Garlic Butter Shrimp & Rice

$- 1 pound large shrimp, peeled and deveined - 1 cup jasmine rice - 2 cups chicken or vegetable broth - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon lemon zest - 1 tablespoon fresh lemon juice - Salt and pepper, to taste - ¼ cup fresh parsley, chopped (for garnish) - Optional: Red pepper flakes You can use any shrimp size, but larger ones give a nice bite. Jasmine rice adds a fragrant touch, but you could swap it for basmati or long-grain rice. If you need a dairy-free option, use olive oil instead of butter. For the broth, chicken adds depth, but vegetable broth works fine if you want a vegetarian dish. Minced garlic is key here, but garlic powder can work in a pinch. Adding red pepper flakes gives a spicy kick that many love. You can also try fresh herbs like thyme or basil for a twist. A splash of white wine during cooking adds a rich layer of flavor too. Don't forget to sprinkle extra lemon zest on top for brightness! {{ingredient_image_1}} Start by rinsing the jasmine rice. Use cold water to wash it. This step helps remove extra starch. Rinse until the water runs clear. Next, grab a medium saucepan. Combine the rinsed rice and chicken broth in it. Bring this mix to a boil on medium-high heat. Once it boils, lower the heat to low. Cover the pan and let it simmer for 15 minutes. The rice will cook and soak up the broth. After 15 minutes, remove the saucepan from heat. Keep it covered and let it sit for another 5 minutes. This resting time makes the rice fluffy. While the rice cooks, take a large skillet. Heat 2 tablespoons of butter over medium heat. Once the butter melts, add 6 cloves of minced garlic. Sauté the garlic for about 1 minute. Watch it closely so it does not burn. Now, add 1 pound of peeled and deveined shrimp to the skillet. Season the shrimp with 1 teaspoon of paprika, lemon zest, salt, and pepper. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque when done. Stir in the remaining 2 tablespoons of butter and 1 tablespoon of lemon juice. Toss the shrimp to coat them evenly in the garlic butter sauce. If you want some heat, add red pepper flakes to taste. To serve, fluff the cooked rice with a fork. Place a generous portion on each plate. Spoon the garlic butter shrimp over the rice. This creates a delicious layer of flavor. Garnish the dish with chopped parsley for a fresh touch. You can also add an extra sprinkle of lemon zest for brightness. Serve this meal hot, and enjoy every bite! To make the best rice, rinse it well. Use cold water until it runs clear. This step removes excess starch. Less starch means fluffier rice. Next, use chicken broth for cooking. Broth adds flavor and depth. Bring the broth and rice to a boil. Then lower the heat and cover it. Let it simmer gently for 15 minutes. After cooking, let it sit for 5 minutes. This resting time makes the rice even better. For a rich garlic butter sauce, start with unsalted butter. Heat it slowly in your skillet. Once melted, add the minced garlic. Sauté it just until fragrant, about one minute. Be careful not to burn it! Add your shrimp next. Season them with paprika, lemon zest, salt, and pepper. Cook until the shrimp turn pink. Then, stir in more butter and lemon juice. This combination makes a creamy, tangy sauce. You can always add extra flavors to your dish. For a spicy kick, use red pepper flakes. Just a pinch will do! Fresh herbs like parsley add brightness. You can also try fresh thyme or cilantro. If you want more citrus, add extra lemon juice. This enhances the dish's flavor profile. Don't be afraid to experiment! Each tweak can lead to a new favorite. Pro Tips Rinse the Rice: Rinsing jasmine rice before cooking removes excess starch, leading to a fluffier texture and preventing it from becoming sticky. Cook Shrimp Quickly: To avoid overcooking, shrimp should be cooked just until they turn pink and opaque, usually 2-3 minutes per side. Butter at the End: Adding the remaining butter at the end of cooking gives the shrimp a rich, glossy finish and enhances the overall flavor. Garnish for Freshness: Adding fresh parsley not only enhances the visual appeal but also adds a burst of fresh flavor to the dish. {{image_2}} You can change the rice type to suit your taste. Jasmine rice works well because it is soft and fragrant. If you want a nuttier