American · Dinner
Garlic butter shrimp and rice
A one-pan dinner of fluffy lemon-garlic rice and plump butter-seared shrimp, cooked in separate stages so neither the grains nor seafood overcook.
Equipment
- Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Ingredients
1× recipe · Makes 4 servings
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 6 garlic cloves, minced and divided
- 1 1/2 cups long-grain white rice, rinsed and drained
- 2 1/4 cups low-sodium chicken stock
- 1 lemon
- 1/2 teaspoon sweet paprika
- 1/4 cup chopped flat-leaf parsley
- 3 scallions, thinly sliced
Instructions
Pat shrimp dry and season with 1/2 teaspoon salt, pepper, and paprika. Melt 1 tablespoon butter with olive oil in a over medium-high. Sear shrimp in one layer until just opaque and 145°F, 1 to 2 minutes per side; transfer immediately.
Lower heat to medium. Add 1 tablespoon butter and two-thirds of the garlic; cook 30 seconds. Add rice and toast, stirring, 2 minutes. Stir in stock, zest of half the lemon, and remaining salt.
Bring to a boil, cover, lower heat, and cook 15 minutes. Remove from heat and rest covered 10 minutes. Fluff gently and correct texture with a splash of hot water only if needed.
Melt remaining butter with remaining garlic in a small pan until fragrant. Fold half into rice with parsley and scallions. Return shrimp to the rice just long enough to warm, drizzle with the remaining garlic butter, and squeeze the lemon over the pan.
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