Garlic Butter Shrimp and Lemon Rice

• 1 ½ cups uncooked white rice
• 3 cups water
• 1 lemon (zested and juiced)
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Optional: red pepper flakes for spice

Steps

1. 1 Rinse the rice under cold water until the water runs clear.
2. 2 In a medium saucepan, combine rice, water, and lemon zest. Bring to a boil, reduce heat, cover, and simmer for 18 minutes.
3. 3 While the rice cooks, heat butter in a large skillet over medium heat.
4. 4 Add minced garlic and sauté until fragrant, about 1 minute.
5. 5 Add shrimp, salt, and pepper to the skillet. Cook for 2 minutes per side until pink and opaque.
6. 6 Fluff the cooked rice with a fork and stir in lemon juice.
7. 7 Serve shrimp over lemon rice, garnish with parsley, and add a squeeze of fresh lemon juice.
8. 8 Optional: Sprinkle with red pepper flakes for a spicy kick.

Equipment

• Medium saucepan
• Large skillet
• Cutting board and knife

Variations

• Add peas or diced bell peppers for extra veggies.
• Swap white rice for brown rice for a nuttier flavor and more fiber.

Substitutions

• Use olive oil instead of butter for a dairy-free option.
• Substitute shrimp with chicken for a different protein.

Pairings

• White wine
• Light-bodied red wine

Nutrition

Tips

• For extra flavor, marinate the shrimp in lemon juice and garlic for 15 minutes before cooking.
• Ensure shrimp is fully cooked to avoid any risk of foodborne illness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: This dish does not freeze well due to the rice texture changes.

Serving Suggestions

• A crisp green salad
• Warm crusty bread

FAQ