A bright, buttery shrimp and rice skillet finished with fresh lemon and herbs. Simple ingredients, one pan, and fast results.

For the Shrimp:

1 to 1½ pounds large shrimp, peeled and deveined

3 tablespoons melted butter

1 tablespoon honey

½ teaspoon fresh lemon zest

For the Rice:

1⅓ cups long grain white rice

2⅔ cups low-sodium vegetable broth

3 tablespoons butter

2 teaspoons Italian-style dried herb mix

2 teaspoons minced garlic (or 1 teaspoon garlic powder)

1 teaspoon salt

¼ teaspoon black pepper

Juice of 1 lemon

Optional garnish: lemon slices and fresh parsley or cilantro

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1. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant.

2. Stir in rice and cook briefly.

3. Add broth, herbs, salt, pepper, and lemon juice. Bring to a boil, then cover and simmer.

4. Mix melted butter, honey, and lemon zest. Coat shrimp evenly.

5. Place shrimp over rice, cover, and cook until shrimp are opaque.

6. Garnish with fresh herbs and serve warm.

Use large shrimp for best texture. Avoid stirring rice while simmering to keep it fluffy.