Description
A quick and indulgent dish featuring juicy garlic butter shrimp stacked over fluffy rice. Perfect for weeknights yet impressive enough for guests.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 2 tbsp lemon juice
- 2 cups cooked jasmine or basmati rice
- 2 tbsp fresh chopped parsley
- Salt and pepper to taste
- 1/2 tsp paprika or chili flakes (optional)
Instructions
- Cook the rice according to package instructions. Fluff and keep warm.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add shrimp, season with salt, pepper, and paprika or chili flakes if using. Cook 2 minutes per side until pink and opaque.
- Squeeze in lemon juice and stir well to coat the shrimp in the sauce.
- Pack rice into a ramekin or small bowl and invert onto a plate.
- Spoon shrimp and garlic butter sauce over rice. Garnish with parsley and serve immediately.
Notes
- Do not overcook shrimp; they turn rubbery quickly.
- Use day-old rice for best stacking results.
- European-style butter enhances the richness.
- Add garnishes like lemon wedges or microgreens for flair.
Nutrition
- Serving Size: 1 stack
- Calories: 520
- Sugar: 1g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 210mg