These lemon butter shrimp are perfectly garlicky, zesty, and saucy, extra delicious with a bite of arugula and served over fluffy rice. Ready in just 30 minutes, this meal is full of flavor, super satisfying, and great for busy weeknights!
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Sometimes the simplest recipes are the best, and this one is proof of that! With a buttery shrimp scampi sauce with lots of lemon and garlic, lightly dressed arugula, and super fluffy Jasmine rice, this recipe has all the components of a delicious quick meal. Each shrimp is filled with so much flavor, and that extra lemon butter sauce poured over the shrimp is exquisite! It pairs so well with the white rice and any extra won't go to waste with a piece of crusty bread in hand.
In the spirit of making this truly a start to finish 30 minute meal, we used Success Boil-in-Bag Jasmine Rice that is ready in just 10 minutes and turns out perfect each time. This recipe would also be great for entertaining this summer as the super white and fluffy rice looks so stunning on a platter topped with the crisp green arugula and lemon butter garlic shrimp! Garnish with some fresh herbs and you have the perfect summery dish.
More Recipes You'll Love
- Another shrimp recipe: We think you'll love our Blackened Shrimp Bowls.
- Summery recipe to pair with these shrimp: I think our Burrata Caprese would be perfect!
- Something else lemony: Our Piccata Milanese is super zesty and full of lemon flavor.
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Why You'll Love this Recipe
- Ready in just 30 minutes!
- Uses the fluffiest and easiest Success Boil-in-Bag Jasmine Rice.
- Perfect for summer entertaining.
Key Ingredients
This recipe has a simple list of ingredients, making it both a quick meal and an easy grocery store trip.
- Success Boil-in-Bag Jasmine Rice - My absolute go-to rice! It couldn't be easier to prepare, and I love how it has the fluffiness and texture of rice that has been cooked from scratch, but instead it's ready in just 10 minutes. I find 2 bags are the perfect amount for either spooning on a large platter as the base for the shrimp, or for dividing between 4 bowls.
- Butter - The base of the sauce! I like using unsalted butter, and if you want an extra rich sauce stir in an extra tablespoon once the shrimp are cooked.
- Olive oil - Olive oil mixed with the butter helps the shrimp become a little golden and makes the sauce extra smooth.
- Garlic - Make sure to finely mince the garlic since 4 cloves can be overpowering if the pieces are too big.
- Crushed red pepper - Adds some subtle heat! Can also be omitted if preferred.
- White wine - I love using a dry white wine like pinot grigio. Non-alcoholic wine also works, and you can also substitute it for chicken broth.
- Large shrimp (21-30 size) - I find this is the ideal size for any scampi-ish recipe. You can also use jumbo shrimp, there will obviously just be less of them. Depending on the size of the shrimp you use just make sure to adjust the cooking time as needed. I like to use frozen shrimp and thaw them in cold water before peeling and deveining them. For a pretty presentation, you can leave the tails on if you like.
- Lemons - Make sure to use fresh lemon juice in this recipe! For the zest, I find using a microplane is easiest. I also like to squeeze some extra juice on the arugula, and to serve the shrimp with lemon wedges for a bright and summery look.
- Parsley - Finely chopped parsley adds the best kick and color to the sauce!
- Arugula - Pairs so well with the soft rice and the zesty shrimp. Drizzle it with some olive oil and lemon juice, add a dash of black pepper, and you have a great crisp addition to this meal!
- Fresh herbs - Fresh basil and chives add a pop of color and extra flavor to the finished dish.
See recipe card below for quantities.
Step by Step Instructions
A super easy 30 minute meal!
Step 1: Cook the rice. Prepare the Success Boil-in-Bag Jasmine Rice according to package directions.
Step 2: Start the sauce. Meanwhile, in a large skillet melt butter with olive oil over medium heat. Stir in garlic and crushed red pepper and sauté until fragrant.
Step 3: Add the wine and season the sauce. Add wine, season with salt and pepper, and simmer until wine is reduced by about half.
Step 4: Cook the shrimp. Add shrimp and cook until just pink on each side, about 2-3 minutes per side. Make sure not to overcook them.
Step 5: Finish the sauce. Stir in lemon juice, lemon zest, parsley, and additional black pepper if desired. Stir until shrimp are coated in the sauce then remove from heat.
Step 6: Dress the arugula. Toss the arugula with some olive oil, lemon juice, and black pepper.
Step 7: Plate the dish. Add rice to plate, top with some of the arugula and then the shrimp. Spoon over remaining sauce and garnish with basil, chives, and lemon wedges.
Pro Tip!
Shrimp cook quite quickly so make sure to watch them closely so that they don't become overcooked.
Tips for Making this Lemon Garlic Shrimp Recipe
- The key to this being a 30 minute meal is the Success Boil-in-Bag Jasmine Rice! It's ready in only 10 minutes and makes for the perfect fluffy bed for the shrimp.
- Make sure not to use pre-cooked shrimp.
- Fresh lemon juice is key to ensure that pop of lemon flavor throughout the dish!
FAQs
For entertaining I like to serve it on a large plate or platter, but if you're having it as individual servings just add some rice to each person's bowl, top with some arugula, and divide the shrimp between everyone.
Yes! Chicken or vegetable broth works well too.
I think a warm piece of crusty bread for soaking up any extra sauce would be the perfect addition!
Storing and Freezing
Store leftovers in an airtight container in the refrigerator for 3-4 days. I do not recommend keeping any dressed arugula with the leftovers because it will wilt. The rice and shrimp can be easily reheated in the microwave.
I do not recommend freezing the rice and shrimp.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Easy Lemon Butter Shrimp with Rice
Ingredients
- 2 bags Success Boil-in-Bag Jasmine Rice
- 3 tablespoons butter (see note)
- 2 tablespoons olive oil
- 4 cloves garlic minced (see note)
- ¼ teaspoon crushed red pepper
- ½ cup white wine
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ pounds large shrimp (21-30 size) raw, thawed, peeled and deveined
- 1 lemon juice and zest, plus additional lemon wedges for the arugula and for serving
- ¼ cup parsley fresh, finely chopped
- arugula
- olive oil
- basil, chives for garnish
Instructions
- Prepare the Success Boil-in-Bag Jasmine Rice according to package directions.2 bags Success Boil-in-Bag Jasmine Rice
- Meanwhile, in a large skillet melt butter with olive oil over medium heat. Stir in garlic and crushed red pepper and sauté until fragrant.3 tablespoons butter, 2 tablespoons olive oil, 4 cloves garlic, ¼ teaspoon crushed red pepper
- Add wine, season with salt and pepper, and simmer until wine is reduced by about half.½ cup white wine, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add shrimp and cook until just pink on each side, about 2-3 minutes per side. Make sure not to overcook them.1 ½ pounds large shrimp (21-30 size)
- Stir in lemon juice, lemon zest, parsley, and additional black pepper if desired. Stir until shrimp are coated in the sauce then remove from heat.1 lemon, ¼ cup parsley
- Toss the arugula with some olive oil, lemon juice, and black pepper.arugula, olive oil
- Add rice to plate, top with some of the arugula and then the shrimp. Spoon over remaining sauce and garnish with basil, chives, and lemon wedges.basil, chives
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