Busy, Busy, Busy: Spicy Garlic Shrimp and Basmati Rice

It has been one busy week since my last blog post.

Over the past week I have decked out the house for our Big Kahuna Company Luau Party.  We had to moved most of the party indoors because the weather has been so wet.




Cooked all the “Hawaiian Style” food for about 50 people.  Thankfully I had a little help assembling the huli-huli chicken skewers from my Mom and Dad.



We’ve celebrated Mothers Day and my Grandmothers 81st Birthday.

Then I’ve spent yesterday taking down all the Hawaiian decorations and getting my house back to normal.

Now I’m packing my bags and Meals With Mel is taking a vacation to the U.S.V.I for a little rest and relaxation…. And maybe a mai tai or two 🙂


I’ll be back in a couple of weeks with new recipes for summer and a few remakes of my favorites from last year.

Till then I will leave y’all with a quick and easy dinner for those night you are too exhausted to move (as that has been me the past two days).


IMG_4924 2

Spicy Garlic Shrimp and Basmati Rice


The Marinade:

1¼ Pound Large Shrimp (deveined with the shells still on)

7 Cloves Garlic Chopped

1 Large Lemon (the juice and zest)

¼ – ½ Teaspoon Red Pepper Flakes (to taste)

A Splash of Dark Soy Sauce (for color)

Sea Salt & Black Pepper (To Taste)


¼ Cup chopped parsley

1 Lemon, juiced

2 Tablespoons Butter


Place the above marinade ingredients in a large zip top bag and marinate for 1-4 hours. Heat a large skillet over medium heat with 2 tablespoons coconut oil. Strain the shrimp and the garlic out of the marinade.

Sauté the shrimp with ¼ cup chopped parsley and additional red pepper flakes (if desired) until the shrimp are pink and just cooked through. (It only takes a couple of minutes per side) then remove the cooked shrimp from the pan.

Over low heat melt 2 Tablespoons butter in the pan with the garlic, parsley and red pepper flakes then spoon the mixture over the shrimp topped with a good squeeze of fresh lemon juice.

Serve alongside basmati rice cooked to package directions. For extra flavor I sauté my rice in 1 tablespoon of coconut oil for 1 minute before I add the hot water.

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

16 thoughts on “Busy, Busy, Busy: Spicy Garlic Shrimp and Basmati Rice

  1. I hope I haven’t missed saying Good Bye for your Rest and Relaxation break! I’m leaving for a week too to our RV property on a river at the Oregon coast. No TV, no internet, no cell service. Just the way I like it! I guess we’ll both meet up on the other side! 😀 Enjoy your trip!


    1. Thanks Kim,
      I get my party skills from my mother 🙂 and as for the shrimp well you know me I love my food to have a kick (like any good Texan).
      Thanks again!! I always enjoy the Tell em’ Tuesdays linkup and meet new people every week 🙂


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s