There’s something about shrimp sizzling in butter and garlic that just feels right. Garlic Butter Shrimp and Rice is one of those meals that comes together so fast you’ll wonder why you ever ordered takeoutit’s savory, a little bit fancy-feeling, and somehow still effortless.
I started making this back in early spring when I needed dinner to feel comforting but not heavy, and honestly, it saved me on more tired evenings than I can count. The trick is getting the garlic golden (not brown) before the shrimp hit the panit keeps everything fragrant without any bitterness. I’ve tested this one at least a dozen times now, tweaking the butter ratio and playing with fresh herbs, and it’s become my go-to when I don’t feel like cooking but still want something that tastes like I tried.
PrintGarlic Butter Shrimp and Rice Easy Weeknight Dinner
Garlic Butter Shrimp and Rice is an easy dinner perfect for busy weeknights. This quick rice dish features juicy shrimp in a rich garlic butter sauce, making a tasty family dinner that comes together in minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Servings: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1 cup Minute rice you can use dry rice as well just cook it according to the package directions
- 6 tablespoons unsalted butter
- 4 cloves garlic minced
- 12 to 16 ounces extra large shrimp peeled and deveined tails on or off
- ¼ cup shredded parmesan cheese
- 3 tablespoons skim milk
- 2 tablespoons chopped fresh parsley plus a little more for garnish
- salt and fresh ground black pepper to taste
- shredded parmesan cheese for garnish optional
Instructions
- Cook the rice following the package instructions until done.
- Melt butter in a large skillet over medium heat and add minced garlic, cooking it while stirring constantly for 2 to 3 minutes until it lightly browns but does not burn.
- Add the shrimp to the skillet and cook for about 2 minutes, stirring often until they turn pink.
- Incorporate the cooked rice into the skillet and stir well to combine all ingredients.
- Mix in parmesan cheese, skim milk, chopped parsley, salt, and pepper, cooking for another 1 to 2 minutes until the mixture is creamy and heated through.
- Remove the skillet from heat, garnish with extra parmesan and parsley if desired, then serve immediately.
Notes
- Use fresh, good-quality shrimp for the best flavor
- If possible, buy them already peeled and deveined to save time
- If you’re using frozen shrimp, thaw them properly before cooking
- Shrimp cook quickly and are done when pink and opaque
- avoid overcooking
- Do not burn garlic as it turns bitter
- You can add scallops or white fish for variety
- Serve over quinoa, couscous, or pasta if preferred
- Add red pepper flakes or cayenne for some heat
Nutrition
- Serving Size: 6 ounces
- Calories: 326kcal
- Sugar: 1g
- Sodium: 725mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 1g + 5g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 157mg
Why You’ll Love This Recipe
This is one of those reliable weeknight wins that gets you back into a rhythm when you’re tired but still want dinner to feel like dinner. The shrimp cook in under five minutes, the rice is ready almost as fast, and everything comes together in one skilletwhich means less cleanup and more time to actually sit down and enjoy your meal.
The garlic butter sauce is rich without feeling heavy, and the parmesan adds just enough creaminess to make it feel a little special. It’s the kind of recipe that looks impressive but doesn’t ask much of you, which is exactly what busy spring evenings call for.
What You’ll Need (and Why Each Ingredient Matters)
Every ingredient here plays a clear role in building flavor and texture. The butter creates that silky base, while the garlic brings warmth and depth. Fresh parsley brightens everything up, and the parmesan ties the whole dish together with a subtle savory edge.
| Ingredient | Why It Works |
|---|---|
| Extra large shrimp | Juicy, quick-cooking, and the star of the dish |
| Unsalted butter | Builds a rich, silky garlic sauce you control the salt in |
| Garlic (minced) | Adds fragrance and savory warmth without overpowering |
| Minute rice | Ready in minutes and soaks up all that buttery flavor |
| Parmesan cheese | Melts into the sauce for a creamy, umami finish |
| Skim milk | Loosens the sauce just enough to coat everything evenly |
| Fresh parsley | Adds color and a fresh, grassy note that balances the richness |
Pro Tip: If you can, buy shrimp that are already peeled and deveined. It saves you five minutes of prep, and on a weeknight, that matters.
How to Make It (Step by Step)
Start by cooking your rice according to the package directionsMinute rice is great here because it’s ready in about five minutes. While that’s happening, melt the butter in a large skillet over medium heat, then add the minced garlic. Stir it frequently for two to three minutes until it’s lightly golden and fragrant, but watch it closely so it doesn’t brown too fast or burn.
