Garlic Butter Shrimp and Rice
This Garlic Butter Shrimp and Rice is SO EASY! Succulent shrimp in a buttery garlic sauce served over fluffy rice, ready in under 30 minutes.
Servings: 4 servings
Ingredients
- 1 pound shrimp peeled and deveined
- 2 cups cooked rice white, jasmine, basmati, brown, or leftover rice
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 teaspoon paprika
- 1 lemon juiced
- salt to taste
- pepper to taste
- chopped parsley for garnish
Instructions
Method: Garlic Butter Shrimp and Rice
- Make sure your rice is cooked and ready. If using leftover rice, give it a quick fluff with a fork to separate the grains.
- Heat 4 tablespoons of unsalted butter in your skillet over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Add the peeled and deveined shrimp to the skillet. Sprinkle with 1 teaspoon paprika, salt, and pepper to taste. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
- Squeeze the juice of 1 lemon over the shrimp and garlic butter mixture. Stir to combine.
- Add the cooked rice into the skillet and toss gently to coat the rice with the garlic butter sauce. Cook for another 1-2 minutes to warm through.
- Remove from heat, sprinkle with chopped parsley, and serve immediately.
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring spoons
- Citrus juicer or reamer
- Knife and cutting board
Notes
- Use day-old rice or fluff freshly cooked rice well to prevent clumping.
- Watch the garlic closely while sautéing to avoid burning and bitterness.
- Remove shrimp promptly when pink and curled to avoid toughness.
- Add vegetables like spinach or bell peppers for extra nutrition and color.
- Store leftovers in an airtight container and reheat gently with a splash of water or broth.
