Recipes Ingredients Seafood Recipes Shrimp Recipes Lemon Shrimp with Rice 3.0 (96) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze. Ingredients 1 cup long-grain white rice 1 cup dry white wine, such as Sauvignon Blanc 1 tablespoon olive oil 3 garlic cloves, sliced ¼ teaspoon red-pepper flakes Coarse salt and ground pepper 1 pound medium shrimp, peeled and deveined 1 lemon, cut into 8 wedges and seeded 2 tablespoons chopped fresh parsley Directions In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper. Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking. Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately. Rate it Print