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Fish, Africa and overseas

Garlic butter shrimp and rice

Garlic butter shrimp and rice is a seafood dish for 4 people, ready in 30 minutes, very easy to make, for about €4.50 per person. The trick is searing the shrimp over high heat so they turn golden without releasing water, then finishing with garlic, parsley, and lemon off the heat.

Tonight, we're pan searing plump shrimp in garlic and parsley, with a bed of white rice for the sauce.

Garlic butter shrimp and rice
Total time
30 min
Difficulty
Very easy
Cost per person
€4.50
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Plump shrimp seared just enough to turn golden, crisp on the outside, tender inside, perfumed with garlic cooked gently in butter and brightened at the last second with fresh parsley and lemon juice. The white rice is mostly there to soak up the pan juices, which, honestly, are the best part of the whole dish.

This is the kind of dinner you throw together on a weeknight when you want something good without spending hours on it. Kids usually love shrimp that's nicely golden, and plain rice reassures anyone who prefers simple food. Even without guests, it still looks great on the plate.

The ingredients

4 people

Fish counter

  • large raw shrimp 700 g

Fruits and vegetables

  • garlic 6 cloves
  • parsley 1 sprigs
  • lemon 1

Dairy

  • butter 30 g

Pantry

  • sweet paprikaoften in the pantry 1 pinch
  • riceoften in the pantry 280 g
  • oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Shellfish, Lactose

The step by step recipe

  1. Cook the rice in salted water and keep it warm. 11 min

    Rinse it first for grains that stay separate.

  2. Pat the shrimp dry and sear them over high heat in the oil. 4 min

    Don't overcrowd the pan, cook them in two batches.

  3. Add the butter and chopped garlic, let it perfume the shrimp without burning. 2 min

    Burnt garlic turns bitter, lower the heat.

  4. Off the heat, add the chopped parsley and the lemon juice.

    Adding the lemon off the heat keeps it fresh tasting.

  5. Serve the shrimp with the rice and the pan sauce.

    Pour the pan juices over the rice, that's the best part.

Our tips to get it right

  • Pat the shrimp completely dry before searing, any moisture keeps them from browning and they end up boiled instead of seared.
  • Chop the garlic right before cooking rather than ahead of time, it keeps more flavor and burns less quickly in the hot pan.
  • Taste the rice near the end of cooking instead of relying only on the timer, texture varies by brand and pot.

The variations

  • Swap the shrimp for scallops for a fancier version, cutting the cooking time to about a minute per side.
  • For a vegetarian version, replace the shrimp with thick button mushrooms cooked the same way in garlic and parsley.
  • To save time, use precooked rice warmed in a pan for 2 minutes while the shrimp cook.

What to serve it with

  • A lemony green salad
  • Fresh bread for the sauce
  • A glass of dry white wine

Storage

Keep leftovers in a sealed container in the fridge for up to 2 days, shrimp don't hold up well much longer than that. Reheat gently in a pan over low heat so the shrimp don't turn rubbery, the rice can go in the microwave for a few seconds.

Questions about this dish

Can you use frozen shrimp?

Yes, fully thawed and patted dry with paper towels before cooking. Drying matters even more with frozen shrimp, since they release more water than fresh ones.

Can you make this ahead of time?

The rice can be cooked ahead and reheated, but the shrimp are best cooked right before serving. They lose their crisp texture if they sit too long before you eat.

Does this dish freeze well?

It's not recommended, cooked shrimp turn spongy once thawed. It's better to cook only the amount you'll eat within two days.

What type of rice works best here?

A classic long grain white rice works perfectly, it stays light and soaks up the pan juices well. Avoid overly sticky rice, which would cover up the garlic and parsley flavor.

How long does it take to make garlic and parsley shrimp with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in garlic and parsley shrimp with rice?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does garlic and parsley shrimp with rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Always check the labels of the products you buy.

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