What kind of shrimp is best for garlic butter shrimp?

Large or jumbo shrimp are ideal for garlic butter shrimp because they cook quickly and stay plump. Deveined and peeled shrimp make the prep process faster.

What goes well with garlic butter shrimp?

Garlic butter shrimp pairs perfectly with rice, pasta, or crusty bread. Steamed vegetables like broccoli or asparagus, a fresh salad, or a squeeze of lemon also complement the dish well.

How do you keep shrimp from getting rubbery?

To prevent rubbery shrimp, avoid overcooking them. Cook until they turn pink and opaque, typically 2-3 minutes per side, depending on size. Using high heat and not overcrowding the pan also helps.

Can you use frozen shrimp for garlic butter shrimp and rice?

Yes, you can use frozen shrimp. Ensure they are fully thawed before cooking. Pat them dry with paper towels to remove excess moisture, which will help them brown better.

How long does garlic butter shrimp last in the fridge?

Garlic butter shrimp can be stored in the refrigerator for up to 3-4 days in an airtight container. Ensure it cools completely before refrigerating.

What kind of rice is best with garlic butter shrimp?

White rice, like jasmine or basmati, is a popular choice due to its fluffy texture and mild flavor that complements the rich garlic butter sauce. Brown rice or even cauliflower rice are also good options for a healthier twist.

Garlic Butter Shrimp and Rice: Your New Favorite 30-Minute Meal 2026

Name: Garlic Butter Shrimp and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Coastal
Ingredients: 1 pound large shrimp, peeled and deveined; 4-5 cloves garlic, minced; 1 small yellow onion, diced; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 1 cup long-grain white rice (like Jasmine or Basmati); 2 cups chicken or vegetable broth; 1 teaspoon paprika (smoked or sweet); 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Juice of 1 lemon, plus wedges for serving; 1/4 cup chopped fresh parsley; Kosher salt and black pepper to taste

Garlic Butter Shrimp and Rice

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This is a quick and comforting one-pan meal featuring plump shrimp sautéed in garlic butter and served over fluffy, flavorful rice. It comes together in about 30 minutes, making it perfect for a busy weeknight yet special enough to feel like a treat.

Author: Harmony
Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 4 servings 1x
Category: dinner
Method: sautéing, simmering
Cuisine: Coastal
Diet: Gluten Free

Ingredients

Scale

1 pound large shrimp, peeled and deveined
4-5 cloves garlic, minced
1 small yellow onion, diced
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup long-grain white rice (like Jasmine or Basmati)
2 cups chicken or vegetable broth
1 teaspoon paprika (smoked or sweet)
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Juice of 1 lemon, plus wedges for serving
1/4 cup chopped fresh parsley
Kosher salt and black pepper to taste

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Instructions

Pat the shrimp dry with paper towels. Mince garlic, dice onion, and chop parsley.
In a large skillet or Dutch oven with a lid, heat 2 tbsp butter and the olive oil over medium heat. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
Add the dry rice to the skillet. Stir constantly for 1-2 minutes to toast the grains.
Pour in the broth. Add paprika, oregano, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
While rice cooks, season shrimp with salt and pepper. In a separate medium skillet, melt remaining 2 tbsp butter over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque.
Once rice is done, fluff it with a fork. Nestle the cooked shrimp into the rice. Drizzle with lemon juice and sprinkle with fresh parsley. Gently stir to combine and serve immediately.

Notes

For best results, ensure shrimp are very dry before cooking to get a good sear. Do not lift the lid while the rice is simmering. Overcooked shrimp become rubbery; cook just until they form a C shape. Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of broth.

Nutrition

Serving Size: 4
Calories: 450
Sugar: 2
Sodium: 800
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 45
Fiber: 1
Protein: 28
Cholesterol: 200

Find it online: https://harmonymeal.com/garlic-butter-shrimp-rice/