Sautéed Shrimp in Lemon and Garlic Butter

Lemon Garlic Shrimp

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!


  • 12oz (360gr) shrimp, cleaned
  • 45 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


  • 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.


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.


Keywords: shrimp, lemon, garlic

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