Sautéed Garlic Butter Shrimp over Lemon Herb Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Succulent shrimp sautéed in garlic butter served atop fluffy lemon herb rice for a bright, satisfying seafood dish. This Mediterranean-inspired seafood recipe, ready in about 30 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 350 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
• 5 cloves, minced garlic cloves
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 cup long grain white rice
• 2 cups chicken broth
• 3 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine the rice with 2 cups chicken broth and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed. Remove from heat and fluff with a fork.
2. Step 2: While the 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 large shrimp, seasoned with 1/2 tsp black pepper, and sauté for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Step 3: In the same skillet, add remaining 2 tbsp unsalted butter and 5 minced garlic cloves. Sauté for 1-2 minutes until fragrant but not browned.
4. Step 4: Return shrimp to skillet, add 1 tsp lemon zest and 2 tbsp lemon juice. Toss to coat shrimp in garlic butter sauce and cook for another minute to warm through.
5. Step 5: Stir 3 tbsp chopped fresh parsley into the cooked rice. Plate the lemon herb rice topped with the garlic butter shrimp and spoon any remaining sauce from the pan over the dish.