Ingredients
Scale
- 1 lb (450g) medium shrimp, peeled & deveined
- 1 cup (200g) uncooked long-grain white rice
- 2 cups (480ml) chicken broth, low-sodium
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2 tbsp fresh parsley, chopped
- 1/2 lemon, juiced & sliced for garnish
Instructions
- Rinse rice and set aside.
- In a large skillet over medium-high heat, melt butter. Add garlic and sauté 30–60 seconds until fragrant.
- Add shrimp, salt, pepper, and paprika. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Stir rice into skillet, coat in butter-garlic mixture. Pour in chicken broth and bring to a boil.
- Cover, reduce heat to low, simmer 15 minutes until liquid is absorbed and rice is tender.
- Remove from heat, let stand 5 minutes. Fluff rice with a fork.
- Return shrimp to skillet, gently fold in, and top with parsley and lemon juice. Serve warm.
Notes
- For extra richness, stir in 1/4 cup heavy cream at the end.
- Substitute rice with cauliflower rice for low-carb option.
- Shrimp cooks quickly—don’t overcook to avoid rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 385 Kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 195mg
