Flavorful Shrimp & Rice (Printer-Friendly Version)
# What You'll Need:
→ For the Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
2 tablespoons butter
03 -
4 garlic cloves, minced
04 -
1 tablespoon olive oil
05 -
1/2 teaspoon crushed red pepper flakes (optional)
06 -
1 tablespoon lemon juice
07 -
Salt and pepper, to taste
→ For the Rice
08 -
2 cups cooked white rice (or jasmine rice for extra flavor)
→ For Garnish
09 -
1/4 cup chopped fresh parsley
10 -
Lemon wedges (for serving)
# Let's Cook!:
01 -
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp to the skillet and season with salt and pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
02 -
In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté the garlic over medium heat for 1-2 minutes until fragrant, being careful not to burn it. Add the crushed red pepper flakes (if using) and lemon juice, and stir to combine.
03 -
Divide the cooked rice into four portions. Using a small bowl or round mold, press a portion of rice into the bottom to form a compact stack. Carefully remove the rice stack from the bowl or mold and place it on a serving plate.
04 -
Top each rice stack with shrimp and spoon the garlic butter sauce over the shrimp.
05 -
Sprinkle chopped parsley over the shrimp and rice stacks, and serve with lemon wedges on the side for extra flavor.
# Cook's Notes:
01 -
For a low-carb version, you can substitute rice with cauliflower rice.
02 -
If you like extra heat, add more crushed red pepper or a dash of hot sauce to the garlic butter sauce.
03 -
This recipe can be made with other proteins like chicken or scallops instead of shrimp.
04 -
You can also add sautéed vegetables like spinach or bell peppers for added color and flavor.