why make this recipe
Garlic Butter Shrimp & Rice is a perfect meal for anyone who loves bold flavors and quick cooking. This dish combines the richness of garlic butter and the tenderness of shrimp with fluffy rice. It’s easy to make, requires minimal ingredients, and can be prepared in under 30 minutes. Whether you’re cooking for family or friends, this recipe will impress everyone at the table.
how to make Garlic Butter Shrimp & Rice
Ingredients:
- Shrimp: 1 pound, peeled and deveined. Fresh or frozen (thawed) shrimp works perfectly. Choose medium to large shrimp for the best texture and bite.
- Butter: ½ cup (1 stick), unsalted. Butter is the base of our luscious sauce, so opt for good quality butter for the richest flavor.
- Garlic: 6-8 cloves, minced. Fresh garlic is essential for that pungent, aromatic garlic butter flavor. Don’t skimp on it!
- Rice: 1 cup, uncooked, long-grain white rice (or your preferred rice type). Long-grain rice cooks up fluffy and separate, providing a perfect base for the saucy shrimp. Basmati or Jasmine rice also work wonderfully.
- Chicken Broth (or Water): 2 cups. Used to cook the rice and add flavor depth. Chicken broth enhances the savory notes, but water is a fine substitute.
- Lemon Juice: 2 tablespoons, freshly squeezed. Brightens the dish and cuts through the richness of the butter. Fresh lemon juice is always preferred for its vibrant flavor.
- White Wine (Optional): ¼ cup, dry white wine (like Pinot Grigio or Sauvignon Blanc). Adds complexity and acidity to the sauce. Can be omitted if preferred or substituted with extra chicken broth.
- Red Pepper Flakes: ¼ teaspoon (or to taste), optional. Adds a subtle kick of heat that balances the richness of the butter and garlic. Adjust to your spice preference.
- Fresh Parsley: ¼ cup, chopped, for garnish. Adds freshness, color, and a final herbaceous touch.
- Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors.
Directions:
Start by cooking the rice. In a medium pot, bring 2 cups of chicken broth (or water) to a boil. Add the uncooked rice, cover, and reduce the heat to low. Cook according to package instructions until the rice is fluffy (usually around 15-20 minutes).
While the rice is cooking, heat a large skillet over medium heat. Add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet. Season with salt, black pepper, and red pepper flakes (if using). Cook until the shrimp turn pink and opaque, about 3-4 minutes per side.
Once the shrimp is cooked, squeeze in the fresh lemon juice and add white wine (if using). Stir to combine everything, letting it simmer for another minute.
Fluff the cooked rice with a fork and serve it on plates. Top with the garlic butter shrimp mixture and garnish with chopped fresh parsley.
how to serve Garlic Butter Shrimp & Rice
You can serve Garlic Butter Shrimp & Rice warm, straight from the skillet. Pair it with a light salad or steamed vegetables for a complete meal. The dish also works well as leftovers for lunch the next day, reheated in the microwave.
how to store Garlic Butter Shrimp & Rice
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the shrimp and rice together, as the rice absorbs flavors from the shrimp and sauce. When reheating, add a splash of water or broth to keep the rice moist.
tips to make Garlic Butter Shrimp & Rice
- For extra flavor, let the shrimp marinate in lemon juice and garlic for about 15 minutes before cooking.
- Adjust the level of garlic to your taste; you can use more or less depending on your preference.
- If you prefer a thicker sauce, let the garlic butter simmer a bit longer until it reduces.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition and color.
variation
You can make this dish with different proteins, like scallops or chicken, if shrimp isn’t your thing. For a healthier twist, use brown rice instead of white rice.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw it completely before cooking.
What type of rice is best to use?
Long-grain white rice is recommended, but you can also use basmati or jasmine rice.
Can I omit the white wine?
Absolutely! You can leave it out or replace it with more chicken broth for added flavor.
Garlic Butter Shrimp & Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Pescatarian
Description
A quick and flavorful dish featuring shrimp in a rich garlic butter sauce served over fluffy rice.
Ingredients
- Shrimp: 1 pound, peeled and deveined
- Butter: ½ cup (1 stick), unsalted
- Garlic: 6-8 cloves, minced
- Rice: 1 cup, uncooked, long-grain white rice
- Chicken Broth (or Water): 2 cups
- Lemon Juice: 2 tablespoons, freshly squeezed
- White Wine (Optional): ¼ cup, dry white wine
- Red Pepper Flakes: ¼ teaspoon (or to taste), optional
- Fresh Parsley: ¼ cup, chopped, for garnish
- Salt and Black Pepper: To taste
Instructions
- In a medium pot, bring 2 cups of chicken broth (or water) to a boil. Add the uncooked rice, cover, and reduce the heat to low. Cook according to package instructions (usually around 15-20 minutes).
- While the rice is cooking, heat a large skillet over medium heat and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt, black pepper, and red pepper flakes (if using). Cook until the shrimp turn pink and opaque, about 3-4 minutes per side.
- Once the shrimp are cooked, squeeze in the fresh lemon juice and add white wine (if using). Stir to combine everything and let it simmer for another minute.
- Fluff the cooked rice with a fork, serve it on plates, and top with the garlic butter shrimp mixture. Garnish with chopped fresh parsley.
Notes
For extra flavor, let the shrimp marinate in lemon juice and garlic for about 15 minutes before cooking. Adjust the garlic amount according to your taste.