Garlic Butter Shrimp and Rice Recipe – One-Pan Dinner Ready in 25 Minutes!

Get ready to discover your new favorite weeknight dinner! This Garlic Butter Shrimp and Rice is the ultimate one-pan wonder that combines succulent, perfectly cooked shrimp with fluffy, flavorful rice all bathed in the most incredible garlic butter sauce. It’s the kind of dish that looks and tastes like you spent hours in the kitchen, but secretly takes just 25 minutes from start to finish. Talk about a weeknight win!

What makes this recipe absolutely irresistible is how the rice absorbs all those amazing flavors as it cooks – the butter, the garlic, the savory broth, and the natural sweetness from the shrimp. Every bite is packed with flavor, and the textures are just perfect: tender shrimp, fluffy rice, and that luscious buttery sauce tying everything together. It’s comfort food that feels special enough for company but easy enough for a Tuesday night.

This Garlic Butter Shrimp and Rice works beautifully for so many occasions. It’s perfect for busy weeknights when you need something quick but satisfying, date nights at home when you want to impress without the stress, meal prep Sundays when you’re cooking for the week ahead, or even casual dinner parties where you want to serve something that wows your guests. Plus, with minimal cleanup (just one pan!), you’ll have more time to actually enjoy your meal instead of scrubbing dishes. Now that’s what I call a winning recipe!

History / Background

The combination of shrimp and rice has ancient roots spanning multiple cultures across the globe. Rice cultivation began in Asia over 10,000 years ago, while coastal communities have been harvesting shrimp for thousands of years. The pairing of these two ingredients was a natural evolution wherever rice-growing regions met coastal waters.

In the American South, dishes like Shrimp and Rice have been staples since colonial times, particularly in the Lowcountry regions of South Carolina and Georgia. The Gullah Geechee people created their own versions influenced by West African cooking techniques, often cooking rice in flavorful broths and adding local seafood. These dishes celebrated the abundance of both the land and the sea.

Louisiana’s Creole and Cajun cuisines also feature prominent shrimp and rice combinations, from jambalaya to shrimp Creole. These dishes reflect the melting pot of French, Spanish, African, and Native American influences that define Louisiana cooking. The use of the “holy trinity” (onions, celery, and bell peppers) and bold seasonings became hallmarks of this regional style.

Meanwhile, across the Atlantic, Spanish paella and Italian risotto showcased their own interpretations of seafood and rice, while Asian cuisines from Thailand to China have countless variations of shrimp fried rice and rice bowls topped with seafood.

This particular Garlic Butter Shrimp and Rice recipe represents a modern American interpretation – taking inspiration from all these rich traditions but simplifying the technique for today’s busy home cooks. The focus on garlic butter reflects the French influence on American cooking (think scampi), while the one-pan method speaks to our contemporary desire for efficiency without sacrificing flavor. It’s a dish that honors culinary history while being perfectly suited to modern life, proving that some flavor combinations are truly timeless and universal.

Why You’ll Love This Recipe

This Garlic Butter Shrimp and Rice isn’t just another seafood dinner – it’s a complete game-changer that will revolutionize your weeknight cooking routine. The garlic butter sauce is absolutely divine, coating every grain of rice and every tender shrimp with incredible flavor. Even self-proclaimed “non-seafood people” have been converted by this recipe because the flavors are just that good!

Here’s why this recipe deserves a permanent spot in your dinner rotation:

• Ready in 25 minutes – Faster than most takeout and infinitely tastier
• One-pan wonder – Minimal cleanup means maximum relaxation time
• Budget-friendly luxury – Tastes expensive but uses affordable ingredients
• Naturally gluten-free – Perfect for those with dietary restrictions
• High in protein – Shrimp provides lean protein for a healthy meal
• Foolproof technique – Nearly impossible to mess up with clear instructions
• Impressive presentation – Looks restaurant-worthy with zero effort
• Kid-approved flavors – Even picky eaters love buttery shrimp and rice
• Meal prep champion – Makes fantastic leftovers for lunch all week
• Customizable base – Easy to adapt with different seasonings and add-ins
• Guest-worthy – Fancy enough to serve at dinner parties
• Minimal ingredients – No hunting for obscure items at specialty stores
• Perfectly balanced – Protein, carbs, and vegetables all in one dish

