Description
A classic Brazilian-style Shrimp Provençal — large shrimp lightly dredged in flour, seared golden in butter and olive oil, then tossed in a fragrant garlic butter sauce with fresh parsley and white rice. A French chef’s recipe passed down for over 30 years, made in under 20 minutes.
Ingredients
- 500g (1.1 lb) large shrimp, cleaned and deveined (tails on preferred)
- 3 tbsp butter
- 1 tbsp olive oil
- 1 cup all-purpose flour, for dredging
- 4 garlic cloves, finely minced
- 1/2 cup fresh parsley, finely chopped
- 2 cups cooked white rice, al dente (Not sure how to cook it? We've got you covered → How to Cook Rice 3 Easy Ways)
- Salt and black pepper to taste
Instructions
- Season the cleaned shrimp generously with salt and black pepper on both sides.
- Spread flour on a shallow plate. Lightly dredge each shrimp, shaking off excess. You want a very thin, even coating — just enough to create a light crust, not a thick breading.
- Heat a large skillet over medium-high heat. Add the olive oil and half the butter. Once hot and shimmering, add the shrimp in a single layer. Sear for 2 to 3 minutes per side, until golden and just pink through. Don’t overcrowd the pan — work in batches if needed. Remove the shrimp and set aside. This step is critical: pulling them out at the right moment keeps them tender.
- In the same skillet, add the remaining butter and garlic. Sauté until lightly golden and fragrant, about 1–2 minutes. Watch it carefully; garlic can go from golden to burnt very quickly.
- Add the cooked white rice and fresh parsley directly to the skillet. Toss everything together until the rice is fully coated in the garlic butter sauce and the parsley is evenly distributed. Serve immediately, straight from the pan.
Notes
Don’t skip the flour dredge — it’s what creates the golden crust and keeps the shrimp juicy.
Pull the shrimp out while still slightly underdone — they’ll finish in the sauce.
Fresh parsley only — dried won’t give the same vibrant result.
Cold leftover rice works beautifully here and absorbs the sauce even better.
Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-Brazilian
Nutrition
- Serving Size: 1 portion (4-5 large shrimp) + 1/2 cup rice
- Calories: 420
- Sugar: 0
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 220 mg