Go Back
- 1 lb (450g) large shrimp - 1 cup jasmine rice - 4 tablespoons unsalted butter - 4 cloves garlic, minced - ½ teaspoon red pepper flakes - Juice of 1 lemon - ¼ cup fresh parsley, chopped - 2 cups vegetable broth (or water) - Salt and pepper to taste For this dish, I love using large shrimp. They are juicy and cook quickly. Jasmine rice brings a lovely flavor and aroma. The unsalted butter adds a rich, creamy touch. You can’t forget the garlic! It brings a wonderful aroma and taste. Red pepper flakes add a little heat. Lemon juice brightens the dish and fresh parsley gives a pop of color. For liquid, I use vegetable broth or water. It helps cook the rice and adds flavor. Don’t forget to season with salt and pepper. This makes a big difference in taste. For the full recipe, check out Garlic Butter Shrimp Delight. It will guide you through every step. Enjoy cooking! 1. Rinse and soak the jasmine rice: First, rinse the rice under cold water. Do this until the water runs clear. This step helps remove extra starch. It makes the rice less sticky and fluffier. 2. Cooking rice with vegetable broth: In a medium saucepan, mix the rinsed rice and 2 cups of vegetable broth. Add a pinch of salt for taste. Bring this mix to a boil. Then, lower the heat to simmer. Cover it and cook for about 15 minutes. The rice will absorb all the liquid. When done, let it sit for 5 minutes. Fluff it gently with a fork. 1. Melting the butter and adding garlic: In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once it’s melted, add 4 cloves of minced garlic and ½ teaspoon of red pepper flakes. Sauté this mix for 1-2 minutes. You want it fragrant, not browned. 2. Cooking the shrimp until the right texture: Now, raise the heat to medium-high. Add 1 pound of large shrimp to the skillet. Season with salt and pepper. Cook the shrimp until they turn pink and opaque, which takes about 3-4 minutes. Squeeze in the juice of 1 lemon for a fresh taste. 1. Mixing the rice and shrimp thoroughly: Once the shrimp is cooked, gently add the rice to the skillet. Mix everything well so the shrimp and rice blend together. Cook for another minute to heat through. 2. Final garnishing and serving suggestions: Remove the skillet from heat. Sprinkle ¼ cup of freshly chopped parsley over the dish before serving. This adds color and a fresh flavor. Enjoy your garlic butter shrimp and rice as a quick, tasty meal! For the full recipe, check out Garlic Butter Shrimp Delight. To get the best shrimp texture, choose large, fresh shrimp. They cook quickly and stay juicy. When cooking, do not overheat the pan. Medium-high heat is perfect. Cook until the shrimp turn pink and opaque, about 3-4 minutes. This keeps them tender. For spice levels, start with the red pepper flakes. Use ½ teaspoon for mild heat. You can always add more later if you want it spicier. Remember, you can also mix in some cayenne or paprika for extra kick. Rinsing the jasmine rice is key for fluffy grains. Rinse until the water runs clear. This removes excess starch and prevents the rice from getting gummy. Let the rice rest after cooking. Once you remove it from heat, leave it covered for 5 minutes. This helps the grains firm up and absorb any leftover moisture. Fluff the rice with a fork before serving to separate the grains. To boost flavor, add spices like thyme or dill. Fresh herbs brighten the dish. You can also try adding a pinch of cumin for a warm note. Using different types of rice can change the dish. Brown rice adds a nutty flavor and more nutrients. Quinoa is another great option. It cooks fast and adds protein. Experiment with what you like best! For the full recipe, check out Garlic Butter Shrimp Delight 🧄. {{image_2}} You can switch up the seafood in this dish. Try scallops or crab. Both add great flavor and texture. If you prefer a meat option, chicken works well too. For rice choices, jasmine rice is a favorite. However, you can use brown rice for a healthier twist. Quinoa also makes a great base if you want something different. To give your dish a stir-fry twist, add veggies. Bell peppers, snap peas, and carrots add color and crunch. You can sauté them with the shrimp for a quick, tasty upgrade. Consider different sauces or marinades too. A splash of soy sauce or teriyaki sauce can change the flavor. You can also try adding a bit of coconut milk for a creamy touch. Pair your garlic butter shrimp and rice with side dishes. A simple green salad or steamed broccoli complements it well. For a fun presentation, serve it in bowls or on a large platter. You can garnish with lemon wedges and extra parsley. This makes the meal look fresh and inviting. To keep your garlic butter shrimp and rice fresh, use airtight containers. Glass or plastic containers work well. Your meal can last in the fridge for three to four days. Make sure it cools first before sealing. For reheating, the stovetop works best. Heat a skillet over medium heat. Add a splash of water or broth to the pan to keep it moist. Stir gently until heated through. This method helps maintain the shrimp's texture. You can also use the microwave, but cover it to avoid drying out. To freeze garlic butter shrimp and rice, let it cool completely. Divide into portions and use freezer-safe bags or containers. Squeeze out excess air before sealing. It can last up to three months in the freezer. When ready to eat, defrost in the fridge overnight or use the microwave. Always reheat until piping hot before serving. Garlic butter shrimp and rice is not just tasty; it’s also healthy. - Shrimp: Shrimp is high in protein and low in calories. It packs many vitamins and minerals. - Jasmine Rice: This rice adds energy through carbs. It also has a lovely aroma. - Butter: While rich, butter gives flavor and healthy fats. - Garlic: Garlic boosts your immune system and adds a nice kick. Together, these ingredients create a balanced meal that is both satisfying and nutritious. Yes, you can make garlic butter shrimp and rice ahead of time. Meal prepping helps save time. - Shrimp: Cook the shrimp and store it in a sealed container. It stays fresh for up to three days in the fridge. - Rice: Cook the rice and let it cool before storing. It also lasts for three days. To reheat, warm both the shrimp and rice in a skillet over medium heat until hot. You can easily scale the recipe for larger groups. Here’s how: - Shrimp: For eight servings, use 2 lbs of shrimp. - Rice: Double the rice to 2 cups. - Butter and Garlic: Use 8 tablespoons of butter and 8 cloves of garlic. Adjust the other ingredients similarly. Just keep an eye on cooking times, as they may change. For the complete details, check out the Garlic Butter Shrimp Delight 🧄 recipe. In this blog post, we explored how to make garlic butter shrimp and rice. We covered the main ingredients, seasonings, and step-by-step instructions. You learned useful tips for perfect shrimp and fluffy rice, along with variations to keep the dish fresh. Lastly, we discussed storage and reheating for leftovers. Cooking should be fun and rewarding. With this recipe, you can whip up a tasty meal anytime. Enjoy experimenting with flavors and let your creativity shine in the kitchen!

