Ingredients
Equipment
Method
- Pat the peeled and deveined shrimp completely dry with paper towels. This is a crucial step for ensuring the shrimp sears nicely rather than steams, resulting in a better texture. Season the shrimp generously with salt and freshly ground black pepper on both sides.1 pound large shrimp, salt
- Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the minced garlic and red pepper flakes (if using). Sauté for about 30-60 seconds until the garlic is fragrant, being careful not to burn it. Burnt garlic can turn bitter.2 tablespoons olive oil, 4 cloves garlic, 1/2 teaspoon red pepper flakes
- Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, or until the shrimp turn pink and opaque. Avoid overcrowding the pan; cook in batches if necessary. Overcooked shrimp will be tough and rubbery.1 pound large shrimp
- Reduce the heat to medium. Add the unsalted butter to the skillet. Once the butter has melted, stir in the fresh lemon juice and half of the chopped parsley. Swirl the pan to emulsify the sauce. Season the sauce with additional salt and pepper to taste if needed.1/4 cup unsalted butter, 2 tablespoons fresh lemon juice, 1/4 cup fresh parsley, salt
- Return the cooked shrimp to the skillet and toss gently to coat them completely in the luscious garlic butter sauce. Allow to simmer for another 30 seconds to a minute, just to warm the shrimp through and allow them to absorb the flavors.1 pound large shrimp
- Divide the cooked rice evenly between two serving bowls. Top each bowl generously with the garlic shrimp and its buttery sauce.2 cups cooked white or brown rice
- Arrange your desired fresh toppings over the shrimp and rice. Consider adding sliced avocado for creaminess, halved cherry tomatoes for a burst of sweetness, diced cucumber for a refreshing crunch, shredded carrots for color and texture, and a sprinkle of fresh cilantro for an herbaceous note. A squeeze of fresh lime juice right before serving adds an extra layer of brightness.sliced avocado, cherry tomatoes, cucumber, shredded carrots, cilantro, lime wedges
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Best to store toppings separately. Reheat gently in the microwave or sauté for a crispier texture.
