Pan-Seared Shrimp with Garlic Butter and Lemon Rice
Succulent shrimp sautéed in garlic butter served over fluffy lemon-infused rice, a simple and fresh dinner inspired by Denton's emphasis on quality seafood. This american-inspired seafood ready in about 30 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 400 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 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups chicken broth to a boil. Add rice and 1/2 tsp salt, reduce to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed. Remove from heat and fluff with a fork.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp in a single layer, season with salt and black pepper to taste. Cook for 2 minutes on one side until pink edges appear.
- Step 3: Flip shrimp and add 4 tbsp unsalted butter and 4 minced garlic cloves to skillet. Sauté shrimp for 2 more minutes, spooning garlic butter over shrimp until fully opaque and cooked through.
- Step 4: Remove shrimp from heat; stir 1 tsp lemon zest and 2 tbsp lemon juice into the cooked rice.
- Step 5: Plate lemon rice topped with garlic butter shrimp, garnish with 2 tbsp chopped fresh parsley, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Shrimp with Garlic Butter and Lemon Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pan-Seared Shrimp with Garlic Butter and Lemon 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 Pan-Seared Shrimp with Garlic Butter and Lemon 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 Pan-Seared Shrimp with Garlic Butter and Lemon 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 Pan-Seared Shrimp with Garlic Butter and Lemon 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.
