Blog

Nov 08, 2024

Shrimp with Garlic Butter and Olives Recipe

A silky, garlicky butter sauce takes shrimp up about 10 notches in this quick and easy meal. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless In just 30 minutes, this garlic

A silky, garlicky butter sauce takes shrimp up about 10 notches in this quick and easy meal.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

In just 30 minutes, this garlic butter shrimp recipe can be on your dinner table. The garlic butter part of the equation is enough to make your mouth water, but it doesn’t stop there. Smoked paprika, orange zest, and Castelvetrano olives is the trio of ingredients that really knocks this recipe out of the park. The olives add delicately briny pops of flavor to every bite, while a touch of sherry vinegar balances the silky butter sauce perfectly. Make sure to add the butter gradually to ensure a smooth sauce.

While this recipe is great over steamy white rice, try serving the shrimp with another grain like quinoa, farro, or couscous; crusty bread, like a baguette or sourdough; or alongside roasted vegetables.

1 cup long-grain white rice

1 lb. peeled, deveined large raw shrimp

1/2 tsp. kosher salt

1 1/2 tsp. smoked paprika, divided

6 Tbsp. (3/4 stick) unsalted butter, cut into 1-Tbsp. slices and softened, divided

2 Tbsp. finely chopped garlic (from about 6 cloves)

1/2 cup drained pitted Castelvetrano olives, roughly chopped

1/2 cup chicken stock

3 Tbsp. sherry vinegar

1/4 tsp. orange zest plus 1 1/2 Tbsp. fresh juice (from 1 orange)

Thinly sliced scallions, for garnish

Cook rice according to package directions. Cover and set aside.

Pat shrimp dry with paper towels; sprinkle with salt and 1 teaspoon smoked paprika.

Heat 2 tablespoons butter in a large skillet over medium-high until melted and bubbly. Add shrimp; cook, stirring often, until pink and just cooked through, 3 to 4 minutes. Transfer shrimp to a bowl.

Add garlic to skillet; cook, stirring, until fragrant, about 1 minute. Add olives, stock, vinegar, orange zest, orange juice, and remaining 1/2 teaspoon paprika. Bring to a boil. Cook, stirring often, until liquid is reduced to about 1/3 cup, about 2 minutes.

Reduce heat to medium-low; stir in remaining 4 tablespoons butter, 1 tablespoon at a time, until well combined. Stir in shrimp until evenly coated. Serve shrimp mixture over rice, garnished with scallions.

Refrigerate leftovers in an airtight container for up to a day. Reheat in the microwave or on the stove-top. Leftover rice may be frozen for up to 3 months.