🧈 Butter Shrimp with Rice
Ingredients
For the Shrimp:
1 lb (450g) shrimp, peeled and deveined
3 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
½ tsp paprika
½ tsp chili flakes (optional)
Salt and black pepper, to taste
1 tbsp lemon juice
2 tbsp chopped parsley (for garnish)
For the Rice:
1 cup long-grain rice (like basmati or jasmine)
2 cups chicken broth (or water + bouillon)
1 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper, to taste
Instructions
Cook the Rice:
In a saucepan, melt 1 tbsp butter over medium heat.
Add onion and garlic; sauté until soft and fragrant.
Stir in rice and cook for 1–2 minutes to lightly toast it.
Pour in chicken broth, season with salt and pepper, bring to a boil, then reduce heat to low.
Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.
Fluff with a fork, cover, and set aside.
Cook the Shrimp:
In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat.
Add shrimp, season with salt, pepper, and paprika.
Sear for 1½–2 minutes per side until pink and just cooked through. Remove and set aside.
Make the Butter Sauce:
In the same skillet, melt the remaining 2 tbsp butter.
Add minced garlic and cook 30 seconds, until fragrant.
Stir in chili flakes and lemon juice.
Combine:
Return shrimp to the skillet and toss well in the butter sauce.
Spoon shrimp and sauce over a bed of the warm garlic rice.
Garnish with chopped parsley and an extra squeeze of lemon.
🍋 Tip:
For a creamier version, stir in ¼ cup heavy cream or coconut milk to the butter sauce before adding the shrimp — it becomes extra rich and velvety.