Garlic Butter Shrimp & Rice Skillet
Ingredients
- 1½ cupslong-grain white rice
- 1 poundshrimp (large, peeled and deveined)
- 3 cupschicken broth
- 4 tablespoonbutter
- 6 clovesgarlic
- 1 mediumyellow onion
- 1 mediumred bell pepper
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 wholelemon
- ¼ cupfresh parsley
Prep
- 01
Mince 6 cloves garlic.
- 02
Dice 1 medium yellow onion.
- 03
Dice 1 medium red bell pepper.
- 04
Chop approximately 1/4 cup fresh parsley.
Method
- 01
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 3–4 minutes until softened, stirring occasionally. Add minced garlic and cook 1 minute more until fragrant.
- 02
Add the rice and stir constantly for 2 minutes to toast it lightly.
- 03
Pour in the chicken broth, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and most liquid is absorbed.
- 04
Uncover and push rice to the sides of the pan. Add the remaining 2 tablespoons butter to the center and lay the shrimp in a single layer. Cook uncovered for 4–5 minutes, stirring gently, until the shrimp are pink and cooked through.
- 05
Stir the shrimp into the rice. Squeeze lemon juice over the pan, taste, and adjust seasoning. Top with fresh parsley and serve immediately.
Spice Tips
For gentle heat, keep the red pepper flakes at 1/4 teaspoon. For more kick, add 1/2 teaspoon total or a dash of hot sauce at the end. A pinch of smoked paprika added with the garlic brings deeper warmth.
Use large shrimp so they cook quickly and evenly. If your shrimp are frozen, thaw them in the refrigerator the night before or in a bowl of cold water for 10 minutes before cooking.