Quick, creamy shrimp with rice you can make fast and enjoy any night.
introduction
This recipe makes a simple creamy garlic butter shrimp with rice. It cooks fast and tastes rich. The sauce is garlic, butter, cream and Parmesan. The rice soaks up the sauce. You can change small things to fit your diet.
why make this recipe
- Fast: ready in about 20–30 minutes.
- Easy: few steps and simple ingredients.
- Comforting: creamy sauce and tender shrimp over rice.
- Flexible: swap ingredients for dairy-free or lighter options.
how to make Easy Shrimp and Rice Recipes: Creamy Garlic Butter Done Fast
Follow these clear steps and keep an eye on the shrimp so they do not overcook.
Ingredients :
- 1 pound large shrimp, deveined
- to taste salt
- to taste black pepper
- 1 teaspoon paprika (substitute with cayenne for a spicy kick)
- 2 tablespoons olive oil (or butter for richer flavor)
- 2 tablespoons butter (or coconut oil for dairy-free)
- 4 cloves garlic, minced (freshly minced delivers best flavor)
- 1 cup chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream (or half-and-half/coconut milk for lighter option)
- 1/2 cup Parmesan cheese (or nutritional yeast for dairy-free)
- 1 tablespoon lemon juice (or vinegar if lemons are unavailable)
- 1/4 teaspoon red pepper flakes (adjust based on heat preference)
- 1 cup long-grain rice (choose jasmine or basmati for best texture)
Directions
- Cook the rice: rinse 1 cup rice, then cook it with 2 cups water or broth. Bring to a boil, lower heat, cover and simmer 15–18 minutes until water is absorbed. Fluff and set aside.
- Season shrimp: pat shrimp dry, then season with salt, black pepper and paprika.
- Heat the pan: warm 2 tablespoons olive oil (or butter) in a large skillet over medium-high heat.
- Cook shrimp: add shrimp in a single layer. Cook 1–2 minutes per side until pink and slightly firm. Remove shrimp to a plate.
- Make the sauce: lower heat to medium. Add 2 tablespoons butter to the same skillet. When melted, add minced garlic and cook 30–45 seconds until fragrant.
- Add liquids: pour in 1 cup chicken broth and 1 cup heavy cream. Stir and bring to a gentle simmer.
- Finish sauce: stir in 1/2 cup Parmesan cheese, 1 tablespoon lemon juice and 1/4 teaspoon red pepper flakes. Taste and add salt and pepper as needed.
- Combine shrimp and sauce: return shrimp to the skillet and heat 1–2 minutes until warmed through and sauce thickens slightly.
- Serve: spoon sauce and shrimp over the cooked rice.
how to serve Easy Shrimp and Rice Recipes: Creamy Garlic Butter Done Fast
- Serve hot over rice. Spoon extra sauce on top.
- Add chopped parsley or green onion for color.
- Serve with a simple green salad or steamed vegetables.
how to store Easy Shrimp and Rice Recipes: Creamy Garlic Butter Done Fast
- Refrigerate leftovers in an airtight container for 2–3 days.
- Reheat gently on low heat, adding a splash of broth or milk to loosen the sauce.
- Do not freeze cooked shrimp in cream sauce — texture may change. You can freeze cooked rice separately.
tips to make Easy Shrimp and Rice Recipes: Creamy Garlic Butter Done Fast
- Do not overcook shrimp; they cook quickly and get rubbery if left too long.
- Use room-temperature shrimp for even cooking.
- For a lighter sauce, use half-and-half or reduce the cream.
- Toast the rice briefly in oil before adding water for more flavor.
- Taste the sauce before adding more salt; Parmesan adds saltiness.
variation (if any)
- Spicy version: use cayenne instead of paprika and add extra red pepper flakes.
- Dairy-free: use coconut oil and coconut milk, and nutritional yeast instead of Parmesan.
- Lemon-herb: add extra lemon zest and chopped fresh herbs (parsley, dill).
- Veggie boost: stir in spinach or peas at the end until just wilted.
FAQs
Q: Can I use frozen shrimp? A: Yes. Thaw fully and pat dry before cooking. Cook the same way.
Q: Can I make this without cream? A: Yes. Use half-and-half or more broth and add a little cornstarch to thicken if needed.
Q: How long does the sauce keep? A: In the fridge, sauce with shrimp is best within 2–3 days.
Q: Can I cook rice with broth for more flavor? A: Yes. Cooking rice in broth adds good flavor.
Q: Can I double the recipe? A: Yes. Use a larger pan and cook in batches if needed.
Conclusion
For a similar take and more ideas on creamy garlic shrimp, see this recipe: Creamy Garlic Shrimp – Ahead of Thyme.
Creamy Garlic Butter Shrimp with Rice
A quick and easy creamy garlic butter shrimp served over rice, ready in about 20–30 minutes, perfect for a comforting meal any night.
Ingredients
Shrimp and Seasoning
- 1 lb large shrimp, deveined
- to taste salt
- to taste black pepper
- 1 tsp paprika substitute with cayenne for a spicy kick
Cooking Ingredients
- 2 tbsp olive oil or butter for richer flavor
- 2 tbsp butter or coconut oil for dairy-free
- 4 cloves garlic, minced freshly minced delivers best flavor
- 1 cup chicken broth or vegetable broth for vegetarian
- 1 cup heavy cream or half-and-half/coconut milk for lighter option
- ½ cup Parmesan cheese or nutritional yeast for dairy-free
- 1 tbsp lemon juice or vinegar if lemons are unavailable
- ¼ tsp red pepper flakes adjust based on heat preference
Rice
- 1 cup long-grain rice choose jasmine or basmati for best texture
Instructions
Cooking Rice
- Rinse 1 cup rice, then cook it with 2 cups water or broth. Bring to a boil, lower heat, cover and simmer for 15–18 minutes until water is absorbed. Fluff and set aside.
Preparing Shrimp
- Pat shrimp dry, then season with salt, black pepper, and paprika.
Cooking Shrimp
- Warm 2 tablespoons olive oil (or butter) in a large skillet over medium-high heat.
- Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and slightly firm. Remove shrimp to a plate.
Making the Sauce
- Lower heat to medium. Add 2 tablespoons butter to the same skillet. When melted, add minced garlic and cook for 30–45 seconds until fragrant.
- Pour in 1 cup chicken broth and 1 cup heavy cream. Stir and bring to a gentle simmer.
- Stir in 1/2 cup Parmesan cheese, 1 tablespoon lemon juice, and 1/4 teaspoon red pepper flakes. Taste and add salt and pepper as needed.
Combining and Serving
- Return shrimp to the skillet and heat for 1–2 minutes until warmed through and sauce thickens slightly.
- Spoon sauce and shrimp over the cooked rice.
Notes
Serve hot over rice with extra sauce on top. Add chopped parsley or green onion for color. Pair with a simple green salad or steamed vegetables. Refrigerate leftovers in an airtight container for 2–3 days. Reheat gently on low heat with a splash of broth or milk to loosen the sauce.