Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice (jasmine or long-grain)
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1/4 cup chicken broth or white wine
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook rice according to package directions and keep warm.
- In a skillet, melt butter with olive oil over medium heat. Add garlic and sauté 30-60 seconds until fragrant.
- Add shrimp and cook 2-3 minutes, until pink and opaque.
- Pour in broth or white wine and lemon juice; simmer 1-2 minutes to create a light sauce.
- Serve shrimp and sauce over rice and garnish with parsley and extra lemon if desired.
Notes
- For extra brightness, grate a little lemon zest over the finished dish.
- Use pre-cooked shrimp if you’re short on time and reheat gently.
- Pair with a simple green salad for a complete meal.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 210 mg
