Garlic Butter Shrimp Over Turmeric Rice With Lemon Herb Butter Drizzle

Looking for a vibrant and flavorful meal that comes together in under 30 minutes? Look no further! This Garlic Butter Shrimp over Turmeric Rice with a bright Lemon Herb Butter Drizzle is a guaranteed crowd-pleaser. The warm, earthy turmeric rice perfectly complements the succulent, garlicky shrimp, while the lemon herb butter adds a zesty finish that will leave you wanting more. It’s a beautiful dish that’s both satisfying and surprisingly easy to make – perfect for a weeknight dinner or a special occasion.

What You’ll Need

• Raw Shrimp (300g / 10.5oz): We’re using 300 grams (about 10.5 ounces) of raw shrimp, peeled and deveined. Peeled and deveined shrimp saves you prep time, but you can certainly buy shrimp with the shells on and do this yourself. Look for shrimp that are firm and have a fresh, ocean-like smell.
• Unsalted Butter (5 tbsp / 75g total): This recipe uses 5 tablespoons (75 grams) of unsalted butter, divided. Butter provides richness and flavor, and using unsalted allows you to control the saltiness of the dish.
• Garlic (4 cloves): Four cloves of garlic, minced. Freshly minced garlic is essential for the best flavor – pre-minced garlic often lacks the same punch.
• Long-Grain Basmati Rice (1 cup / 200g): One cup (200 grams) of long-grain basmati rice. Basmati rice is known for its fluffy texture and delicate aroma. Other long-grain rice varieties can be substituted, but the texture may vary.
• Water or Low-Sodium Vegetable Broth (1 ¾ cups / 420ml): 1 ¾ cups (420ml) of water or low-sodium vegetable broth. Using broth adds extra depth of flavor to the rice, but water works perfectly well too. Opting for low-sodium allows you to control the salt level.
• Ground Turmeric (1 tsp / 2g): One teaspoon (2 grams) of ground turmeric. Turmeric is the star of the rice, giving it its beautiful golden color and earthy flavor. It also boasts incredible health benefits!
• Salt (½ tsp + more to taste / 2.5g +): Half a teaspoon (2.5 grams) of salt, plus more to taste. We’ll use salt to season both the rice and the shrimp.
• Freshly Ground Black Pepper (¼ tsp / 1.5g): A quarter of a teaspoon (1.5 grams) of freshly ground black pepper. Freshly ground pepper provides a more robust flavor than pre-ground.
• Olive Oil (1 tbsp / 15ml): One tablespoon (15ml) of olive oil. Olive oil is used for sautéing the garlic and shrimp, adding a subtle fruity flavor.
• Lemon Zest (from 1 lemon): The zest of one lemon. Lemon zest adds a bright, citrusy aroma and flavor. Be sure to zest only the yellow part of the peel, avoiding the white pith which can be bitter.
• Fresh Lemon Juice (2 tbsp / 30ml): Two tablespoons (30ml) of fresh lemon juice. Freshly squeezed lemon juice is crucial for the best flavor.
• Chopped Fresh Parsley (2 tbsp / 8g): Two tablespoons (8 grams) of chopped fresh parsley. Parsley adds a fresh, herbaceous note to the lemon herb butter.
• Toasted Sliced Almonds (1 tbsp / 8g, optional): One tablespoon (8 grams) of toasted sliced almonds, for garnish. These add a delightful crunch and nutty flavor.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Shrimp: Chicken breast cut into bite-sized pieces can be used instead of shrimp.
• Basmati Rice: Jasmine rice or long-grain white rice can be substituted for basmati rice.
• Vegetable Broth: Chicken broth can be used in place of vegetable broth.
• Parsley: Cilantro or chives can be used instead of parsley.

Step-by-Step Instructions for Perfect Garlic Butter Shrimp & Turmeric Rice

1. Rinse the Rice: Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Gently agitate the rice with your hand until the water runs clear. This removes excess starch, resulting in fluffier, less sticky rice.
2. Cook the Turmeric Rice: In a medium saucepan, combine the rinsed rice, water (or vegetable broth for extra flavor), ground turmeric, salt, and a pinch of black pepper. Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 15 minutes. Do not lift the lid during simmering! This is crucial for even cooking.
3. Rest the Rice: After 15 minutes, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This allows the steam to redistribute and finish cooking the rice. Fluff the rice gently with a fork before serving.
4. Prepare the Lemon-Herb Butter: While the rice is cooking, melt 2 tablespoons of unsalted butter in a small saucepan over low heat. Stir in the lemon zest, fresh lemon juice, and chopped fresh parsley. Keep the sauce warm over very low heat until ready to use.
5. Prepare the Shrimp: Pat the raw shrimp dry with paper towels. This is essential for achieving a good sear. Season the shrimp generously with a pinch of salt and freshly ground black pepper.
6. Sauté the Garlic: Heat the olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, add the minced garlic. Sauté for only 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
7. Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Avoid overcrowding the pan, as this will steam the shrimp instead of searing them. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Baste the shrimp with the pan juices as they cook for added flavor. Remove the skillet from the heat.
8. Plate and Serve: Spoon a generous mound of the turmeric-infused rice onto the center of each plate. Arrange the garlic butter shrimp on top of the rice. Drizzle the warm lemon-herb butter around the rice in a thin, glossy ribbon. Garnish with toasted sliced almonds (if using) and a few fresh parsley leaves for a pop of color and freshness. Serve immediately.

