Garlic Butter Shrimp and Rice

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Garlic Butter Shrimp and Rice – Garlic Butter lends an amazing flavor to this speedy and incredibly delicious shrimp recipe served with rice.

Garlic Butter Shrimp and Rice - Garlic Butter lends an amazing flavor to this speedy and incredibly delicious meal with Shrimp and Rice. Get the recipe on

Garlic Butter Shrimp and Rice

This is a delicious flavor combination of garlicky, buttery shrimp and rice prepared in 20 minutes! 

Garlic Buttah?!? Like, more PLEASE!

Hi Hi!

Do you own a Thigh Master? How about a FlowBee? A ShamWow?!? Oh my Gosh, you have a ShamWow, don’t you?!

We had all three. Yeppers, we did. Those 1990s infomercials really struck a chord with my parents. Anything that was “$19.99 AND you get all these attachments for FREE!!!” was delivered to our door.

ASK me just how many times they used those items. I’ll tell you. ONE time.

The FlowBee was just a funny disaster. I mean, come on…cutting your hair with a crazy hose. That’s nuts.

The Thigh Master? Well, I just don’t know. A few months back, I found it in my parent’s garage still in its original box. No one even gave it a go. Money well spent…

Then there’s the ShamWow. According to my mom, she used it two times and she didn’t like it, saying that her Dollar Store sponges were “so much better!”

Garlic Butter Shrimp and Rice - Garlic Butter lends an amazing flavor to this speedy and incredibly delicious meal with Shrimp and Rice. Get the recipe on

Moral of the story? Don’t watch TV past your bedtime and don’t be wasteful. That $60+ dollars they wasted could have gone toward a new Nintendo Game Boy or a new pair of Z. Cavaricci’s!

Also? Speaking of not being wasteful… Let’s not throw away the leftover shrimp from the weekend, and let’s use the rest of our Minute Rice from last week to make this, Garlic Butter Shrimp and Rice! 

Garlic Butter Shrimp and Rice - Garlic Butter lends an amazing flavor to this speedy and incredibly delicious meal with Shrimp and Rice. Get the recipe on


Sometimes you just need an easy dinner. A dinner that will practically make itself while you paint your nails and help your lil’ ones with homework.

This garlic butter shrimp is one of my go-to recipes when I have zero time to think and absolutely no time to prepare. THIS is that. It takes just twenty minutes, if that, and there’s very little clean-up.

  1. We’re adding garlic to melted butter and tossing in some shrimp.
  2. In the meantime, you’ll also prepare your rice and then add it to the skillet together with the shrimp.
  3. Add cheese, milk, and seasonings; give it a stir for a minute or two, and that’s it!

Besides, garlic and butter. I mean, duh! Thank you beautiful flavors for making me love dang good food.

Garlic Butter Shrimp and Rice - Garlic Butter lends an amazing flavor to this speedy and incredibly delicious meal with Shrimp and Rice. Get the recipe on

Make it, and eat it.  Take comfort in the fact that we didn’t waste 1/3 of the shrimp that were part of our shrimp cocktail and almost 1/2 of the opened package of Minute Rice.

Sidenote: I am always afraid to leave rice in an opened box, no matter how small that opening is, because I think some bugs will make their way in there, lay their eggs and I’ll swallow them and I’ll die. Or not. But still. Ewwww!

Looking for easy shrimp without rice? Get this awesome recipe for Easy Garlic Shrimp with Bacon in Creamy Parmesan Sauce.  


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4.94 from 29 votes
Garlic Butter Shrimp and Rice - Garlic Butter lends an amazing flavor to this speedy and incredibly delicious meal with Shrimp and Rice. Get the recipe on

Garlic Butter Shrimp and Rice

11 11 11
WW Freestyle: 11
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Garlic Butter lends an amazing flavor to this speedy and incredibly delicious dish with Shrimp and Rice.
Course: Side Dish
Cuisine: Asian
Servings: 4 serves
Calories: 341


  • 1 cup Minute rice (you can use dry rice, as well, just cook it prior to starting this recipe)
  • 6 tablespoons butter
  • 4 cloves garlic, minced
  • 12 to 16 ounces extra large shrimp, peeled, deveined
  • 1/4 cup low fat shredded parmesan cheese
  • 3 tablespoons skim milk
  • 2 tablespoons chopped fresh parsley
  • salt and fresh ground pepper, to taste
  • shredded parmesan cheese for garnish, optional


  • Prepare rice according to the directions on the box.
  • In a large skillet, melt butter over medium-heat.
  • Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
  • Stir in the shrimp and cook for 2 minutes, or until they turn pink, stirring frequently.
  • Add prepared rice to the skillet and mix until well combined.
  • Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
  • Remove from heat.
  • Garnish with parmesan cheese.
  • Serve.


