Garlic Shrimp Rice (Print-Friendly Version)
Tender shrimp in a buttery garlic sauce layered over soft rice. Easy to make and perfect for impressing company or quick dinners.
# Ingredients:
→ Main Foods
01 -
2 cups cooked white rice (or go for jasmine rice for a hint of fragrance)
02 -
1 pound of large shrimp, cleaned and peeled
→ Flavor Additions
03 -
1 tablespoon of olive oil
04 -
4 cloves of garlic, finely chopped
05 -
2 tablespoons of butter
06 -
Salt and pepper, as you prefer
07 -
1/2 teaspoon red chili flakes (optional for a kick)
08 -
1 tablespoon fresh lemon juice
→ Toppings
09 -
Fresh parsley, finely chopped (1/4 cup)
10 -
Wedges of lemon for squeezing over
# Steps:
01 -
Warm up the olive oil and 1 tablespoon of butter in a big skillet over medium heat. Toss the shrimp in, sprinkle with some salt and pepper, then cook each side for 2-3 minutes until they’re pink and no longer translucent. Take them out and keep them aside.
02 -
Melt the second tablespoon of butter in the same skillet, then toss in the chopped garlic. Stir and sauté it over medium heat for about 1-2 minutes until it smells amazing. Stir in the lemon juice and chili flakes (if you want spice).
03 -
Scoop the rice into four parts. Press each portion tightly into a small bowl or round mold to form stacks. Carefully turn the mold over and move the rice stack onto a plate without breaking it.
04 -
Put shrimp on top of each rice stack, then drizzle the garlic butter mixture right over the shrimp.
05 -
Scatter the freshly cut parsley on top of everything. Give lemon wedges to the side so people can squeeze some extra tang if they want.
# Notes:
01 -
Swap rice with low-carb cauliflower rice if that’s your thing.
02 -
Want more spice? Toss in extra chili flakes or a splash of hot sauce.
03 -
Chicken or scallops can step in for shrimp if you feel like mixing things up.
04 -
Throw in some cooked veggies like peppers or spinach for more color and variety.