Why Turmeric in the Rice? The Golden Benefits

Turmeric isn’t just about vibrant color; it’s a powerhouse of health benefits! The active compound, curcumin, is known for its anti-inflammatory and antioxidant properties. In this recipe, turmeric infuses the rice with a beautiful golden hue and a subtle, earthy flavor that complements the richness of the shrimp and butter. Using turmeric also adds a unique visual appeal to the dish, making it even more enticing.

Choosing the Right Shrimp for Maximum Flavor

The quality of your shrimp significantly impacts the final flavor of this dish. I recommend using wild-caught shrimp whenever possible, as they tend to have a more robust and natural flavor compared to farmed shrimp. Look for shrimp that are firm to the touch and have a fresh, ocean-like smell. Avoid shrimp that have a fishy or ammonia-like odor. Properly deveining the shrimp is also important for removing any grit and ensuring a clean taste.

Lemon Herb Butter: The Secret to Brightness

The lemon-herb butter drizzle is the finishing touch that elevates this dish from delicious to extraordinary. The bright acidity of the lemon juice cuts through the richness of the butter and shrimp, while the fresh parsley adds a vibrant herbaceousness. Don’t skimp on the fresh parsley – it makes a huge difference! Using high-quality butter is also key to achieving a luscious, flavorful sauce.

Tips for Perfectly Cooked Shrimp

Overcooked shrimp are rubbery and tough. The key to perfectly cooked shrimp is to watch them closely and remove them from the heat as soon as they turn pink and opaque. A good rule of thumb is to cook them for about 2-3 minutes per side, depending on their size. Don’t be afraid to slightly undercook them, as they will continue to cook from residual heat.

Frequently Asked Questions (FAQ)

Can I use a different type of rice?

While basmati rice is recommended for its fluffy texture and subtle flavor, you can substitute it with jasmine rice or long-grain white rice. Adjust the cooking time and liquid amount according to the package instructions.

Can I make this dish ahead of time?

The rice can be cooked ahead of time and reheated, but it’s best to cook the shrimp fresh for optimal flavor and texture. The lemon-herb butter can also be made ahead and gently warmed before serving.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free.

Enjoy this delightful Garlic Butter Shrimp over Turmeric Rice with Lemon Herb Butter Drizzle! It’s a flavorful and satisfying meal that’s perfect for a weeknight dinner or a special occasion. Don’t forget to save this recipe to your Pinterest board for later!

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• Author: Brooke Ellis
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: General

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Description

This recipe delivers a vibrant and flavorful Garlic Butter Shrimp served over aromatic Turmeric Rice, finished with a bright Lemon Herb Butter Drizzle. It’s a quick and easy meal perfect for any occasion.

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Ingredients

• Raw Shrimp (300g / 10.5oz): 300g peeled and deveined shrimp
• Unsalted Butter (5 tbsp / 75g total): 5 tbsp (75g) divided
• Garlic (4 cloves): 4 cloves, minced
• Long-Grain Basmati Rice (1 cup / 200g): 1 cup (200g)
• Water or Low-Sodium Vegetable Broth (1 ¾ cups / 420ml): 1 ¾ cups (420ml)
• Ground Turmeric (1 tsp / 2g): 1 tsp (2g)
• Salt (½ tsp + more to taste / 2.5g +): ½ tsp (2.5g) + to taste
• Freshly Ground Black Pepper (¼ tsp / 1.5g): ¼ tsp (1.5g)
• Olive Oil (1 tbsp / 15ml): 1 tbsp (15ml)
• Lemon Zest (from 1 lemon): Zest of 1 lemon
• Fresh Lemon Juice (2 tbsp / 30ml): 2 tbsp (30ml)
• Chopped Fresh Parsley (2 tbsp / 8g): 2 tbsp (8g)
• Toasted Sliced Almonds (1 tbsp / 8g, optional): 1 tbsp (8g)

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Instructions

1. Rinse the Rice: Rinse 1 cup basmati rice until water runs clear.
2. Cook the Turmeric Rice: Combine rice, 1 ¾ cups liquid, 1 tsp turmeric, and ½ tsp salt; boil, then simmer covered for 15 minutes.
3. Rest the Rice: Let rice rest covered for 5 minutes, then fluff.
4. Prepare Lemon-Herb Butter: Melt 2 tbsp butter, stir in lemon zest, lemon juice, and parsley.
5. Prepare the Shrimp: Pat 300g shrimp dry and season with salt and pepper.
6. Sauté the Garlic: Sauté 4 minced garlic cloves in 1 tbsp olive oil and 1 tbsp butter until fragrant.
7. Cook the Shrimp: Cook shrimp for 2-3 minutes per side, until pink and opaque.
8. Plate and Serve: Serve shrimp over rice, drizzle with lemon-herb butter, and garnish with almonds and parsley.

Notes

For best results, avoid overcooking the shrimp. Using broth instead of water adds extra flavor to the rice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Seafood
• Method: Sauté
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 5 g
• Sodium: 400 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 200 mg