Nutrition Facts
Garlic Butter Shrimp and Rice
Amount Per Serving (4 ounces)
Calories 341 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g55%
Cholesterol 265mg88%
Sodium 914mg38%
Potassium 105mg3%
Carbohydrates 19g6%
Fiber 0g0%
Sugar 0g0%
Protein 21g42%
Vitamin A 755IU15%
Vitamin C 6.8mg8%
Calcium 223mg22%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: garlic butter, rice recipes, shrimp and rice, shrimp recipes

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134 Responses
    1. Norma

      The bugs are already in the rice. They come from the store like that. Usually you use the rice before the hatch. I don’t know if this helped you feel better or not! Lol

  1. Belynda

    I made this dish last night. I did make a few modifications. I cooked and used Jasmine rice, 4 tablespoons of butter instead of six and added red pepper flakes. OMG……so yummy! Thank you for the recipe. it will be added to our favorites!

  2. Judy

    Question for you. If using long grain rice would that be 1 cup uncooked rice making 2 cups cooked rice then proceeding with the recipe? Thanks!

    1. Mindy

      Rice triples in size when cooked. So, you would need to cook 2/3cup of dry rice to yield 2 cups of cooked rice. 🙂

      1. Robin

        Love, love, live this & it’s spoil easy. I used my microwave rice cooker, put in 3\4 C & only ended up with 1 C cooked. It was great anyway. Thank you

  3. Kristi W

    So, I had to make a few changes but I’m sure I would still love this if I didn’t have to make adjustments. I didn’t realize my Parmesan was bad until I started cooking so I substituted with mozzarella. I used wild rice and whole milk. I had two pounds of shrimp so I used a whole stick of butter and doubled the garlic, cheese and milk. My husband told me several times while eating that “this is really good!” Thanks for a delicious recipe!

  4. Shirley Miller

    Forgiveness is the key to happiness!

    Now I’m going out to make this lovely-sounding shrimp and rice recipe!

    Thank you for all your comments!


  5. Lori Morsman

    Hot day, packing for a move. Had frozen raw, shell -on shrimp that I really wanted. Googled “rice and shrimp” and this was on the first page that came up. Read through recipe twice and went off to the kitchen. Put water on for basmati rice and stuck shrimp in cold water to thaw. Took out the rest of the ingredients, put the rice in to simmer, fed the cats, fed the chickens. Peeled the shrimp, heated pan, melted butter, added garlic, added shrimp, added rice, added milk and cheese. Forgot the parsley. Easy peasy. And YUMMY. Thank you!!

  6. Julie Jobak

    This was so delish! I will be making it again and again and again. I did add asparagus, broccoli and spinach and I also used almond milk. Thanks for sharing this!

  7. CT

    The funniest part about snarks is that their remarks live on FOREVER. I mean really. letting off steam on a recipe comment board LOL. gonna make this tonight

  8. Linda

    Made this tonight. I used Jasmine rice. It was delicious!! Will definitely make it again.
    Thank you for the recipe.

    1. Katerina Petrovska

      Is this about a packaged garlic butter rice? The already flavored rice sold at grocery stores? If that’s what you’re referring to, and as long as it’s “minute rice”, yes, you can use it.

    2. Linda Thompson

      Are you out of your mind trying to claim this is a “diet” recipe? What idiot tells you to use six tablespoons of butter for a pound of shrimp! 19 grams of fat per serving is “diet”!?!? It’s amazing the amount of morons out here!!

      1. Katerina Petrovska

        Whoa, girrrrl.. is this how you talk to people you don’t know? Must be so awesome for hate-filled people to hide behind a computer monitor and throw out nasty words. 🙄
        AND, where do I claim that this is a diet-friendly dish? This is something that we, my family and I, enjoy once in a while, so I shared it with my readers. Hope you get to try it and see just how delicious it is.

        1. Kelly Cain from Kentucky

          Yes haters gonna hate, 😜 I’m cooking this for my husband tonight thank you so much for sharing this awesome recipe with us!

      2. Kat

        Wow…was all that really necessary….if you don’t feel its diet worthy then make your own variation…
        So at the end of the day who’s the moron…..hmmmm!!

      3. YooperAl

        Let’s not be mean, it’s a recipe, if you don’t want to make it , don’t . It’s not right to chastise your neighbor for sharing what she loves to do.

