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
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
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