Garlic Butter Shrimp Stack (Print Version)
Succulent shrimp in buttery garlic sauce over tender rice. A quick, easy, and classy meal made in 20 minutes.
# Ingredients:
→ Main Things
01 -
2 cups of cooked white or jasmine rice for more taste
02 -
1 lb of big shrimp, with shells off and veins removed
→ Toppings & Flavorings
03 -
4 cloves of garlic, finely chopped
04 -
1/2 teaspoon of red chili flakes (optional, for spice lovers)
05 -
1 tablespoon of fresh lemon juice
06 -
2 tablespoons of unsalted butter
07 -
Salt and black pepper, add as you like
08 -
1 tablespoon of olive oil
→ Extras
09 -
Fresh parsley, chopped into 1/4 cup
10 -
Wedges of lemon for serving
# Directions:
01 -
Put a big pan on medium-high heat and melt 1 tablespoon of butter along with some olive oil. Add your shrimp to the pan, sprinkle with salt and pepper, and cook about 2–3 minutes on each side until they’re pink and no longer clear. Take them off the pan and set them aside.
02 -
Using the same pan, toss in the rest of the butter and the finely minced garlic. Stir it on medium heat for a couple of minutes until it smells nice (don’t burn it!). Sprinkle chili flakes (if using) and pour in your lemon juice. Stir everything together.
03 -
Take your cooked rice and make four portions. Use a small bowl or something round to press each portion down into tight little stacks. Carefully lift the stack out and move it to your plate.
04 -
Place shrimp over each rice stack and generously drizzle the garlic sauce on top of them.
05 -
Sprinkle freshly chopped parsley over the dish and add lemon wedges on the side for a fresh kick.
# Notes:
01 -
Swap out rice for cauliflower rice if you’re going low-carb.
02 -
Want more heat? Toss in extra chili flakes or a splash of hot sauce.
03 -
Feel free to use chicken or scallops instead of shrimp.
04 -
Vegetables like bell peppers or spinach make a colorful, tasty addition.