      4. donna

        I could say ice cream is diet food, just depends on what diet I choose that day. lol People are so quick to state there opinion and that’s what wrong with this country. Don’t be so sensitive, it just is not important.

  9. Hadass N

    I used quinoa instead of rice. It was pretty good! I oversalted it and my husband found it to be too buttery. Will hopefully try it again!

    1. Shoresy

      We all loved this–even my picky 8 year old! I used slightly less than 5 tbsp. of butter, because that’s what I had left of a stick of butter. Confession: I used heavy cream instead of milk because I bought a container for a recipe and I’m trying to use what’s left…take that, Linda Thompson! Thank you for such a delicious, easy recipe.

    1. lynette21

      this was delicious. I wanted something diffwrent to eat and a little healthier than chilli dogs and found this recipe. I used I can’t believe its not butter light, small shrimp and 2%milk and it taste amazing. Im new to the page and I know I’ll be back. Quick and easy

  10. Sue Bayona

    I tossed in some carrots I had that needed cooking. This dish is wonderful! It’s great as-is, or it can be a canvas for allllll kinds of other things. I don’t know what the deal was with the ads…I had no issue. Maybe the problem has been fixed. Anyhow, thanks for a great & quick recipe!

      1. Deb

        We really liked this! I used more garlic than the recipe called for but that’s just our personal taste. I will definitely make this again!

  11. Really Annoyed

    Could we get rid of that annoying video taking up 1/4 of my screen. And the ads. And you’re weird little bloggy intro thing. People don’t care, they just want to know how to make it and a couple pics.

      1. Cindy McArthur

        I understand the necessity of ads on recipe sites. Or there’d be no incentive to create them. Something which may have been more helpful to post instead. Yes, the video takes up 1/3 of my screen and I can’t close it. The site does some does some strange scrolling too, when trying to read the comments. I’ve given up. But the recipe sounds great.

    1. Annoyed by annoyed.

      Annoyed, not everyone will enjoy another’s recipe. With that being said, you think coming at her that way online is appropriate? Just chalk it up to you not having the same taste as her. But also, the way it was recorded (with commercials, ???), are you digging at the recipe or the camera shot? Maybe you just don’t know how to fast forward and simply projecting onto her.
      I didn’t have all the ingredients, yet I figured it out because I’m an adult.
      Now, leave the cooking to the mature adults and just pop in a toaster strudel lil one.

  12. Liz

    The recipe sounds good, but I have to defend the Flowbee. I have used one on mine and my children’s and my husband’s hair 25 years. I get lots of compliments on my hair believe it or not LOL I’m sure you won’t believe it but I do.

  13. Peggy

    I ran this recipe through the WW recipe builder and it came out as 15 points per serving. But when I calculated the nutrition info it came out as 9 points as listed. Is the nutrition info for 1/4 of the recipe? I haven’t made it yet but it sure sounds delicious!

    1. Katerina Petrovska

      Thank you for chiming in! I posted this recipe years before nutritional calculators were added to our recipe boxes, and the software itself must have calculated the results that you are seeing. I’ll run it through my calculator and update it, asap. Again, thank you for alerting me to this.

  14. Caprine Agrotech

    Rice can be so boring and bland, but this looks full of flavor! Great weeknight dinner idea, but also gorgeous enough for entertaining.

  15. Cindy

    Love this recipe! I eliminated the rice and used a bag of riced cauliflower in its place. I also make it with less butter and milk. Otherwise it has too much liquid. Even my husband likes it! Have made it several times.

  16. Brenda J Thacker

    Thank you! This was exactly the kind of recipe I was looking for. On a side-note-I keep my rice in baggies. I buy in 20-pound bags because rice keeps a loooong time. Then I measure it out in four cup amounts because that’s always how much I make at a time (I use two cups cooked for my recipes and freeze the rest of the cooked rice in two cup batches. It’s just me and I love leftovers. They mean I don’t have to cook that day)). I can unfreeze a baggie of rice and it’s better than the par-boiled quick rice you get in boxes, always there and no bugs because you know, baggies 🙂
    (I always wanted a thigh master, lol)

  17. Julie

    Easy cheat for those of us that live near a Wegmans: use their Garlic Parmesan Finishing butter in lieu of the garlic/butter. Adds just as much if not more flavor to the recipe. This recipes also doubles easily (I have 2 soon-to-be-teen boys) so I’ve already adjusted for the soon-to-be bottomless pits :).

  18. Jess D

    Hi! My husband and I just made this recipe together for dinner tonight. It turned out amazing! I love shrimp. My husband is not a huge shrimp guy. He might eat it once or twice a year. He devoured this!!! He said the texture and flavor really made this dish enjoyable and I agree. We saved the recipe and will be making it again! Thank you!!

