This one-pan garlic shrimp and rice is a fast, buttery skillet dinner that cooks everything in a single pan. Shrimp are seared in garlic butter, set aside for a moment, and then folded back into rice that has simmered in chicken broth and soaked up all the flavor left in the skillet.
It is an easy weeknight meal that tastes much fancier than the effort it takes. A squeeze of lemon and a handful of parsley at the end keep it fresh, and because the rice cooks right in the pan, there is only one dish to wash.
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Why This Garlic Shrimp and Rice Recipe Works
Shrimp cook in just a couple of minutes, so they are seared first and removed from the pan before they can turn tough. Taking them out lets the rice have all the time it needs to cook, then the shrimp come back for a short warm-up at the very end, which keeps them tender and juicy.
Cooking the rice in the same skillet means it absorbs the garlic, butter, and olive oil that are left behind. Stirring the dry rice in the pan for a minute before adding the broth coats each grain and gives the finished dish a richer taste.
Low-sodium broth lets you control the seasoning, and a squeeze of fresh lemon at the end brightens the buttery sauce. The result is a balanced dinner with tender shrimp, fluffy rice, and plenty of garlic.
Ingredients for Garlic Shrimp and Rice
- 12 oz medium shrimp, peeled and deveined
- 1 cup long-grain white rice
- 4 cloves garlic, finely minced
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, plus pepper to taste
How to Make One-Pan Garlic Shrimp and Rice
1. Prep the ingredients.
Peel and devein the shrimp if needed and pat them dry. Mince the garlic and chop the parsley so everything is within reach before you start cooking.
2. Cook the garlic.
Heat a large non-stick skillet over medium-high heat. Add the butter and olive oil and swirl until the butter melts. Add the garlic and cook for 30 seconds to 1 minute, until fragrant but not browned.
3. Sear the shrimp.
Season the shrimp lightly with a little of the salt and pepper and add them to the skillet. Cook for 2 minutes per side, until they turn pink and opaque. Remove the shrimp to a plate.
4. Toast the rice.
Add the dry rice to the same skillet and stir for about 1 minute to coat it in the garlic butter.
5. Simmer the rice.
Pour in the broth and add the remaining salt. Bring it to a boil, then lower the heat, cover the pan, and cook for 15 minutes without lifting the lid, until the liquid is absorbed.
6. Finish the dish.
Fluff the rice with a fork, gently fold the shrimp back in, and heat for about 2 minutes. Squeeze in the lemon juice, taste, adjust the seasoning, and sprinkle with parsley.
How to Serve Garlic Shrimp and Rice
Serve the shrimp and rice straight from the skillet while it is hot. A tray of roasted broccoli with toasted breadcrumbs adds a crunchy green side. For something cool and crisp, try a creamy Asian cucumber salad. If you love shrimp, a plate of lemon garlic shrimp and asparagus makes a great second dish for a crowd, and green bean casserole from scratch works for a heartier spread.
How to Store and Reheat Garlic Shrimp and Rice
Cool the dish quickly and refrigerate it in an airtight container within one hour, since cooked rice should not sit out. Eat the leftovers within 2 to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or water, until everything is steaming hot at 165 degrees F. Shrimp can turn rubbery if overheated, so warm them just until hot.
Tips and Variations for Garlic Shrimp and Rice
Pat the shrimp dry before cooking so they sear instead of steam. If the pan looks crowded, cook the shrimp in two batches, and remove them as soon as they turn pink and opaque. Do not lift the lid while the rice simmers, because the trapped steam is what cooks the grains evenly.
Shrimp should look pearly and opaque when they are cooked through. This safe food handling guide from the U.S. Food and Drug Administration describes how to tell when shrimp are done and why cooked food should be chilled within two hours.
For variations, stir in frozen peas or chopped bell peppers when you add the shrimp back to the pan. A pinch of red pepper flakes gives it some heat, and grated Parmesan on top adds a savory finish. You can also use vegetable broth to keep the dish lighter.
FAQ for Garlic Shrimp and Rice
Can I use frozen shrimp in garlic shrimp and rice?
Yes. Thaw them in the refrigerator or under cold running water, then pat them completely dry before seasoning and cooking.
Can I use brown rice in garlic shrimp and rice?
Brown rice needs more liquid and a longer cooking time. If you use it, follow the package directions and add the shrimp back in only at the very end.
How do I keep the shrimp from getting tough?
Cook them briefly, remove them from the pan, and add them back at the end just to warm through. Overcooked shrimp turn rubbery quickly.
Why is my rice still crunchy?
The heat may have been too high or the lid may not have sealed well. Add a splash of broth, cover the pan again, and cook on low for a few more minutes.
Can I use butter only instead of butter and oil in garlic shrimp and rice?
Yes, though the olive oil helps prevent the butter from browning too quickly. If you use only butter, keep the heat at medium and watch the garlic closely.
One-Pan Garlic Shrimp and Rice
Ingredients
Main Ingredients
- 12 oz medium shrimp peeled and deveined
- 1 cup long-grain white rice
- 4 cloves garlic finely minced
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 2 cup low-sodium chicken broth or vegetable broth
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp fresh parsley chopped
- ½ tsp salt plus pepper to taste
Instructions
Cooking
- Pat the shrimp dry. Mince the garlic and chop the parsley.
- Heat the butter and olive oil in a large non-stick skillet over medium-high heat. Add the garlic and cook for 30 seconds to 1 minute, until fragrant but not browned.
- Season the shrimp lightly and cook for 2 minutes per side, until pink and opaque. Remove to a plate.
- Add the dry rice to the skillet and stir for about 1 minute to coat in the garlic butter.
- Pour in the broth, add the remaining salt, and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes without lifting the lid.
- Fluff the rice, fold in the shrimp, and heat for about 2 minutes. Add the lemon juice, adjust the seasoning, and top with parsley.
