Daily Recipe – Garlic Butter Shrimp with Lemon Herb Rice

By Tiffany Williams –

This flavorful, quick-to-make dish combines succulent shrimp with fragrant garlic butter and zesty lemon, served over a bed of fluffy herb-infused rice. Perfect for a weeknight dinner or a light weekend meal.

Ingredients (Serves 4)

• 1 ½ pounds large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional for heat)
• Salt and freshly ground black pepper, to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 ½ cups long-grain white rice
• 3 cups chicken or vegetable broth
• 1 teaspoon olive oil
• 1 teaspoon dried thyme
• Zest of 1 lemon

Instructions

1. Cook the rice: In a medium saucepan, heat olive oil over medium heat. Add rice and dried thyme, stirring for 1–2 minutes until fragrant. Pour in the broth, bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Stir in lemon zest for a bright finish.
2. Prepare the shrimp: While the rice cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in smoked paprika, red pepper flakes (if using), salt, and black pepper.
3. Cook the shrimp: Add shrimp to the skillet in a single layer. Cook for 2–3 minutes per side, until shrimp are pink, opaque, and curled. Squeeze lemon juice over the shrimp and sprinkle with fresh parsley. Toss gently to coat.
4. Serve: Plate the herb rice and top with the garlic butter shrimp. Drizzle any remaining garlic butter from the skillet over the top for extra richness. Pair with a crisp green salad or roasted vegetables for a complete meal.

Tip: For even more flavor, marinate the shrimp in a mixture of lemon juice, garlic, and a pinch of paprika for 15–20 minutes before cooking.