Sautéed Shrimp in Lemon and Garlic Butter
Lemon, butter, & garlic flavor both the shrimp and the rice for this fresh-tasting dinner for two.
The shrimp will be done a minute or 2 before the rice – it’s quick!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Seafood
Ingredients
Scale
- 12oz (360gr) shrimp, cleaned
- 4 – 5 cloves garlic, peeled, minced
- 1/2 tsp paprika
- 2 tbs butter
- 2 tbs fresh lemon juice
- 2 tbs fresh, snipped parsley
- Rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 clove garlic, peeled, minced
- 2 tsp butter
- 1 cup (8oz, 250ml) chicken broth
- 1 tbs fresh lemon thyme
- 1 tbs lemon juice
Instructions
- Rice:
- Melt butter in a small saucepan over medium heat.
- Add garlic and sauté briefly, 1 – 2 minutes.
- Add rice and sauté, stirring for 1 minute.
- Add broth, thyme and lemon juice.
- Cover and cook for length of time on package, usually 16 minutes.
- When done fluff with a fork.
- Shrimp:
- Melt butter in a skillet over medium-low heat.
- Add paprika and sauté briefly.
- Add garlic and sauté until golden and tender, 5 – 7 minutes.
- Turn heat up to medium and add shrimp.
- Sauté until shrimp start to curl and turn opaque.
- Add lemon juice, parsley and heat through.
- To serve:
- Arrange rice on a small platter.
- Spoon shrimp and sauce on rice, garnish with lemon slices and serve.
Notes
I used 1 lemon for the fresh juice, but cut 2 slices off first to use as garnish.
If you don’t have lemon thyme, use regular thyme…. if you don’t have fresh thyme use 1 tsp dried.
Substitute 2 tsp dried parsley for the fresh.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 477
- Sugar: 1.3 g
- Sodium: 672.7 mg
- Fat: 17 g
- Saturated Fat: 9.9 g
- Trans Fat: 0 g
- Carbohydrates: 42.4 g
- Fiber: 1.3 g
- Protein: 39.2 g
- Cholesterol: 316.9 mg
Keywords: shrimp, lemon, garlic
