Garlic Butter Shrimp and Rice (Easy One-Pan Dinner)
This garlic butter shrimp and rice is a bold, satisfying seafood dinner the whole family will love, made in one pan in under 40 minutes.
The Weeknight Seafood Dinner Your Family Will Actually Request Again
Some dinners feel like a project. This is not one of them. This garlic butter shrimp and rice comes together in about 35 minutes, uses one pan for the rice and one for the shrimp, and delivers the kind of bold, savory flavor that makes everyone at the table ask, "Can we have this again next week?"
If you have been looking for seafood dinner ideas for family that do not involve pasta or a complicated sauce, this recipe belongs in your regular rotation. It is hearty, it is satisfying, and it feels a little bit special without requiring a culinary degree. Think of it as your new answer every time you wonder what to cook with shrimp.
Why This Shrimp and Rice Recipe Works So Well
The secret is in two things: toasting the rice before adding the broth, and cooking the shrimp separately so they stay tender and never rubbery. These are small moves that make a big difference.
The rice soaks up garlicky, paprika-spiced broth as it cooks, turning into something much more flavorful than plain steamed rice. Then the shrimp are seared quickly in browned garlic butter, finished with a squeeze of fresh lemon, and laid right on top. Every bite has both.
Chef's Tip: The most common mistake with shrimp is overcooking them. They need just 1 to 2 minutes per side over medium-high heat. The moment they curl into a C-shape and turn pink, they are done. If they curl into an O, they are overcooked.
This recipe is also a fantastic dinner idea with rice for anyone avoiding heavy pasta dishes. It is naturally gluten-free and does not rely on any cream or cheese to feel indulgent, which makes it one of the better dinner recipes no cheese options you will find that still satisfies comfort food cravings.
The right pan and a quality skillet are what make this recipe truly shine at home. A wide, deep skillet with a tight-fitting lid ensures the rice steams evenly, and a separate heavy-bottomed pan gives the shrimp that perfect golden sear.
Ingredient Notes and Easy Swaps
Here is what you need to know before you shop:
- Shrimp: Large or jumbo shrimp work best here. Fresh is wonderful, but frozen shrimp that has been fully thawed and patted very dry is just as good. The dryness matters for that good sear.
- Rice: Long-grain white rice is ideal for this method. Jasmine rice also works beautifully and adds a subtle floral note.
- Broth: Using chicken broth instead of water for the rice is a non-negotiable flavor upgrade. Low-sodium lets you control the salt.
- Butter and olive oil: Using both gives you flavor from the butter and a higher smoke point from the oil. Do not skip either.
- Lemon: Fresh lemon zest and juice at the end brightens everything. Bottled juice does not do the same job.
No pasta? No problem. This is one of the most satisfying no pasta dinners you can make on a busy weeknight. The rice base is filling, and the shrimp adds plenty of protein.
Serving Suggestions
This dish is complete on its own, but a few simple sides take it somewhere special:
- A crisp green salad with a light vinaigrette
- Warm crusty bread for scooping up every bit of that garlic butter
- Roasted asparagus or steamed broccoli for extra vegetables
- A cold glass of dry white wine, like Sauvignon Blanc or Pinot Grigio
For anyone looking for shrimp dinner ideas that work for both a casual Tuesday and a relaxed dinner party, this recipe fits both occasions without any extra effort.
Ready to make it? Here is the full step-by-step recipe:
Garlic Butter Shrimp and Rice (Easy One-Pan Dinner)
This garlic butter shrimp and rice is a bold, satisfying seafood dinner the whole family will love, made in one pan in under 40 minutes.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, fresh or thawed from frozen, tails on or off
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth, low sodium preferred
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil, extra virgin
- 5 garlic cloves, minced, fresh, not jarred
- 1 yellow onion, diced, medium
- 1 red bell pepper, diced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes, optional, for heat
- 1 tsp salt, divided
- 1/2 tsp black pepper, freshly ground
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped, for garnish
Instruction
Pat the shrimp dry with paper towels and season with 0.5 tsp salt, smoked paprika, oregano, black pepper, and red pepper flakes if using. Toss to coat evenly and set aside.
In a large, deep skillet or wide saucepan, heat the olive oil and 1 tbsp of the butter over medium-high heat until the butter is melted and beginning to foam.
Add the diced onion and red bell pepper. Cook, stirring occasionally, for 4 to 5 minutes until softened and lightly golden at the edges.
Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant. Do not let it burn.
Add the rinsed rice to the pan and stir to coat in the butter and oil. Toast for about 1 minute, stirring frequently.
Pour in the chicken broth, add the remaining 0.5 tsp salt, and bring to a boil. Stir once, then reduce the heat to low. Cover tightly and cook for 15 minutes, or until the rice has absorbed the liquid.
While the rice finishes cooking, melt the remaining 2 tbsp butter in a separate skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear for 1 to 2 minutes per side until pink and just cooked through. Do not overcook. Remove from heat and squeeze half the lemon juice over the shrimp.
Fluff the cooked rice with a fork. Nestle the seared shrimp on top of the rice. Sprinkle with lemon zest, remaining lemon juice, and fresh parsley. Serve immediately.
Equipment
- Large deep skillet or wide saucepan with a tight-fitting lid
- Separate medium skillet
- Wooden spoon or silicone spatula
- Paper towels
- Microplane or fine grater (for lemon zest)
- Sharp knife and cutting board
Notes
Storing and Reheating
Leftovers hold up surprisingly well for a shrimp dish. Store everything together in an airtight container in the refrigerator for up to 3 days. When reheating, add a small splash of broth or water to the pan and warm gently over medium-low heat. This keeps the rice from drying out and the shrimp from turning tough.
If you want to meal prep this during the week, cook the rice base ahead and refrigerate it separately. Then cook the shrimp fresh when you are ready to eat, since it only takes about 5 minutes start to finish.
However you serve it, this garlic butter shrimp and rice is the kind of easy, crowd-pleasing shrimp recipe with rice that earns a permanent spot in your dinner lineup.
