Garlic Shrimp and Rice
Juicy, plump shrimp seared in garlicky butter until perfectly pink, then served over a bed of fluffy, seasoned rice. This quick one-skillet meal comes together in 30 minutes, making it a weeknight hero that feels special enough for company.
For 4 servings
- prep
Pat the shrimp dry and season.
1.Pat shrimp completely dry with paper towels.2.Season both sides with salt and black pepper.TIPDry shrimp sear better — any moisture creates steam. - fry · ~5 min
Sear the shrimp until pink.
1.Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.2.Add shrimp in a single layer and cook 2 minutes per side until pink and opaque.3.Transfer shrimp to a plate and set aside.TIPDon't crowd the pan; work in batches if needed. - saute · ~1 min
Bloom the garlic in butter.
1.Lower heat to medium-low. Add remaining 2 tablespoons butter to the same skillet.2.Add minced garlic and red pepper flakes. Sauté 45-60 seconds until fragrant but not brown.TIPBurnt garlic turns bitter — keep it moving. - simmer · ~18 min
Cook the rice.
1.Add rinsed rice to the skillet and stir to coat in the garlic butter (1 minute).2.Pour in 3 cups water and a pinch of salt. Bring to a boil.3.Cover, reduce heat to low, and simmer 15 minutes until rice is tender. - assemble · ~3 min
Return shrimp and finish the dish.
1.Turn off heat. Nestle seared shrimp on top of the cooked rice.2.Cover and let sit 3 minutes so shrimp warm through.3.Squeeze lemon juice over everything and fluff with a fork.TIPDo not stir after adding shrimp — you want them sitting pretty on top. - garnish
Garnish with fresh parsley and extra lemon wedges.
- serve
Serve immediately, straight from the skillet.
TIPThis dish waits for no one — serve it hot and fresh.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the basmati rice until the water runs clear to remove excess starch and prevent gummy rice.
- 2Pat the shrimp very dry before seasoning so they get a golden-brown sear instead of steaming.
- 3Sear the shrimp in a single layer; if you crowd the pan they release water and boil rather than brown.
- 4Add the garlic after lowering the heat and stir constantly so it becomes fragrant but never bitter.
- 5Let the cooked rice rest covered for 5 minutes off heat before fluffing to allow steam to evenly finish it.
- 6Nestle the shrimp on top of the rice only at the very end and don't stir, so they stay visually appealing and warm gently.
- 7This dish is best served immediately straight from the skillet; leftover rice and shrimp can be stored separately in the fridge for up to 2 days.
Adapt it for your goals.
Low-oil
Replace the butter and olive oil with 2 tablespoons of a high-quality chicken or vegetable broth for the garlic bloom, and use a non-stick skillet; the flavor shifts to a cleaner, lighter profile while still delivering garlicky rice and juicy shrimp.
high proteinHigh-protein
Add 200g of chopped cooked chicken breast or firm tofu along with the shrimp in the searing step, and use bone broth instead of water to cook the rice for a boost in protein and savory depth.
veganVegan
Substitute shrimp with 300g of firm tofu cut into bite-sized cubes, seared until golden, and replace butter with a vegan butter or plant-based margarine; the rice still soaks up all the garlicky, lemony goodness.
Why this is on our healthy list.
Lean Protein from Shrimp
A serving of shrimp provides high-quality, low-fat protein that supports muscle repair and satiety without heavy calories.
Heart-Friendly Fats
Olive oil and butter in moderate amounts deliver monounsaturated and saturated fats respectively, which can support nutrient absorption and stable energy levels when used in a balanced meal.
Garlic's Natural Compounds
Garlic contains allicin, a sulfur compound linked to immune support and reduced inflammation when raw or lightly cooked.
Quick Energy from Basmati Rice
Basmati rice provides easily digestible carbohydrates that replenish glycogen stores and fuel the body after activity.
Bright Antioxidants from Lemon and Parsley
Fresh lemon juice adds vitamin C and antioxidants, while parsley supplies chlorophyll, vitamin K, and flavonoids that support overall wellness.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight or under cold running water, then pat very dry before seasoning to avoid excess moisture in the pan.