  19. Jeri Martin

    I made this last night – all I can say is WOW. I will be using the rice part as a side for chicken or beef. Thank you

    1. Katerina Petrovska

      Yep, absolutely. At the time this recipe was written, I had tons of readers writing in asking me what to do with their bags of cooked frozen shrimp, and that is how this recipe ended up on here. 😀 Even though it only takes 2 minutes to cook the shrimp, people seem to be afraid of the little grayish creatures. 🙂

      1. Carla

        Thank you!!Im going to try this tomorrow !! I have frozen raw shrimp didnt wanna go buy more!! Do use the same cooking directions??

      2. Jami

        Hello I am curious. Anytime I make rice as a side dish I always cook 2 cups of should I double all the other ingredients?

        1. Katerina Petrovska

          I’d say not to double the butter, but do double the milk and cheese, and the shrimp if you want to. Hope you’ll enjoy it! 🙂

    1. Katerina Petrovska

      You can definitely use almond milk. The taste might be a bit different, almond-ish, but it should be just as delicious. 😀

  20. Julie

    Seriously Delicious!! I made this tonight with basmati rice, it was a hit and will be adding it to my meal plan. Thank you!!

  21. Elizabeth Kaufmann

    Can you tell me what the total carbs are for this dish? I’m diabetic and count carbs in regard to my insulin dosage.

        1. Katerina Petrovska

          Hi! I highly suggest using garlic, but if you have to use garlic powder, I would go with about 2 teaspoons. 1 garlic clove is about 1/2 teaspoon of garlic powder.

  22. Elizabeth

    Thanks for the great recipe, I only used 2 TBLS of butter with a bit of olive oil..just to make it healthier. It would also be great with chicken.

  23. Haley

    This was amazing, like a risotto! I had everything on hand, added fresh cilantro and some mozzarella in as well. Might double the next time!

  24. Ola

    This was delicious! I was looking for something quick to make for my husband, and this was amazing! All the ingredients he loves in one! Thank you!

  25. Robin

    Hi, Katerina! I made it adding the following: steamed sushi rice and broccoli and spinach. It went down tastefully! Thank you for this wonderful recipe.

  26. Shey

    Hi, do you think I could make thisusing just a little grated parmesan instead of shredded? I’d like to use what I already have on hand. Thanks!

    1. Katerina Petrovska

      Hi Shey! You could, but the texture will be different as the shredded parmesan adds some creaminess to the entire dish.

  27. Laura

    Delicious!! and very easy and quick. This is definitely going to be a go-to staple from now on. Thank you so much for sharing!

    1. Katerina Petrovska

      Hi Jessica! You could, but it does add a great amount of flavor to the dish. Without the cheese, the dish won’t be the same.

        1. Katerina Petrovska

          Hi Megan!! I think the mozzarella might melt a bit sooner and lack flavor, but if that’s all you have, I’d still give it a try. 😀

  28. gabby

    I made this tonight and my family ooved. I added asparagus and mushrooms as well. Def will be making this again.

  29. Cheryl

    I just found your blog via Pinterest and will be making this recipe this week! By the way, I am so relieved to know that there’s someone else out there who freaks out about bugs getting into their food packages through the tiniest of openings. And of course they will lay eggs and we will eat them and die! LOL! Anyway, thanks for a great recipe!

  30. Levine

    You’re so right! Butter and garlic are incredible together… they equal perfection. Add garlic and it’s even more perfection! Looks super tasty!

  31. john

    This looks amazkng! I am soooo making it today! On the ingredient list you said 2 tbs fresh cilantro but in the instructions you said to garnish with fresh parsley. Could you specify which one we should use?

    1. Katerina Petrovska

      Hi John!! I should have someone proofread my recipes before I hit the “live button” … SO sorry about that! What I meant to say is, if you like cilantro, use that, if not, use parsley. I myself can’t stand cilantro. 😀 Hope that helps! Have a great weekend!

      1. Cass McGeiger

        Thank the Gods! I thought I was the only person on the planet that loathes cilantro! It tastes like getting my mouth washed out with soap!

  32. Kaelin Alumbaugh

    I’m not much of a shrimp fan, but do you suppose I could use chicken instead? Would I have to make any changes?

    1. Katerina Petrovska

      Hi Kaelin! You will have to cook the chicken a lot longer than you would cook shrimp. To make it quicker, chop up the chicken into cubes, cook it as per the directions for the shrimp, and once the chicken is cooked through, add the rice into the pan; add cheese, milk, parsley, salt, pepper and mix and stir for 2 minutes, or until creamy and everything is heated through. I hope that helps!

