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This easy shrimp and rice recipe has juicy shrimp sautéed in a rich garlic butter sauce and tossed with fluffy rice. I finish mine with parmesan, risotto-style! It’s a quick, tasty dish that’s ready in 20 minutes.
Looking for more delicious shrimp recipes? Try my creamy shrimp alfredo linguine and this lemon herb garlic butter shrimp, next. You might also love this hearty chicken rice recipe!
Sometimes, the best-tasting recipes are the easiest to make. Case in point: This creamy garlic shrimp and rice! This quick and easy dinner idea combines juicy jumbo shrimp with a rich garlic butter sauce and fluffy minute rice. It’s fast, simple to prepare, and especially delicious if you’re as obsessed with garlic butter as I am.
Why I Love This Shrimp and Rice Recipe
- Quick and easy. With simple ingredients and easy steps, this shrimp with rice comes together in no time.
- Rich, flavor-packed sauce. Um, is there any flavor better than garlic and butter? If you love seafood recipes like shrimp scampi and garlic butter seared scallops served over rice, this is the dinner idea for you.
- Creamy parmesan goodness. Stirring in parmesan cheese right at the end creates the creamiest, most luxurious rice texture. It’s like a shortcut to risotto, and it really ties the whole thing together.
- Perfect for any occasion. This shrimp and rice dish is an easy weeknight meal, and I’ve also cracked it out at dinner parties. It’s a real all-rounder!
Ingredients You’ll Need
Unlike shrimp fried rice, which is quick to make with leftover rice, this recipe speeds things up with minute rice. You need just a handful of easy ingredients, which I cover below. Scroll down to the recipe card after the post for a printable ingredients list with the full recipe amounts and instructions.
- Minute Rice – You can actually make this shrimp and rice recipe with any rice you’d like, since you’ll be cooking it before you combine it with the shrimp. I’ve also made the occasion batch of Instant Pot jasmine rice to use instead of minute rice.
- Unsalted Butter – For sautéeing the shrimp, and to make the garlic butter sauce. You can use salted butter if you prefer.
- Garlic – Please, please use fresh garlic cloves for the best possible flavor. It makes all the difference!
- Shrimp – Peeled and deveined, fresh or frozen shrimp both work in this recipe. If you’re using frozen, thaw the shrimp completely in the fridge before you start.
- Parmesan Cheese – Ideally, grated fresh. You can also use pecorino or Asiago cheese.
- Milk – You can use 2%, whole milk, or any dairy or non-dairy milk you’d like. For an even richer dish, use half-and-half or heavy cream.
- Garnishes – I finish this dish off with a sprinkle of fresh parsley and extra parmesan cheese. A squeeze of lemon also brightens everything up!
How To Make Shrimp and Rice
This garlic shrimp and rice is one of my go-to recipes when I have zero time to think and no time to prepare. It’s ready in about 20 minutes and there’s hardly any clean-up! Here’s how to make it:
- Cook the rice. First, prepare the minute rice (or your rice of choice) according to the package directions or following your preferred method.
- Make the garlic butter sauce. Meanwhile, melt butter in a skillet. Add the garlic, stirring often until it’s fragrant, about a minute.
- Add the shrimp and rice. Now, stir in the shrimp and sauté for a couple of minutes until it’s pink. Then, add the cooked rice.
- Make it creamy. Lastly, fold in the cheese, milk, parsley, salt, and pepper. Give everything a good stir until it’s creamy and heated through. Remove from heat and serve!
Tips and Variations
- Opt for good-quality, fresh shrimp. Fresh is always best in terms of flavor. For convenience, I buy shrimp that’s already peeled and deveined. If needed, you can ask your local fish counter for guidance.
- Avoid rubbery shrimp. Shrimp have a short cooking time (often only a few minutes). To avoid a rubbery texture, keep a close eye on the little guys while they cook. You’ll know shrimp are done when they turn pink and curl into a “C” shape.
- Don’t burn the garlic! Burnt garlic tastes bitter, so do your very best to avoid overcooking the garlic. Turn the heat down or take the pan off the heat entirely if you notice it browning too quickly.
- More seafood. Consider tossing in a few scallops or bites of white fish to sauté with the shrimp for a yummy seafood medley.
- Substitute the rice. If rice isn’t your go-to, feel free to pair your garlic butter shrimp with alternatives like quinoa, couscous, or even your favorite shrimp pasta.
- Give it some kick. For those of you who love a spicy kick, sprinkle in crushed red pepper flakes or cayenne. You might also like these Mexican-inspired camarones al ajillo made with three types of chili!
Serving Suggestions
This shrimp and rice is a dream on weeknights when all I need to add is a side of steamed broccoli or a green bean salad to round out the meal. It’s also great with fluffy homemade dinner rolls and a roasted vegetable salad or corn on the cob. For dessert, I’ve been baking batch after batch of these apple oatmeal cookies lately. They pair perfectly with a cozy latte after dinner!
How To Store Leftovers
- Refrigerate. Store this shrimp and rice within 2 hours of cooking. Keep everything in an airtight container and refrigerate for up to 2 days.
- Reheat. When you’re ready to enjoy leftovers, reheat the shrimp and rice gently on the stove or in the microwave until warmed through.
More Shrimp Recipes
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Garlic Butter Shrimp and Rice
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. Prepare the rice according to the directions on the box.
- Make the garlic butter. 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.
- Add shrimp and rice. 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.
- Make it creamy. Add the parmesan cheese, milk, parsley, salt, and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
- Garnish and serve. Remove from heat. Garnish with parmesan cheese and fresh parsley, 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
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.
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!
Hi!
Yep, you’ll want to use about 2 cups cooked rice.
Rice triples in size when cooked. So, you would need to cook 2/3cup of dry rice to yield 2 cups of cooked rice. 🙂
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
That’s great! I’m very happy you loved it! Thank YOU! 🙂
Love this! It’s so easy, and quick. Next time, I want to add green onions and peas.
I’m glad you enjoyed it! Thank YOU! 🙂
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!
That’s great! I am very happy you enjoyed it! Thank YOU! 🙂
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
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!!
I’m very glad you enjoyed it! Thank YOU! 🙂
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!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
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
Made this tonight. I used Jasmine rice. It was delicious!! Will definitely make it again.
Thank you for the recipe.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Can you use garlic butter rice instead of white rice?
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.
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!!
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.
Let the Haters Hate! It’s an awesome recipe, thanks for sharing!!
Thank YOU! I’m very glad you enjoyed it! 🙂
Yes haters gonna hate, 😜 I’m cooking this for my husband tonight thank you so much for sharing this awesome recipe with us!
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!!
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.
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.
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!
Thank YOU! I’m glad you enjoyed it! 🙂
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.
That’s great to hear! I am very happy everyone enjoyed it! Thank YOU! 🙂