Melt the butter over medium-high heat, then add minced garlic and cook for about 1 minute until fragrant and light golden brown.

Add the shrimp in a single layer and cook for 2–3 minutes per side, until edges curl and flesh turns opaque pink.

Pour in lemon juice, sprinkle with salt and pepper, then gently toss shrimp until coated.

Push shrimp to side, add olive oil, and cook rice for 2 minutes, stirring until slightly crisp and heated through.

Gently fold shrimp back into rice, sprinkle with fresh parsley, and plate immediately while hot.