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Southern Garlic Shrimp & Salmon over Rice

Pan-seared salmon and garlic butter shrimp served over fluffy white rice and finished with a silky Cajun-spiced lemon cream sauce. A Southern-inspired one-skillet seafood dinner that's rich, deeply flavored, and on the table in just over thirty minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 salmon fillet about 6 oz, skin-on
  • 12 –15 large shrimp peeled and deveined
  • 2 cups cooked white rice
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 5 garlic cloves minced
  • 1 cup heavy cream
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • ½ tsp cayenne optional
  • Salt and black pepper to taste
  • 1 tsp fresh lemon juice
  • Fresh parsley and lemon wedges to serve

Method
 

  1. Cook rice per package instructions and keep warm.
  2. Pat salmon dry and season both sides with salt, pepper, and paprika. Heat 1 tablespoon olive oil in a skillet over medium heat. Sear skin-side down for 3–4 minutes without moving. Flip and cook for a further 3–4 minutes until cooked through. Remove and set aside.
  3. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.
  4. Add shrimp and season with salt, pepper, paprika, and parsley. Cook 2–3 minutes per side until pink and just golden. Do not overcook.
  5. Pour in the heavy cream, add onion powder and cayenne, and simmer for 3–4 minutes until slightly thickened. Stir in lemon juice and adjust seasoning. Return the salmon to the pan and spoon the sauce over it.
  6. Plate rice, top with salmon, and ladle shrimp and sauce over everything. Garnish with parsley and a lemon wedge.