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Garlic Butter Shrimp and Rice

Garlic butter shrimp and rice pairs tender, juicy shrimp with fluffy long-grain rice for an easy skillet dinner. The shrimp cook quickly in garlic butter, then get finished with fresh lemon juice and parsley.
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Prep Time 10 minutes
Cook Time 27 minutes
Resting 10 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup long-grain white rice
  • 1.5 cups water
For the shrimp
  • 1.5 lb shrimp large (31–40 count), peeled, deveined, and patted dry
  • 0.75 tsp kosher salt
  • 0.5 tsp paprika
  • 0.25 tsp black pepper
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Cook the rice
  1. Combine the rice and water in a 2-quart saucepan and bring to a boil over medium-high heat.
  2. Cover, reduce the heat to low, and simmer for 15–18 minutes, until the water is absorbed.
  3. Remove the rice from the heat and let stand, covered, for 10 minutes.
  4. Fluff the rice with a fork.
Cook the shrimp
  1. Season the shrimp with the salt, paprika, and black pepper.
  2. Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat.
  3. Cook the shrimp in two batches for 1–2 minutes per side, until opaque and 145°F, then transfer to a plate.
  4. Reduce the heat to medium-low and melt the remaining 2 tablespoons butter in the skillet.
  5. Add the garlic and cook for about 30 seconds, until fragrant.
  6. Stir in the lemon juice.
  7. Return the shrimp and any accumulated juices to the skillet and toss to coat.
  8. Stir in the parsley.
  9. Serve the shrimp over the rice.

Notes

For tender shrimp, cook just until opaque and 145°F. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the shrimp can become rubbery. For a dairy-free option, use a plant-based butter alternative.