Garlic Butter Shrimp and Rice

There’s something about garlic butter that just makes everything better. Add juicy, tender shrimp and fluffy rice into the mix? That’s dinner magic right there. This Garlic Butter Shrimp and Rice is the kind of recipe you’ll want to keep in your back pocket for busy weeknights, lazy weekends, or anytime you need something comforting and satisfying in under 30 minutes.

The shrimp are seared until golden, tossed in a garlicky, lemony butter sauce, and then folded into a bed of perfectly seasoned rice that soaks up every last drop of flavor. It’s simple, soul-soothing, and surprisingly quick to whip up.

I first started making this dish when I needed a last-minute dinner and only had shrimp, rice, and a lot of garlic on hand. A little butter, some herbs, and a quick pan-fry later, and this meal instantly became a regular in our house. Now it’s the recipe I turn to when I want something cozy but not too heavy—like a warm hug with a little zing.

Why You’ll Love This Recipe

• Quick and easy: You can have this dish on the table in under 30 minutes. Seriously—this is faster than ordering takeout.
• Big flavor, minimal effort: Garlic, butter, and lemon do all the heavy lifting here, making the shrimp absolutely irresistible.
• One pan, one pot: The rice cooks separately while the shrimp sizzle in a skillet, but the cleanup is still minimal.
• Kid-approved: Even picky eaters tend to love the buttery, garlicky shrimp. It’s mild but flavorful, and you can easily adjust the seasoning.
• Flexible and customizable: You can add veggies, swap in quinoa for rice, or go spicy with a pinch of chili flakes.

Between the juicy shrimp, the fragrant garlic butter, and the steamy rice that soaks it all up, this is the kind of meal you’ll crave on repeat. Each bite is buttery, a little tangy from the lemon, and packed with flavor.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Nutrition (per serving):
Calories: 410 | Protein: 30g | Carbs: 35g | Fat: 18g

Ingredients

For the shrimp:

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (fresh is best)
• ½ teaspoon smoked paprika
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 2 tablespoons chopped fresh parsley (optional, for garnish)

For the rice:

• 1 cup long-grain white rice, rinsed
• 2 cups water or low-sodium chicken broth
• 1 tablespoon butter
• ½ teaspoon salt

Ingredient Notes:

• Shrimp: Fresh or frozen (thawed) shrimp work perfectly. Go for large or jumbo for maximum juiciness.
• Butter: Use good-quality unsalted butter so you can control the salt level.
• Garlic: Go fresh if you can—the flavor just doesn’t compare to the jarred kind.
• Paprika: Adds just a hint of smoky warmth. You can use regular paprika too.
• Rice: Long-grain rice like jasmine or basmati is ideal—it cooks fluffy and doesn’t clump together.

Step-by-Step Instructions

1. Cook the rice

• Rinse 1 cup of rice under cold water until the water runs clear. This removes extra starch and helps the rice cook up nice and fluffy.
• In a medium saucepan, bring 2 cups of water (or broth) to a boil. Add the rice, 1 tablespoon of butter, and ½ teaspoon salt.
• Stir once, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until all the liquid is absorbed.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

2. Prep the shrimp

• While the rice cooks, pat your shrimp dry with paper towels. This helps them sear better in the pan.
• In a bowl, toss the shrimp with smoked paprika, salt, and pepper. Set aside.

3. Sear the shrimp

• Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
• Once the butter is melted and sizzling, add the shrimp in a single layer. Don’t overcrowd the pan—you may need to do this in two batches.
• Cook for about 2 minutes per side, or until the shrimp are pink and just cooked through. Remove from the skillet and set aside.

4. Make the garlic butter sauce

• In the same skillet, reduce the heat to medium and add the remaining 3 tablespoons of butter.
• Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant (don’t let it brown).
• Stir in the lemon juice. You can add a tablespoon of water or broth to loosen it up, if needed.

5. Bring it all together

• Return the cooked shrimp to the skillet and toss to coat in the garlic butter sauce.
• Let it simmer for a minute so the flavors meld, then remove from heat.

6. Serve

• Spoon the fluffy rice onto plates or into bowls.
• Top with garlic butter shrimp and a drizzle of the sauce from the pan.
• Garnish with chopped parsley if you like a pop of color and freshness.

