might be more subtle than most people will notice.

Can I Make This in a Rice Cooker or Instant Pot?

Yes, this should work very well in a rice cooker or Instant Pot! For the rice cooker, just add everything (except the shrimp) to the cooker and cook as you would regular rice. After the rice has cooked, add the shrimp on top, close the lid, and keep it on the “keep warm” setting and allow the shrimp to steam for 5-10 minutes, or until the shrimp is opaque and cooked through. For an Instant Pot, you’ll want to do a quick release after your rice has cooked, add the shrimp, close the lid, and then keep it on the “keep warm” setting, allowing the shrimp to steam for 5-10 minutes or until opaque and cooked through.

For both machines, avoid leaving the lid open for more than a couple minutes when adding the shrimp. You want as much steam trapped in the unit as possible to continue cooking the shrimp.

What to Serve with Lemon Garlic Shrimp and Rice

I like to make sure every meal has a variety of colors and at least a little veggie action, so here are some recipes that I think would make a great side to this dish and create a well rounded meal:

Lemon garlic shrimp and rice on a plate with a fork on the side
overhead view of lemon garlic shrimp and rice in a skillet

One Pot Lemon Garlic Shrimp and Rice

You only need one pot and 8 ingredients to make this easy and flavorful Lemon Garlic Shrimp and Rice. Fast, easy, and delicious!
Total Cost $7.53 recipe / $1.88 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 407kcal
Author Beth – Budget Bytes

Ingredients

  • 12 oz. shrimp (41-60 size) $4.99
  • 1 fresh lemon $0.60
  • 4 cloves garlic $0.32
  • 2 Tbsp butter $0.24
  • 1.5 cups long grain white rice $0.93
  • 2 cups chicken broth $0.26
  • 1/2 cup water $0.00
  • 1 tsp Tony Chachere's seasoning* $0.10
  • 2 Tbsp chopped parsley $0.09

Instructions

  • If your shrimp is frozen or unpeeled, make sure you thaw and peel the shrimp before beginning. Juice half of the lemon (you'll need about 2 Tbsp juice) and slice the rest of the lemon for garnish.
  • Mince the garlic. Add the garlic to a deep skillet along with the butter and sauté the garlic over medium heat for 1-2 minutes.
  • Add the rice and continue to sauté for 1-2 minutes more. You should hear the rice begin to snap and crackle a little as it sautés in the hot butter.
  • Carefully add the chicken broth, 2 Tbsp lemon juice, water, Tony Chachere's (or seasoning salt), and chopped parsley. Stir to combine.
  • Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 10 minutes.
  • After simmering for 10 minutes, most of the broth should be absorbed by the rice. Lift the lid briefly in order to scatter the shrimp over the surface of the rice. Replace the lid and allow the skillet to continue to cook over low for an additional 5 minutes.
  • Remove the skillet from the heat and allow it to rest, lid in place, for an additional five minutes. After resting, lift the lid. The shrimp should be opaque and pink.
  • Use a fork to carefully fluff the rice and partially stir the cooked shrimp into the rice. Add the leftover lemon slices and sprinkle with extra chopped parsley, if desired. Serve hot.

Notes

*Or your favorite seasoning salt.

Nutrition

Serving: 1.5cups | Calories: 407kcal | Carbohydrates: 60g | Protein: 23g | Fat: 8g | Sodium: 1729mg | Fiber: 2g
close up side view of lemon garlic shrimp and rice in the skillet

How to Make Lemon Garlic Shrimp and Rice – Step by Step Photos

Raw shrimp in a bowl

Thaw and peel 12oz. shrimp. You can leave the tails on or remove them if you prefer. Juice half of a lemon (you’ll need 2 Tbsp juice) and slice the remaining lemon for garnish.

minced garlic and butter in a deep skillet

Mince four cloves of garlic and add them to a deep skillet along with 2 Tbsp butter. Sauté the garlic in the butter over medium heat for 1-2 minutes. Add 1.5 cups long grain white rice and continue to sauté for 1-2 minutes more. You should hear the rice kind of making a snap-crackle sound as it cooks in the butter.

