Garlic Butter Shrimp Rice (Print Version)
# Ingredients:
→ Base and Garnish
01 -
Lemon wedges, for squeezing
02 -
Salt and black pepper, whatever you like
03 -
2 cups white rice, already cooked
04 -
1/4 cup fresh parsley, chopped up
→ For Shrimp
05 -
1 tablespoon fresh lemon juice
06 -
1/2 teaspoon red chili flakes, if you want some heat
07 -
4 garlic cloves, chopped finely
08 -
2 tablespoons butter
09 -
1 tablespoon olive oil
10 -
1 pound big shrimp, cleaned and peeled
# Instructions:
01 -
Scoop shrimp over the rice shapes, drizzle on the buttery garlic sauce, throw on the parsley, and pop some lemon wedges alongside.
02 -
Pack your cooked rice into a mold or a bowl so it holds together, then tip those onto your plates.
03 -
Into the same pan, toss your last bit of butter with the garlic, let it sizzle until you smell it. Splash in the chili flakes and lemon juice next.
04 -
Start off heating up oil and butter in a skillet set over medium-high. Sprinkle shrimp with salt and pepper, then cook them about 2-3 minutes per side so they look pink.
# Notes:
01 -
Switch to cauliflower rice if you're cutting carbs
02 -
Swap in chicken bites or scallops—tastes just as good
03 -
Throw in some sautéed veggies for a pop of color and a little extra flavor