Garlic butter shrimp with lemon rice is my go-to when I want a fast dinner that still feels special—tender shrimp in a buttery garlic sauce, piled over fluffy rice with fresh lemon flavor.
Why You’ll Love This Recipe
- Quick: shrimp cooks in minutes and the sauce comes together in the same skillet.
- Bright + rich: lemon and parsley balance the garlic butter beautifully.
- Weeknight-friendly: straightforward ingredients, big payoff.
- Easy to scale: double it for guests or meal prep.
Ingredients
Here’s what you’ll need for the shrimp and the lemon rice.
- Large shrimp: peeled and deveined (tails on or off)
- Butter: unsalted preferred
- Olive oil: helps keep butter from browning too fast
- Garlic: freshly minced
- Lemon: zest + juice
- Chicken broth or stock: optional but boosts flavor in the sauce
- Red pepper flakes: optional for gentle heat
- Parsley: fresh, chopped
- Kosher salt and black pepper
- Rice: jasmine or long-grain white rice
- Water or broth for cooking rice
How to Make Garlic Butter Shrimp with Lemon Rice
This is easiest if you start the rice first, then cook the shrimp while it finishes.
- Cook the lemon rice: Cook rice according to package directions. When it’s done, fluff with a fork and stir in lemon zest, a squeeze of lemon juice, a pinch of salt, and a small pat of butter (optional).
- Season the shrimp: Pat shrimp dry (important for searing). Season with salt and pepper.
- Sear: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 60–90 seconds per side, just until pink and opaque. Transfer to a plate.
- Make the garlic butter sauce: Lower heat to medium. Add remaining butter, then garlic and red pepper flakes (if using). Cook 30–45 seconds until fragrant (don’t brown the garlic).
- Finish with lemon: Stir in lemon juice and a splash of broth/stock if you want a looser sauce. Simmer 30 seconds.
- Toss shrimp: Return shrimp to the skillet and toss for 30–60 seconds to coat. Turn off heat and stir in parsley and a little lemon zest.
- Serve: Spoon lemon rice into bowls and top with garlic butter shrimp and extra sauce from the pan.
Tips for the Best Shrimp
- Dry the shrimp: moisture prevents browning and dilutes the sauce.
- Don’t overcook: pull shrimp as soon as they turn opaque; they’ll finish when tossed back in the sauce.
- Use fresh lemon: bottled juice won’t taste as bright.
- Control the garlic: keep heat moderate so it turns fragrant, not bitter.
Easy Variations
- Creamy: add 2–3 tablespoons heavy cream at the end for a richer sauce.
- Veg-packed: sauté asparagus tips or spinach after the garlic, then add shrimp back.
- Spicier: add more red pepper flakes or a dash of hot sauce.
- Low-carb: serve over cauliflower rice or zucchini noodles.
What to Serve With It
- Simple arugula salad with lemon vinaigrette
- Roasted broccoli or green beans
- Warm crusty bread to soak up the garlic butter sauce
Storage & Reheating
- Store: Refrigerate shrimp and rice in airtight containers for up to 2 days.
- Reheat gently: Warm in a skillet over low heat with a splash of water or broth to loosen the sauce. Microwave works too, but avoid overheating the shrimp.
- Not freezer-friendly: cooked shrimp can turn rubbery after freezing and reheating, so I recommend enjoying fresh.
Printable Recipe
Garlic Butter Shrimp with Lemon Rice
- Time: about 20 minutes
- Serves: 4
Ingredients (Shrimp)
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 4–5 cloves garlic, minced
- 1 lemon, zested and juiced
- 2–4 tbsp chicken broth or stock (optional)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
- Kosher salt and black pepper
Ingredients (Lemon Rice)
- 1 cup jasmine or long-grain white rice
- 2 cups water (or broth)
- 1/2 tsp kosher salt (or to taste)
- 1 tsp lemon zest
- 1–2 tbsp lemon juice
- 1 tbsp butter (optional)
Directions
- Cook rice with water (or broth) and salt. Fluff, then stir in lemon zest, lemon juice, and butter (optional). Cover to keep warm.
- Pat shrimp dry and season with salt and pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear shrimp 60–90 seconds per side. Transfer to a plate.
- Reduce heat to medium. Add remaining butter, garlic, and red pepper flakes. Cook 30–45 seconds until fragrant.
- Stir in lemon juice and broth (optional). Simmer 30 seconds.
- Return shrimp to skillet and toss to coat for 30–60 seconds. Stir in parsley and a pinch of lemon zest.
- Serve shrimp and sauce over lemon rice.
