Garlic Butter Sautéed Shrimp with Lemon Parsley Rice

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Succulent shrimp cooked in garlic butter paired with bright lemon parsley rice, perfect for a quick and flavorful seafood meal. This American-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 4 tbsp unsalted butter
• 4 minced garlic cloves
• 1 cup long grain white rice
• 2 cups chicken broth
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium pot, bring 2 cups chicken broth to a boil, add rice, 1 tsp salt, and reduce heat to low. Cover and simmer for 18 minutes until rice is tender and liquid absorbed.
2. Step 2: While rice cooks, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp and sauté for 2 minutes on each side until pink and opaque. Remove shrimp and set aside.
3. Step 3: In the same skillet, melt remaining 2 tbsp butter, add 4 minced garlic cloves, and cook for 30 seconds until fragrant. Return shrimp to skillet, stir in 2 tbsp lemon juice and 1/4 cup chopped fresh parsley. Toss to coat and heat through for 1 minute.
4. Step 4: Fluff rice with a fork and stir in remaining parsley. Serve shrimp over lemon parsley rice.