Garlic Butter Shrimp with Sweet Peppers and Rice
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2 mediumbell pepper (mixed colors)
- 4 clovesgarlic
- 3 tablespoonbutter
- 1½ cupwhite rice
- 3 cupchicken broth
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1lemon
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Dice 2 medium bell peppers (any mix of colors).
- 03
Mince 4 cloves garlic.
- 04
Cut lemon in half for juicing.
Method
- 01
In a medium saucepan, bring 3 cups chicken broth to a boil. Add 1 1/2 cups white rice, stir, and reduce heat to low. Cover and simmer for 15 minutes until rice is tender and liquid is absorbed.
- 02
While rice cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the diced bell peppers and cook for 4–5 minutes, stirring occasionally, until slightly softened and lightly browned at the edges. Season with a pinch of salt and black pepper. Transfer to a plate.
- 03
In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant.
- 04
Add the shrimp to the skillet in a single layer. Cook for 2 minutes without stirring, then flip and cook another 1–2 minutes until the shrimp are opaque and cooked through.
- 05
Return the peppers to the skillet and toss everything together. Squeeze juice from the lemon over the shrimp and peppers, taste, and adjust salt and pepper as needed.
- 06
Serve the shrimp and peppers over the warm rice.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon. A splash of hot sauce or sriracha swirled into the finished dish adds gentle heat. Fresh parsley or basil sprinkled on top brightens the plate.
If you prefer more color and flavor, use a mix of red, yellow, and orange peppers. Shrimp cooks very quickly, so watch carefully to avoid overcooking. The dish can be prepped entirely ahead; store shrimp and peppers separately in the fridge and cook within a few hours.