Description
A simple and delicious one-pan meal featuring creamy garlic butter shrimp and rice that’s easy to prepare and clean up.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup uncooked jasmine rice (or long-grain rice)
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream (substitute with coconut cream for a dairy-free alternative)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a bit of heat
- Optional: peas or spinach for extra veggies
Instructions
- Start by heating 2 tablespoons of butter in a large skillet or pan over medium heat. Once it’s melted and bubbly, add the minced garlic and chopped onion. Sauté them for about 2-3 minutes until the onion becomes translucent.
- Next, add the uncooked jasmine rice to the pan. Stir it well to coat it in the butter and let the rice toast for about 1 minute.
- Carefully pour in the chicken broth, ensuring all the rice is submerged. Bring this mixture to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes.
- While the rice is cooking, prepare your shrimp. In a separate bowl, season the shrimp with a pinch of salt, pepper, and lemon juice.
- After the rice has absorbed the liquid, fold in the shrimp and the remaining tablespoon of butter. Pour in the heavy cream, stirring gently to combine everything.
- Allow everything to cook for an additional 5-7 minutes on low heat, or until the shrimp turns pink and opaque.
- Once everything is nicely combined, check again for seasoning. Adjust salt and pepper to taste.
- Serve hot, garnishing with fresh parsley.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 210mg