Garlic Butter Sautéed Shrimp with Lemon Parsley Rice
Succulent shrimp cooked in garlic butter paired with bright lemon parsley rice, perfect for a quick and flavorful seafood meal. This american-inspired seafood ready in about 35 minutes pairs peeled and deveined large shrimp, unsalted butter, minced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Fluff rice with a fork and stir in remaining parsley. Serve shrimp over lemon parsley rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic Butter Sautéed Shrimp with Lemon Parsley Rice take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic Butter Sautéed Shrimp with Lemon Parsley Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Garlic Butter Sautéed Shrimp with Lemon Parsley Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic Butter Sautéed Shrimp with Lemon Parsley Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic Butter Sautéed Shrimp with Lemon Parsley Rice?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
