Garlic Butter Shrimp Delight

This garlic butter shrimp fried rice transforms simple ingredients into a restaurant-quality meal in just 15 minutes. Perfect for busy weeknights when you crave something delicious but don't have hours to spend in the kitchen.

I discovered this recipe during my college years when I needed quick, satisfying meals between study sessions. It quickly became my signature dish when friends came over, impressing them with how something so simple could taste so complex.

Key Ingredients

• 1 cup cooked rice: Cool rice works best as it stays firmer during stir-frying
• 1 tablespoon butter: Creates rich flavor foundation and prevents sticking
• 1 teaspoon oil: Helps increase the smoke point of butter for better frying
• 4-5 large shrimps: Look for plump, translucent ones with firm texture
• Salt and pepper: Enhances natural flavors without overpowering
• 2 cloves minced garlic: Fresh is essential for authentic aroma
• 1 large egg: Adds protein and creates delicate texture throughout
• 1 teaspoon light soy sauce: Provides umami depth without darkening the rice
• 1/2 teaspoon chicken stock powder: Secret ingredient for restaurant flavor
• 1 spring onion: Adds color and fresh onion flavor without heaviness
• 1 teaspoon sesame oil: Finish with this for authentic Asian aroma
• 1/4 teaspoon white pepper: Has more complexity than black pepper

Step-by-Step Instructions

Prepare Your Base:

Heat your pan over medium-high heat and add the oil and butter. Wait until the butter fully melts and begins to foam slightly but not brown. This creates the perfect foundation for the dish while preventing the butter from burning.

Cook The Shrimp:

Add your shrimp to the hot butter-oil mixture, spacing them evenly in the pan. Season with a pinch of salt and freshly ground pepper. Cook for exactly 2-3 minutes per side until they turn coral pink with slight golden edges. Remove and set aside on a plate. Properly cooked shrimp should be opaque and curved into a loose C shape.

Build The Aromatics:

Add minced garlic to the same pan with all those flavorful shrimp juices. Cook for 1-2 minutes while stirring constantly to prevent burning. The garlic should become fragrant and just barely golden. This infuses the oil with incredible flavor.

Master The Egg Technique:

Pour your beaten egg into one side of the pan. Let it sit undisturbed for about 15 seconds until the bottom sets. Then gently break it apart with your spatula into large pieces. This technique ensures you get satisfying egg pieces throughout rather than a soggy coating on the rice.

Incorporate The Rice:

Add your cooked rice directly to the eggs and garlic. Break up any clumps gently with your spatula. Sprinkle the soy sauce and chicken stock powder evenly across the surface. Toss everything continuously for about 2 minutes until each grain is separate and coated with flavor.

Final Assembly:

Return the cooked shrimp to the pan and add your chopped spring onions. Drizzle sesame oil over everything and sprinkle with white pepper. Gently fold everything together for one final minute to marry the flavors. The finished dish should have distinct ingredients visible throughout.

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My absolute favorite moment in this recipe is when the garlic hits the pan with the leftover shrimp juices. That aroma reminds me of busy street food vendors in Singapore where I first fell in love with perfectly executed fried rice. I religiously keep cooked rice in my freezer now so this meal is always just minutes away.

The Perfect Rice Secret

Using the right rice makes all the difference in this dish. While freshly cooked rice works in a pinch, day-old refrigerated rice creates the ideal texture. The cooling process allows the grains to dry out slightly and firm up, preventing mushiness when stir-fried. I often make extra rice specifically to have leftovers for this dish. If you must use fresh rice, spread it on a baking sheet and place it in the refrigerator for 30 minutes before cooking to remove excess moisture.

Customization Options

This recipe serves as a perfect blank canvas for whatever ingredients you have on hand. For vegetables, consider adding diced carrots, peas, corn, or bell peppers. For protein variations, substitute the shrimp with diced chicken, beef, or tofu. The key is maintaining the ratio of ingredients to rice so the flavors remain balanced. My personal favorite addition is a handful of diced pineapple added in the final minute of cooking for a sweet-savory twist that complements the shrimp beautifully.

Serving Suggestions

This fried rice doesn't need accompaniments as it's a complete meal on its own. However, for a more elaborate spread, serve it alongside some simple steamed vegetables or a light miso soup. For presentation, pack the rice into a small bowl and invert onto plates for an impressive dome shape. Garnish with additional sliced green onions and a small wedge of lime for squeezing over the top. The acidity brightens all the flavors and elevates the entire dish.

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Frequently Asked Questions

→ How can I ensure the shrimp are cooked perfectly?

Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Overcooking may make them rubbery.

→ Can I use leftover rice for this dish?

Yes, leftover rice works best as it is drier, helping to prevent sogginess in the fried rice.

→ What can I substitute for chicken stock powder?

You can use a pinch of bouillon granules or skip it altogether for a lighter flavor.

→ Can I add vegetables to the rice?

Yes, diced carrots, peas, or bell peppers can be added for extra texture and nutrition.

→ What type of rice is best for fried rice?

Long-grain rice or jasmine rice works well due to their fluffy texture and separation of grains.

→ Can I omit the sesame oil?

You can skip sesame oil or replace it with a neutral oil, but sesame oil adds a unique nutty aroma to the dish.