Steps
1
Rinse the rice thoroughly and cook it in chicken broth instead of water for extra flavor until fluffy and tender.
2
Pat the shrimp dry and toss them in a bowl with paprika, salt, and black pepper until evenly coated.
3
Heat olive oil in a large skillet over high heat and sear the shrimp for 1-2 minutes per side until they turn pink and opaque.
4
Reduce heat to medium, add the butter and minced garlic to the pan, and toss with the shrimp for 1 minute until fragrant.
5
Stir in the lemon juice, scraping the bottom of the pan to incorporate all the savory browned bits into the butter sauce.
6
Fill serving bowls with the warm rice and top with a generous portion of the garlic butter shrimp.
7
Drizzle with the sriracha-mayo mixture and sprinkle with sliced green onions and fresh parsley as seen in the photo.
Nutrition Facts
Per serving678 calories
Calories from
- Protein 18%
- Carbs 38%
- Fat 44%
-
Fat High 33 g 50%
-
Saturated Fat High 12 g 60%
-
Carbohydrates High 63 g 21%
-
Fiber 3 g 12%
-
Sugar 4 g 8%
-
Protein High 30 g 60%
-
Cholesterol High 210 mg 70%
-
Sodium High 796 mg 33%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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