Ingredient Notes

Shrimp: Large or jumbo shrimp (31-40 count per pound) work best for this recipe, providing that satisfying, meaty bite. Always buy shrimp that’s been deveined and peeled to save yourself prep time – it’s worth the small extra cost. Fresh or frozen shrimp both work beautifully; if using frozen, thaw them overnight in the refrigerator or under cold running water for 15 minutes. Look for shrimp that smells fresh and ocean-like, never fishy or ammonia-scented. Wild-caught is ideal for flavor and sustainability, but good quality farm-raised works too.

Rice: Long-grain white rice is my top choice because it stays fluffy and separate rather than sticky. Jasmine rice adds a lovely aromatic quality, while basmati brings a nutty flavor. You’ll need about 1½ cups of uncooked rice, which yields perfectly portioned servings. Avoid instant or minute rice – they won’t absorb the flavors properly and can become mushy. Medium-grain rice works in a pinch but may be slightly stickier.

Butter: Real, unsalted butter is absolutely essential for that rich, luxurious sauce. You’ll need about 6 tablespoons total – this isn’t the time to cut corners! The butter carries the garlic flavor throughout the dish and gives the rice that beautiful glossy finish. Unsalted lets you control the sodium level perfectly. European-style butter with higher fat content creates an even more decadent sauce.

Garlic: Fresh garlic cloves are non-negotiable here – you’ll need 6-8 cloves, minced. This might seem like a lot, but trust me, it’s perfect! The garlic mellows as it cooks, becoming sweet and aromatic rather than harsh. Pre-minced jarred garlic can work in an absolute pinch, but fresh provides infinitely better flavor. If you’re a garlic lover like me, add an extra clove or two!

Chicken Broth: Good quality chicken broth or stock is what cooks the rice and infuses it with savory flavor. You’ll need about 2½ cups. Low-sodium broth is best so you can control the salt level. Homemade stock is amazing if you have it, but store-bought works perfectly. For a deeper flavor, use half chicken broth and half white wine. Vegetable broth can substitute for a lighter flavor.

Lemon: Fresh lemon juice and zest brighten the entire dish and cut through the richness of the butter. You’ll need one large lemon. The acidity balances the fat beautifully and enhances the natural sweetness of the shrimp. Always use fresh lemon, never bottled – the difference is dramatic. Save some lemon wedges for serving so guests can add extra brightness to taste.

Parsley: Fresh parsley adds a pop of color and fresh herby flavor. You’ll need about ¼ cup, chopped. Flat-leaf (Italian) parsley has better flavor than curly parsley. If you don’t have parsley, fresh basil, cilantro, or chives work beautifully as alternatives. Dried herbs won’t provide the same bright, fresh finish.

Seasonings: Simple salt, black pepper, and paprika (regular or smoked) are all you need. The paprika adds a subtle depth and beautiful color to the shrimp. Old Bay seasoning is a wonderful addition if you love that classic seafood seasoning blend. Red pepper flakes are optional but add a nice gentle heat.

Optional Vegetables: While not essential, sautéed onions, bell peppers, or peas add nutrition and color. These extras make the dish even more complete and satisfying without complicating the recipe.

Equipment Needed

To create this restaurant-quality Garlic Butter Shrimp and Rice, you’ll need just a few basic kitchen tools:

• Large skillet with lid (12-inch, preferably with high sides or a deep sauté pan)
• Wooden spoon or silicone spatula (for stirring)
• Sharp knife (for mincing garlic and chopping parsley)
• Cutting board
• Measuring cups and spoons
• Liquid measuring cup (for broth)
• Microplane or zester (for lemon zest)
• Citrus juicer (optional but helpful)
• Small bowl (for seasoning shrimp)
• Paper towels (for patting shrimp dry)
• Fork (for fluffing rice)
• Serving spoon or tongs (for plating)
• Timer (crucial for perfect rice)

Garlic Butter Shrimp and Rice Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mira Vaughn
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Description

This Garlic Butter Shrimp and Rice is a quick, flavorful one-pan dinner featuring succulent shrimp and fluffy rice in a rich garlic butter sauce. Ready in just 25 minutes with minimal cleanup!

