Garlic Butter Lemon Shrimp with Savory Herb Rice

Charred spiced shrimp

• 1½ lb (680 g) large shrimp (16 to 20 count), peeled and deveined, tails left on, patted very dry
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp dried oregano
• ¾ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper, optional

Garlic butter lemon finish

• 3 tbsp (43 g) unsalted butter
• 4 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Savory herb rice

• 1½ cups (300 g) long-grain white rice, rinsed until the water runs mostly clear
• 1 tbsp (14 g) unsalted butter
• 2 garlic cloves, minced
• 2¼ cups (540 ml) low-sodium chicken broth
• 1 tsp dried Italian seasoning
• ½ tsp garlic powder
• ½ tsp kosher salt, plus more to taste
• 2 tbsp chopped fresh parsley, stirred into the rice

To serve

• 1 lemon, cut into thin rounds
• 2 tbsp chopped fresh parsley, for sprinkling

1. Cook the savory herb riceMelt the 1 tbsp butter in a medium saucepan over medium heat. Cook the 2 garlic cloves 30 seconds, then stir in the rinsed rice for 1 minute. Add the broth, Italian seasoning, garlic powder and salt, and bring to a boil. Stir once, cover tightly, reduce to the lowest heat and cook 15 minutes. Turn off the heat and let it stand covered 5 minutes.Tiny steam holes on top, no liquid left, and grains that are separate and lightly golden.⏱ 15 min timer, rice
2. Season the shrimpPat the shrimp completely dry with paper towels, since moisture prevents charring. Toss them with the olive oil, paprika, garlic powder, oregano, salt, pepper and cayenne until every shrimp is coated in an even, deep-red rub.The shrimp are dry to the touch with a thin, even coat of spices.
3. Sear the shrimp until charredHeat a 12-inch cast-iron or stainless skillet over high heat until very hot, about 2 minutes, then add the shrimp in a single layer, working in two batches if needed. Cook 2 minutes undisturbed until dark spots appear, flip, and cook 1 to 1½ minutes more until curled into a C and opaque. Move to a plate. They will finish in the butter.Dark charred spots on the curved side, with orange-red edges and tails.⏱ 2 min timer, first side
4. Toss in the garlic butter and lemonTurn the heat to low and add the 3 tbsp butter. When it melts, stir in the garlic for 30 seconds, then add the lemon juice and zest. Return the shrimp and any juices and toss for 30 seconds until glossy. The shrimp should be pink, opaque and reach 145°F (63°C).Glossy, buttery shrimp coated in garlic and lemon, opaque with no gray, translucent spots.
5. Fluff the riceFluff the rice with a fork and fold in the 2 tbsp parsley. Taste and add a pinch of salt if needed.Fluffy, lightly golden rice flecked with parsley and herbs.
6. Plate and serveSpoon the rice into wide bowls. Arrange the shrimp on top, tails up, and pour the buttery pan juices over them. Sprinkle with the remaining parsley, tuck 2 lemon rounds against the rim of each bowl and serve right away.Charred, glossy shrimp piled on herb rice, with parsley on top and lemon slices tucked at the side.

• Dry shrimp are the secret. Pat them with paper towels until no moisture remains. Wet shrimp steam and turn pale instead of charring.
• Get the pan very hot before the shrimp go in. Cast iron gives the deepest char, and a stainless pan works too. Nonstick is less effective at this heat.
• Don’t crowd the pan, and don’t move the shrimp while they sear. Two batches and an undisturbed 2 minutes give the dark spots.
• Don’t overcook. Shrimp are done when they curl into a loose C and turn opaque. A tight O shape means they are overcooked and rubbery.
• Add the butter off high heat. Butter burns quickly, so lower the heat first, and add the garlic only for 30 seconds.
• Add lemon at the end. Cooking it too long dulls the flavor, and lemon in the sear can make the shrimp steam.
• Rice: rinse it, keep the lid on, and let it rest 5 minutes before fluffing. Cooking in broth makes it savory and lightly golden.
• Shrimp size: for jumbo (U/15) add 30 seconds per side. For medium, cook about 1 minute per side.
• Doneness: shrimp are safely cooked at 145°F (63°C).
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. For 8 servings, sear the shrimp in three batches and cook the rice in a larger pot.

Nutrition is an estimate per serving. Contains shellfish and dairy.

Easy swaps

Frozen shrimp: thaw overnight in the fridge, or in a bowl of cold water for 20 minutes, then pat very dry.

Chicken: use 1½ lb (680 g) bite-size chicken pieces and sear 4 to 5 minutes per side until they reach 165°F (74°C).

Spicy: double the cayenne or add ½ tsp red pepper flakes to the butter.

Blackened style: swap the oregano for 1 tsp Cajun seasoning and cut the added salt in half.

Dairy-free: use olive oil in place of the butter for the rice and shrimp.

Gluten-free: this is naturally gluten-free. Check the broth label.

Rice shortcut: use 4 cups (600 g) of leftover cooked rice reheated with 1 tbsp butter, a splash of broth and the herbs.

Sheet pan option: broil the seasoned shrimp 3 to 4 minutes on a hot pan, 4 inches (10 cm) from the heat, then toss in the garlic butter.

Make ahead: season the shrimp up to 4 hours ahead and keep them covered in the fridge. Cook the rice up to 2 days ahead.

Storage and reheating

Fridge: cool within 2 hours, then store the shrimp and rice together or separately in airtight containers for up to 2 days.

Reheat: warm gently in a skillet over low heat with a splash of broth for 2 to 3 minutes, to 165°F (74°C). Microwave in 30-second bursts, since shrimp turn rubbery quickly.

Freezer: the rice freezes up to 2 months. Cooked shrimp lose their texture, so enjoy them fresh.