Garlic Butter Shrimp with Lemon Rice
Meta Description:
Enjoy this Garlic Butter Shrimp with Lemon Rice, a quick and flavorful summer dinner made with juicy shrimp, buttery garlic sauce, fresh herbs, and fluffy lemon-infused rice. Ready in just 30 minutes.
Garlic Butter Shrimp with Lemon Rice
Introduction
Looking for a light yet satisfying summer dinner? This Garlic Butter Shrimp with Lemon Rice combines succulent shrimp with fragrant garlic butter and fluffy lemon rice for a meal that’s fresh, vibrant, and incredibly easy to prepare. Perfect for busy weeknights or casual outdoor dining, this dish delivers restaurant-quality flavor in under 30 minutes.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 435 per serving
Ingredients
For the Lemon Rice
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
For the Garlic Butter Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
Step 1: Cook the Rice
Bring the broth, butter, and olive oil to a boil in a saucepan. Stir in the rice, cover, and reduce the heat to low. Simmer for 18–20 minutes until tender. Fluff with a fork, then stir in the lemon zest, lemon juice, and parsley.
Step 2: Season the Shrimp
Pat the shrimp dry with paper towels. Season with paprika, Italian seasoning, salt, and black pepper.
Step 3: Cook the Shrimp
Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove from the pan.
Step 4: Make the Garlic Butter Sauce
Reduce the heat to medium. Melt the butter in the same skillet, add the garlic, and cook for about 30 seconds until fragrant. Stir in the lemon juice.
Step 5: Combine
Return the shrimp to the skillet and toss gently in the garlic butter sauce. Sprinkle with fresh parsley.
Step 6: Serve
Spoon the lemon rice onto serving plates, top with the garlic butter shrimp, and garnish with lemon wedges and additional parsley.
Pro Tips
- Use fresh lemon juice for the brightest flavor.
- Avoid overcooking the shrimp—they only need a few minutes.
- Add steamed asparagus or broccoli for extra color and nutrition.
- A pinch of red pepper flakes adds a subtle kick.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: The shrimp are best enjoyed fresh, but the rice can be frozen for up to 1 month.
Nutrition (Per Serving)
- Calories: 435
- Protein: 30g
- Carbohydrates: 34g
- Fat: 19g
- Fiber: 2g
- Sugar: 1g
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them completely and pat them dry before cooking.
Can I use brown rice?
Absolutely. Brown rice works well but requires a longer cooking time.
What side dishes pair well with this recipe?
A fresh green salad, grilled vegetables, roasted asparagus, or garlic bread all make excellent accompaniments.
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