Description
This Garlic Butter Shrimp Rice is a one-pan wonder that combines succulent shrimp with perfectly seasoned rice in a rich garlic butter sauce. Ready in just 30 minutes, this restaurant-quality dish is perfect for busy weeknights or when you want to impress without the stress. The shrimp are tender and flavorful, while the rice absorbs all that delicious buttery goodness for a complete meal that’ll have everyone asking for seconds.
Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined (16-20 count)
- 1½ cups long-grain white rice, rinsed
- 6 tablespoons unsalted butter, divided
- 6-8 cloves garlic, minced
- 3 cups chicken or seafood broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
- ¼ cup fresh parsley, chopped
- Lemon wedges, for serving
- Extra parsley for garnish
Instructions
- Prepare the Shrimp: Pat the shrimp completely dry with paper towels. Season both sides with salt, pepper, and half the paprika. Set aside while you prepare the rice.
- Rinse the Rice: Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents gummy rice. Drain well.
- Start the Rice: In your large skillet, melt 3 tablespoons of butter over medium heat. Add half the minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Toast the Rice: Add the rinsed rice to the skillet and stir to coat each grain with the garlic butter. Toast for 2-3 minutes, stirring occasionally, until the rice smells nutty and some grains start to turn slightly golden.
- Cook the Rice: Pour in the broth and add the remaining paprika, along with half the lemon juice. Stir well, then bring to a boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes without lifting the lid. The rice should absorb all the liquid and become tender.
- Cook the Shrimp: While the rice cooks, heat the remaining 3 tablespoons of butter in a separate skillet over medium-high heat (or use the same pan after transferring the cooked rice to a bowl). Add the remaining garlic and cook for 30 seconds.
- Sear the Shrimp: Add the seasoned shrimp in a single layer. Cook for 2-3 minutes on the first side without moving them, until they develop a golden crust. Flip and cook for another 1-2 minutes until pink and just cooked through. Don’t overcook or they’ll become rubbery!
- Combine Everything: Once the rice is done, fluff it gently with a fork. If cooking shrimp separately, transfer the cooked rice to the shrimp pan. Add the remaining lemon juice and most of the chopped parsley. Toss everything together gently to combine.
- Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Garnish with remaining fresh parsley and serve immediately with lemon wedges on the side.
Notes
- Shrimp Size: Larger shrimp (16-20 count) work best as they stay juicier and don’t overcook as quickly. If using smaller shrimp, reduce cooking time by 1-2 minutes.
- Rice Texture: The key to fluffy rice is not lifting the lid while it’s cooking! Resist the temptation to check—the steam needs to stay trapped.
- Garlic Burns Easily: Keep your heat at medium when cooking garlic. If it browns too much, it becomes bitter.
- Fresh vs. Frozen Shrimp: If using frozen shrimp, thaw completely overnight in the refrigerator and pat very dry before cooking to achieve a good sear.
- Spice Level: Adjust red pepper flakes to your preference, or omit entirely for a milder dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1/4 of recipe (approximately 1½ cups)
- Calories: 485
- Sugar: 1g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 285mg