Garlic-Butter Shrimp with Cilantro Rice
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 3 tablespoonsbutter
- 6 clovesgarlic
- 1lime
- ½ cupcilantro
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Peel and devein 1 pound large shrimp if not pre-peeled.
- 02
Mince 6 garlic cloves.
- 03
Zest and juice 1 lime.
- 04
Roughly chop 1/2 cup cilantro.
Method
- 01
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add rice and toast for 2 minutes, stirring often, until it smells nutty.
- 02
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- 03
While rice cooks, mince 6 garlic cloves. Zest and juice the lime. Roughly chop cilantro.
- 04
Uncover rice and push it to the edges of the pan, creating a well in the center. Add remaining 2 tablespoons butter to the well and increase heat to medium-high.
- 05
Add minced garlic to the butter and cook for 30 seconds until fragrant. Add shrimp, season with salt, pepper, and red pepper flakes, and cook for 2 to 3 minutes per side until pink and cooked through.
- 06
Squeeze lime juice over the shrimp and rice, sprinkle with cilantro, and stir gently to combine. Taste and adjust seasoning. Serve immediately.
Spice Tips
If you like heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For a creamier finish, stir in 2 tablespoons of coconut milk or heavy cream after cooking the shrimp.
This recipe works equally well with medium shrimp—just watch the cook time and reduce it to 1 to 2 minutes per side. For a vegetable boost, scatter frozen peas or diced bell pepper over the rice before covering.