How do I make lemon butter shrimp with garlic rice?

Cook garlic rice separately, then sear seasoned shrimp quickly. Toss shrimp in a lemon-butter-garlic sauce and serve over rice.

What ingredients do I need for lemon butter shrimp with garlic rice?

You need shrimp, butter, lemon, garlic, rice, broth, olive oil, and parsley. Salt, pepper, and optional chili flakes round it out.

How long should I cook the shrimp so they stay tender?

Sear shrimp 1-2 minutes per side over medium-high heat until pink and opaque. Remove immediately to prevent rubberiness.

Can I use frozen shrimp instead of fresh for lemon butter shrimp?

Yes, thaw frozen shrimp completely and pat dry before cooking. Properly thawed shrimp work very well in this recipe.

How do I make garlic rice that is flavorful and not soggy?

Rinse rice, toast briefly with garlic, then use a 1:2 rice-to-liquid ratio. Simmer covered without stirring until liquid is absorbed.

How should I store and reheat leftovers of lemon butter shrimp with garlic rice?

Store shrimp and rice in separate airtight containers in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth.

Lemon Butter Shrimp with Garlic Rice Recipe

Name: Lemon Butter Shrimp with Garlic Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb large shrimp (peeled and deveined); 1 1/2 cups long-grain white rice (rinsed); 3 cups low-sodium chicken broth; 6 tbsp unsalted butter (divided); 4 cloves garlic (minced, divided); 1 lemon (zested and juiced); 2 tbsp olive oil; to taste salt and pepper; 2 tbsp fresh parsley (chopped for garnish)

Ingredients

Scale

1 lb large shrimp (peeled and deveined)
1 1/2 cups long-grain white rice (rinsed)
3 cups low-sodium chicken broth
6 tbsp unsalted butter (divided)
4 cloves garlic (minced, divided)
1 lemon (zested and juiced)
2 tbsp olive oil
to taste salt and pepper
2 tbsp fresh parsley (chopped for garnish)

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Instructions

Rinse rice until water runs clear. Melt 2 tbsp butter in a saucepan and sauté 2 cloves minced garlic for 30 seconds.
Add rice, toast for one minute, then add 3 cups broth. Bring to a boil, cover, reduce heat, and simmer 18 minutes.
Pat shrimp dry and season with salt, pepper, and lemon zest. Heat skillet with olive oil and 2 tbsp butter over medium-high heat.
Sear shrimp 1-2 minutes per side until pink and opaque. Remove shrimp to a plate.
Lower heat to medium, add 2 minced garlic cloves and cook 20-30 seconds. Stir in lemon juice and remaining butter until sauce thickens.
Return shrimp to skillet, toss in sauce for 30 seconds, then serve over garlic rice and garnish with parsley.

Prep Time: 10
Cook Time: 20

Nutrition

Calories: 420
Fat: 16 g
Carbohydrates: 38 g
Protein: 34 g