---

Ingredients

Scale 1x2x3x

For the Shrimp:

• 1½ lbs large shrimp, peeled and deveined (31-40 count)
• 2 tablespoons butter
• 1 teaspoon paprika (regular or smoked)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the Rice:

• 3 tablespoons butter
• 1 small onion, finely diced (about 1 cup)
• 6 cloves garlic, minced
• 1½ cups long-grain white rice (jasmine or basmati)
• 2½ cups chicken broth (low-sodium)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice and zest of 1 lemon
• ¼ cup fresh parsley, chopped
• 1 tablespoon butter (for finishing)
• Lemon wedges (for serving)

Optional Add-Ins:

• ½ cup frozen peas
• ½ bell pepper, diced
• 2 tablespoons white wine

Cook Mode Prevent your screen from going dark

---

Instructions

• Prep the shrimp: Pat shrimp completely dry with paper towels – this is crucial for getting a good sear. Season shrimp with paprika, salt, black pepper, and red pepper flakes (if using). Toss to coat evenly and set aside at room temperature while you prepare the rice.
• Start the rice base: In a large skillet with high sides, melt 3 tablespoons of butter over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally. The onions should smell sweet and look slightly golden at the edges.
• Add garlic: Add minced garlic to the onions and cook for 1 minute, stirring constantly, until fragrant but not browned. Your kitchen should smell absolutely amazing at this point!
• Toast the rice: Add the uncooked rice to the skillet and stir to coat every grain with the butter, onions, and garlic. Toast for 2 minutes, stirring frequently, until the rice becomes slightly translucent at the edges and smells nutty. This step is key for fluffy, flavorful rice.
• Add liquid and seasonings: Pour in the chicken broth, salt, and black pepper. Stir well, scraping up any browned bits from the bottom of the pan (that’s pure flavor!). Bring the mixture to a boil over medium-high heat.
• Simmer the rice: Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 12-15 minutes without lifting the lid. Resist the urge to peek! The rice needs undisturbed time to absorb all that delicious liquid and cook through perfectly.
• Cook the shrimp: While the rice simmers, heat a separate large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt until foaming. Add the seasoned shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 2 minutes on the first side without moving them – they should develop a beautiful golden crust.
• Flip and finish: Flip the shrimp and cook for another 1-2 minutes on the second side until they’re pink, opaque, and cooked through. The shrimp should curl into a “C” shape – if they curl into a tight “O,” they’re overcooked. Remove from heat immediately.
• Combine everything: Once the rice timer goes off, remove the lid and check that all liquid is absorbed and rice is tender. Fluff the rice gently with a fork. Add the cooked shrimp along with any butter from their pan, lemon juice, lemon zest, and that final tablespoon of butter. Fold everything together gently.
• Finish and serve: Stir in fresh chopped parsley, reserving some for garnish. Taste and adjust seasonings if needed – you might want more salt, pepper, or lemon juice. Transfer to a serving platter or serve directly from the skillet, garnished with remaining parsley and lemon wedges on the side.

Notes

• Shrimp cooking time: Shrimp cooks incredibly fast! Watch carefully to avoid overcooking, which makes them rubbery. They’re done when just opaque.
• Rice variations: If using brown rice, increase cooking time to 40-45 minutes and add an extra ½ cup of broth
• Make it spicier: Add more red pepper flakes, cayenne pepper, or diced jalapeños with the onions
• Wine addition: Replace ½ cup of broth with dry white wine for extra depth
• Frozen shrimp: Thaw completely and pat very dry before cooking
• One-pan method: You can cook everything in one pan by removing the shrimp temporarily, but using two pans ensures perfectly cooked shrimp

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American, Seafood

Nutrition

• Serving Size: 1/4 of recipe (approximately 2 cups)
• Calories: 485
• Sugar: 2g
• Sodium: 1,120mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 265mg

Nutrition information is approximate and calculated using standard ingredient measurements. Values may vary based on specific brands, portion sizes, and ingredient substitutions used.

