What is the best way to cook shrimp and rice so the shrimp isn't rubbery?

The secret to the perfect texture is a two-step method! Cook the rice fully first, and then only add the shrimp for a final 3–5 minutes of steaming on top. This ensures your Easy Garlic Butter Shrimp and Rice has plump, juicy shrimp every time.

Can I make this Easy Garlic Butter Shrimp and Rice recipe in one pot?

Technically, yes, you can. You can add the shrimp on top of the rice during the last few minutes of simmering, but you won't get that wonderful golden-brown sear. My method keeps the sauce rich and the shrimp perfectly cooked!

What kind of rice is best for garlic butter shrimp?

Long-grain white rice, like Basmati or Jasmine, is ideal here because it yields fluffy grains that soak up all the delicious stock and garlic butter without getting mushy. For speed, instant rice works, but the flavor won’t be as deep.

How do you keep the garlic from burning in the butter sauce?

The key is heat control. Use medium-low heat when adding the butter and garlic, and only let the crushed garlic cook for about 30–60 seconds, or until it’s fragrant but not yet brown. Then, immediately deglaze the pan with the stock.

Easy Garlic Butter Shrimp and Rice: The Quick One-Pan Dinner Everyone Loves

Name: Easy Garlic Butter Shrimp and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion, finely chopped; 8 garlic cloves, crushed (4 for rice, 4 for sauce); 2 1/2 cups white rice; 400g/14 oz crushed tomatoes; 4 cups chicken/fish stock; 2 cups frozen peas; 1 tsp salt; pepper to taste; 500g/1lb shrimp/prawns, shelled and deveined; 2 tbsp olive oil; 2 tbsp butter; 1 tbsp fresh lemon juice; chopped parsley; lemon slices

Description

The fastest, most flavor-packed, 30-minute Easy Garlic Butter Shrimp and Rice recipe using a special two-pan method to guarantee perfectly juicy shrimp and creamy, flavorful rice every single time.

Ingredients

Scale

1 onion, finely chopped

4 garlic cloves, crushed

2½ cups white rice

400g/14 oz crushed tomatoes

4 cups chicken/fish stock

2 cups frozen peas

1 tsp salt

pepper to taste

For the shrimp:

500g/1lb shrimp/prawns, shelled and deveined

2 tbsp olive oil

salt and pepper to taste

For the garlic butter sauce:

2 tbsp butter

4 garlic cloves, crushed

½ cup chicken/fish stock

1 tbsp fresh lemon juice

To serve:

chopped parsley

lemon slices

Instructions

Heat the olive oil in a large, deep sauté pan. Add the onion and 4 crushed garlic cloves and fry until fragrant and translucent.
Add the rice, stirring to coat the rice in the oil, then add the crushed tomatoes, stock, and peas. Season with salt and pepper.
Reduce the heat, cover and allow to simmer for 15 minutes or until the rice is just cooked and the liquid has been absorbed.
In the meantime, fry the shrimp in a very hot separate pan until golden brown on both sides. (They do not need to be cooked through yet).
Remove the shrimp from the pan. Add the butter and remaining 4 crushed garlic cloves to the pan and cook for 30 seconds. Pour in the stock and lemon juice then allow to cook for 5 minutes until slightly reduced to create the sauce.
When the rice has absorbed the liquid, remove from the heat, then add the seared shrimp on top. Cover with a lid and allow to steam for 5 minutes to finish cooking the shrimp.
Serve the shrimp and rice immediately with the garlic butter sauce drizzled over the top, garnished with lemon slices and parsley.

Notes

Expert Tips: Use fresh garlic and pat the shrimp dry before searing to get a perfect crust.

Substitution: Substitute extra chicken/fish stock for the white wine in the original sauce, if desired.

Nutrition

Serving Size: 1/4
Calories: 553 kcal
Sugar: 4g
Sodium: 1131mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 8g
Carbohydrates: 74g
Fiber: 3g
Protein: 29g
Cholesterol: 220mg

Keywords: garlic butter shrimp and rice, easy shrimp recipe, 30 minute dinner, weeknight seafood, one-pan, lemon garlic shrimp Export to Sheets