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Grilled Shrimp and Brown Butter Rice

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Calling all shrimp lovers! This healthy dish will make a great dinner and then delicious leftovers for lunch the next day.


2 cups instant brown rice

1 ¾ cups water

1 cup frozen peas

30 raw medium shrimp deveined and shelled with tails on

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon garlic powder

½ teaspoon ground black pepper

¼ teaspoon salt

6 tablespoons unsalted butter

4 whole green onions, sliced


Bring water to a boil in a medium saucepan, add rice, cover and cook on low 5 minutes. Remove from heat, let sit for 5 minutes or until all water is evaporated.

Microwave frozen peas in 1 cup water for 8 minutes, drain, stir into cooked rice, set aside. While the rice and peas are cooking, start the grill on medium heat.

In a medium sized bowl add the raw shrimp, chili powder, garlic powder, pepper, salt, and olive oil.

Mix the shrimp with the spices and olive oil until they’re completely coated. Set aside (You can do this a few hours ahead of time and keep in fridge).

Add the shrimp onto skewers then grill on low heat 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.

Add the butter to a small skillet and stir as it melts on low-medium heat. Continue stirring. Watch it, as it will burn! When it turns a golden color (and has a nutty aroma) remove the skillet from the heat.

Add half of the brown butter to the rice and gently mix together. Add the rice to a serving dish, top with the shrimp. Drizzle the remaining brown butter over the shrimp and rice (or as much as you like). Garnish with pieces of green onion.


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