Ingredients:

  • 1.5 lbs large shrimp, peeled and deveined
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp neutral oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 3 cups cooked white rice
  • 2 scallions, sliced
  • 1 lemon, cut into wedges

Instructions:

  1. Pat the shrimp completely dry with paper towels and season evenly with salt, pepper, and paprika.
  2. Heat a drizzle of oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until opaque and golden. Remove shrimp from the pan and set aside.
  3. Lower heat to medium. Add butter to the skillet. Once bubbling, stir in minced garlic and cook for 30–60 seconds until fragrant.
  4. Stir in the fresh lemon juice and chopped parsley to create a glossy sauce.
  5. Return the shrimp to the pan and toss for 30 seconds to coat in the garlic butter glaze.
  6. Divide cooked rice into bowls, top with the shrimp mixture, drizzle with remaining pan sauce, and garnish with sliced scallions and lemon wedges.