Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked jasmine rice
- Chopped parsley, for garnish
- Lemon wedges, for serving
If you don’t have jasmine rice, feel free to substitute it with basmati or even brown rice for a healthier option. And if you’re feeling adventurous, adding a pinch of red pepper flakes can give the dish a delightful kick, reminiscent of the spicy notes I often enjoyed in my family’s cooking.
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. This step always brings me back to those evenings with my abuela, the smell of garlic sizzling gently in the air.
- Add the shrimp to the skillet. Sprinkle with paprika, salt, and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
- Squeeze the lemon juice over the shrimp and give everything a good stir to combine the flavors. The citrus adds a bright note that cuts through the richness of the butter.
- Divide the cooked rice into bowls. Top with the garlic butter shrimp, making sure to drizzle any extra sauce from the pan over the top for added flavor.
- Garnish with chopped parsley and serve with lemon wedges on the side. Enjoy while warm, and let the flavors transport you to a lively kitchen filled with laughter and love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International