  33. Dawn

    I wish I could read this recipe but my page keeps scrolling on its own and changing due to SO MANY ADS. No more for me 🙁

    1. Katerina Petrovska

      I’m sorry Dawn! The reason that’s happening is because I’m trying to work in the background to fix those ads. It’s the ads that are glitchy. My apologies please. I will send you the recipe via email asap. Thank YOU!

      1. Lisa

        I always get confused on the Parmesan cheese, you said shredded. So that means the cheese in the bag not the canister. Canister is called grated. I just want to buy the right ingredients.

      2. Lisa

        I always get confused on the Parmesan cheese, you said shredded. So that means the cheese in the bag not the canister. Canister is called grated. I just want to buy the right ingredients. For the recipe Garlic shrimp and rice

        1. Katerina Petrovska

          Hi Lisa! I have the same problem! 🙂 But, yes, grated is in the canister and shredded is the one in the bags. 😀 Hope you like it!!

  34. Kristi

    I made this for supper last night and it was really good! i had leftover rice from another supper so I used that. I used much more rice than what the recipe called for. (I have two big eaters with a teenage son and my husband, so I have to make things stretch.) I also used coconut oil instead of butter. I actually like using coconut oil with shrimp recipes, it gives the shrimp a different, coconutty taste. Very good recipe and I’ll be making this often! Thank you!

    1. Katerina Petrovska

      Hi Kristi! This is one of my favorite dinners and I am so happy to know that you also enjoyed it! Thank you!!

  35. Krystle

    Rice can be so boring and bland, but this looks full of flavor! Great weeknight dinner idea, but also gorgeous enough for entertaining.

  36. Mariah @ Mariah's Pleasing Plates

    Haha good ol’ infomercials. I never get suckered into those things…My mother-in-law on the other hand. I think she keeps a whole storage facility completely dedicated to her infomercial buys.
    She also is one not to waste any leftovers so I think she would agree that this garlic butter shrimp dish is a keeper.
    Pinning. 😉

  37. Lora @cakeduchess

    I never heard of the ShamWow but the Thighmaster, yes! And infomercials can be so dangerous to some ppl I know…;) And so could this garlic butter shrimp rice. My goodness, yes!

  38. Julia@Vikalinka

    I gotta admit ShamWow always intrigued me but I could never ever order anything off TV. I am just not quick enough to get off a couch and grab a phone. Not at that time of the day, not ever! Anywyay, love me some garlic butter shrimp, Kate. Yum!

  39. Sherri@The Well Floured Kitchen

    Z. Cavaricci’s! I totally had a pair of those! Although not a flowbee… Garlic and butter are the ultimate flavor combo- this definitely looks like a great weeknight meal!

  40. Chrisy @ Homemade Hooplah

    I feel like I could just pick up that spoon and dive right in. This sounds SO good – and the fact that there’s shrimp?! My weakness! Also, my mom could have been a spokesperson for the FlowBee. She convinced all her friends to buy it, too. I think she kept them in business for at least a few years.

  41. Amy @ A Healthy Life For Me

    This is one ridiculously awesome looking dish. I am definitely putting this in my dinner rotation!

  42. Meg @ The Housewife in Training Files

    I feel like when we are at our lake house during the summer, somehow infomicerals always end up on and we die laughing at them all! And this garlic butter skillet? Sign me up!

  43. Nora @ Savory Nothings

    Hahaha, we had some crazy TV commercials like that here in Switzerland, and they were all US ones with really bad dubbing 🙂 My mom never bought anything though. I always secretly wished for a Thigh Master though 😀

    Love this recipe! Garlic butter and shrimp? Sound perfect to me!

  44. Des @ Life's Ambrosia

    This is gorgeous! We didn’t own any of those things but I remember those Shamwow commercials. We used to laugh at them! 🙂

  45. Emily | Rainbow Delicious

    This skillet shrimp and rice looks divine and I’m not ordinarily into shrimp. My husband will be so happy when I make this because I don’t cook very much seafood in our house and he loves it. Thanks for the recipe, I haven’t tried one from your site that I haven’t loved!

  46. Ashley | The Recipe Rebel

    I love Minute Rice! So much easier than the real deal. The perfect weeknight dinner! Pinned 🙂

  47. Jocelyn (Grandbaby cakes)

    So my mom totally had a thigh master! OMG this is so funny. But this dish right here is being made in my crib like for reals. I was totally sold on the garlic butta

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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