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Browned Butter Grilled Shrimp

Grilled Shrimp with Browned Butter and Rice

Quick to make and even quicker to disappear.
5 from 1 vote


For the Rice and Mushrooms:

  • 1 cup basmati rice or your favorite rice
  • 2 cups water quantity may vary depending on the rice cooker
  • 7 medium to large size fresh mushrooms cleaned and thinly sliced

For the Shrimp:

  • 15 large raw shrimp deveined and shelled with tails on
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoons granulated garlic
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 2 green onions chopped (including the green part of the onions)


For the Mushrooms and Rice:

  • Rinse the rice and add to the rice cooker. 
  • To the rice cooker, add the mushrooms and water.  Cover with a lid and set the rice cooker to cook. 

For the Shrimp:

  • While the rice is cooking, heat the barbecue grill on medium heat.
  • In a medium size bowl add the raw shrimp, chili powder, granulated garlic, pepper, salt and olive oil. 
  • Mix the shrimp with the spices and olive oil until the shrimp are completely coated.  Set aside. 
  • Lay the shrimp on a preheated grill and cook on both sides until done (about 3 to 4 minutes per side for large shrimp)
  • Remove the shrimp from the grill and set aside for just a moment while browning the butter. 
  • For the Browned Butter - heat a small skillet on low heat and add butter.  Stir as the butter melts.  Continue stirring.
  • When the butter turns a golden color remove the skillet from the heat. At about this time the rice should be done. 
  • Add half of the browned butter to the mushrooms and rice.  Gently mix together.
  • Add the mushrooms and rice to a serving dish (or individual serving dishes).
  • Top with the shrimp. Drizzle the remaining browned butter over the shrimp and rice.  
  • Sprinkle chopped green onion on top of the dish and serve while warm.