Get the Recipe:
Garlic Butter Shrimp over Rice
Juicy shrimp cooked in batches then tossed in a rich garlic butter sauce with 12 to 15 cloves of fresh garlic and lemon juice. Ready in 15 minutes and tastes like you spent an hour. High-protein and the whole family loves it.
Ingredients
For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
For the garlic butter sauce:
- 4 tbsp butter
- 1 tbsp olive oil
- 12 to 15 cloves garlic, finely chopped
- 3 tbsp fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
To serve:
- 3 cups cooked jasmine rice
- Crusty sourdough for dipping
- Extra lemon wedges
- Fresh parsley for garnish
Instructions
Step 1 — Season the shrimp
- Pat shrimp completely dry with paper towels on both sides. This is the most important step for a good sear. Season with salt, pepper, and smoked paprika. Toss to coat every single piece evenly.
Step 2 — Cook the shrimp in batches
- Heat a drizzle of olive oil and a small pat of butter in a large skillet over medium-high heat. Add shrimp in a single layer without crowding the pan. Cook 1 to 2 minutes per side until pink and just cooked through. The moment they curl into a C shape and turn pink on both sides they are done. Transfer to a plate. Repeat with remaining shrimp. Cooking in batches is the secret to perfectly seared shrimp. An overcrowded pan creates steam and you lose the sear entirely.
Step 3 — Build the garlic butter sauce
- In the same pan add the remaining butter and olive oil over medium heat. Add all your finely chopped garlic. Saute quickly for about 60 seconds stirring constantly. Watch it carefully. Add the fresh lemon juice right into the pan with the garlic. Let it sizzle and come together for 30 seconds. The smell at this point is absolutely incredible.
Step 4 — Add shrimp back in and turn off the heat
- Add all the cooked shrimp back into the pan. Turn the heat completely off. Toss everything together so every single shrimp gets coated in that garlic butter sauce. The residual heat finishes everything perfectly without overcooking the shrimp. Add chopped parsley and toss one more time.
Step 5 — Serve immediately
- Spoon shrimp and every single drop of that garlic butter sauce over bowls of rice. Garnish with extra fresh parsley and lemon wedges. Serve immediately with thick slices of sourdough for dipping into the sauce. Do not let this sit. Shrimp are best the moment they come together with the sauce.
Notes
Pat shrimp completely dry before cooking. Moisture prevents a good sear.
Cook shrimp in batches. Overcrowding the pan creates steam and you lose the sear entirely.
C shape means done. O shape means overcooked. Pull them the moment they turn pink.
Turn the heat completely off before adding shrimp back to the sauce. Residual heat finishes everything without overcooking.
Yes 12 to 15 cloves of garlic. Make it once and you will never go back to less.
Fresh lemon juice only. Bottled lemon juice will flatten the flavor.
Serve immediately. Shrimp are best the moment they come off the heat.
Store in the fridge up to 2 days. Reheat gently in a skillet with a splash of butter.
Serving: 380g, Carbohydrates: 6g, Protein: 34g, Fat: 16g, Fiber: 1g
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