Tips & Variations

The beauty of this Garlic Butter Shrimp and Rice is how wonderfully adaptable it is to your preferences and what you have on hand. Here are some fantastic ways to customize this recipe:

Cajun Style: Replace the paprika with Cajun or Creole seasoning (about 2 teaspoons) and add diced bell peppers and celery with the onions. This gives you those amazing Louisiana flavors. Finish with a dash of hot sauce for authentic heat.

Lemon Herb Version: Double the lemon zest and add fresh thyme or dill along with the parsley. Use half butter and half olive oil for a lighter, more Mediterranean feel. Add a handful of baby spinach at the end that wilts into the hot rice.

Coconut Lime: Replace 1 cup of the chicken broth with coconut milk for a tropical twist. Use lime instead of lemon and add fresh cilantro instead of parsley. A teaspoon of fresh grated ginger with the garlic adds wonderful warmth.

Extra Veggies: Stir in frozen peas, corn, diced tomatoes, or chopped asparagus during the last 5 minutes of rice cooking. This boosts nutrition and adds beautiful color without complicating the recipe.

Spicy Garlic Butter: Increase red pepper flakes to 1 teaspoon, add a diced jalapeño with the onions, or finish with sriracha drizzle. For serious heat lovers, use cayenne pepper in the shrimp seasoning.

Italian Inspired: Add ½ cup white wine when you add the broth, use Italian seasoning in place of paprika, and finish with fresh basil and a sprinkle of Parmesan cheese.

Asian Fusion: Use sesame oil for cooking the shrimp, add fresh ginger with the garlic, use soy sauce instead of some of the salt, and finish with sliced green onions and toasted sesame seeds instead of parsley.

Paella Style: Use saffron threads (steep in warm broth first), add diced tomatoes, smoked paprika, and frozen peas. Garnish with roasted red peppers for authentic Spanish flair.

Lower Carb: Replace half the rice with riced cauliflower (add it during the last 5 minutes of cooking). You’ll still get that satisfying texture with fewer carbs.

Dairy-Free: Use olive oil or ghee instead of butter throughout. The dish is still incredibly flavorful without the dairy.

Pro Chef Tips

Want to elevate your Garlic Butter Shrimp and Rice from delicious to absolutely restaurant-quality? Here are the professional secrets that make all the difference:

Dry those shrimp thoroughly: This is the number one secret to perfectly seared shrimp with that gorgeous golden crust. Wet shrimp will steam instead of sear, and you’ll miss out on all that caramelized flavor. Pat them dry with paper towels until no moisture remains, then let them sit for a few minutes while you prep other ingredients.

Don’t overcrowd the pan: When cooking shrimp, give them space! Crowding causes the temperature to drop, leading to steaming rather than searing. If your pan isn’t large enough, cook the shrimp in two batches. The extra two minutes is worth it for perfectly caramelized shrimp.

Toast your rice: That step of toasting the rice in butter before adding liquid isn’t optional – it’s transformative! This technique, borrowed from risotto-making, helps each grain stay separate and fluffy while also adding a wonderful nutty flavor dimension.

Use the right rice-to-liquid ratio: For long-grain white rice, the standard ratio is 1 part rice to 1⅔ parts liquid. Don’t guess! Accurate measuring ensures perfectly cooked rice that’s fluffy, not mushy or crunchy.

Leave the lid on: When the rice is simmering, resist every urge to lift that lid and peek. Each time you lift it, you release steam and lower the temperature, which affects cooking time and texture. Trust the timer and leave it alone!

Let rice rest: After the timer goes off, let the rice sit covered for 5 minutes off heat before fluffing. This resting time allows the moisture to redistribute evenly, resulting in perfectly fluffy grains.

