20-Minute Garlic Butter Shrimp and Rice
By Beth Kaminski ·
This garlic butter shrimp and rice comes together in 20 minutes with a short list of supermarket ingredients. Instant rice cooks while you make the shrimp, and a quick lemon-garlic butter sauce ties everything together. Start with thawed, peeled shrimp to keep dinner on schedule.
A Quick Dinner With Two Pans
The timing works because the rice and shrimp cook separately, but at the same time. Instant white rice needs only a brief rest after the broth comes to a boil. That leaves enough time to cook the shrimp and build the garlic butter sauce without rushing. Use a 12-inch skillet so the shrimp can sit in one layer rather than pile up and steam.
The garlic goes into the skillet after the shrimp comes out. This gives you better control: the shrimp get direct contact with the hot pan, while the garlic cooks gently in fresh butter. Lemon juice adds a bright finish, and the rice catches the sauce beneath the shrimp.
Ingredient Tips and Substitutions
- Shrimp: Large shrimp labeled 21–25 per pound work well. Buy them peeled and deveined for the shortest prep time. Tail-off shrimp are easier to eat with rice, though tail-on shrimp also work.
- Rice: Use instant white rice with package directions calling for equal volumes of rice and liquid. Regular long-grain rice is not a direct substitute within the 20-minute cooking time. Cook it separately according to its package if you prefer.
- Broth: Low-sodium chicken or vegetable broth adds flavor without making the rice overly salty. Water also works.
- Butter: Unsalted butter lets you control the seasoning. If using salted butter, reduce the added salt and adjust after cooking.
- Parsley: Fresh parsley adds green flecks and a fresh finish. Leave it out if you do not have any.
Make-Ahead and Leftovers
You can mince the garlic, chop the parsley, and measure the rice earlier in the day. Keep prepared shrimp covered in the refrigerator until cooking. Refrigerate leftovers in shallow, covered containers within two hours and use within three days. Reheat individual portions gently in a covered skillet with a splash of water, or microwave in short intervals, until the shrimp and rice reach 165°F. Avoid prolonged heating, which makes shrimp firm.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, but thaw them first. Thaw overnight in the refrigerator, or place them in a sealed bag submerged in cold water until thawed. Dry thoroughly before cooking. Thawing time is not included in the recipe time.
How do I know the shrimp are cooked?
They should be opaque through the center and form loose curls. If checking with an instant-read thermometer, aim for 145°F in the thickest part. Tight, firm rings often mean the shrimp have cooked too long.
Can I use precooked shrimp?
Raw shrimp give you more control over the texture. If using precooked shrimp, skip the searing steps and warm them briefly in the finished garlic butter sauce.
What vegetables go with this?
Microwaved broccoli, steamed green beans, or a bagged green salad make practical sides. Cook vegetables separately so they do not release water into the shrimp skillet and dilute the butter sauce.
Recipe
20-Minute Garlic Butter Shrimp and Rice
By Beth Kaminski · American
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 cups low-sodium chicken or vegetable broth
- 2 cups dry instant white rice, with equal-parts rice-to-liquid package directions
- ½ tsp kosher salt, divided
- 1 lb raw large shrimp (21–25 per pound), thawed, peeled, and deveined
- ¼ tsp ground black pepper
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Method
- 1
Bring the broth and 1/4 teaspoon of the salt to a boil in a covered 2-quart saucepan over medium-high heat, about 3–4 minutes.
- 2
Stir in the instant rice, cover, and remove the saucepan from the heat. Let stand for 5 minutes, or follow the standing time on the package.
- 3
While the rice rests, pat the shrimp thoroughly dry with paper towels and season with the remaining 1/4 teaspoon salt and the black pepper.
- 4
Heat 1 tablespoon of the butter and the olive oil in a 12-inch skillet over medium-high heat until the butter is melted and foaming, about 1 minute.
- 5
Add the shrimp in a single layer and cook undisturbed for 2 minutes, until the undersides turn pink and lightly golden.
- 6
Turn the shrimp and cook for 1–2 minutes more, until opaque through the center and 145°F in the thickest part. Transfer to a plate.
- 7
Reduce the heat to medium-low and add the remaining 3 tablespoons butter and the garlic to the skillet. Stir for 30–60 seconds, until the butter is melted and the garlic is fragrant but not browned.
- 8
Remove the skillet from the heat and gently toss the shrimp, lemon juice, and parsley into the garlic butter until coated.
- 9
Fluff the rice with a fork, separating any clumps.
- 10
Divide the rice among four bowls and top with the shrimp and all the garlic butter sauce from the skillet.
Spoon the skillet sauce over the rice so none of the garlic butter is left behind. Add a green vegetable or salad if you want to round out the meal.
