Recipe Detail

Garlic Butter Shrimp with Rice

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Number of Servings:


  1. 1 - pound shrimp
  2. 5 tablespoons - extra virgin olive oil, divided
  3. 4 tablespoons - butter
  4. 1 heads - fresh garlic, minced
  5. 1 - lemon juiced
  6. 1/2 teaspoons - coarse sea salt
  7. 1/4 teaspoons - pepper
  8. 1/4 teaspoons - paprika
  9. - white or wild rice cooked, for serving


In a skillet over medium low heat, add 4 tablespoons olive oil, 2 tablespoons butter, and all of the minced raw garlic. Saute the garlic until it is brown, tender and caramelized.

Add the salt, pepper, paprika, remaining butter, 1 tablespoon of olive oil, and juice from the lemon. Let the sauce develop and carefully add the shrimp in one layer in the pan.

Shrimp cook quickly and only take about 3-5 minutes on each side. Once they have turned a lovely pink orangeish color, it is time to flip them (don't cook too long or they'll end up tough and rubbery).

Serve the shrimp with rice (white, normally, but I like to use wild rice) and to get the full Hawaii effect, use the leftover garlic sauce to serve on top of the rice. :)


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