Pat the shrimp dry thoroughly with paper towels. Season lightly with salt and black pepper.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently, until fragrant. Avoid letting the garlic brown.

Add the shrimp to the skillet in an even layer. Cook for 2–3 minutes on the first side, then turn and cook for another 2–3 minutes, or until the shrimp are opaque and cooked through.

Reduce the heat to low. Add the remaining tablespoon of butter, grated Parmesan, and a squeeze of fresh lemon juice.

Toss gently until the shrimp are evenly coated in the buttery garlic Parmesan mixture. Remove the skillet from the heat to prevent overcooking.

Divide the warm cooked rice between bowls. Spoon the Garlic Parmesan Shrimp Rice Bowls with plenty of shrimp and buttery garlic Parmesan goodness over each serving.

Sprinkle with chopped fresh parsley and serve with steamed broccoli or sautéed spinach, if desired.