flavor, try brown rice. It adds more fiber, too. You should adjust the cooking time if you use brown rice. It usually takes about 40-45 minutes to cook, so plan ahead. For a fun twist, use wild rice. It has a chewy texture and a unique taste. Adding veggies boosts the dish's nutrition and flavor. You can toss in spinach, bell peppers, or peas. These greens add color and vitamins. Broccoli is another great choice. It adds crunch and goes well with shrimp. Sauté the vegetables with garlic before adding the shrimp. This way, they cook quickly and soak up the garlic flavor. You can also serve a side salad for extra freshness. You can make this dish as spicy or mild as you like. For a mild version, skip the red pepper flakes. If you like heat, add red pepper flakes to the shrimp. Start with a small pinch and taste. You can always add more if you want it spicier. Another option is to use hot sauce or chili oil. These can bring a different heat and flavor to the dish. Adjust the spice level to fit your taste buds! You can store leftover garlic butter shrimp and rice in an airtight container. Make sure to let it cool to room temperature first. This keeps the shrimp and rice fresh. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, you can use the microwave or a skillet. If using a microwave, place the leftovers in a bowl and cover it. Heat for about one to two minutes, stirring halfway. If using a skillet, add a little water and heat on low. Stir until warm. This keeps the shrimp tender and the rice fluffy. To freeze, place the cooled shrimp and rice in a freezer-safe bag. Remove as much air as possible. Label the bag with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. You can tell shrimp are cooked when they turn pink and opaque. They should curl into a "C" shape. If they start to curl into an "O," they may be overcooked. Cooking shrimp only takes about 2-3 minutes per side. Keep an eye on them to avoid rubbery texture. Yes, you can use frozen shrimp! Just make sure to thaw them first. Place them in cold water for about 15-20 minutes. This helps keep them tender when cooked. After thawing, pat them dry with a paper towel before adding to the skillet. Garlic butter shrimp and rice pair well with several sides. Here are a few ideas: - Steamed broccoli - Garlic bread - Mixed green salad - Roasted asparagus These sides add color and nutrition to your meal. To make garlic butter shrimp and rice gluten-free, use gluten-free broth. Most chicken or vegetable broths are naturally gluten-free, but check labels to be sure. Also, avoid adding any sauces that may contain gluten. This way, you can enjoy the dish without worry. This blog covered everything you need for garlic butter shrimp and rice. We talked about key ingredients, easy steps, and tips for great texture. I shared ways to add flavor and nutrition through variations. Remember to store leftovers properly to enjoy later. Keep these insights in mind, and you'll impress everyone with your dish. Enjoy cooking and savoring this tasty meal!$

Garlic Butter Shrimp & Rice

A delicious and easy dish featuring shrimp cooked in garlic butter served over jasmine rice.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 pound large shrimp, peeled and deveined
1 cup jasmine rice
2 cups chicken or vegetable broth
4 tablespoons unsalted butter
6 cloves garlic, minced
1 teaspoon paprika
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
to taste salt and pepper
¼ cup fresh parsley, chopped (for garnish)
to taste red pepper flakes (optional)

Instructions

Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
While the rice is cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Add the shrimp to the skillet and season with paprika, lemon zest, salt, and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
Stir in the remaining 2 tablespoons of butter and lemon juice, tossing the shrimp to coat them evenly in the garlic butter sauce. If you like it spicy, sprinkle in some red pepper flakes to taste.
To serve, fluff the cooked rice with a fork and place a generous portion on each plate. Spoon the garlic butter shrimp over the rice.
Garnish with chopped parsley for a fresh touch and an extra sprinkle of lemon zest if desired.

Notes

For a spicy kick, add red pepper flakes to taste.

Keyword butter, garlic, quick meal, rice, shrimp