Garlic Cream Shrimp with Fluffy Rice & Fresh Herbs

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2

Calories per Serving: ~540 kcal

🛍️ Ingredients

🍤 300g large peeled shrimp (deveined)

🧈 2 tbsp butter

🧄 2 cloves garlic, minced

🥛 120 ml (1/2 cup) heavy cream

🧂 Salt and cracked black pepper, to taste

🌿 2 tbsp chopped fresh parsley

🍋 1 tsp lemon juice

🍚 1 cup jasmine or basmati rice

💧 2 cups water + pinch of salt

👩‍🍳 Method

Cook the Rice: Rinse the rice well. In a saucepan, combine rice, water, and salt. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes. Fluff and set aside.

Sear the Shrimp: Melt 1 tbsp butter in a hot skillet. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and curled. Set aside.

Prepare the Cream Sauce: Melt the remaining butter in the same pan. Add minced garlic and cook for 30 seconds. Pour in the cream, season again, and simmer for 2–3 minutes until slightly thickened.

Bring It Together: Return the shrimp to the pan. Stir in lemon juice and parsley. Let everything heat through for 1–2 minutes.

Serve: Spoon rice onto plates and pour the creamy shrimp and sauce alongside or over the top. Finish with more parsley and freshly ground pepper.

💡 Optional Variations

Add a pinch of red pepper flakes for a spicy kick.

Swap the cream for coconut milk to make it dairy-free.