Broth being poured into the skillet with the rice, seasoning, and parsley

Add 2 cups chicken broth, 2 Tbsp lemon juice, ½ cup water, 1 tsp Tony Chachere’s seasoning (or your favorite seasoning salt), and 2 Tbsp chopped parsley to the skillet. Stir to combine.

Cooked rice in the skillet with the lid on

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once boiling, turn the heat down to low and let the rice simmer on low for 10 minutes. After ten minutes most of the broth should be absorbed.

raw shrimp added to the rice in the skillet

Lift the lid just briefly enough to scatter the shrimp over the surface of the rice. Replace the lid and continue to simmer over low for 5 minutes. After 5 minutes, remove the skillet from the heat and let it rest, lid in place, for 5 more minutes.

Cooked shrimp on the rice

After resting, the shrimp should be pink, opaque, and cooked through.

finished lemon garlic shrimp and rice in the skillet

Use a fork to gently fluff the rice and partially stir the shrimp into the rice. Add the remaining lemon slices and an extra pinch of chopped parsley.

close up side view of lemon garlic shrimp and rice in a bowl

Serve hot and enjoy!

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Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!

The post Small Batch Deviled Eggs appeared first on Budget Bytes.

My boyfriend has taken to buying these little containers of deviled eggs from a local deli. They’re the perfect little bite, but it just kills me knowing how easy and inexpensive they are to make at home. Most recipes for deviled eggs online are for huge potluck-sized batches, which is way too much for our household of two, so I needed to come up with my own small batch deviled egg recipe. Now we can whip some up fresh whenever the craving hits!

Also, why is it that the thought of eating six eggs at once makes my stomach hurt, but I think I could probably pop six eggs worth of deviled eggs no problem? 😅 Oh, is that just me? Well, portion control is another reason I made this recipe for small batch deviled eggs.

Four deviled egg halves on a white plate

What Are Deviled Eggs?

Deviled eggs are eggs that have been hard-boiled, cut in half, then the yolks mixed with other ingredients before stuffing them back into the whites. They can be super basic (like my recipe below), super fancy (truffles or caviar?), or anywhere in between. There are so many options for making deviled eggs with different flavors or different toppings, which makes them a LOT of fun.

What Else Can I Add to My Deviled Eggs?

As I mentioned below, this is a super basic, plain deviled egg recipe. The fun part is that you can add in all sorts of other ingredients or toppings to make them your own or just to use up different ingredients in your fridge. Here are some ideas for mix-ins and toppings for deviled eggs:

  • Relish
  • Sriracha
  • Fresh herbs (dill, chives, tarragon, parsley, scallions)
  • French fried onions (topping)
  • Capers
  • Pickled red onions (topping)
  • Dill pickle slices (topping)
  • Pickled jalapeños (topping)
  • Salsa
  • Olives
  • Thinly sliced radish (topping)
  • Bacon
  • Hot sauce
  • Curry powder
  • Guacamole
  • Everything bagel seasoning

How Long Do Deviled Eggs Last?

Well, if you don’t eat them all in one sitting, they’ll probably be good in the fridge for about two days. See why I needed this small batch recipe so badly??

What to Serve with Deviled Eggs

If you’re not just grabbing one out of the fridge as a snack, they make a great side to something like a big salad, sandwiches, or pasta salads for lunch, or as part of a brunch platter (I do love my big homemade weekend breakfast/brunches).

Steaming vs. Boiling Eggs

I’m a huge fan of steaming instead of boiling eggs because it’s just faster. I’ve never had an egg crack when using this steaming method, but if you tend to get cracked eggs you can boil instead. The instructions below are for steaming eggs, but I’ve included boiling instructions in the notes.