Add butter at the end: That final tablespoon of butter stirred in at the end creates a glossy, restaurant-style finish and adds richness. Chefs call this “mounting with butter,” and it’s a simple trick that makes everything taste more luxurious.

Fresh lemon is crucial: The bright acidity of fresh lemon juice balances the rich butter and enhances the sweet flavor of the shrimp. It transforms the dish from good to spectacular. Bottled lemon juice can’t compare!

Season in layers: Notice how we season the shrimp, then the rice cooking liquid, then taste and adjust at the end? Building flavor in layers creates complexity rather than just salty food. Each component contributes to the final taste.

High heat for shrimp: Shrimp needs high heat for that beautiful caramelization. Medium-high heat allows the exterior to develop color and flavor while keeping the interior tender and juicy. Too low and they’ll turn rubbery before browning.

Common Mistakes to Avoid

Even with a straightforward recipe like this, there are several pitfalls that can prevent you from achieving perfection:

Overcooking the shrimp: This is hands-down the most common mistake! Shrimp cooks incredibly fast – we’re talking 3-4 minutes total. Overcooked shrimp becomes rubbery, tough, and loses its sweet flavor. Watch for the color change from translucent gray to opaque pink, and remove from heat immediately. The shrimp will continue cooking slightly from residual heat.

Lifting the rice lid too early: I know it’s tempting, but don’t do it! Each time you lift the lid while rice is simmering, you release essential steam that’s needed for proper cooking. This results in unevenly cooked rice – crunchy on top, mushy on bottom. Set a timer and trust the process.

Not rinsing the rice: While some chefs debate this, rinsing rice removes excess surface starch that can make it gummy and sticky. For fluffy, separate grains, rinse your rice under cold water until the water runs clear, about 30 seconds. Drain well before cooking.

Using too small a pan: A skillet that’s too small means your ingredients are crowded, which leads to steaming instead of sautéing. This affects the final texture and flavor development. Use at least a 12-inch skillet with high sides, or make the recipe in batches.

Adding cold broth to hot rice: While not critical, adding room temperature or warm broth to the toasted rice helps maintain the pan temperature and starts the simmer more quickly. If adding cold broth, it may take longer to come to a boil.

Forgetting to pat shrimp dry: Wet shrimp won’t develop that beautiful golden sear that adds so much flavor. The moisture creates a barrier that prevents caramelization. Always pat completely dry with paper towels before seasoning and cooking.

Stirring the rice while it cooks: Once you add the broth and cover the pan, don’t stir the rice! Stirring releases more starch and can make the rice gummy. The rice needs to cook undisturbed to achieve that perfect fluffy texture.

Storage & Meal Prep

This Garlic Butter Shrimp and Rice makes excellent leftovers and is perfect for meal prep, making it ideal for busy weeks:

Refrigerator Storage: Allow the shrimp and rice to cool to room temperature (but don’t leave it out for more than 2 hours for food safety). Transfer to an airtight container and refrigerate for up to 3 days. The flavors actually meld and deepen overnight, making leftovers incredibly delicious. Store lemon wedges separately to add brightness when reheating.

Reheating Methods: For best results, reheat in a skillet over medium-low heat with a splash of chicken broth or water (about 2-3 tablespoons per serving). Stir gently and heat for 5-7 minutes until warmed through. The added liquid prevents the rice from drying out. Microwave reheating works but can make shrimp rubbery – use 50% power and heat in 1-minute intervals, stirring between each.

Meal Prep Strategy: This recipe is fantastic for Sunday meal prep! Make a full batch and divide into 4 individual meal prep containers (about 2 cups each). The dish stays fresh for 3 days, giving you easy grab-and-go lunches or quick dinners. Add fresh lemon wedges and parsley to each container to brighten flavors when reheating.

Texture After Storage: The rice will firm up and dry out slightly in the refrigerator as it absorbs moisture. This is completely normal! Adding a bit of liquid when reheating restores the original texture. The shrimp stays tender and flavorful when stored properly and reheated gently.

Keeping It Fresh: For the best flavor and texture, consume refrigerated leftovers within 3 days. Seafood doesn’t keep as long as other proteins, so prioritize eating this earlier in the week if meal prepping.

