Aegean Lemon-Pepper Shrimp Pilaf

A delightful single-serving dish inspired by the Greek islands, pairing zesty lemon and pepper shrimp with fluffy basmati rice for a light yet flavorful meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and ensures the grains stay separate and fluffy after cooking. In a small pot, add 1 cup of water and the rice. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 12-15 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside, keeping it covered to stay warm.
2. 2.
   While the rice cooks, prepare the shrimp. Pat them dry with a paper towel to ensure they sear properly. In a skillet, heat the olive oil over medium-high heat. Place the shrimp in a single layer, ensuring they aren't crowded, which allows them to sear nicely instead of steaming. Cook for 2 minutes on one side until they turn pink and slightly opaque.
3. 3.
   Flip the shrimp and add the lemon zest and cracked black pepper. Stir to combine, allowing the lemon zest to release its oils and perfume the shrimp with a citrusy aroma. Cook for an additional 1-2 minutes or until the shrimp are fully cooked and slightly charred at the edges. The shrimp should be opaque and firm to the touch.
4. 4.
   Combine the cooked rice and shrimp in the skillet, tossing gently to mix. The residual heat will meld the flavors together. If needed, taste and adjust seasoning with more pepper or a dash of salt. Serve warm immediately. If the rice feels dry, add a splash of water before serving.
5. 5.
   For best results, ensure the shrimp are not overcooked by checking they just turn firm and pink. Overcooking results in a rubbery texture. Additionally, for more kick, a pinch of red pepper flakes can be added with the pepper.