Side view of four deviled eggs on a white plate
Four deviled eggs on a white plate garnished with paprika

Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!
Total Cost $0.54 recipe / $0.27 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 2 halves each
Calories 119.05kcal
Author Beth – Budget Bytes

Ingredients

  • 2 large eggs $0.42
  • 1 Tbsp mayonnaise $0.10
  • 1/4 tsp Dijon mustard $0.01
  • 1/16 tsp seasoning salt* $0.01

Instructions

  • To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.
  • Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.
  • After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.
  • Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.
  • Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)

Notes

*I used Tony Chachere’s as my “seasoning salt” but you can use any brand seasoning salt, like Lowry’s, Morton’s, or even a generic store brand, like Kroger.
To Boil the Eggs: Place the eggs in a saucepot and add enough water to cover by one inch. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. When it reaches a full boil, turn the heat off and let the eggs sit in the hot water, lid on, for 15 minutes. After 15 minutes, run under cool water and then continue as usual.

Nutrition

Serving: 2halves | Calories: 119.05kcal | Carbohydrates: 0.55g | Protein: 6.25g | Fat: 10.15g | Sodium: 167.05mg | Fiber: 0.4g

How to Make Small Batch Deviled Eggs – Step by Step Photos

Eggs being added to a saucepot with tongs

To steam the eggs, add about one inch of water to a small saucepot. Place a lid on top and turn the heat onto high. Once it is fully boiling, carefully add two large eggs (use tongs or lower them in using a slotted spoon). Return the lid, turn the heat down slightly (it should keep boiling) and allow the eggs to steam in the pot for 12 minutes.

Two eggs on a cutting board, one peeled and cut in half

After steaming for 12 minutes, turn off the heat and run cool water into the pot (if the water coming out of your tap is not cool, transfer the eggs to a bowl of ice water). Let the eggs sit in the cool water for five minutes, then peel and cut them in half.

Egg yolks in a bowl with mayonnaise, dijon, and seasoning salt

Pop the yolks out of the eggs and place them in a bowl with 1 Tbsp mayonnaise, ¼ tsp Dijon mustard, and 1/16th tsp seasoning salt (I just used half of my1/8 tsp measuring spoon).

Mashed and seasoned egg yolks in a bowl with a fork

Mash the yolks together with the seasoning.

Mashed and seasoned yolk returned to the egg whites

Spoon the yolk mixture back into the whites and then serve! You can garnish with a light sprinkle of paprika if desired, but I don’t find that’s necessary for flavor.

Four deviled eggs on a white plate garnished with paprika

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How to Make Roasted Pumpkin Seeds

I’m a little late on this tutorial this year, but we finally got around to carving our pumpkins this past weekend! Carving pumpkins is fun, but roasting the pumpkin seeds is by far my favorite part. Roasted pumpkin seeds are so crunchy, delicious, and addictive, and I look forward to them every year!

The post How to Make Roasted Pumpkin Seeds appeared first on Budget Bytes.

We finally got around to carving our pumpkins last weekend, so I got to make my favorite fall treat! Carving pumpkins is fun, but the roasted pumpkin seeds are by far my favorite part. Roasted pumpkin seeds are so crunchy, delicious, and addictive, and I look forward to them every year!

And if you’ve already discarded your pumpkin seeds from this year, don’t worry! You can use this same technique for the seeds from other winter squash, like acorn, delicata, butternut, and spaghetti squash. So as you enjoy your seasonal squash over the next few months, make sure to enjoy the seeds as well!

roasted pumpkin seeds on a baking sheet with pumpkins on the side

Can You Eat the Shell?

You may be familiar with pepitas, which are the tender green inner portion of the pumpkin seed. When you remove the pumpkin seeds from the pumpkin, they still have their outer white shell (or hull). While this outer shell is very tough and fibrous, it is edible. It takes a bit of chewing, so if you have difficulty chewing or a delicate stomach, you may want to pass on roasted pumpkin seeds.

What Do Roasted Pumpkin Seeds Taste Like?

Roasted pumpkin seeds have a deliciously nutty flavor and aroma that is kind of similar to fresh popcorn. The flavor is fairly neutral and pairs well with both sweet and savory spices.

