Rinse the rice under cold water until clear, then combine with water or broth, butter, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit for 5 minutes before fluffing.

Combine shrimp with olive oil, garlic, red chili flakes, lemon juice, salt, and pepper in a bowl. Toss well and marinate for 10-15 minutes.

Heat butter in a skillet, add marinated shrimp in a single layer. Cook for 1-2 minutes on each side until golden and opaque. Remove from skillet.

In the skillet, add remaining butter and any leftover marinade. Cook for 1 minute, then return shrimp to skillet, tossing in garlic butter sauce.

Scoop rice into bowls, top with shrimp, halved cherry tomatoes, and sprinkle with parsley and cilantro. Serve with lemon wedges if desired.