Rinse and cook the rice. Rinse rice under cold water until the water runs clear. In a pot, add rice and broth (or water), a pinch of salt, and bring to a boil. Reduce to low, cover, and cook 12–15 minutes until tender. Rest 5 minutes, then fluff with a fork.

Pat the shrimp dry. Moisture is the enemy of a good sear. Use paper towels to dry the shrimp, then season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the paprika.

Start the garlic butter base. In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add minced garlic and cook 30–60 seconds until fragrant. Do not brown the garlic.

Cook the shrimp fast. Add shrimp in a single layer. Cook 1–2 minutes per side until opaque and just curled. Shrimp cook quickly—pull them as soon as they’re done to avoid rubbery texture.

Finish the sauce. Lower the heat. Add remaining 2 tablespoons butter, lemon zest, lemon juice, and red pepper flakes. Toss to coat. Taste and adjust salt and pepper.

Combine or keep separate. You can fold some shrimp and buttery sauce into the rice for flavor, or keep shrimp on top if you prefer crisp edges. If using veggies, steam or sauté them now and season with a pinch of salt and lemon.

Add herbs. Stir parsley into the shrimp right before packing for a fresh finish.

Portion for meal prep. Divide rice among 4–6 containers. Add shrimp and any veggies. Spoon extra sauce over the rice so it stays moist. If using Parmesan, sprinkle it over the rice while warm.