One-Pan Creamy Garlic Butter Shrimp and Rice
Plump garlic butter shrimp nestled into creamy, perfectly cooked rice — all from a single skillet, all on the table in 30 minutes.
Equipment
- 12-inch Skillet with Lid
- Wooden spoon or silicone spatula
- Paper towels
Ingredients
Shrimp
- 1 lb large raw shrimp, peeled and deveined
For the Rice Base
- 4 tbsp butter
- 1/2 medium onion, finely diced
- 6 cloves garlic, minced
- 1 cup long-grain white rice (basmati or jasmine)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp paprika
Seasoning
- to taste salt and black pepper
Garnish
- to taste fresh parsley, chopped
- to taste red pepper flakes
Instructions
- Sear the shrimp: Melt 1 tbsp butter in skillet over medium-high heat. Add shrimp in single layer, cook 1-2 minutes per side until pink with golden sear. Remove to plate.
- Cook aromatics: Reduce heat to medium. Add remaining 3 tbsp butter. Once melted, add onion and cook 2-3 minutes until soft. Add garlic and cook 30 seconds, stirring constantly.
- Toast rice: Add dry rice and paprika to skillet. Stir for 1 minute until rice is translucent and nutty.
- Add liquids: Pour in chicken broth and heavy cream. Add 1/4 tsp salt and pepper. Stir. Bring to gentle boil.
- Simmer: Reduce heat to low, cover with tight lid, cook 18 minutes. Do not lift lid.
- Rest and return shrimp: Turn off heat. Let sit covered 5 minutes. Fluff rice with fork. Nestle shrimp on top, cover, let sit 2 minutes.
- Finish and serve: Sprinkle with parsley and red pepper flakes. Add pepper. Serve from skillet.
Notes
Pat shrimp dry to ensure a sear, not steam. Toast rice in butter for better texture. Use low-sodium broth to control salt. Do not lift lid during simmering. Let rice rest 5 minutes before serving. Store leftovers up to 4 days in the fridge; reheat with a splash of broth. For dairy-free, use olive oil and full-fat coconut milk.