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Garlic Butter Shrimp with Rice Skillet

Close-up of Garlic Butter Shrimp with Rice Skillet, featuring seasoned shrimp over white rice in a black pan.

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Make this easy one-pan meal featuring tender shrimp coated in a rich garlic butter sauce, cooked together with rice for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup uncooked long-grain white rice
  • 1/2 cup water
  • 1/4 cup heavy cream (optional, for creamier sauce)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large oven-safe skillet over medium-high heat. Season the shrimp with salt and pepper.
  2. Add shrimp to the skillet and cook for 1-2 minutes per side until pink. Remove shrimp from the skillet and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Stir in the uncooked rice and water. Bring the mixture back to a simmer, then cover the skillet tightly.
  6. Reduce heat to low and cook for 15 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
  7. Remove the skillet from the heat. Stir in the heavy cream (if using) and lemon juice.
  8. Return the cooked shrimp to the skillet. Stir gently to coat the shrimp and rice with the sauce.
  9. Garnish with fresh parsley before serving directly from the skillet.

Notes

  • For best results, use raw, peeled, and deveined shrimp.
  • If you prefer a less rich sauce, omit the heavy cream and use 1/4 cup extra chicken broth.
  • To prevent overcooking the shrimp, always remove them before cooking the rice and add them back only at the very end to warm through.

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