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Garlic Butter Shrimp and Rice

Garlic Butter Shrimp and Rice is prepared with juicy shrimp sautéed in a rich garlic butter sauce and mixed with fluffy, perfectly cooked rice. It’s a quick, easy, and incredibly delicious meal!

Shrimp and Rice Recipe

Sometimes, the most straightforward recipes are the most extraordinary, and our Garlic Butter Shrimp and Rice is the perfect example. Combining the rich taste of garlic butter with perfectly cooked shrimp and fluffy rice, this dish is a testament to the power of well-balanced, straightforward flavors. The beauty of this rice recipe lies not just in its flavor but also in its speed and simplicity. It’s a meal that can be whipped up in about 20 minutes, making it perfect for busy weeknights when you want something quick and easy yet delicious and enjoyable.

Side shot of cooked rice with cooked shrimp arranged on top.

Why You’ll Love This Shrimp Recipe

  • Quick & Easy: With simple ingredients and easy instructions, you’ll have a delicious meal ready in no time.
  • Flavorful Garlic Butter Sauce: The combination of melted butter and lightly browned garlic offers a rich, aromatic base that pairs beautifully with shrimp.
  • Creamy Parmesan Goodness: Adding parmesan cheese and milk creates a creamy texture, adding depth and richness to the dish.
  • Perfect for Any Occasion: Elegant enough for a dinner party, yet simple enough for a weeknight meal.

Ingredients For Garlic Butter Shrimp And Rice

To make this meal even more tasty, consider garnishing it with a sprinkle of fresh parsley or a squeeze of lemon juice. The fresh, vibrant flavors of these additions cut through the richness of the garlic butter and bring a welcome burst of freshness.

  • Minute rice: Serves as the hearty base for the dish, absorbing flavors and adding substance.
  • Unsalted butter: Creates a rich, silky base for the sauce and helps in sautéing the garlic and shrimp.
  • Garlic: Infuses the dish with a fragrant and savory aroma, a key component of the garlic butter sauce.
  • Shrimp: Juicy shrimp are delicious and their mild flavor pairs well with the garlic butter sauce.
  • Parmesan cheese: Adds a creamy and slightly tangy flavor, enhancing the richness of the dish.
  • Milk: Provides a touch of creaminess to the sauce, complementing the melted cheese.
Cooked white rice in a saucepan with several cooked shrimp arranged on top of the rice.

How To Make Shrimp and Rice

Garlic butter shrimp and rice 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. Looking for an easy shrimp recipe without rice? Grab this Easy Garlic Shrimp with Bacon in Creamy Parmesan Sauce.  

  1. Prepare the Minute Rice according to the package instructions.
  2. Meanwhile, melt the butter in a skillet and stir in the garlic. Add the shrimp and cook for a couple of minutes or until pink.
  3. Stir in the rice, followed by the cheese, milk, parsley, salt, and pepper; mix and stir for a minute or two or until creamy and heated through.
  4. Remove from heat and serve!

Tips And Variations

  • Opt for good-quality fresh shrimp to elevate the dish’s taste. For convenience, consider purchasing shrimp that’s already peeled and deveined. For those utilizing frozen shrimp, ensure they’re thoroughly thawed before you start cooking.
  • Shrimp Cooking Tip: Shrimp have a short cooking time, often only a few minutes. To avoid a rubbery texture, monitor them closely. You’ll know they’re ready when they turn a pink hue and lose their translucency.
  • Garlic Butter Preparation: Avoid over-browning the garlic, as it can introduce a displeasing bitter flavor to the overall dish.
  • Seafood: Consider incorporating scallops or pieces of white fish for a diverse flavor and texture profile.
  • Rice: If rice isn’t your go-to, feel free to pair the shrimp with alternatives like quinoa, couscous, or even your favorite pasta.
  • Spice: For those who enjoy a spicy kick, introduce a sprinkle of red pepper flakes or a hint of cayenne into the garlic butter mix.
Overhead shot of a skillet with prepared Garlic Butter Shrimp and Rice.

What to Serve with Shrimp and Rice

By serving this garlic butter shrimp on a bed of rice allows the grains to soak up the delicious buttery sauce, but we can always use a side dish or three.

More Shrimp Recipes

ENJOY!

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 diethood.com

Garlic Butter Shrimp and Rice

Katerina | Diethood
Garlic Butter Shrimp and Rice is prepared with juicy shrimp sautéed in a rich garlic butter sauce and mixed with fluffy, perfectly cooked rice.
4.81 from 63 votes
Servings : 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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
  • salt and fresh ground black pepper, to taste
  • shredded parmesan cheese for garnish, optional

Instructions
 

  • Prepare the rice according to the directions on the box.
  • Meanwhile, in a large skillet, melt the butter over medium heat.
  • Add the garlic and cook for 2 to 3 minutes or until lightly browned, stirring very frequently. Do not burn the garlic. Lower the heat if the garlic starts to brown too fast.
  • Stir in the shrimp and cook for 2 minutes, or until they turn pink, stirring frequently.
  • Add the prepared rice to the skillet; stir and mix until well combined.
  • Add the parmesan 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 and serve.

