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.
