1. Heat the broth in a 2-quart saucepan over medium-high heat to a boil . Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and garlic. Cook and stir for 5 minutes or until the shrimp are cooked through.
3. Divide the shrimp among 4 serving bowls. Stir the lemon juice into the saucepan. Pour the rice mixture over the shrimp. Top with the onions.