Spicy Garlic Butter Shrimp & Rice

A bold, buttery seafood dish that’s fast, fiery, and flavorful.

You know those recipes that hit like a restaurant meal but come together in 30 minutes flat? Yeah, this is one of those. Spicy Garlic Butter Shrimp & Rice is the kind of dish that feels fancy without the fuss. It’s loaded with punchy garlic, rich butter, fresh lemon, and just the right kick of heat — all over fluffy rice that soaks up every last drop.

Perfect for weeknights, date nights, or whenever you’re trying to impress with zero stress.

🧄 Ingredients

🦐 For the Shrimp

• 🍤 1 lb raw shrimp, peeled & deveined
• 🧈 3 tbsp unsalted butter
• 🧄 5 garlic cloves, finely minced
• 🌶️ 1 tsp red pepper flakes (or more if you like it HOT)
• 🧂 Salt and pepper to taste
• 🍋 Juice of 1/2 lemon
• 🌿 2 tbsp fresh parsley, chopped
• 🧪 Optional: 1 tsp soy sauce or honey for flavor twist

🍚 For the Rice

• 🍚 1 cup uncooked jasmine or basmati rice
• 💧 2 cups water
• 🧂 Pinch of salt
• 🧈 1 tbsp butter (optional)

🍳 Instructions

1. Cook the Rice

In a small pot, combine rice, water, salt, and butter. Bring to a boil, reduce to low, cover, and simmer for 15 minutes or until tender. Fluff and set aside.

2. Sear the Shrimp

Heat a large skillet over medium-high heat. Melt 2 tbsp of the butter. Add shrimp in a single layer and season with salt, pepper, and chili flakes. Cook 1–2 minutes per side until just pink. Remove and set aside.

3. Make the Sauce

In the same skillet, add remaining butter and garlic. Sauté until fragrant (about 30 seconds). Stir in lemon juice and a splash of soy or honey if using. Let it bubble slightly.

4. Bring It Together

Add shrimp back to the pan. Toss well to coat in the garlicky buttery sauce. Sprinkle in parsley.

5. Serve It Hot

Plate it up over a bed of rice. Spoon that spicy garlic butter over the top like you mean it.

🧠 Pro Tips

• 🍤 Use fresh or frozen shrimp — just thaw before cooking.
• 🌶️ Adjust spice by adding more red pepper or a pinch of cayenne.
• 🍚 Flavor the rice with coconut milk or broth for a twist.
• 🧄 Don’t burn the garlic! Just golden and fragrant is perfect.

❓ FAQs

Can I use precooked shrimp?
Yes, but add them at the very end just to warm through — don’t overcook or they’ll go rubbery.

What’s the best rice for this dish?
Jasmine or basmati is ideal, but any long-grain rice works. Even quinoa or cauliflower rice if you’re going low-carb.

Can I make this ahead?
Yes, but shrimp is best served fresh. Store leftovers in the fridge for 1–2 days max.