📋 Instructions

1. 1Cook the Rice — Combine the rinsed rice, 2 1/4 cups (530ml) water, and 3/4 teaspoon salt in a medium saucepan and bring to a boil over high heat. Cover, reduce to low, and simmer for 15 minutes at 200F (93C) until the water is absorbed and the rice sounds dry and faintly crackling when you tilt the pan. Let it sit covered off the heat for 5 minutes, then fluff with a fork.
2. 2Dry and Season Shrimp — While the rice cooks, pat the shrimp bone dry with paper towels and toss them in a bowl with the smoked paprika, 1/2 teaspoon salt, and the black pepper. Let them sit at room temperature for 10 minutes so they cook evenly.
3. 3Heat the Skillet — Set a 12-inch skillet over medium-high heat for 2 minutes, then add the olive oil and 2 tablespoons of the butter. Wait until the butter foams and smells nutty, about 30 seconds; if it browns, lower the heat.
4. 4Sear the Shrimp — Lay the shrimp in a single layer and cook undisturbed for 90 seconds at 400F (204C) pan temperature until the undersides turn opaque and pink with golden edges. Flip and cook 60 to 90 seconds more, until the shrimp curl into a loose C shape and read 120F (49C) on an instant-read thermometer. Transfer to a plate.
5. 5Build the Garlic Butter — Lower the heat to medium, add the remaining 2 tablespoons butter and the garlic, and stir constantly for 45 seconds until fragrant but not browned. Add the scallion whites and cook 30 seconds more, until they soften and smell sweet.
6. 6Return and Glaze — Slide the shrimp back into the pan with any juices and toss for 30 seconds at 350F (177C) until glossy and coated. Squeeze in a little lemon juice, taste, and adjust the salt.
7. 7Plate and Garnish — Spoon the hot rice onto a wide white plate, top with the shrimp and every drop of garlic butter, then scatter the parsley-cilantro mix and scallion greens over the top. Finish with lemon zest and a wedge on the side, and serve immediately.