Once the garlic is ready, add the shrimp and cook for about two minutes, stirring often, until they turn pink and opaque. Stir in the cooked rice, then add the parmesan cheese, milk, parsley, salt, and pepper. Mix everything together for another minute or two until it’s creamy and heated through. Remove from heat, garnish with a little extra parmesan and parsley if you like, and serve.
Simple Swaps and Tweaks
You can easily adjust this recipe based on what you have on hand or what you’re in the mood for. If you want a little heat, a pinch of red pepper flakes in the garlic butter adds a nice kick. You can also swap the rice for quinoa, couscous, or even pasta if that’s what sounds good.
| Original | Swap Option |
|---|---|
| Minute rice | Quinoa, couscous, or pasta |
| Shrimp only | Add scallops or chunks of white fish |
| Parmesan cheese | Pecorino Romano for a sharper flavor |
| Skim milk | Whole milk or half-and-half for extra richness |
| Fresh parsley | Basil or cilantro for a different herbal note |
Storing and Reheating Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to two days. Shrimp can get a little rubbery if reheated too aggressively, so warm it gently in a skillet over low heat with a splash of milk or butter to loosen the sauce. You can also reheat it in the microwave in 30-second intervals, stirring in between.
Note: This dish is best enjoyed fresh, but it still tastes good the next day if you reheat it carefully.
Common Questions and Quick Fixes
- What if my garlic burns? Lower the heat immediately and start over with fresh garlic if it’s already bitter. Burnt garlic will overpower the whole dish.
- Can I use frozen shrimp? Yes, just thaw them completely and pat them dry before cooking so they sear properly instead of steaming.
- Why is my sauce too thick? Add a tablespoon of milk at a time until it reaches the consistency you like.
- Can I make this ahead? The components hold up okay separately, but it’s really best made fresh since shrimp cook so fast.
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FAQs ( Garlic Butter Shrimp and Rice )
What type of shrimp works best for this recipe?
Large or jumbo shrimp (16-20 count per pound) work perfectly for this dish. I prefer using peeled and deveined shrimp to save time. Fresh shrimp gives the best flavor, but frozen works well too – just thaw completely and pat dry before cooking.
Can I use brown rice instead of white rice?
Yes, brown rice works great for this meal, though it requires longer cooking time. Cook the brown rice separately first since it takes 45-50 minutes compared to white rice’s 18-20 minutes. The nutty flavor pairs wonderfully with the garlic butter.
How do I prevent the shrimp from overcooking?
Cook shrimp for just 2-3 minutes per side until they turn pink and curl into a C-shape. Overcooked shrimp become rubbery and tough. Remove them from heat immediately once they’re opaque throughout – they’ll continue cooking slightly from residual heat.
What vegetables can I add to this dish?
Bell peppers, snap peas, broccoli, and zucchini work beautifully in this recipe. Add harder vegetables like broccoli first, then softer ones like bell peppers last. Saute them before adding the shrimp to ensure even cooking throughout.
How long does this meal keep in the refrigerator?
This dish stays fresh in the refrigerator for up to 3 days when stored in an airtight container. Reheat gently in the microwave or skillet with a splash of water. The shrimp may lose some tenderness, but the flavors remain delicious.
Garlic Butter Shrimp and Rice comes together in about fifteen minutes, and you’ll love how it turns outbuttery, garlicky, and just rich enough to feel like more than a weeknight dinner. The shrimp stay tender, the rice soaks up all that flavor, and the parmesan melts into everything with a quiet creaminess that ties it all together. It’s the kind of meal that smells amazing while it cooks and tastes even better than you remember, which is exactly what tired evenings need.
If you want to make it yours, try stirring in a handful of spinach or peas at the end for color and freshnessthey wilt right into the warm rice without any extra effort. A squeeze of lemon juice right before serving brightens the whole dish and cuts through the butter beautifully. For leftovers, store them in a covered container and reheat gently with a splash of milk so the sauce stays silky. I picked up that trick from my aunt’s kitchen years ago, and it works every time.
I’d love to know how this one turns out in your kitchensnap a photo if you make it, or tell me what you stirred in to make it your own. Did you grow up eating shrimp and rice a certain way, maybe with your grandmother’s touch or a family twist? Share this recipe with someone who needs an easy win this week, or pin it for the next time dinner needs to feel soft and satisfying without much fuss. Here’s to dinners that help you get back into a rhythm.
