Sautéed Lemon-Garlic Shrimp over Garlic Butter Rice
Juicy shrimp sautéed with garlic and lemon zest served atop fragrant garlic butter rice for a bright, quick dinner. This mediterranean-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced 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 large shrimp, peeled and deveined
- 4 tbsp, divided unsalted butter
- 5 cloves, divided garlic cloves, minced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 cup long grain white rice
- 2 cups water
- 2 tbsp fresh parsley, chopped
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add rice and 2 cups water with 1/2 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water absorbed.
- Step 2: While rice cooks, heat 1 tbsp olive oil and remaining 2 tbsp butter in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 lb large shrimp, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook shrimp for about 2 minutes per side until pink and opaque with slightly crispy edges.
- Step 4: Fluff the cooked rice with a fork and stir in 2 tbsp chopped fresh parsley and remaining 1/4 tsp black pepper.
- Step 5: Serve the sautéed shrimp over the garlic butter rice, garnishing with extra parsley if desired.
Frequently asked questions
How long does Sautéed Lemon-Garlic Shrimp over Garlic Butter 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 Sautéed Lemon-Garlic Shrimp over Garlic Butter Rice?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sautéed Lemon-Garlic Shrimp over Garlic Butter 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 Sautéed Lemon-Garlic Shrimp over Garlic Butter 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 Sautéed Lemon-Garlic Shrimp over Garlic Butter Rice?
Mediterranean 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.