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.
  • Cooking the Shrimp: Shrimp cook quickly, usually in just a few minutes. Overcooking can make them rubbery, so keep a close eye on them. They’re done when they turn pink and opaque.
  • Making the Garlic Butter: Be careful not to burn the garlic when making the garlic butter. Burned garlic has a bitter taste that can overpower the dish.
  • You can add scallops or chunks of white fish to the dish for more variety.
  • If you prefer, you could serve the shrimp over quinoa, couscous, or even pasta instead of rice.
  • If you like heat, add a pinch of red pepper flakes or a dash of cayenne pepper to the garlic butter.

Nutrition

Serving: 6 ounces | Calories: 326 kcal | Carbohydrates: 20 g | Protein: 16 g | Fat: 20 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 157 mg | Sodium: 725 mg | Potassium: 155 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 918 IU | Vitamin C: 4 mg | Calcium: 153 mg | Iron: 2 mg | Net Carbs: 19 g

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.

Course: Side Dish
Cuisine: Asian
Keyword: garlic butter, rice recipes, shrimp and rice, shrimp recipes
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161 comments on “Garlic Butter Shrimp and Rice”

  1. This was SOOOOO good! I used dry rice and I also added a bag of peas for some veggies. I didn’t realize until I was already cooking that I didn’t have any milk so I ended up using heavy cream and it just made it even more rich and delicious. My son had 3 bowls!

  2. I haven’t made this exact recipe I was just looking for something that would help me with my already-cooked brown rice and my raw unpeeled shrimp. I can’t understand the negative posts. Perhaps they are not cooks. This helped me use what I had on hand. I am a very talented cook (not a chef) but I often use Pinterest to help me use what I have on hand. Like tonight.

  3. Anytime you have to peel and clean a pound of shrimp before chopping parsley and mincing garlic you’re already out of the “quick and easy” category IMHO. The only thing quick about this was the minute rice. They probably sponsored this recipe. That said, the recipe is also full of fat, and not the good kind. There are so many ways this recipe could have been made healthy and tasty and quick. After spending 45 mins preparing it I now also have a lot of clean up to do, garlic press, pots, chopping blocks, graters and the list goes on . As for taste, for the amount of fat and calories that are in it, I wish I had had something way more enjoyable to the palate.

    1. It took you 45 minutes to mince the garlic with a garlic press, clean the shrimp (you can buy them already cleaned and deveined, by the way), and chop up some parsley? I don’t believe that for a second. That should take 5 to 8 minutes at maximum. Cleanup is also part of the “homecooked” process. There’s no way around it. What, in your opinion, is homemade but quick and easy?

      No, Minute Rice did not sponsor this. If they did, it would be clear as day because we have to disclose that information all over the post.
      Also, 99% of the commenters have left a 5-star review on this recipe. 🤔

      1. Reply to Dana’s comment:
        Personally I found this recipe to be great as most of the other commenters have. I made it very simple by purchasing the garlic butter shrimp already made, so all you have to do is sauté it or put it on a sheet pan. Your preference. For time constraints and even more simplicity, I also used the 10 minute boil in a bag brown rice. When that was done the only thing left to do would be drain the rice and finish in the sauté pan with your garlic butter shrimp. I have also made this recipe as suggested by Katerina by using the already Deveined tail off shrimp along with the minute rice and it really does not take any time at all. if you are worried about all the fat or cholesterol in the butter, you can always modify the butter and even substitute. Personally, I use I can’t believe it’s not butter and I have used others as well. regardless, I believe the whole recipe done Either way and with cleanup has taken about 35 to minutes. I’m not sure where it went wrong for you. Sometimes if I overthink things I make things more difficult for myself. I usually will try a recipe twice before I leave a comment that paints something in a negative light.(the first time more often than not is a trial) Hopefully you will be able to try the recipe again and find a way that works best for you so that you can experience the same yumminess as others who have tried this recipe