How to Flavor Roasted Pumpkin Seeds

The fun thing about roasted pumpkin seeds is that you can flavor them with just about anything you like! I used some Cajun seasoning salt in the recipe below because it’s an easy one-stop-shop for salting and seasoning, but you have so many options. Here are some other great ideas for seasoning your roasted pumpkin seeds:

  • Curry powder
  • Garlic Herb Seasoning
  • Taco Seasoning
  • Ranch seasoning (if this contains buttermilk powder, toss the seeds in melted butter and the seasoning after roasting)
  • Cinnamon and sugar (toss seeds in melted butter, cinnamon, and sugar after roasting)
  • Salt and freshly cracked pepper
  • Italian seasoning

Make sure to check to see if your seasoning blend contains salt. If it does not contain salt, you will want to add salt in addition to the spice blend.

How to Store Roasted Pumpkin Seeds

After roasting the pumpkin seeds, allow them to cool completely to room temperature. Keep the cooled pumpkin seeds in an air-tight container at room temperature for 2-3 weeks. No need to refrigerate, unless they’ve been tossed in butter after roasting.

Roasted pumpkin seeds in a small black ceramic bowl with pumpkins and leaves on the sides
Roasted pumpkin seeds in a small black ceramic bowl with pumpkins and leaves on the sides

Roasted Pumpkin Seeds

Roasted pumpkin seeds are an easy and deliciously crunchy byproduct of pumpkin carving. A fast, easy, and tasty fall treat!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 ¼ cup each
Calories 78kcal
Author Beth – Budget Bytes

Ingredients

Instructions

  • Preheat the oven to 350ºF. Rinse the pumpkin seeds in a colander and remove any remaining pumpkin flesh that may be attached to the seeds. Place the washed pumpkin seeds in a lint-free dishcloth and pat dry (the seeds have a slippery coating and may not feel totally dry).
  • Place the washed and dried pumpkin seeds in a bowl and add the cooking oil and seasoning. Stir until the seeds are well coated. Pour the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper, and spread them into a single layer.
  • Roast the pumpkin seeds in the preheated oven, stirring every 5-10 minutes, until they are golden brown and have a nutty aroma. Total roasting time will vary depending on the size of the seeds and their moisture level. Allow the pumpkin seeds to cool, then enjoy!

Notes

*Use your favorite high heat cooking oil and your favorite seasoning blend (see notes above recipe for seasoning ideas).

Nutrition

Serving: 0.25cup | Calories: 78kcal | Carbohydrates: 1.69g | Protein: 3.43g | Fat: 7.05g | Sodium: 138.07mg | Fiber: 0.75g

How to Make Roasted Pumpkin Seeds – Step by Step Photos

Pumpkin seeds straight out of the pumpkin

Preheat the oven to 350ºF. This is what your pumpkin seeds will probably look like right after they’re scraped out of your pumpkin. The extra bits of pumpkin are a lot easier to separate from the seeds while they’re in water, so let’s give them a rinse first.

Rinsed pumpkin seeds

Place the pumpkin seeds in a colander and rinse with cool water. Remove the extra bits of pumpkin flesh as you rinse the seeds. Let them drain well then place them in a lint-free towel and pat dry. This helps them get really crispy. The seeds do have a sort of slippery coating, so they may not feel 100% dry.

Season pumpkin seeds

After cleaning and drying, I had about 2.5 cups of pumpkin seeds (from two pumpkins). Place the seeds in a bowl and add your seasoning. I’m using a Cajun seasoning that contains a lot of salt, so I only needed to add the one ingredient (1 tsp). Use your favorite seasoning and don’t forget to make sure it has some salt, or add some separately.

Raw pumpkin seeds on a baking sheet

Spread the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper. Transfer to the preheated 350ºF oven.

Roasted pumpkin seeds on a baking sheet

Roast the pumpkin seeds in the oven for about 25 minutes, stirring every 5-10 minutes (I stirred at 10 minutes, and 20 minutes, then roasted for a final 5 minutes). The total roasting time will vary depending on the size of your pumpkin seeds and their moisture content. You’ll know they’re done when they are golden brown and smell nutty, kind of like popcorn.

Roasted pumpkin seeds on a baking sheet

Allow the pumpkin seeds to cool, then enjoy! Or store in an air-tight container for 2-3 weeks.

The post How to Make Roasted Pumpkin Seeds appeared first on Budget Bytes.