One rainy Thursday evening, I was juggling deadlines, laundry, and a cranky dog who decided the thunder was personal. I had shrimp thawed, rice from the night before, and a fierce craving for something buttery, garlicky, and downright satisfying. I tossed a few ingredients into my skillet without much thought—hoping for decent, but I ended up with magic.
The aroma of sizzling garlic and shrimp had my neighbor knocking on my door to ask what I was cooking. The kind of smell that feels like a warm hug—savory, rich, a touch spicy. I plated it up with lemon wedges and a quick sprinkle of parsley, then devoured it right out of the skillet. That bite sealed it—this dish wasn’t just a happy accident. It was going straight to the blog.
Now it’s a go-to in my kitchen whenever I need dinner in 20 minutes without sacrificing flavor. Whether it’s a quiet night alone, a last-minute dinner guest, or meal prep for the week—this skillet delivers. Every. Single. Time.
Short Description
This Garlic Butter Shrimp and Rice Skillet is a one-pan, 20-minute meal packed with bold garlic flavor, juicy shrimp, fluffy rice, and buttery goodness—perfect for busy weeknights or satisfying comfort food cravings.
Key Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cups cooked white rice
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp Italian seasoning or dried parsley
- Salt and pepper, to taste
- Optional: lemon wedges and fresh parsley for garnish
Tools Needed
- Large non-stick or stainless steel skillet
- Wooden spoon or spatula
- Garlic press or knife
- Measuring spoons
- Citrus squeezer (optional for lemon garnish)
Cooking Instructions
Step 1: Sauté the Garlic
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Once the butter has melted and starts to bubble slightly, add the minced garlic. Stir constantly for about 1 minute, just until the garlic becomes fragrant—be careful not to burn it.
Step 2: Cook the Shrimp
Add the peeled and deveined shrimp to the skillet. Sprinkle with paprika, salt, pepper, and Italian seasoning or dried parsley. Cook the shrimp for 2–3 minutes on each side. They should turn pink and opaque, with lightly golden edges.
Step 3: Add the Rice and Butter
Reduce heat to medium-low. Stir in the cooked white rice and the remaining tablespoon of butter. Use your spoon to fold everything together until the rice is well coated in garlic butter and warmed through—this takes about 2–3 minutes.
Step 4: Taste and Serve
Give it a taste and adjust the salt and pepper as needed. Remove from heat. Serve hot, garnished with chopped fresh parsley and a squeeze of lemon juice for brightness.
Why You’ll Love This Recipe
Quick and easy: Ready in 20 minutes with pantry staples.
One-pan magic: Fewer dishes, more flavor.
Comfort food vibes: Buttery, garlicky, and hearty.
Protein-rich: Shrimp adds a lean, healthy punch.
Versatile: Great for weeknights, meal prep, or casual gatherings.
Mistakes to Avoid & Solutions
1. Overcooking the shrimp
Shrimp cook quickly—overcooking makes them rubbery.
Solution: Keep a close eye. Once they turn pink and curl into a “C” shape, they’re done.
2. Burning the garlic
Garlic burns fast and turns bitter.
Solution: Cook it just until fragrant—about 30–60 seconds. Stir constantly.
3. Using cold, clumpy rice
Cold rice can lead to uneven heating and gummy texture.
Solution: Break up cold rice before adding or warm it slightly in the microwave.
4. Skimping on seasoning
Shrimp and rice can be bland without enough seasoning.
Solution: Don’t forget salt, pepper, and herbs—taste as you go!
5. Adding lemon too early
Lemon juice can make the shrimp tough if cooked too long.
Solution: Add it right before serving for a fresh, tangy finish.
Serving and Pairing Suggestions
This skillet is a stand-alone star, but you can elevate it even further:
Side Salad: A crisp cucumber and tomato salad with vinaigrette adds contrast.
Vegetable Pairings: Steamed asparagus, roasted broccoli, or sautéed spinach work beautifully.
Beverages: Pair with white wine like Sauvignon Blanc or a sparkling lemonade.
