Lemon Garlic Shrimp Rice

One Tuesday evening, my sister called saying she'd had the worst day at work and needed comfort food that didn't require an hour in the kitchen. I looked at what I had—shrimp, a lemon, some garlic—and threw together this dish without any real plan. Twenty minutes later, she was sitting at my counter with a fork, and the bright citrus smell had already lifted her mood. That's when I realized this wasn't just easy; it was magic in simplicity.

I made this for my partner when he came home from a difficult week, and I watched his whole face change when he took that first bite. The combination of tender shrimp, buttery rice, and that bright lemon hit all at once—it was the kind of meal that reminds you why home cooking matters. He asked for it again the next week, and now it's become our go-to when we want something that feels special without the stress.

Ingredients

• Long-grain white rice (1 cup): The foundation here—it absorbs the flavors beautifully and stays fluffy if you let it rest after cooking. Rinsing it first removes excess starch so each grain stays separate.
• Large shrimp (1 pound, peeled and deveined): Size matters because they cook evenly and look beautiful on the plate. Frozen shrimp work perfectly; just thaw them completely and pat dry so they sear properly.
• Unsalted butter (3 tablespoons): This is where the richness comes from—the butter emulsifies with the lemon juice to create something silky. If you're dairy-free, olive oil works, though the sauce will taste a bit different.
• Garlic cloves (4, minced): Fresh garlic makes all the difference here. Pre-minced garlic browns too easily and tastes harsh, so take the 30 seconds to mince it yourself.
• Lemon (1 large, zested and juiced): Both the zest and juice matter—the zest adds brightness and texture, while the juice keeps everything light and punchy. Taste as you go; you can always add more.
• Red pepper flakes (¼ teaspoon, optional): Just a whisper of heat to wake up your palate. Skip it if you're sensitive to spice.
• Fresh parsley (2 tablespoons, chopped): Don't skip this—it adds color and a fresh herbal note that makes the dish feel complete.

Instructions

Rinse and start your rice:

Run the rice under cold water, stirring with your fingers until the water runs almost clear—this removes the starch that makes rice gluey. Combine with 2 cups water and salt in a saucepan, bring to a boil, then cover and reduce to a low simmer for exactly 15 minutes.

Prep your shrimp:

While rice cooks, pat your shrimp completely dry with paper towels—moisture is the enemy of a good sear. Season lightly with salt and pepper.

Build your flavor base:

Heat olive oil and 2 tablespoons butter in a large skillet over medium heat until the butter foams slightly. Add your minced garlic and red pepper flakes, stirring constantly for about 30 seconds until it smells incredible and becomes fragrant but hasn't browned.

Sear the shrimp:

Lay the shrimp in a single layer in the hot pan—don't crowd it or they'll steam instead of sear. Cook for 1 to 2 minutes per side until they turn pink and just feel firm when you touch one; overcooked shrimp turns rubbery and loses its sweetness.

Create the sauce:

Pour in the lemon zest and juice, then swirl in the remaining tablespoon of butter and half your parsley. Toss everything together gently so the shrimp gets coated in that silky, bright sauce, then remove from heat immediately.

Plate and garnish:

Fluff your rested rice with a fork, divide among plates, then top with the shrimp and sauce. Add a fresh squeeze of lemon and a scatter of remaining parsley and lemon wedges on the side.

Pin

I served this to my friend who's always too busy to cook, and she called me the next day to say she'd made it herself and couldn't believe how fast it was. That's when I knew this recipe had found its purpose—it's proof that you don't need hours or complicated techniques to make something that tastes like you spent all day on it.

Timing Is Everything

The beauty of this recipe lives in orchestration more than technique. Start your rice first, because it needs the full 15 minutes plus resting time. While it cooks, you have just enough time to prep the shrimp and get your ingredients measured and ready. The actual cooking of the shrimp happens in about 3 minutes, and you want everything timed so your rice finishes just as you plate the shrimp. This is one of those meals where everything comes together at the same moment, which is half the magic.

Variations That Work

The foundation of this dish is so solid that it welcomes improvisation. Brown rice or cauliflower rice work beautifully if you want more nutrition, though brown rice needs an extra 10 minutes of cooking time. Steamed broccoli or roasted asparagus scattered on top adds vegetables without extra effort. You can even use a mix of butter and ghee if you want deeper flavor, or swap the lemon for lime and cilantro for a completely different direction.

Dairy-Free and Dietary Notes

Making this dairy-free is straightforward—swap the butter for extra-virgin olive oil, and you'll get a lighter, more Mediterranean version that's honestly just as delicious. Some people use a combination of olive oil and a splash of coconut milk to get creaminess without dairy, which creates an interesting twist. The shellfish in the shrimp means this isn't suitable for anyone with shellfish allergies, but otherwise it's naturally gluten-free and works beautifully for pescatarian diets.

• Use good quality olive oil if you're going dairy-free, because it becomes the star of the show instead of playing a supporting role.
• If you double the recipe for guests, don't double the garlic—use about 1.5 times the amount or it becomes overwhelming.
• Leftover shrimp and rice actually make excellent cold salad the next day with a little extra lemon dressing.

Pin

This is the kind of recipe that sneaks up on you—one day you're making it because it's easy, and the next thing you know it's become something you return to when life gets messy. That's when you know a recipe has earned its place in your kitchen.

Recipe Questions & Answers

→ What type of rice works best with this dish?

Long-grain white rice is preferred for its fluffy texture, but brown or cauliflower rice can be used as alternatives.

→ Can I make a dairy-free version?

Yes, replace the butter with olive oil to keep the dish dairy-free without sacrificing flavor.

→ How do I know when the shrimp is cooked properly?

Shrimp should turn pink and opaque, usually after 1-2 minutes per side, ensuring a tender, juicy result.

→ Is the sauce spicy?

The sauce has a mild kick from optional red pepper flakes, which can be omitted for a milder flavor.

→ What garnishes complement this dish?

Fresh parsley and lemon wedges add bright, fresh notes that enhance both flavor and presentation.