Lunch Box Friendly: This dish travels well! Pack it in insulated containers with an ice pack if you won’t have immediate refrigeration. Reheat at work in the microwave with a damp paper towel over the top to add moisture.

Make-Ahead & Freezer Notes

Planning ahead? Here’s everything you need to know about preparing components in advance or freezing:

Prep-Ahead Components: While this dish is best made fresh, you can prep several components up to 24 hours in advance. Peel and devein shrimp, pat dry, and store in the refrigerator. Dice onions, mince garlic, chop parsley, and store each in separate airtight containers. Measure out your rice and seasonings. When ready to cook, everything comes together in just 25 minutes.

Partial Make-Ahead: Cook the rice base (onions, garlic, and rice) up to 2 hours ahead, then keep it warm on very low heat or at room temperature. Cook the shrimp fresh just before serving and combine. This method is great when entertaining since the shrimp stay perfectly tender.

Freezing Cooked Dish: While you can freeze the complete dish, the texture won’t be quite the same as fresh. Rice tends to dry out and shrimp can become slightly rubbery when frozen and reheated. If you must freeze it, cool completely, transfer to freezer-safe containers leaving ½ inch headspace, and freeze for up to 2 months. The flavor remains good even if texture suffers slightly.

Better Freezing Method: Freeze components separately for better results. Cook and freeze the rice portion (without shrimp) in freezer bags laid flat for easy storage. Cook shrimp fresh when ready to serve. Thaw rice overnight in the refrigerator, reheat with a splash of broth, then add freshly cooked shrimp. This gives you the convenience of advance prep with better texture.

Freezing Raw Shrimp: If you bought fresh shrimp on sale, season them and freeze in a single layer on a baking sheet, then transfer to freezer bags once frozen. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before cooking.

Thawing and Reheating: Always thaw frozen portions overnight in the refrigerator, never at room temperature. Reheat gently in a skillet over medium-low heat, adding 3-4 tablespoons of chicken broth or water to restore moisture. Stir frequently and heat until steaming hot throughout, about 8-10 minutes.

Quality Considerations: Frozen and thawed shrimp and rice will have a softer texture than fresh. While still tasty, it won’t have that just-made quality. If texture is important to you, stick with refrigerating for up to 3 days rather than freezing.

Serving Suggestions

This Garlic Butter Shrimp and Rice is a complete meal on its own, but pairing it with the right sides elevates the entire dining experience:

Light and Fresh Sides: Since the main dish is rich and buttery, pair it with something bright and crisp. A simple arugula salad with lemon vinaigrette provides peppery contrast. Cucumber tomato salad with fresh herbs adds refreshing crunch. A citrus and avocado salad brings creamy coolness that balances the garlic butter beautifully.

Roasted Vegetables: Roasted asparagus with lemon zest echoes the citrus notes in the shrimp. Roasted broccoli with garlic complements the garlic butter without overwhelming. Roasted Brussels sprouts with balsamic glaze add a sweet-tangy element. Green beans almondine provides elegant crunch.

Bread Options: Crusty garlic bread is perfect for soaking up every drop of that incredible butter sauce. Warm dinner rolls, focaccia, or French baguette slices all work beautifully. For something lighter, serve with crispy breadsticks or grilled flatbread.

Southern Style: Pair with classic Southern sides like collard greens, corn on the cob, coleslaw, or hush puppies for a Lowcountry-inspired feast. Sweet tea or lemonade completes the Southern vibe perfectly.

Mediterranean Approach: Serve with a Greek salad (tomatoes, cucumbers, feta, olives), tzatziki sauce on the side, warm pita bread, and hummus. This creates a beautiful fusion of flavors.

Asian Fusion: Pair with cucumber salad dressed with rice vinegar and sesame oil, edamame, steamed bok choy, or Asian-style slaw. Green tea or sake makes an interesting beverage pairing.

Complete Dinner Party Menu: Start with shrimp cocktail or a light soup like gazpacho. Serve the garlic butter shrimp and rice as the main course with a crisp salad and garlic bread. Finish with key lime pie or lemon sorbet for a citrus-themed conclusion.

