Easy One-Pan Garlic Butter Shrimp with Rice
A quick and comforting meal featuring succulent shrimp in a rich garlic butter sauce, served over fluffy rice. Perfect for a busy weeknight dinner.
Ingredients
Main Ingredients
- 1 pound shrimp, fresh or frozen, peeled and deveined
- 1 cup white rice Can substitute with jasmine or basmati rice
- 4 tablespoons butter Rich in flavor
Seasonings
- 3 cloves garlic, minced Fresh garlic preferred
- 2 tablespoons lemon juice Brightens the flavors
- 2 tablespoons parsley, chopped Fresh for garnish
- to taste salt and pepper
Optional Add-Ins
- 1 teaspoon red pepper flakes For a hint of heat
- 1 cup vegetables (e.g., bell peppers, peas, spinach) To introduce more nutrients and textures
Instructions
Preparation
- If using frozen shrimp, thaw them under cold water. Mince the garlic and chop the parsley. Measure the rice and set everything aside.
Cooking Rice
- In a large skillet, add 1 cup of rice and 2 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until the rice absorbs all the water and is fluffy. Remove from the skillet and set aside.
Cooking Shrimp
- In the same skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute, stirring to prevent burning.
- Add the shrimp, cooking for 2-3 minutes until they turn pink and opaque, stirring occasionally. Season with salt and pepper to taste.
Combining Ingredients
- Add the cooked rice back to the pan with the shrimp, mixing well. Drizzle lemon juice over the mixture and stir to combine everything evenly.
Finishing Touches
- Remove from heat and garnish with chopped parsley. Serve warm, and enjoy!
Notes
For best results, use peeled and deveined shrimp. You can make this dish lighter by using brown rice and reducing the butter. Adding extra vegetables can increase fiber content.