This Garlic Butter Shrimp features tender, paprika-spiced shrimp bathed in a rich garlic butter sauce, served over a fluffy bed of rice. It’s high-protein, incredibly savory, and uses the “Liquid Gold” technique—pouring that leftover pan butter right over the rice so not a single drop of flavor is wasted.
Why You’ll Love this Recipe
Affordable luxury: Keeping a bag in the freezer means you are always 20 minutes away from a restaurant-worthy meal for a fraction of the cost.
Protein Packed: Light, lean, and packed with nutrients, shrimp provides a great energy boost that keeps you fueled for longer.
One-Pan Cleanup: Aside from cooking the rice, everything happens in one skillet. From searing the paprika-spiced shrimp to making the garlic butter sauce, you’re keeping the kitchen mess to a minimum so you can get back to your night.
What You’ll Need To Make This Garlic Butter Shrimp
- Raw Shrimp (peeled and deveined)
- Uncooked Rice
- Butter
- Garlic
- Oil
- Paprika
- Salt & Black Pepper
Recipe Tips:
Don’t Overcook: Shrimp cook incredibly fast! As soon as they turn from gray/translucent to a C-shape and pink/white, pull them off the heat to keep them tender.
The “Liquid Gold” Rice: If you have some dried parsley or a lemon wedge in the pantry, a quick sprinkle or squeeze over the buttery rice adds a bright, professional finish.
Heat it Up: Love a little kick? Add a pinch of red pepper flakes into the butter at the same time as the garlic.
Ingredients
Method
- Rinse your rice and combine with 2 cups of water in a pot. Bring to a boil, then cover and simmer on low for 12–15 minutes. Keep it covered once done to steam to perfection.
- Pat the shrimp dry (this ensures a good sear!). Season both sides generously with salt, black pepper, and paprika.
- Heat the oil and butter in a pan over medium heat. Once the butter is bubbling, add the minced garlic and cook for 30 seconds until fragrant.
- Place the shrimp in the pan in a single layer. Cook for 2 minutes each side until they are pink and opaque.
- Fluff the rice with a fork and plate it. Top with the shrimp and—this is the most important part—pour all that extra garlic butter from the pan directly over the rice.
