One-Pan Garlic Butter Shrimp With Lemon Rice And Peas

Why You’ll Love This Recipe

• Fast, one-pan main: The shrimp and sauce come together in about 10 minutes.
• Big flavor, simple ingredients: Garlic, butter, paprika, and lemon make a restaurant-style sauce.
• Flexible: Works with peas or spinach, and with microwave rice or 5-minute couscous.
• Minimal cleanup: One skillet plus a bowl or kettle for the grain base.

Grocery List

• Produce: garlic, lemon, fresh parsley
• Dairy: unsalted butter
• Seafood: large shrimp (1 lb / 450 g), peeled and deveined
• Frozen: frozen peas (optional) or baby spinach (fresh, optional)
• Pantry: olive oil, smoked paprika (or sweet paprika), kosher salt, black pepper, microwave rice pouches or dry couscous, water or broth

Full Ingredients

Shrimp and Garlic-Butter Sauce

• 1 lb (450 g) large shrimp (about 26/30 count), peeled and deveined, tails on or off
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp smoked paprika (or sweet paprika)
• 1 tbsp olive oil
• 2 tbsp (28 g) unsalted butter
• 4 garlic cloves, minced (about 1 1/2 tbsp)

Vegetable Add-In (Choose One)

• Option A: 1 cup (145 g) frozen peas (no need to thaw)
• Option B: 3 cups (90 g) baby spinach, packed

For Serving (Choose One)

• Microwave rice: 2 pouches microwave rice, 8.8 oz (250 g) each
• 5-minute couscous: 1 cup (180 g) dry couscous + 1 cup (240 ml) boiling water or boiling chicken/vegetable broth + 1/4 tsp kosher salt

Finish and Garnish

• 1 lemon: zest from 1/2 lemon + 2 tbsp (30 ml) lemon juice (about 1/2 lemon)
• 1/4 cup (15 g) fresh parsley, chopped
• Optional: 1/4 tsp red pepper flakes (for heat)

Step-by-Step Instructions

Step 1: Prep the shrimp and flavorings

Pat the shrimp very dry with paper towels (this helps them sear instead of steaming). In a medium bowl, toss shrimp with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp paprika. Mince the garlic, chop the parsley, and zest/juice the lemon so everything is ready to go.

Step 2: Make your rice or couscous

Microwave rice: Microwave 2 rice pouches according to package directions (typically 90 seconds per pouch). Keep warm.

5-minute couscous: Put 1 cup (180 g) couscous and 1/4 tsp kosher salt in a heatproof bowl. Pour over 1 cup (240 ml) boiling water or broth, stir once, cover tightly, and let stand for 5 minutes. Fluff with a fork.

Step 3: Heat the pan and start the garlic-butter base

Set a large skillet (12-inch works great) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 2 tbsp butter. Once the butter is melted and foamy, add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant (do not let it brown).

Step 4: Sauté the shrimp

Add the shrimp in a single layer. Cook for 1–2 minutes on the first side until the edges start turning pink. Flip and cook another 1–2 minutes, just until the shrimp are pink and opaque.

If you like using a thermometer, shrimp are typically done around 120–125°F (49–52°C). Avoid overcooking; they should be juicy and tender.

Step 5: Add peas or spinach

If using peas: Stir in 1 cup frozen peas and cook for 2 minutes, stirring, until heated through.

If using spinach: Add 3 cups baby spinach (it will look like a lot). Toss for 1–2 minutes until just wilted.

Step 6: Finish with lemon and parsley

Turn the heat down to medium. Stir in 2 tbsp lemon juice, zest from 1/2 lemon, and 1/4 cup chopped parsley. If you want a gentle kick, add 1/4 tsp red pepper flakes.

Taste the sauce and adjust with additional salt, pepper, or lemon juice as needed. The flavor should be buttery, garlicky, and bright.

Step 7: Serve

Spoon warm rice or fluffy couscous into bowls, then top with the shrimp and vegetables. Scrape the skillet to get all the garlicky lemon-butter sauce over the top. Serve immediately while the shrimp are hot and glossy.

Pro Tips

• Dry shrimp = better sear: A quick pat-down with paper towels helps you get that lightly browned, flavorful exterior.
• Don’t brown the garlic: Keep it to about 30 seconds; browned garlic can turn bitter fast in a hot pan.
• Single layer matters: If your shrimp are crowded, they’ll steam. Use a large skillet or cook in two batches.
• Control the sauce: If the pan looks dry, add 1–2 tbsp water or broth to loosen the sauce before serving.
• Finish off heat if needed: If the shrimp are almost done, turn the heat down; carryover cooking finishes them gently.

Variations

• Creamy garlic-butter shrimp: After Step 6, stir in 2 tbsp heavy cream and warm for 30 seconds (do not boil).
• Tomato twist: Add 1 cup (150 g) halved cherry tomatoes right after the garlic; cook 2 minutes before adding shrimp.
• Extra spice: Add 1/2 tsp cayenne along with the paprika, or finish with hot sauce at the table.

Storage & Make-Ahead

For best texture, shrimp are ideal fresh, but leftovers still work well. Store shrimp and vegetables in an airtight container in the refrigerator for up to 2 days. Store rice or couscous separately if possible.

Reheat gently in a skillet over medium-low heat with a splash of water or broth, just until warmed through (2–4 minutes). Avoid high heat in the microwave or skillet, which can make shrimp rubbery.

Make-ahead prep: You can peel/devein shrimp, mince garlic, chop parsley, and zest the lemon up to 24 hours ahead; refrigerate everything separately.

Nutrition (per serving)

Approximate, using microwave rice and peas: 560 calories; 33 g protein; 60 g carbohydrates; 20 g fat; 6 g fiber; 980 mg sodium.