Why You’ll Love Garlic Butter Shrimp and Rice Recipe

It’s fast and convenient: with simple ingredients and straightforward steps, this dish comes together quickly.

The sauce is rich and flavorful: garlic and butter create a luxurious base that transforms the rice and shrimp into something more than ordinary.

It feels elevated: stirring in Parmesan cheese at the end gives the rice a creamy, almost risotto‑style texture without the long cook time.

It’s versatile: whether for a family dinner or a casual get‑together, this recipe adapts easily.

It accommodates tweaks: you can switch rice types, add different proteins, or adjust seasonings based on what you have.

Ingredients

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

1 cup Minute rice (or your chosen rice cooked per package directions)
6 tablespoons unsalted butter
4 cloves garlic, minced
12 to 16 oz extra large shrimp, peeled and deveined (tails on or off)
¼ cup shredded Parmesan cheese
3 tablespoons skim milk (or milk of your choice)
2 tablespoons chopped fresh parsley (plus extra for garnish)
Salt and freshly ground black pepper, to taste

Directions

Cook the rice according to package directions.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 2 to 3 minutes, stirring frequently, until fragrant and lightly browned—take care not to burn the garlic.
Add the shrimp and cook for about 2 minutes, stirring frequently, until they turn pink and opaque.
Add the cooked rice to the skillet and stir until well combined with the shrimp and garlic‑butter mixture.
Add the Parmesan cheese, milk, chopped parsley, salt, and pepper. Mix and stir for 1 to 2 minutes until the mixture is creamy and heated through.
Remove from heat, garnish with extra Parmesan and fresh parsley, and serve immediately.

Servings and timing

Servings: 4
Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes

Variations

Use long‑grain rice, jasmine, basmati, or even a grain alternative like quinoa or couscous instead of Minute rice.
Swap in other seafood like scallops, chunks of white fish, or a combination for a seafood medley.
Add heat with crushed red pepper flakes or a dash of cayenne for some spice.
Make it vegan with a plant‑based milk, vegan cheese, and a shrimp substitute.
Toss in vegetables like peas, spinach, or asparagus for added color and nutrients.
Use garlic‑infused oil instead of butter for a lighter version.

Storage/Reheating

Storage: Let leftovers cool to room temperature and store in an airtight container in the refrigerator for up to 2 days.

Reheating: Warm gently in a skillet with a splash of milk or water to restore creaminess, or microwave in short intervals, stirring between each.

Freezing: You can freeze this dish, though the texture may change slightly. Thaw overnight in the refrigerator before reheating.

FAQs

What kind of shrimp should I use for this recipe?

Use large or extra large shrimp, peeled and deveined. Tails can be left on or removed based on preference.

Can I use regular rice instead of Minute rice?

Yes. Any rice works—just cook it according to package directions before adding it to the skillet.

How do I prevent the shrimp from becoming rubbery?

Shrimp cook quickly. Remove them from heat as soon as they turn pink and opaque to avoid overcooking.

Can I add vegetables to this dish?

Yes, vegetables like peas, spinach, mushrooms, or asparagus make great additions. Cook them beforehand or add early during cooking.

What if I don’t have Parmesan cheese?

You can substitute with Pecorino, Asiago, or skip it entirely and use a splash of cream or more milk for added creaminess.

Is this dish suitable for someone trying to eat lighter?

Yes, by using less butter, low-fat milk, and reducing or omitting the cheese, you can make a lighter version.

Can I make this ahead of time?

You can, but it’s best enjoyed fresh. If making ahead, store it properly and reheat gently to maintain texture.

What is the best way to serve this meal?

Serve hot, garnished with fresh parsley and extra Parmesan. Pair with a salad or steamed veggies for a complete meal.

How should I store and reheat leftover portions?

Store in the fridge in an airtight container for up to 2 days. Reheat in a skillet with a splash of milk or in the microwave.

Can I freeze this dish?

Yes, though shrimp and rice can change in texture after freezing. Freeze in portions and thaw in the fridge before reheating.

Conclusion

This Garlic Butter Shrimp and Rice recipe is a reliable go-to when you want something satisfying and flavorful without spending hours in the kitchen. With its buttery garlic sauce, creamy finish, and flexibility for add-ins or swaps, it’s a dish that works for both quick weeknight meals and casual entertaining.

Garlic Butter Shrimp and Rice