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.

Rinse and measure

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.

Cook rice

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

Rest rice

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.

Prep shrimp and aromatics

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.

Heat pan

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.

Sear shrimp

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.

Make garlic 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.

Finish shrimp in sauce

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.

large shrimp (peeled, deveined, tails optional)

unsalted butter

extra-virgin olive oil

garlic (finely minced)

smoked paprika

crushed red pepper flakes

lemon (zest and juice)

fresh parsley (finely chopped)

kosher salt

freshly ground black pepper

long-grain white rice (uncooked)

water

lemon wedges

extra parsley (for garnish)

hot sauce (optional)

Garlic Shrimp Mix Shrimp w / Rice Dinner

Make Garlic Shrimp Mix Shrimp W / Rice Dinner Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Garlic Shrimp Mix Shrimp W / Rice Dinner Recipe

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