Shrimp Night Recipe

Prepare rice

Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat, add rinsed rice and toast 1 minute. Add 2.5 cups water, 0.75 tsp salt, and 0.5 tsp lemon zest. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 2 tbs chopped parsley and 1 tbs chopped chives/green onions.

Season shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tsp kosher salt (from the 1.25 tsp total), 0.5 tsp black pepper, 1 tsp paprika, 0.5 tsp smoked paprika (if using) and 0.25 tsp red pepper flakes (if using). Set aside 5 minutes to allow flavors to adhere.

Cook shrimp

Heat a large skillet over medium-high heat. Add 3 tbs olive oil and 2 tbs butter. When butter foams and oil is hot, add shrimp in a single layer (work in two batches if necessary). Sear shrimp 1.5–2 minutes per side until pink and just cooked through (internal temp ~120–125°F/49–52°C). Transfer cooked shrimp to a plate and tent loosely with foil.

Make citrus-garlic sauce

Lower heat to medium. In the same skillet add 1 tbs butter if needed, then add 4 cloves minced garlic. Sauté 30–45 seconds until fragrant but not brown. Add 3 tbs lemon juice and 1 tbs reserved olive oil from earlier, plus the orange zest. Scrape up browned bits from the pan with a wooden spoon. Cook 1 minute to reduce slightly. Taste and adjust salt (use remaining 0.25 tsp kosher salt if needed) and pepper.

Combine shrimp and sauce

Return shrimp to the skillet, toss in the sauce and cook together 30 seconds so shrimp reheat and absorb citrus-garlic flavors. Remove from heat and stir in 3 tbs chopped parsley, 2 tbs chopped cilantro and sliced green onions. Drizzle 1 tsp extra olive oil over top.

Plate and garnish

Divide herbed rice among four plates (about 3/4 cup cooked rice per serving). Spoon 5 shrimp over each bed of rice and pour any remaining pan sauce over top. Garnish with microgreens or extra parsley and serve with lemon wedges.

Serving suggestion

Serve immediately so shrimp remain tender. Offer extra lemon wedges and a simple side salad or grilled vegetables.

Add microgreens or extra parsley on top of each plated portion for freshness and visual appeal. Offer lemon wedges alongside for guests to squeeze before eating.