Garlic Shrimp with Rice (Printable)

Sautéed garlic shrimp paired with fluffy rice and fresh herbs for a quick flavorful dish.

# What You Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined

→ Marinade

02 - 3 tbsp olive oil
03 - 4 garlic cloves, finely minced
04 - 1 tsp smoked paprika
05 - 1/2 tsp chili flakes (optional)
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Rice

08 - 1 cup long-grain white rice
09 - 2 cups water or low-sodium chicken broth
10 - 1 tbsp butter
11 - 1/2 tsp salt

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Lemon wedges, for serving

# How To Cook:

01 - In a bowl, combine shrimp with olive oil, minced garlic, smoked paprika, chili flakes if using, salt, and black pepper. Toss thoroughly and let marinate for 10 minutes.
02 - Rinse rice under cold water until clear. In a medium saucepan, bring water or broth to a boil. Stir in rice, butter, and salt. Reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
03 - Heat a large skillet over medium-high heat. Arrange marinated shrimp in a single layer and sauté 2 to 3 minutes per side until shrimp turn pink and opaque. Avoid overcooking.
04 - Serve shrimp over cooked rice. Garnish with chopped parsley and lemon wedges.

# Expert Tips:

01 -
  • Dinner lands on the table in thirty minutes, which means you can actually enjoy your evening instead of being trapped in the kitchen.
  • The shrimp gets properly golden and the rice stays fluffy, which sounds simple but honestly makes all the difference between good food and forgettable food.
  • It's the kind of meal that feels a little fancy when you plate it, but nobody needs to know how easy it was to make.
02 -
  • Don't crowd the shrimp in the pan or they'll steam instead of sauté; give them space to actually touch the heat and get golden.
  • Rinsing the rice before cooking really does matter and changes everything about the final texture.
  • Fresh lemon squeezed over the top right before eating transforms the whole dish from good to memorable.
03 -
  • Buy the biggest shrimp you can find—they're easier to cook evenly and actually taste better than tiny ones.
  • Taste the rice after ten minutes to make sure it's going to be done at the right time; every stove cooks differently.
  • Keep your lemon wedges at room temperature so they're juicier when you squeeze them.

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