A few weeks ago, my neighbor dropped by with a bag of freshly caught Gulf shrimp. She knows I love playing around in the kitchen, and these were beauties—plump, pink, and practically begging for a skillet. As someone who grew up in a Midwest household where seafood meant canned tuna or the occasional fish stick, shrimp wasn’t part of our regular table spread. But once I retired and started exploring different cuisines, shrimp quickly became a favorite—not just for its flavor, but for how fast it comes together.
I first made this garlic butter shrimp and rice skillet on a quiet Wednesday evening. I had leftover rice in the fridge, a lemon on the counter, and half a stick of butter I’d already softened for a baking project.
I didn’t plan to make anything fancy, but by the time that garlic hit the pan and the butter started sizzling, the whole kitchen smelled like a seaside bistro. My husband wandered in asking, “What smells so good?” and we ended up eating it straight out of the skillet at the table—no fuss, no plates, just forks and happy faces.
That meal reminded me why I love simple cooking. You don’t need anything fancy—just good ingredients, a hot skillet, and a little patience. Now, every time I make this dish, I think about that quiet evening and how food has a funny way of making ordinary moments feel special.
Short Description
This garlic butter shrimp and rice skillet is a one-pan, 30-minute meal full of juicy shrimp, buttery garlic, and herbed rice. Perfect for weeknight dinners, it’s hearty, flavorful, and easy to customize.
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 nonstick or cast iron skillet
- Wooden spoon or spatula
- Garlic press (optional but handy)
- Measuring spoons
- Knife and cutting board
Cooking Instructions
Step 1: Sauté the Garlic
Heat 1 tablespoon olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter melts and starts to bubble, add the minced garlic.
Cook for about 1 minute, stirring frequently, just until it smells fragrant. Be careful not to brown the garlic—it can turn bitter quickly.
Step 2: Cook the Shrimp
Add the shrimp to the skillet in a single layer. Sprinkle with paprika, salt, pepper, and Italian seasoning. Let them cook for 2–3 minutes on one side, then flip and cook another 2 minutes, or until the shrimp are pink, firm, and slightly curled. Don’t overcook—they’ll turn rubbery. Remove the shrimp and set aside on a plate.
Step 3: Stir in the Rice and Butter
In the same skillet (don’t clean it—you want those flavorful bits), add the cooked rice and the remaining tablespoon of butter. Stir gently to coat the rice in the garlicky butter. Cook for 2–3 minutes until the rice is warmed through and slightly golden in spots.
Step 4: Combine and Finish
Return the cooked shrimp to the skillet. Stir everything together so the shrimp nestle into the buttery rice. Taste and adjust seasoning if needed.
Step 5: Garnish and Serve
Remove from heat. Garnish with freshly chopped parsley and a squeeze of lemon juice for brightness. Serve hot, straight from the skillet or plated with extra lemon wedges.
Why You’ll Love This Recipe
Fast & Easy: Ready in 30 minutes, with minimal prep
Flavor-Packed: Garlic, butter, and paprika add big flavor in a short time
One-Pan Convenience: Fewer dishes, more enjoyment
Customizable: Works with leftover rice or alternative grains
Light but Filling: High in protein, balanced with carbs and healthy fats
Mistakes to Avoid & Solutions
Overcooking the shrimp: They only need 2–3 minutes per side. Remove as soon as they turn pink and firm.
Using freshly cooked rice: Fresh rice can turn mushy. Use day-old rice for better texture.
Burning the garlic: Cook it on medium heat and stir constantly—burnt garlic ruins the dish.
Skipping seasoning: Shrimp is mild, so don’t be shy with salt, pepper, and herbs.
Overcrowding the skillet: Cook in batches if needed. Crowded shrimp steam instead of sear.
Serving and Pairing Suggestions
This dish is satisfying as a main, especially with a fresh side salad or roasted veggies.
Great pairings include:
– Steamed broccoli with lemon zest
– Garlic green beans
– A crisp white wine like Sauvignon Blanc
– Sparkling water with a twist of lime
It’s perfect for weeknight dinners, casual lunches, or served family-style for gatherings.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Not recommended, as shrimp can get rubbery once frozen and reheated.
Reheating: Warm gently in a skillet over low heat with a splash of broth or water to rehydrate the rice. Microwave in 30-second intervals, stirring in between, until heated through.
FAQs
1. Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat them dry before cooking to avoid extra water in the skillet.
2. What kind of rice works best?
Day-old white rice is ideal. Jasmine or basmati adds extra fragrance, but any long-grain rice works.
3. Can I make this dish spicy?
Absolutely. Add a pinch of red pepper flakes or a splash of hot sauce when cooking the garlic.
4. Is this dish gluten-free?
Yes, all ingredients listed are naturally gluten-free. Just double-check any seasoning blends you use.
5. What can I substitute for butter?
You can use ghee or a plant-based butter alternative, but the classic butter flavor really shines here.
Tips & Tricks
Pat the shrimp dry with paper towels before cooking—they’ll sear better.
Use fresh garlic for the best aroma and taste—jarred garlic doesn’t compare.
Don’t skip the lemon juice—it balances the richness and lifts the whole dish.
If using uncooked rice, cook it in broth ahead of time for extra flavor.
A cast iron skillet gives the rice a delicious crispy edge.
Recipe Variations
Lemon Herb Shrimp and Rice
Swap paprika and Italian seasoning with lemon zest, thyme, and dill. Add 1 tablespoon lemon juice to the rice step for extra brightness.
Spicy Cajun Style
Replace paprika with Cajun seasoning and add diced bell peppers. Cook the peppers with the garlic for a bold, spicy twist.
Asian-Inspired Shrimp Fried Rice
Use sesame oil instead of butter, soy sauce instead of salt, and toss in peas, carrots, and green onions with the rice. Finish with a fried egg on top.
Garlic Shrimp Quinoa Skillet
Swap rice for 3 cups of cooked quinoa. Same seasonings, same steps—lighter and higher in protein.
Final Thoughts
What I love most about this dish is how comforting and unfussy it is. It brings people to the table without a lot of work, and sometimes, that’s the magic of good food—simplicity done well. Every time I cook it, I’m reminded that flavor doesn’t need to be complicated. Just a few well-chosen ingredients and a little care can transform leftovers into something worth savoring.
This recipe fits right into my collection of go-to weeknight meals. It’s quick, flexible, and delivers every single time. Plus, it feels a bit special—even though it’s made with everyday ingredients. If you’re ever short on time but still want something satisfying, I hope this skillet becomes part of your regular rotation, too.
And if you do end up eating it straight from the pan, well—you’re in good company.
Garlic Butter Shrimp And Rice Skillet
Print ThisIngredients
- 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
Step 1: Sauté the Garlic
Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring often. Don’t let it brown.
Step 2: Cook the Shrimp
Add shrimp in a single layer. Season with paprika, salt, pepper, and Italian herbs. Cook 2–3 minutes per side until pink and firm. Remove and set aside.
Step 3: Stir in the Rice and Butter
In the same skillet, add cooked rice and 1 tbsp butter. Stir to coat and cook for 2–3 minutes until warmed and lightly golden.
Step 4: Combine and Finish
Return shrimp to the pan. Stir to mix everything well. Adjust seasoning if needed.
Step 5: Garnish and Serve
Remove from heat. Garnish with parsley and lemon juice. Serve hot with extra lemon wedges if desired.
