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In the fast-paced world we live in, finding a quick yet elegant meal can often feel like a daunting task. Enter Garlic Butter Shrimp Zucchini Rice—a dish that not only promises a delightful culinary experience but also fits seamlessly into your busy schedule. This recipe is a symphony of flavors, combining succulent shrimp with vibrant zucchini, all enveloped in a rich garlic butter sauce, served over fluffy jasmine rice. In just 30 minutes, you can create a restaurant-quality meal that’s bound to impress your family and friends.

Garlic Butter Shrimp Zucchini Rice

Looking for a quick yet impressive meal? Try Garlic Butter Shrimp Zucchini Rice! In just 30 minutes, you can whip up a delicious dish combining succulent shrimp, vibrant zucchini, and rich garlic butter, all served over fluffy jasmine rice. This meal isn’t just flavorful; it’s also packed with lean protein and essential nutrients. Perfect for a weeknight dinner or special gatherings, it elevates everyday cooking while keeping health in mind. Enjoy the easy preparation and delightful flavors!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

2 medium zucchinis, spiralized or diced

1 cup jasmine rice (or rice of your choice)

4 cloves garlic, minced

1/2 cup unsalted butter (1 stick)

1/2 cup chicken broth (or vegetable broth)

1 tablespoon olive oil

1 teaspoon red pepper flakes (adjust to your heat preference)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Juice of 1 lemon

Zest of 1 lemon

Instructions
 

Cook the Rice: In a medium saucepan, combine 1 cup of jasmine rice and 2 cups of water with a pinch of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the water is absorbed and the rice is tender. Fluff the rice gently with a fork and set aside.

    Prepare the Shrimp: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and the red pepper flakes. Sauté for about 1 minute, stirring frequently, until the garlic becomes fragrant (be cautious not to let it burn).

      Cook the Shrimp: Add the peeled and deveined shrimp to the skillet in a single layer, seasoning them with salt and freshly ground black pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside on a plate.

        Make Garlic Butter Sauce: In the same skillet, add the unsalted butter along with the chicken broth. Allow the butter to melt completely, stirring it with the broth to create a smooth, creamy sauce. Introduce the lemon juice and zest to the sauce, mixing well for a burst of flavor.

          Add Zucchini: Toss the spiralized or diced zucchini into the garlic butter sauce. Sauté the zucchini for 3-4 minutes, stirring occasionally, until they soften but still maintain a slight crispness.

            Combine: Return the cooked shrimp to the skillet, gently tossing everything together until the shrimp and zucchini are fully coated in the garlic butter sauce. Allow it to heat through for an additional 2 minutes.

              Serve: Spoon the garlicky shrimp and zucchini mixture generously over the fluffy jasmine rice. Finish with a sprinkle of freshly chopped parsley and an additional squeeze of lemon juice if desired for extra brightness.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                  Enjoy your luscious Garlic Butter Shrimp Zucchini Rice, a dish that delights the palate with its rich flavors and a wonderful balance of succulent protein and nutritious veggies!