Wine Pairings: A crisp, acidic white wine cuts through the butter beautifully. Sauvignon Blanc, Pinot Grigio, unoaked Chardonnay, or Albariño all pair wonderfully. For non-alcoholic options, sparkling water with lemon, iced tea with lemon, or a light white grape juice work nicely.

Kid-Friendly Additions: Serve with simple steamed broccoli (kids can dip it in the butter sauce!), carrot sticks, apple slices, or corn on the cob. Most kids love buttery shrimp and rice, making this an easy family dinner.

FAQs Section

Q: Can I use brown rice instead of white rice?
A: Yes, but you’ll need to adjust the cooking time and liquid. Brown rice takes much longer to cook – about 40-45 minutes instead of 15. Increase the chicken broth to 3 cups and check the rice at 40 minutes. If it’s not tender, add a bit more liquid and continue cooking. Everything else in the recipe stays the same. The nutty flavor of brown rice actually pairs beautifully with the garlic butter!

Q: How do I know when shrimp is cooked perfectly?
A: Perfectly cooked shrimp are pink and opaque throughout with no translucent gray areas remaining. They’ll curl into a loose “C” shape. The key visual cue is the color change – they go from gray/translucent to pink/white/opaque in just 2-3 minutes. If they curl into a tight “O” shape, they’re overcooked. Internal temperature should reach 120°F, but visual cues are more reliable than a thermometer for shrimp.

Q: Can I make this with frozen shrimp?
A: Absolutely! Just make sure to thaw them completely first. The best method is overnight in the refrigerator, but if you’re short on time, place frozen shrimp in a colander and run cold water over them for 10-15 minutes, stirring occasionally. Once thawed, pat them completely dry with paper towels before seasoning and cooking. Excess water prevents proper searing.

Q: My rice turned out mushy. What went wrong?
A: Mushy rice usually happens from too much liquid or overcooking. Make sure you’re measuring accurately – 1½ cups rice to 2½ cups broth. Also, once the timer goes off, remove from heat immediately. Continuing to cook it will make it mushy. Another cause is lifting the lid repeatedly during cooking, which affects the steam and cooking time. Finally, stirring rice while it cooks releases starch and can create mushiness.

Q: Can I add other proteins alongside the shrimp?
A: Definitely! This recipe works beautifully with mixed proteins. Andouille sausage sliced and sautéed with the shrimp adds smoky, spicy flavor. Chunks of firm white fish like cod or halibut can be added for a seafood medley. Even chicken breast cut into bite-sized pieces works, though you’ll need to cook it longer than shrimp (about 6-8 minutes total). Cook heartier proteins first, then add shrimp at the end.

Q: What can I substitute for chicken broth?
A: Vegetable broth works perfectly and keeps the dish lighter. Seafood stock or clam juice mixed with water creates a more pronounced ocean flavor that’s wonderful with shrimp. In a pinch, you can use water with a bouillon cube, though the flavor won’t be quite as rich. For extra depth, use half broth and half dry white wine – the wine adds complexity and restaurant-quality flavor.

Q: How do I prevent my garlic from burning?
A: Garlic burns quickly and turns bitter, ruining your dish. The key is constant stirring and watching carefully during that 1-minute window. Cook it over medium heat (not high), and add it after the onions have softened so it has less time in the pan. If you smell any burning or see brown spots, remove the pan from heat immediately. Some cooks add garlic after toasting the rice, giving it even less time to potentially burn.

Q: Can I make this dish dairy-free?
A: Yes! Replace the butter with olive oil or a dairy-free butter substitute throughout the recipe. The dish will have a slightly different flavor profile – more savory and less rich – but it’s still absolutely delicious. Ghee is another option if you can tolerate clarified butter; it provides that buttery flavor without the milk solids.

Conclusion

And there you have it – everything you need to create the most incredible Garlic Butter Shrimp and Rice right in your own kitchen! This recipe truly embodies what weeknight cooking should be: