Description
Garlic Butter Shrimp and Rice is a quick and easy one-pan meal featuring succulent shrimp sautéed in a rich garlic butter sauce, served over fluffy rice. Perfect for busy weeknights or a cozy dinner at home.
Ingredients
- 1 pound large shrimp, peeled and deveined
- Salt and fresh ground pepper, to taste
- 1/2 teaspoon sweet paprika
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup long grain rice
- 2 1/4 cups low sodium chicken broth
- Juice of 1/2 a lemon
- Chopped fresh parsley, for garnish
Instructions
- Season the shrimp with salt, pepper, and paprika; set aside.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Add shrimp to the skillet and cook for about 1-2 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside.
- In the same skillet, melt remaining tablespoon of butter. Add diced onion and cook for 2 minutes.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add rice and cook, stirring constantly, for 1 minute.
- Pour in chicken broth and lemon juice; stir to combine.
- Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and fluff the rice with a fork. Return shrimp to the skillet and gently stir to combine.
- Garnish with chopped parsley and serve.
Notes
- You can use frozen shrimp—just make sure to thaw them completely before cooking.
- Add a pinch of red pepper flakes for some heat.
- Use vegetable broth instead of chicken broth to make it pescatarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 170mg
