One-Pan Garlic Butter Shrimp and Rice

One-pan garlic butter shrimp and rice is a quick, flavorful dinner with tender shrimp, fluffy rice, and a rich garlic-butter finish. Since everything cooks in one pan, this easy seafood meal also keeps cleanup simple.

Why This One-Pan Garlic Butter Shrimp and Rice Works

This recipe works because the rice simmers in seasoned broth, which builds flavor from the inside out. Meanwhile, the shrimp cooks quickly at the end, so it stays tender instead of becoming rubbery. Finally, garlic butter, lemon, and parsley create a bright, savory finish.

Ingredients

1 pound large shrimp, peeled and deveined
1 1/2 cups long-grain white rice, rinsed
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 garlic cloves, minced
3 cups low-sodium chicken or seafood broth
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Optional: red pepper flakes and lemon wedges

How to Make One-Pan Garlic Butter Shrimp and Rice

First, pat the shrimp dry. Season them with paprika, salt, black pepper, and Italian seasoning.
Next, heat the olive oil and 1 tablespoon of butter in a large deep skillet over medium heat. Add the garlic and cook for 30 seconds.
Stir in the rinsed rice and broth. Bring the mixture to a gentle simmer, then cover and cook for 15 to 18 minutes, or until the rice is tender.
Meanwhile, check the rice and add a splash of broth if needed. Arrange the seasoned shrimp over the rice in a single layer.
Cover and cook for 4 to 6 minutes, turning the shrimp once, until they are pink, opaque, and curled.
Finally, remove the skillet from the heat. Add the remaining butter and lemon juice, then gently stir until the butter melts.
Garnish with parsley and red pepper flakes. Serve with lemon wedges if desired.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Pro Tips for One-Pan Garlic Butter Shrimp and Rice

Use shrimp that are similar in size so they cook evenly.
Do not overcook the shrimp; remove them as soon as they turn pink and opaque.
Rinse the rice before cooking to help keep the grains light and separate.
For extra flavor, use seafood broth instead of chicken broth.
Although fresh lemon juice is best, bottled lemon juice works in a pinch.

Storage Instructions

Cool leftovers promptly, then store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet with a splash of broth or water. However, avoid reheating the shrimp repeatedly because they can become tough. Freezing is not recommended for the best texture.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw the shrimp completely, then pat them dry before seasoning. Otherwise, excess water can dilute the flavor and sauce.

Can I use brown rice?

Brown rice requires more liquid and a longer cooking time. Therefore, follow the package directions and add the shrimp only after the rice is tender.

How do I know when shrimp are done?

Cooked shrimp should be pink, opaque, and gently curled into a C shape. If they curl tightly into an O shape, they may be overcooked.

What can I serve with shrimp and rice?

Serve it with a green salad, steamed vegetables, or crusty bread. Additionally, a squeeze of lemon adds extra brightness.

If you love easy rice-based dinners, try my Electric Skillet Fried Rice for another quick and flavorful meal.