Pat shrimp dry with paper towels and season lightly with salt and black pepper. Set aside.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon butter and the oil. When the butter foams and settles, the pan is ready.

Add shrimp in a single layer. Cook without moving for 90 seconds until lightly colored on the bottom. Flip and cook another 60 seconds until just pink. Remove from pan and set aside.

Add another tablespoon of butter to the same pan. Add minced garlic and stir for about 30 seconds until fragrant but not browned.

Add cold rice to the pan. Break up clumps with a spatula and spread across the pan. Let it sit undisturbed for 1 to 2 minutes to toast slightly, then stir and repeat.

Push rice to the sides of the pan. Pour beaten eggs into the center and scramble until mostly set, then fold into the rice.

Add thawed peas, soy sauce, and sesame oil. Stir everything together and taste for seasoning.

Return shrimp to the pan. Stir gently and let everything warm together for about 1 minute.

Reduce heat to low. Add the remaining 2 tablespoons of butter and let it melt slowly over the rice and shrimp, stirring gently as it coats everything.

Serve immediately topped with sliced green onions and an optional squeeze of fresh lemon juice.