Garlic Butter Shrimp and Rice

Craving a quick and tasty meal? Try this Garlic Butter Shrimp and Rice recipe that’s bursting with flavor! With simple ingredients like juicy shrimp, aromatic jasmine rice, and rich garlic butter, you can create a delightful dish that's perfect for any occasion. Follow our step-by-step guide to master this easy recipe and impress family and friends. Click through to explore the full recipe and enjoy a scrumptious meal tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup jasmine rice

4 tablespoons unsalted butter

4 cloves garlic, minced

½ teaspoon red pepper flakes (adjust to taste)

Juice of 1 lemon

2 cups vegetable broth (or water)

¼ cup fresh parsley, chopped

Salt and pepper to taste

Instructions
 

Rinse the Rice: Start by rinsing the jasmine rice under cold water until it runs clear. This helps remove excess starch for fluffier rice.

    Cook the Rice: In a medium saucepan, combine the rice and vegetable broth (or water) and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork.

      Sauté the Shrimp: In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes; sauté for about 1-2 minutes until fragrant but not browned.

        Add the Shrimp: Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper, cooking until shrimp turn pink and opaque, about 3-4 minutes. Stir in lemon juice for brightness.

          Combine and Serve: Gently mix the cooked rice into the skillet with the shrimp, ensuring everything is well combined. Cook for an additional minute to heat through.

            Garnish: Remove from heat and sprinkle freshly chopped parsley over the dish before serving.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4