    2. Personally I found this recipe to be great as most of the other commenters have. I made it very simple by purchasing the garlic butter shrimp already made, so all you have to do is sauté it or put it on a sheet pan. Your preference. For time constraints and even more simplicity, I also used the 10 minute boil in a bag brown rice. When that was done the only thing left to do would be drain the rice and finish in the sauté pan with your garlic butter shrimp. I have also made this recipe as suggested by Katerina by using the already Deveined tail off shrimp along with the minute rice and it really does not take any time at all. if you are worried about all the fat or cholesterol in the butter, you can always modify the butter and even substitute. Personally, I use I can’t believe it’s not butter and I have used others as well. regardless, I believe the whole recipe done Either way and with cleanup has taken about 35 to minutes. I’m not sure where it went wrong for you. Sometimes if I overthink things I make things more difficult for myself. I usually will try a recipe twice before I leave a comment that paints something in a negative light.(the first time more often than not is a trial) Hopefully you will be able to try the recipe again and find a way that works best for you so that you can experience the same yumminess as others who have tried this recipe

  4. This was delicious- very comforting meal. I added a few red pepper flakes and asparagus pieces with the garlic. Yum!

  5. Quick, easy and delicious….my husband don’t usually eat more than one plate of a new recipe but he had 3 plates!!!! Definitely going to do a shrimp and chicken with this recipe!

  6. This is the best, easiest meal to make quickly! So delicious! Thank you! The Parmesan is the key! Added lemon too! Delicious!

  7. This has to be the easiest and tastiest shrimp recipe that I’ve tried! I doubled the recipe and I don’t think there will be leftovers. I’ll definitely be adding this to my monthly meal list.

  8. Avatar photo
    Lori Oxenforth

    So easy and very delicious!!! My picky eater loves this!! I will have to double the recipe next time.

  9. Perfect! I used frozen shrimp and it cam out great! The only bad part was my rice was undercooked, but that was my fault.

  10. I added chopped mushrooms to the garlic saute. I also added juice from 1 fresh lemon and a splash of white wine before adding the rice. once everything was together i added some fresh spinach and stirred till it wilted. Excellent!!

  11. Avatar photo
    Leah Ann Engle

    If you don’t want your rice, cereal, flour or pasta to get bugs, store in the refrigerator or freezer.
    Some may not have the spare room, I happen to have a spare refrig and upright freezer in my garage.

    1. This is delicious. I added fresh basil with the parsley, and asparagus, onion and zucchini with the garlic. Of course, extra garlic. Added the suggested red pepper flakes. Very easy to make and doubled could feed a decent amount of people. Loved it. It’s a keeper.

  12. Great meal. So Yummy. We double the ingredients and and have plenty for leftovers! It deserves the highest rating, Taste and ease of prep are off the chart. btw we like it with a little less butter in the mix. I just love shrimp and rice! Thank you for the recipe – it is exquisite! Hats off to you!

    1. 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. An unwrapped stick of spearmint gum place in the bag of uncooked rice (works for cornmeal & flour, too)will prevent the bugs from hatching. #YoureWelcome!

  13. 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!

  14. 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. 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. 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

  15. 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!

  16. Avatar photo
    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!

    Shu

  17. 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!!

  18. 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!

  19. 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

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

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      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. Avatar photo
      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 - Diethood
        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. Avatar photo
          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. 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. 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. 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.

  21. 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. 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. 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

  22. 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. 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!

  23. Avatar photo
    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. Avatar photo
        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. Avatar photo
      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.

  24. 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.

  25. 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 - Diethood
      Katerina Petrovska

      Hi!
      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.

  26. Avatar photo
    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.

  27. 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.

  28. Avatar photo
    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)

  29. 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 :).

  30. 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!!

  31. 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 - Diethood
      Katerina Petrovska

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

        1. Katerina - Diethood
          Katerina Petrovska

          Hi!
          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! 🙂

  32. Hi. I love this recipe. I was just wondering if we have to use milk? Or if we could use almond milk instead?

    1. Katerina - Diethood
      Katerina Petrovska

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

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

  34. Avatar photo
    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 - Diethood
          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.

  35. 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.

  36. 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!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Allison! I just corrected it – that’s for 1 serving size. The entire dish serves 4.

  37. 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!

  38. 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.

  39. 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 - Diethood
      Katerina Petrovska

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

  40. 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 - Diethood
      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 - Diethood
          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. 😀

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

  42. 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!

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

  44. 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 - Diethood
      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. Avatar photo
        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!

  45. Made this the other night and it was very delicious!! We only used 4 tablespoons of butter and it was perfect.

  46. Avatar photo
    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 - Diethood
      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!

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

    1. Katerina - Diethood
      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. 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. 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 - Diethood
          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!!

  48. 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 - Diethood
      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!!

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

  50. Avatar photo
    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. 😉

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    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!

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    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!

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    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!

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    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.

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    Amy @ A Healthy Life For Me

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

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    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!

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    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!

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    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! 🙂

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    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!

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    Ashley | The Recipe Rebel

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

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    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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