Lemon Garlic Shrimp Rice (Printable)

Succulent shrimp sautéed in lemon-garlic butter atop fluffy white rice for a bright, flavorful meal.

# What You'll Need:

→ Rice

01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Shrimp

04 - 1 pound large shrimp, peeled and deveined
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sauce

07 - 3 tablespoons unsalted butter or olive oil for dairy-free
08 - 4 garlic cloves, finely minced
09 - 1/4 teaspoon red pepper flakes (optional)
10 - Zest and juice of 1 large lemon
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon olive oil

→ Garnish

13 - Lemon wedges
14 - Extra parsley, chopped

# How to Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with fork.
02 - Pat shrimp dry and season evenly with salt and black pepper.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
04 - Place shrimp in a single layer in skillet. Sauté each side for 1 to 2 minutes until shrimp turn pink and are just cooked through.
05 - Add lemon zest and juice to skillet. Stir in remaining tablespoon of butter and half of the chopped parsley. Toss shrimp to coat evenly. Remove from heat.
06 - Serve shrimp over cooked rice. Garnish with remaining parsley and lemon wedges.

# Expert Hacks:

01 -
  • Everything cooks in under half an hour, which means you can go from starving to satisfied before your patience runs out.
  • The lemon and garlic create this bright, punchy flavor that makes plain rice taste like something special.
  • It looks fancy enough to serve guests but forgiving enough that you won't stress over it.
02 -
  • Overcooked shrimp turn rubbery fast, so pull them off the heat the second they're pink and opaque all the way through.
  • If your garlic starts to brown before the shrimp go in, it'll taste bitter, so keep the heat at medium and watch it closely.
  • Letting the rice rest covered after cooking makes it fluffier because the steam finishes the job without making it mushy.
03 -
  • Buy shrimp already peeled and deveined to save yourself ten minutes of tedious prep work.
  • Zest your lemon before you juice it, trying to zest a squeezed lemon is basically impossible.
  • If you want extra sauce for soaking into the rice, double the butter, lemon, and garlic without adding more shrimp.

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