Garlic Butter Lemon Parmesan Shrimp and Rice

Author: @tanisha_feve Serves: 4, Time: 10′ prep + 20′

Difficulty: moderate


  • 1 1/2 lbs (700g) Red Argentine Shrimp (or raw shrimp), peeled and deveined
  • 1/4 cup unsalted butter
  • 1 teaspoon Italian or Provence seasoning
  • 2 teaspoons onion powder
  • Salt and fresh cracked pepper, to taste
  • 2 cups (60ml) + 2 tablespoons chicken stock
  • 1 or 2 tablespoon Sriracha
  • 1 cup of basmati rice (rinsed) you can also use cauliflower rice
  • 1/2 yellow onion, chopped
  • 5 cloves garlic, minced
  • 1/3 cup fresh Parmesan, finely grated
  • ¼ cup chopped cilantro (for garnish)
  • Juice of one lemon + zest
  • 1 teaspoon Red chili pepper flakes, (for garnish) optional
  • Fresh green onions, chopped (for garnish)


Thoroughly rinse basmati rice until water is clear, cook per
instructions in a small pot.

In a bowl or shallow plate, season shrimp with salt and pepper.

Heat a large skillet over medium heat. 

Melt butter and fry the garlic and the chopped onion for 1 minute until fragrant (be careful not to burn).

Stir in the 2 tablespoons vegetable stock, and lemon zest.

Cook for one minute to reduce juices then add the lemon juice.

Cook for another minute.

Add seasoned shrimp and cook shrimp for 1-2 minutes on one side.

Add 2/3 parmesan cheese, Italian seasoning, and onion powder to
the shrimp and stir to combine and flip the shrimp to cook on the opposite side.

Cook shrimp for 1 minute then add Sriracha.

Sprinkle shrimp with remaining parmesan, and allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.

Add cooked rice to the mixture and stir until rice is fully incorporated.

Cook until remaining juices are reduced or rice is not soggy.

Adjust seasoning as needed with black pepper, then add red chili
pepper flakes, cilantro, and chopped green onions to garnish.

Serve immediately.

Bon apatite!


I am slowly moving toward a pescatarian/vegetarian lifestyle and
I decided to scour Pinterest for shrimp and rice recipes after buying a 4lb bag of Argentinian Red Shrimp.

I found this recipe which originally written for Cauliflower Rice. I took it, tweaked it and made my own.

I cut the ingredient list in half because I made it for my mom and I.

The thing I loved about this specific recipe is adding Sriracha.

I have made Lemon Garlic Parmesan Shrimp before because I love authentic Italian/Italian-esque food as I lived in Italy for 3 years, but I never thought to add sriracha to it.

This took it to a whole new level, and gave my taste buds a new flavor combo.

Adding the sriracha turned the dish into a sort of Ital-Asian fusion.

I hope you enjoy.

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