Garlic Butter Shrimp and Rice Recipe (Quick, Flavorful & One-Pot Easy)

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4 | Calories: 420 kcal per serving

Garlic butter shrimp and rice is tender shrimp in a rich buttery garlic sauce served over fluffy rice. The shrimp cook in minutes. The rice absorbs all the garlicky flavors. Everything cooks in one pot for easy cleanup.

This is the kind of dinner that tastes fancy but comes together fast. Bold garlic flavor. Juicy shrimp. Perfectly cooked rice. All in one pot in thirty-five minutes.

Thirty-five minutes from start to finish. A complete meal with almost no cleanup.

Why You Will Love This Recipe

Garlic butter shrimp and rice is a weeknight winner. Here is what makes this recipe special.

It is incredibly fast. Thirty-five minutes total. Shrimp cook in just minutes so dinner is ready quickly.

One pot does everything. Cook the rice. Cook the shrimp in the same pot. No separate pans or side dishes needed.

The flavor is amazing. Tons of garlic. Rich butter. Fresh lemon. The rice soaks up all those flavors.

It looks impressive. Serve this to guests and they think you worked hard. Actually you just cooked rice and shrimp.

Minimal cleanup. One pot. One spoon. Done. The easiest cleanup you will ever have.

Ingredients

For the rice:

• 2 tablespoons butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1½ cups (300g) long-grain white rice
• 3 cups (720ml) chicken broth or vegetable broth
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the shrimp:

• 1½ lbs (680g) large shrimp, peeled and deveined
• 4 tablespoons (55g) butter
• 6 cloves garlic, minced
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons lemon juice
• ¼ cup (15g) fresh parsley, chopped
• Salt and black pepper to taste

For serving:

• Lemon wedges
• Extra parsley

Equipment Needed

• Large pot or Dutch oven with lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Serving bowls

Instructions

Step 1: Melt 2 tablespoons butter in a large pot over medium heat.

Step 2: Add the diced onion. Cook for 3 to 4 minutes until soft and translucent.

Step 3: Add 3 cloves minced garlic. Cook for 30 seconds until fragrant.

Step 4: Add the rice. Stir to coat with butter. Toast for 1 minute.

Step 5: Pour in the chicken broth. Add salt and pepper. Stir well.

Step 6: Bring to a boil over high heat.

Step 7: Once boiling, reduce heat to low. Cover with a lid.

Step 8: Simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.

Step 9: While the rice cooks, prepare the shrimp. Pat them dry with paper towels. Season with a pinch of salt and pepper.

Step 10: When the rice is done, remove it from the pot. Transfer to a serving bowl. Cover to keep warm.

Step 11: In the same pot, melt 4 tablespoons butter over medium-high heat.

Step 12: Add 6 cloves minced garlic. Cook for 30 seconds until fragrant.

Step 13: Add the shrimp in a single layer. Sprinkle with paprika and cayenne if using.

Step 14: Cook for 2 to 3 minutes per side until the shrimp turn pink and opaque. Do not overcook.

Step 15: Add the lemon juice and chopped parsley. Toss everything together.

Step 16: Serve the garlic butter shrimp over the rice. Garnish with lemon wedges and extra parsley.

@instantpoteats

Substitutes & Swaps

Large shrimp: Medium shrimp work. They cook faster so watch the time. Scallops work for a different seafood option.

White rice: Brown rice works but needs 40 to 45 minutes cooking time. Jasmine or basmati rice work with same timing.

Chicken broth: Vegetable broth or water work. Broth adds more flavor.

Fresh parsley: Fresh cilantro or basil work. Dried parsley works in a pinch but use less.

Butter: Olive oil works for dairy-free but you lose the rich butter flavor.

Variations

Spicy Garlic Butter Shrimp: Double the cayenne pepper. Add red pepper flakes. Serve with hot sauce on the side.

Creamy Garlic Butter Shrimp: Add ½ cup heavy cream to the shrimp at the end. Rich and indulgent.

Lemon Herb Shrimp and Rice: Add fresh thyme and rosemary. Extra lemon zest for bright flavor.

Cajun Shrimp and Rice: Season shrimp with Cajun seasoning instead of paprika. Add diced bell peppers to the rice.

Coconut Shrimp and Rice: Cook rice in coconut milk instead of broth. Add a squeeze of lime at the end.

Tips & Tricks

Pat shrimp dry. Wet shrimp steam instead of sear. Dry shrimp get beautiful golden color.

Do not overcook shrimp. They cook fast. Two to three minutes per side is enough. Overcooked shrimp are rubbery.

Do not lift the rice lid. Lifting releases steam. The rice needs trapped steam to cook properly.

Use fresh garlic. Fresh garlic tastes so much better than jarred. It is worth the extra minute to mince it.

Cook shrimp last. They only take minutes. Cook them while the rice stays warm in a bowl.

Serve immediately. Shrimp are best right after cooking. The rice stays warm covered.

Save the shrimp tails. You can leave tails on for presentation. Or remove them before cooking for easier eating.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	420 kcal
Total Fat	16g
Saturated Fat	9g
Carbohydrates	46g
Fibre	1g
Sugars	2g
Protein	26g
Sodium	820mg

Nutrition is based on one serving with rice and garlic butter shrimp.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp?

Yes. Thaw them completely first. Pat them very dry before cooking. Wet shrimp will not brown properly.

How do I know when shrimp are done?

They turn pink and opaque. The flesh should be firm but not rubbery. This takes 2 to 3 minutes per side.

Can I make this with chicken?

Yes. Use diced chicken breast. Cook for 5 to 6 minutes per side until done. Adjust cooking time accordingly.

Why is my rice mushy?

You used too much liquid or cooked it too long. Use the exact measurements and do not lift the lid.

Can I make this ahead?

Cook the rice ahead. Refrigerate for up to 2 days. Cook the shrimp fresh for best results.

What size shrimp should I use?

Large shrimp (31-40 count per pound) work best. Medium shrimp work but cook faster.

How do I store leftovers?

Store rice and shrimp in an airtight container for up to 2 days. Reheat gently in a pan or microwave.

The Dinner That Comes Together in One Pot

Some dinners require multiple pots, pans, and complicated timing. Garlic butter shrimp and rice requires one pot and minimal effort. Rice cooks. Shrimp cook. Dinner is done. No stress. No mess. Just good food.

Make this tonight. Enjoy a complete meal with almost no cleanup. This is weeknight cooking at its best.

Made garlic butter shrimp and rice? Tell me in the comments if you added any extras and how it turned out. I want to hear what everyone thinks.