In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the rice and cook for an additional 2 minutes, stirring frequently.

Cook the Rice

Add vegetable broth or water to the rice mixture. Bring to a boil, then reduce heat to low. Cover and simmer for about 18-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

Season the Shrimp

In a bowl, combine paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Toss the shrimp in the spice mixture until evenly coated.

Cook the Shrimp

Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side or until they are blackened and cooked through. Remove from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add the seasonal vegetables and sauté for about 5-7 minutes, or until they are tender-crisp.

Serve

Fluff the garlic butter rice with a fork and divide it among plates. Top with the blackened shrimp and sautéed vegetables. Enjoy!