Serving Style: Family-style in the skillet or plated individually with lemon wedges.
Storage and Reheating Tips
To Store:
Cool the dish completely before storing.
Transfer to an airtight container.
Keep refrigerated for up to 3 days.
To Freeze:
Portion into freezer-safe bags or containers.
Label with the date and freeze up to 1 month.
Thaw overnight in the fridge before reheating.
To Reheat:
Warm in a skillet over medium-low heat with a splash of water or broth.
Stir frequently to avoid drying out.
Microwave in 30-second bursts, covered, until heated through.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking to avoid excess water in the skillet.
2. What kind of rice works best?
Day-old white rice or jasmine rice holds up well and soaks in the flavors without getting mushy.
3. Can I add vegetables to this dish?
Absolutely—try peas, diced bell peppers, or baby spinach for added nutrition.
4. Is it okay to use pre-minced garlic?
You can, but fresh garlic gives the most vibrant flavor and better aroma.
5. How spicy is this recipe?
It’s mild as written. To add heat, sprinkle in red pepper flakes or a dash of hot sauce.
Tips & Tricks
Use large shrimp for better texture—they’re juicier and hold flavor better.
Add the rice in batches if the skillet is full to help distribute the butter evenly.
Deglaze with white wine after the shrimp cooks for a more elevated, restaurant-style depth.
Don’t skip the lemon—just a splash brings brightness and balance.
Use ghee instead of butter for a nuttier flavor and dairy-sensitive option.
Recipe Variations
1. Lemon-Herb Shrimp and Rice
Replace paprika with lemon zest and 1 tbsp lemon juice
Use chopped fresh dill or basil instead of Italian seasoning
Add chopped spinach at the end
2. Spicy Cajun Version
Swap paprika for 1 tsp Cajun seasoning
Add sliced andouille sausage when cooking shrimp
Stir in diced bell peppers with the rice
3. Creamy Garlic Shrimp and Rice
Stir in ¼ cup heavy cream with the rice
Add 2 tbsp grated Parmesan cheese at the end
Top with extra cracked black pepper
4. Asian-Inspired Twist
Use sesame oil instead of butter
Add 1 tbsp soy sauce and a splash of rice vinegar with the rice
Garnish with scallions and sesame seeds
Final Thoughts
This garlic butter shrimp and rice skillet turns a chaotic weeknight into something cozy and delicious in under 30 minutes. I love how this dish balances bold flavor and simple technique. It’s the kind of meal that feels indulgent but doesn’t weigh you down. The butter and garlic wrap around the shrimp like a warm coat, while the rice soaks up every drop.
There’s comfort in every spoonful, and flexibility in how you serve it. It adapts to your pantry, your mood, your level of effort. Whether you’re feeding one or five, this skillet has you covered. And it might just become the kind of meal that you make once—and keep coming back to, over and over again.
Let me know if you try it, and don’t forget the lemon wedge—it’s that final kiss of brightness that brings everything to life.
Garlic Butter Shrimp And Rice Skillet
Ingredients
- 1 lb large shrimp peeled and deveined
- 3 cups cooked white rice
- 3 tbsp butter
- 4 cloves garlic minced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp Italian seasoning or dried parsley
- Salt and pepper to taste
- Optional: lemon wedges and fresh parsley for garnish
Instructions
- In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. When the butter melts and starts to bubble, add the minced garlic. Stir for about 1 minute until it smells nice—don’t let it brown.
- Add the shrimp to the skillet. Sprinkle with paprika, salt, pepper, and your choice of Italian seasoning or dried parsley. Cook for 2 to 3 minutes on each side until they turn pink and look slightly golden.
- Lower the heat a little. Add the cooked white rice and the last tablespoon of butter. Stir everything together so the rice gets coated in the buttery garlic flavor. Let it heat through for 2–3 minutes.
- Taste and adjust seasoning if needed. Remove from heat and serve warm. Add chopped parsley and a squeeze of lemon juice on top if you like.
