Garlic Shrimp Rice (Print)
Tender shrimp with garlicky butter sauce on fluffy rice—quick, impressive, and weeknight-ready in just 20 minutes.
# Ingredients:
→ Core Ingredients
01 -
2 cups of warm cooked white rice (swap with jasmine for added taste)
02 -
1 pound of large shrimp, shells off and cleaned up
→ Flavors & Sauces
03 -
4 minced garlic cloves
04 -
2 tablespoons of unsalted butter
05 -
1 tablespoon of fresh lemon juice
06 -
A pinch of crushed red pepper flakes (if that's your thing)
07 -
1 tablespoon olive oil
08 -
Salt and black pepper, adjust to your taste
→ Toppings
09 -
Fresh parsley, chopped finely (about 1/4 cup)
10 -
Lemon wedges for squeezing on top
# Steps:
01 -
In a big pan, heat up a mix of olive oil and one tablespoon of butter at medium-high. Toss the shrimp in—with some salt and pepper—and cook for 2–3 minutes per side. Once they turn pink and look cooked through, scoop them out and set them aside.
02 -
Take the same pan and add the last bit of butter. Stir in the minced garlic and let it simmer gently for about a minute or two—keep an eye so it doesn't burn. After that, mix in the lemon juice and (if you'd like) the red pepper flakes.
03 -
Split the rice into four even parts. Take a small bowl or a ring mold, press some rice into it until it's nice and packed. Flip the mold to release a tidy stack and pop it onto your serving dish.
04 -
Set the shrimp carefully over each rice stack. Drizzle the buttery garlic mixture all over the top.
05 -
Sprinkle the chopped parsley across the plates and squeeze the lemon wedges on the side for extra zing.
# Notes:
01 -
If you want lower carbs, try cauliflower rice instead of regular rice.
02 -
Turn up the spice by adding more red pepper flakes or even a splash of hot sauce.
03 -
You can easily swap shrimp for chicken or scallops if you'd like.
04 -
Brighten the dish by throwing in sautéed veggies like bell peppers or spinach.