Optional:

• For extra richness, add a sprinkle of shredded cheese (like Parmesan or mozzarella) right over the hot shrimp.
• Want a crispy bite? Add a handful of toasted breadcrumbs over the top.

How to Serve

• Spoon over warm rice with all the buttery sauce.
• Add a side of roasted veggies like broccoli, asparagus, or green beans.
• Toss with cooked pasta instead of rice for a garlicky shrimp scampi feel.
• Serve with naan or crusty bread to soak up all that garlic butter goodness.

Additional Tips

1. Dry your shrimp well: This helps them sear instead of steam.
2. Use a wide skillet: You want the shrimp to be in a single layer so they cook evenly.
3. Don’t overcook the shrimp: They only need 2-3 minutes per side. When they turn pink and curl, they’re done.
4. Add lemon zest: For even more citrusy brightness, add a little zest to the garlic butter sauce.
5. Make it spicy: Add a pinch of crushed red pepper flakes while sautéing the garlic for a little kick.

Recipe Variations

• Vegetarian: Replace shrimp with sautéed mushrooms or tofu cubes for a hearty, meat-free version.
• Gluten-Free: This dish is naturally gluten-free, but double-check your broth if using store-bought.
• Low-Carb: Serve the shrimp over cauliflower rice or zucchini noodles.
• Spicy Version: Add cayenne pepper or hot sauce to the butter sauce for some heat.
• Herby Twist: Try fresh dill or cilantro instead of parsley for a different vibe.

Serving Suggestions

• Side Dishes:
  • Roasted vegetables (broccoli, carrots, or zucchini)
  • Simple cucumber salad with lemon vinaigrette
  • Buttered corn on the cob
• Beverage Pairings:
  • Sparkling water with lemon or cucumber slices
  • Mint lemonade or a chilled citrus spritzer
• Kid-Friendly Ideas:
  • Serve over plain rice with just butter and a squeeze of lemon on the side
  • Add a small scoop of rice and shrimp into a tortilla for a shrimp taco twist

Freezing and Storage

Storing Leftovers:

• Keep any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet over medium-low heat or in the microwave with a splash of water or broth to keep it moist.

Freezing:

• Freeze just the shrimp in a freezer-safe bag or container for up to 2 months.
• Cooked rice doesn’t freeze quite as well but can be stored in individual portions for quick lunches.

To Reheat:

• Warm in a skillet with a little butter or olive oil until heated through.
• You can also microwave on 50% power to avoid drying out the shrimp.

Special Equipment

• Large skillet: For searing the shrimp and making the garlic butter sauce.
• Medium saucepan: To cook the rice evenly.
• Fine mesh strainer: To rinse your rice and help it cook fluffy.
• Tongs: For flipping the shrimp with ease.

FAQ

Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking.

Can I use brown rice or quinoa?
Absolutely. Just follow the package instructions for cooking times and water ratios.

Can I double the recipe?
Yes, but sear the shrimp in batches so they don’t overcrowd the pan.

What if I don’t have fresh garlic?
You can use 1 teaspoon of garlic powder per clove as a substitute, but fresh garlic gives the best flavor.

How do I make this dairy-free?
Swap the butter for a dairy-free alternative like vegan butter or olive oil.

Can I use pre-cooked shrimp?
Yes, just add them to the garlic butter sauce for a minute or two to warm through—don’t overcook.

What can I use instead of lemon juice?
Try lime juice or a splash of white vinegar for acidity.

How can I meal prep this?
Cook the rice and shrimp ahead of time, and store separately. Reheat together in a skillet when ready to serve.

Can I add vegetables to the skillet?
Yes—zucchini, bell peppers, or spinach would be great additions.

Is this spicy?
Nope! But you can easily make it spicy with chili flakes or hot sauce.

Conclusion

This Garlic Butter Shrimp and Rice is one of those dinners that feels fancy but is secretly so easy. It’s fast, flavorful, and flexible enough to suit just about any mood or meal plan. Whether you’re making it for your family, meal prepping for the week, or just treating yourself to a cozy dinner, it’s always a good idea.

I’d love to see how your version turns out. If you try it, snap a photo and tag me—I’m always here for buttery shrimp pics and happy kitchen moments.

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