Garlic Butter Shrimp and Rice in 20 Minutes
Shrimp cook in three minutes, which makes this the fastest dinner that feels like a restaurant ordered it. The butter is measured, the flavor is not.
You need
- 1 large pan
- 1 small pot for rice
- 1 garlic press or fine grater
Ingredients
For 2 servings
- 400 g (14 oz) raw shrimp, peeled and deveined
- 160 g (3/4 cup) basmati or jasmine rice, dry
- 30 g (2 tbsp) butter
- 4 cloves garlic, minced
- 1/2 lemon, juice plus zest
- 1/4 tsp chili flakes
- 1 handful fresh parsley, chopped
- salt + pepper to taste
How to cook
Cook the rice first: rinse, double volume of water, lid on, low heat 12 minutes, rest off the heat.
Pat the shrimp very dry and season with salt and pepper.
Dry shrimp sear golden. Wet shrimp steam grey. The paper towel is doing real work here.
Melt half the butter in the pan over medium-high. Lay the shrimp in a single layer and leave them alone for 90 seconds.
Flip, add the garlic and chili flakes, and cook 60 to 90 seconds more until the shrimp curl into loose Cs.
A loose C is done, a tight O is overcooked. Shrimp finish faster than you think.
Kill the heat. Stir in the rest of the butter, the lemon juice and zest, and let the pan sauce come together.
Serve over the rice, spoon every drop of pan butter on top, finish with parsley.
Why it fits a maintain goal
- 610 kcal with real butter, because the amount is measured: 15 g per serving instead of a free pour.
- Shrimp bring 34 g of lean protein with almost no fat of their own, which is why the butter fits the budget.
- The whole dish is 20 minutes, faster than delivery and roughly half the calories of a takeout garlic shrimp plate.
Cooking guides
Pann is your AI cooking assistant: tell it what you've got and it builds the meal around it, quietly sized to your maintain goal. No food database, no log spiral.