Lemon Garlic Shrimp Rice

I threw this together on a Tuesday night when the fridge was nearly empty except for a bag of shrimp I'd forgotten about. The smell of garlic hitting hot butter filled the kitchen so fast my neighbor texted asking what I was cooking. Sometimes the best meals happen when you're not trying too hard, and this one proved it.

The first time I made this for my sister, she scraped her plate clean and asked if I'd taken a cooking class. I laughed because I'd literally just tossed shrimp in a pan with whatever I had on hand. She still asks for it every time she visits, and I never tell her how simple it actually is.

Ingredients

• Long-grain white rice: Rinsing it first removes excess starch so the grains stay fluffy instead of clumping together in a sticky mess.
• Large shrimp: Pat them completely dry before seasoning or they'll steam instead of getting that nice golden sear on the edges.
• Unsalted butter: Using unsalted lets you control the saltiness, and it creates a silky sauce when it melts into the lemon juice.
• Garlic cloves: Mince them fine so they distribute evenly and don't burn in the hot pan, fresh garlic makes all the difference here.
• Red pepper flakes: Just a pinch adds warmth without making it spicy, but you can skip it if heat isn't your thing.
• Lemon: Both the zest and juice matter, the zest brings fragrant oils and the juice adds that bright tang that wakes everything up.
• Fresh parsley: It's not just for looks, the fresh green flavor balances the richness of the butter and cuts through the garlic.
• Olive oil: A tablespoon keeps the butter from burning and adds a fruity depth to the sauce.

Instructions

Start the rice:

Rinse your rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, drop the heat to low, cover it tight, and let it simmer for 15 minutes before resting off the heat.

Prep the shrimp:

While the rice does its thing, dry your shrimp with paper towels and season them with salt and pepper. Wet shrimp won't brown, so don't skip the drying step.

Cook the garlic:

Heat olive oil and butter in a large skillet over medium heat, then add the garlic and red pepper flakes. Stir for about 30 seconds until the garlic smells incredible but hasn't turned brown.

Sear the shrimp:

Lay the shrimp in a single layer and let them cook for a minute or two per side until they turn pink and curl up. Don't crowd the pan or they'll steam instead of sear.

Finish the sauce:

Toss in the lemon zest, juice, remaining butter, and half the parsley, stirring everything together until the shrimp are coated in that glossy, tangy sauce. Pull the pan off the heat so the shrimp stay tender.

Plate and serve:

Fluff your rice with a fork and spoon it onto plates, then pile the shrimp on top and drizzle with extra sauce from the pan. Finish with parsley and lemon wedges on the side.

Save

One evening I served this to a friend going through a rough patch, and she said it was the first thing that tasted good to her in days. We didn't talk much, just ate and sat together, and sometimes that's exactly what food is supposed to do.

Make It Your Own

Swap the white rice for brown rice if you want something heartier, just cook it longer according to the package. Cauliflower rice works too if you're keeping carbs low, and it soaks up the lemon butter sauce just as well. You can also toss in steamed broccoli or asparagus right at the end for color and crunch.

Pairing and Serving

A cold Sauvignon Blanc or Pinot Grigio cuts through the richness and echoes the citrus in the dish. If wine's not your thing, sparkling water with a lemon wedge does the same job. I've served this with a simple green salad dressed in olive oil and vinegar, and it rounds out the meal without adding extra work.

Storage and Leftovers

Leftovers keep in the fridge for up to two days, though the shrimp can get a little firmer when reheated. Warm it gently in a skillet over low heat with a splash of water or broth to loosen the sauce. The rice reheats beautifully in the microwave with a damp paper towel over the top to keep it from drying out.

• Store the rice and shrimp separately if you can, it reheats more evenly that way.
• Don't freeze cooked shrimp, the texture goes strange when thawed.
• Fresh lemon wedges on reheated portions bring back some of that brightness you lose in the fridge.

Save

This recipe doesn't ask much of you, and it gives back more than you'd expect. Keep shrimp in the freezer and you'll always have a way to turn a regular night into something that feels a little special.

Common Recipe Questions

→ Can I substitute the white rice with another grain?

Yes, brown rice or cauliflower rice can be used as alternatives to white rice for different textures and dietary preferences.

→ How can I make this dish dairy-free?

Replace the butter with olive oil throughout the cooking process to keep it dairy-free without compromising flavor.

→ What is the best way to cook shrimp evenly?

Cook shrimp in a single layer over medium heat, sautéing 1-2 minutes per side until pink and just cooked through to ensure tenderness.

→ Can I add vegetables to this dish?

Steamed vegetables like broccoli or asparagus pair well and add nutrition and color to the meal.

→ What wines complement the flavors of lemon and garlic shrimp?

Crisp white wines such as Sauvignon Blanc or Pinot Grigio enhance the bright, fresh notes of the dish.