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To make Lemon Garlic Butter Shrimp Rice, gather these items: - 1 lb (450g) large shrimp, peeled and deveined - 2 cups jasmine rice - 4 cups low-sodium chicken broth (or vegetable broth) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 lemon (zest and juice) - 1 tablespoon olive oil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Using high-quality ingredients makes a big difference in taste. Look for fresh shrimp that smells like the ocean, not fishy. Choose jasmine rice for its nutty flavor and fluffy texture. Use real butter for the best richness. Fresh garlic always beats jarred. Get a bright lemon for zest and juice; it adds a fresh kick. Good broth enhances overall flavor. Low-sodium options keep it balanced. To take the dish up a notch, consider these options: - Red pepper flakes add heat, but use them sparingly. - Fresh herbs like cilantro or basil can brighten the dish. - A splash of white wine while cooking shrimp can add depth. - Cherry tomatoes can bring sweetness and color. - Sautéed spinach or kale can make the dish healthier. These options let you customize the dish to your taste. Enjoy experimenting! To start, cook the jasmine rice. I use a medium pot for this. First, combine 2 cups of jasmine rice with 4 cups of low-sodium chicken broth. This gives the rice great flavor. Bring the mixture to a boil. After that, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. You want the rice to be tender and the broth to be absorbed. After 15 minutes, take it off the heat. Let it sit for 5 minutes. This helps the rice fluff up nicely. Use a fork to fluff it before serving. While the rice cooks, I prepare the lemon garlic butter sauce. In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter melts, add in 4 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it to smell fragrant but not burn. Burning garlic makes the dish taste bitter. Next, stir in the zest and juice of 1 lemon. This adds bright flavor. If you like a bit of heat, add 1/2 teaspoon of red pepper flakes. Season the sauce with salt and pepper to taste. Now, it’s time to cook the shrimp. I add 1 pound of peeled and deveined shrimp to the skillet. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque when done. This is how you know they are cooked perfectly. Once the shrimp are cooked, remove the skillet from the heat. Add the last 2 tablespoons of butter to the shrimp. Stir until the butter melts and combines with the sauce. This creates a rich, creamy lemon garlic butter sauce. To serve, place the fluffy jasmine rice on your plates. Spoon the lemon garlic butter shrimp over the rice. Don’t forget to sprinkle some fresh chopped parsley on top for color. Enjoy your meal! To keep shrimp juicy, cook them just right. Watch for the color change. When shrimp turn pink and opaque, they are done. This usually takes 2-3 minutes per side. Remove them from the heat as soon as they change color. If you cook them too long, they can become rubbery. For fluffy jasmine rice, rinse it first. This removes excess starch and helps it cook evenly. Use a 2:1 ratio of broth to rice for the best texture. Bring it to a boil, then cover and lower the heat. Let it simmer for 15 minutes. After cooking, let it rest for 5 minutes. Fluff it gently with a fork before serving. Lemon and garlic are key to this dish. Fresh ingredients make a big difference. Use fresh lemon juice and zest for bright flavor. Adding red pepper flakes gives a nice kick if you like spice. For extra taste, consider adding chopped herbs like basil or cilantro. These simple tweaks can take your dish to the next level. {{image_2}} You can add fresh veggies to your dish. Try bell peppers, zucchini, or spinach. Start cooking the vegetables before the shrimp. Sauté them for a few minutes until they soften. Then, add the shrimp and continue with the recipe. This adds color and nutrients. If you like heat, add more spice! Use one teaspoon of red pepper flakes for a kick. You can also add a dash of cayenne pepper. Mix these in when you add the shrimp. This will give your dish a nice, spicy boost. Want a healthier grain? Use quinoa or brown rice instead of jasmine rice. Quinoa cooks faster, so check it at about 15 minutes. Brown rice will take longer, around 40-50 minutes. Adjust the broth amount as needed for these types. Both options add great texture and flavor to your meal. To store your Lemon Garlic Butter Shrimp Rice, follow these steps: - Allow the dish to cool to room temperature. - Transfer the shrimp and rice to an airtight container. - Keep it in the fridge for up to three days. This will keep the flavors fresh and tasty. Make sure to seal the container well. When you’re ready to enjoy your leftovers, reheating them properly is key. Here’s how: - Place the shrimp and rice in a skillet. - Add a splash of chicken broth or water to prevent drying. - Heat over medium-low heat, stirring often until warmed through. This method helps keep the shrimp tender and the rice fluffy. If you want to save Lemon Garlic Butter Shrimp Rice for later, freezing works well. Here’s how: - Cool the dish completely. - Portion it into freezer-safe bags or containers. - Label with the date and type of dish. You can freeze it for up to two months. When ready to eat, thaw in the fridge overnight and reheat. This keeps your meal delicious and ready to go! Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in a bowl of cold water for about 15 minutes. This keeps the shrimp tender and tasty. If you use frozen shrimp, adjust the cooking time slightly. Cook them until they turn pink and opaque, just like fresh shrimp. You can use several types of rice. Basmati rice works well and has a nice aroma. Brown rice is a healthy substitute but takes longer to cook. Quinoa is another great option. It adds more protein and a unique texture. Just remember to adjust the cooking time based on the rice you choose. To make it lighter, use less butter or olive oil. You can swap shrimp for tofu or chicken if you want a meat-free dish. For gluten-free needs, ensure your broth is gluten-free. If you want a low-carb option, use cauliflower rice instead of jasmine rice. Each change keeps it delicious and satisfying. This blog post covered everything you need for a tasty shrimp dish. We explored key ingredients and tips for quality. You learned how to cook jasmine rice and make a delicious lemon garlic butter sauce. I shared tricks to avoid overcooking shrimp and keep your rice fluffy. You can customize your meal with variations for extra flavor. In summary, this dish is easy and fun to make. Whether fresh or frozen, shrimp can shine in your kitchen. Enjoy cooking and experimenting with flavors!

Lemon Garlic Butter Shrimp Rice

Indulge in a burst of flavor with this Lemon Garlic Butter Shrimp Rice recipe that’s easy to prepare and packed with deliciousness. In just 30 minutes, whip up shrimp sautéed in a rich garlic sauce served over fluffy jasmine rice for a meal that’s sure to impress. Perfect for weeknight dinners or special occasions! Click to discover the full recipe and elevate your cooking game today.
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

2 cups jasmine rice

4 cups low-sodium chicken broth (or vegetable broth)

4 tablespoons unsalted butter

4 cloves garlic, minced

1 lemon (zest and juice)

1 tablespoon olive oil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by cooking the jasmine rice. In a medium pot, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

    While the rice is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.

      Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.

        Toss in the shrimp, and cook for 2-3 minutes on each side or until they turn pink and opaque.

          Stir in the lemon juice, lemon zest, red pepper flakes (if using), and season with salt and pepper to taste.

            Remove the skillet from heat and add the remaining 2 tablespoons of butter to the shrimp. Stir until melted and combined, creating a rich lemon garlic sauce.

              To serve, layer the cooked jasmine rice on plates, spoon the lemon garlic butter shrimp over the rice, and garnish with chopped fresh parsley for a burst of color.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4