Garlic Butter Shrimp and Rice
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See what is included- 625
- CALORIES
- 46g
- PROTEIN
- 63g
- CARBS
- 22g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 200g (7 oz) shrimp, peeled and deveined
- 70g (1/3 cup) white rice, dry
- 20g (1.5 tbsp) butter
- 12g (4 cloves) garlic, minced
- 30ml (2 tbsp) lemon juice
- 1 tsp (4ml) olive oil
- 1/2 tsp chilli flakes, 1/2 tsp fine salt, black pepper, flat-leaf parsley
Method
- Cook the rice: 70g to 140ml / generous 1/2 cup water, covered, 12 min, then 10 min off the heat.
- Pat the shrimp dry and season with the salt and pepper.
- Sear them in the olive oil over high heat, 75 seconds a side, then remove to a plate.
- Drop the heat to low before the butter goes in. Garlic in hot butter burns in under 20 seconds and turns the whole pan bitter.
- Melt the butter and cook the garlic and chilli flakes gently, 60 seconds, until it smells sweet rather than sharp.
- Add the lemon juice and swirl the pan off the heat until the sauce comes together glossy rather than split.
- Return the shrimp and any resting juice, toss 30 seconds, and serve over the rice with plenty of parsley.
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Start 7 days freeTip: low heat for the butter and garlic. This dish is four ingredients, so burnt garlic is not a detail you can hide.
EquipmentSkillet, saucepan with lid
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KeepsBest immediately. Fridge 2 days.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.