Name: Easy Garlic Butter Shrimp and Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb (450g) shrimp, peeled and deveined; 4 cups cooked rice; 3 tbsp butter; 1 tbsp olive oil; 4 garlic cloves, finely minced; 1 tsp chili flakes (optional); 1 tsp smoked paprika; Salt and pepper, to taste; 2 tbsp lemon juice; 2 tbsp chopped parsley

Why You’ll Love Easy Garlic Butter Shrimp and Rice Recipe

Quick to prepare: from start to finish in about 25 minutes.
Minimal cleanup: rice and sauce in one pan, shrimp seared separately and then combined.
Rich flavour: garlic butter plus a splash of white wine (optional) enhances the shrimp and rice beautifully.
Versatile: you can easily adjust sides or add extra seafood or vegetables.
Balanced yet indulgent: comforting carbs, protein from shrimp and the savoury sauce make it feel special without being complex.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 onion, finely chopped
4 garlic cloves, crushed
2½ cups white rice
½ cup white wine (optional)
400 g / 14 oz crushed tomatoes
4 cups chicken or fish stock
2 cups frozen peas
1 tsp salt
Pepper, to taste

For the shrimp

500 g / 1 lb 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 white wine
½ cup chicken or fish stock
1 tbsp fresh lemon juice

To serve

Chopped parsley
Lemon slices

Directions

Heat the olive oil in a large, deep sauté pan over medium heat. Add the finely chopped onion and 4 crushed garlic cloves; fry until fragrant and translucent.
Add the rice and stir to coat the grains in the oil. If using, pour in the ½ cup white wine and let it simmer for a minute or two.
Pour in the crushed tomatoes, the stock (4 cups) and the frozen peas. Season with the salt and pepper. Reduce the heat, cover the pan, and allow the rice mixture to simmer for about 15 minutes (or until the liquid is absorbed and the rice is just cooked).
While the rice cooks, heat a separate pan over very high heat and sear the shrimp in the olive oil until golden brown on both sides. (They don’t need to be fully cooked yet because they’ll finish steaming with the rice.) Remove the shrimp and set aside.
In the same shrimp pan (discarding excess oil if necessary), reduce the heat slightly and add the butter plus 4 crushed garlic cloves. Cook for about 30 seconds. Then add the ½ cup white wine and ½ cup stock, followed by the lemon juice. Let the sauce simmer and reduce for about 5 minutes.
Once the rice has absorbed its liquid, remove the pan from heat. Add the seared shrimp on top of the rice, cover with a lid, and allow everything to steam together for 5 minutes.
Spoon the garlic butter sauce over the shrimp and rice, garnish with chopped parsley and lemon slices. Serve immediately.

Servings and timing

Serves: 4 people.
Prep time: 5 minutes.
Cook time: 20 minutes.
Total time: 25 minutes.

Variations

Add other seafood (mussels, scallops) or cooked chicken slices for more protein variety.
Use brown rice instead of white rice—note you may need extra cooking time and more liquid.
Replace peas with mixed frozen vegetables or fresh spinach stirred in at the end.
Skip the white wine and use extra stock plus a splash of white wine vinegar or lemon juice for a non‑alcohol version.
Increase heat by adding a pinch of chilli flakes or diced chorizo for a bit of spice.

Storage/Reheating

Store leftover shrimp and rice in an airtight container in the refrigerator for up to 2 days.
To reheat: gently warm in a pan over low‑medium heat, adding a splash of stock or water to loosen up the rice and avoid drying out the shrimp.
This dish does not freeze particularly well as the texture of the rice and shrimp may suffer—fresh is best.

FAQs

What type of rice works best?

You can use any white rice (such as jasmine or basmati). The original used jasmine. If you use a different kind, adjust liquid and cooking time accordingly.

Can I use raw rice instead of pre‑cooked?

Yes—this recipe starts with uncooked rice and cooks it in the pan with stock until done.

Do I always need to use white wine?

No—you can omit the white wine. Just replace the same volume with stock or add a splash of lemon juice for brightness.

How do I get the shrimp to sear properly?

Make sure the shrimp is fully thawed (if frozen) and patted dry so it browns instead of steaming. Use a very hot pan and don’t overcrowd it.

Can I use frozen shrimp?

Yes—just thaw completely before cooking, dry thoroughly, then sear as instructed.

Can I make this vegan or vegetarian?

Yes—substitute the shrimp for firm tofu or a medley of beans/legumes and use vegetable stock instead of chicken/fish stock.

What if my rice still seems too liquid after the cooking time?

If there’s still excess liquid at the 15‑minute mark, keep uncovered and simmer for a few more minutes until most liquid is absorbed. Then remove from heat and let steam with lid on.

Can I prepare this ahead of time?

You could cook the rice portion ahead and reheat later, then add freshly seared shrimp and sauce at serving time. However, best flavour and texture come from cooking fresh.

Can I add more garlic butter sauce?

Absolutely—feel free to increase the garlic butter sauce quantities if you want a richer or more buttery finish.

How can I make it more filling?

Serve with a side salad or roasted vegetables. Alternatively, increase the rice quantity slightly or add cooked beans/legumes for extra fibre and substance.

Conclusion

This garlic butter shrimp and rice dish hits all the right notes—speed, flavour, simplicity and versatility. It’s a convenient weeknight winner that still feels like a treat. With minimal prep and one‑pot cooking, it gives you hearty comfort without a big time or effort investment. Try it tonight and enjoy something that tastes polished but doesn’t demand hours in the kitchen.