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Garlic-Butter-Shrimp-Herb-Rice.

Garlic Butter Shrimp & Herb Rice

This garlic butter shrimp and herb rice combines juicy seasoned shrimp with a warm garlic butter sauce, fresh lemon, fluffy white rice, parsley, and green onion. Ready in just 25 minutes, it is a simple seafood dinner with plenty of buttery, garlicky flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs large shrimp, peeled and deveined
  • 3 cups cooked white rice
  • 5 tbsp butter
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 tbsp lemon juice
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp green onion, chopped
  • Salt, to taste

Equipment

  • large skillet
  • Tongs or silicone spatula
  • mixing bowl For combining the herbs with the rice
  • Serving plate or platter

Method
 

  1. Season the shrimp evenly with Italian seasoning, smoked paprika, black pepper, red pepper flakes, and salt.
  2. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and lightly golden. Remove the shrimp and set aside.
  3. Add the remaining butter and minced garlic to the same skillet. Cook for about 30 seconds until the garlic becomes fragrant.
  4. Pour in the chicken broth and lemon juice. Stir well and let the garlic butter sauce simmer gently for 2 to 3 minutes.
  5. Return the shrimp to the skillet and gently toss in the garlic butter sauce. Cook for another 1 to 2 minutes until the shrimp are coated and heated through.
  6. Stir the fresh parsley and chopped green onion into the warm cooked rice until evenly distributed.
  7. Place the herb rice in the center of a serving plate and arrange the garlic butter shrimp around it. Spoon the remaining garlic butter sauce generously over the shrimp and rice. Serve hot.

Notes

Season the shrimp evenly before cooking so the spices coat every piece.
Sear the shrimp only until pink and lightly golden, then remove them so they do not overcook.
Cook the garlic briefly in the butter until fragrant without letting it brown.
Simmer the broth and lemon juice gently so the sauce reduces slightly without separating.
Return the shrimp only long enough to coat them in the sauce and heat through.
Stir the parsley and green onion into warm rice just before serving for the freshest flavor.
Spoon the remaining garlic butter sauce over both the shrimp and rice when serving.