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Lemon Garlic Butter Shrimp with Rice

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • Shrimp:
  • 1½ lbs 680g large or extra-large shrimp, peeled and deveined
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • 1 tablespoon extra virgin olive oil
  • Lemon Garlic Butter Sauce:
  • 4 tablespoons 55g unsalted butter
  • 5 cloves garlic minced
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup 60ml chicken broth or water
  • 2 tablespoons fresh flat-leaf parsley finely chopped
  • 1 tablespoon fresh chives snipped (optional)
  • Salt and pepper to taste
  • Rice:
  • 1½ cups 300g jasmine or long-grain white rice
  • 3 cups 720ml water or chicken broth
  • ½ teaspoon salt
  • 1 teaspoon butter optional
  • For Serving:
  • Extra parsley lemon wedges, crusty bread

Instructions
 

  • Rinse rice and cook in salted water or broth — bring to boil, reduce to lowest heat, cover and cook 15 minutes. Rest covered 5 minutes then fluff.
  • Pat shrimp completely dry. Toss with paprika, garlic powder, salt, pepper, and red pepper flakes.
  • Heat oil in a large skillet over medium-high. Sear shrimp in a single layer for 1 to 2 minutes per side until pink and just cooked through. Remove to a plate.
  • Reduce heat to medium. Add butter to the same pan. Scrape up any fond. Add garlic and cook 60 to 90 seconds, stirring constantly, until fragrant and just lightly golden.
  • Add lemon juice, lemon zest, and broth. Simmer 1 to 2 minutes until slightly reduced and glossy. Taste and adjust seasoning.
  • Return shrimp to the pan. Toss gently for 30 to 60 seconds until coated and heated through. Add parsley and chives and toss once more.
  • Serve over fluffy rice. Spoon all sauce generously over the top. Garnish with extra parsley and lemon wedges. Serve immediately with crusty bread.

Notes

  • Pat shrimp completely dry before seasoning — wet shrimp steams instead of searing
  • Never crowd the pan — sear in two batches if needed for proper golden color
  • Use medium-high heat for searing and medium heat for the sauce — two different stages
  • Remove shrimp immediately when done — they continue cooking from residual heat
  • Cook garlic for 60 to 90 seconds only — medium heat, constant stirring, no burning
  • Make enough sauce for the rice — it absorbs everything and tastes better for it
  • Start the rice first, so everything finishes at the same time
  • Frozen shrimp works perfectly — thaw fully and pat completely dry before using
  • For a creamier sauce, add ¼ cup heavy cream after the lemon juice and simmer 1 minute
  • Leftovers — rice keeps 4 days in fridge, cook shrimp fresh each time for best texture