This garlic butter shrimp and rice skillet is one of those dinners that feels restaurant-level but comes together fast enough for a Tuesday night. The rice cooks in chicken broth and garlic, the shrimp finish in butter right on top, and everything picks up that rich flavor from the bottom of the pan. If you need a dependable shrimp dinner that looks impressive without a pile of dishes, this one earns a regular spot.
Garlic Butter Shrimp and Rice Skillet
Garlic Butter Shrimp and Rice Skillet
Ingredients
- 1 pound raw large shrimp peeled and deveined
- 1 cup long grain white rice
- 2 cups chicken stock
- 4 tablespoons butter divided
- 2 tablespoons olive oil
- 5 cloves garlic finely minced
- 1 small yellow onion finely diced
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Pat the shrimp dry with paper towels and set aside. Keeping them dry helps them brown instead of steam.
- Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon butter.
- Add the diced onion and cook for 4 to 5 minutes until softened and lightly golden. Stir occasionally so it cooks evenly.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the rice to the skillet and stir for about 1 minute so the grains get coated with the oil and butter.
- Pour in the chicken stock and add ¾ teaspoon kosher salt, ½ teaspoon black pepper, paprika, onion powder, and crushed red pepper flakes. Stir once to combine.
- Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes without lifting the lid.
- After 15 minutes, quickly arrange the shrimp over the rice in a single layer. Sprinkle the remaining ¼ teaspoon black pepper over the shrimp.
- Dot the top with the remaining 3 tablespoons butter.
- Cover again and cook for 5 to 6 minutes until the shrimp are pink and cooked through and the rice is tender.
- Turn off the heat and drizzle the lemon juice over the top. Sprinkle with chopped parsley and Parmesan cheese if using.
- Let the skillet sit covered for 5 minutes before serving so the rice finishes absorbing moisture.
Notes
Use large shrimp instead of small so they stay juicy and don’t overcook.
If the rice seems slightly firm at the end, add 2 tablespoons hot water, cover, and let it sit for another 5 minutes.
If you want extra color on the shrimp, you can uncover and cook for 1 to 2 minutes at the end over medium heat.
