Garlic Shrimp Mix Shrimp W / Rice Dinner Recipe

Rinse and measure

Rinse 1 cup long-grain white rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove excess starch. Drain well.

Cook rice

In a medium saucepan, combine rinsed rice, 1.75 cups water, 0.5 tbsp butter, and 0.25 tsp kosher salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid.

Rest rice

After 15 minutes, remove pan from heat and keep covered. Let rice steam for 10 minutes. Fluff with a fork just before serving.

Prep shrimp and aromatics

Pat shrimp dry with paper towels and season both sides with 1 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp smoked paprika, and 0.25 tsp crushed red pepper flakes. Zest half the lemon and squeeze 1 tbsp lemon juice into a small bowl; reserve the zested lemon half for serving.

Heat pan

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter and let the butter melt and foam but not brown, about 30 seconds.

Sear shrimp

Add shrimp to the hot skillet in a single layer (work in batches if necessary). Cook without moving for 1.5 to 2 minutes until the undersides are golden and opaque edges appear. Flip each shrimp and cook another 1 to 1.5 minutes until just cooked through (internal temperature ~120-130°F for firm, opaque shrimp). Remove shrimp to a plate and keep warm.

Make garlic sauce

Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Once melted, add the 4 minced garlic cloves and cook, stirring, 30-45 seconds until fragrant but not browned. Stir in the reserved lemon juice, lemon zest, and any accumulated shrimp juices from the plate. Scrape browned bits from the pan.

Finish shrimp in sauce

Return shrimp to the skillet and toss in the garlic-butter sauce for 30-45 seconds to glaze and reheat. Stir in 2 tbsp chopped parsley and adjust seasoning with additional salt or pepper to taste. If you like more heat, add the optional 1 tsp hot sauce now and toss once.

Portion: Divide rice between 2 to 3 plates (yield depends on appetite). Spoon garlic shrimp and sauce over the rice. Garnish with extra chopped parsley and lemon wedges on the side.

Serve immediately while hot, offering extra lemon to squeeze over the shrimp and rice.