Garlic Butter Shrimp Rice Skillet

$- Large shrimp (1 pound, peeled and deveined) - Jasmine rice (1 cup, rinsed) - Unsalted butter (2 tablespoons, divided) - Minced garlic (4 cloves) - Finely chopped onion (1 small) - Diced bell pepper (1 red or yellow) - Low-sodium chicken broth (2 cups) - Frozen peas (1 cup) - Paprika (1 teaspoon) - Dried thyme (1 teaspoon) - Salt and pepper to taste - Fresh parsley (for garnish) - Lemon wedges (for serving) Gathering the right ingredients is key to making this dish shine. Large shrimp are the star here. They bring a sweet, briny flavor that pairs perfectly with garlic and butter. I like to use jasmine rice for its fluffy texture and subtle aroma. The butter adds richness. Minced garlic is essential. It gives that bold, savory taste. Finely chopped onion and diced bell pepper add sweetness and color. Low-sodium chicken broth helps the rice cook well while keeping it light. Frozen peas add a pop of green and sweetness. Spices matter too. Paprika brings warmth, while dried thyme adds an earthy note. Salt and pepper enhance all the flavors. Finally, don’t forget fresh parsley for garnish. It brightens the dish and looks great on the plate. Lemon wedges are a must for serving, giving a zesty finish that lifts the flavors. {{ingredient_image_2}} - Rinse jasmine rice under cold running water. - Melt butter in skillet and sauté onion and bell pepper. - Incorporate minced garlic and cook until fragrant. - Add rice, spices, and pour in chicken broth. - Simmer the rice until liquid is absorbed. - Season shrimp and cook until pink. - Fold shrimp and peas into cooked rice mixture. - Fluff the rice before serving. To start, rinse your jasmine rice well. This improves the texture. You want to wash it until the water runs clear. This step helps the rice stay fluffy. Next, melt the butter in a large skillet. Add the finely chopped onion and bell pepper. Sauté these for three to four minutes. You want the onions to turn soft and clear. After that, add the minced garlic. Cook this for about one minute. Stir it often to avoid burning. The smell of garlic will fill your kitchen! Now, it’s time to add the rinsed rice. Sprinkle in the paprika and dried thyme. Mix everything well to coat the rice with flavor. Pour in the low-sodium chicken broth. Season with salt and pepper to your taste. Bring this to a boil over high heat. Once boiling, lower the heat to simmer. Cover the skillet and let it cook for about 15 minutes. It's done when the rice absorbs all the liquid. While the rice cooks, season the shrimp with salt and pepper. Heat the leftover butter in a separate pan. Cook the shrimp for about two to three minutes on each side. They should turn pink and opaque. When the rice is ready, fold in the cooked shrimp and frozen peas. Cover the skillet for five more minutes. This allows the peas to warm up. Lastly, fluff the rice with a fork. Taste it to adjust the seasoning if needed. Your Garlic Butter Shrimp Rice Skillet is now ready to enjoy! How to achieve fluffy rice To get fluffy rice, rinse jasmine rice well. Use cold water and a fine mesh strainer. Rinse until the water runs clear. This helps remove extra starch. After rinsing, cook the rice in low-sodium chicken broth for added flavor. Keep the lid on while it cooks to trap steam. Let it sit for a few minutes after cooking. This makes the rice tender and fluffy. Best practices for seasoning shrimp When seasoning shrimp, keep it simple. Use salt and pepper to enhance the natural flavor. You can add paprika and thyme for extra taste. Cook shrimp until they turn pink and opaque. This usually takes about 2-3 minutes on each side. Avoid overcooking; it can make shrimp tough. Adding lemon juice for extra brightness Lemon juice brightens the dish. Squeeze fresh lemon juice over the shrimp and rice before serving. This adds a zesty flavor that pairs great with garlic and butter. Suggested herbs and spices for variation Feel free to experiment with herbs. Fresh parsley adds color and freshness. You can also try dill or basil for a different taste. For a kick, add red pepper flakes or cayenne pepper. These small changes can make your dish unique and exciting. Pro Tips Rinse the Rice: Rinsing the jasmine rice under cold water until the water runs clear removes excess starch, resulting in fluffier rice. Fresh Ingredients: Use fresh shrimp for the best flavor. If using frozen, ensure they are fully thawed and pat them dry before cooking. Flavor Boost: For added depth of flavor, consider adding a splash of white wine to the skillet after sautéing the garlic and before adding the rice. Rest the Dish: Allowing the dish to rest for a few minutes after cooking helps the flavors meld together, enhancing the overall taste. {{image_4}} You can easily swap ingredients in this dish. Try using brown rice instead of jasmine rice. Brown rice adds a hearty texture and more fiber. Quinoa is another great choice. It cooks quickly and offers a nutty flavor. Feel free to change the veggies too. You might add zucchini, carrots, or even spinach. These will give your dish more color and nutrients. You can also switch up the protein. Chicken or scallops work well. They both cook fast and taste great with garlic butter. If you love heat, make it spicy! Add red pepper flakes for a nice kick. Just a teaspoon can change the flavor. You can also drizzle some hot sauce over the dish. It adds heat and extra flavor. Adjust the amount based on your taste. This spicy twist makes the dish exciting and bold! To store leftovers, let the dish cool to room temperature. Place the shrimp rice skillet in an airtight container. Make sure to keep it in the fridge. It will stay fresh for up to three days. Glass or plastic containers work well for storage. Avoid using metal containers, as they can react with the food. For freezing, let the dish cool completely first. Scoop servings into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date for easy tracking. You can freeze it for up to three months. When you’re ready to eat, thaw the dish overnight in the fridge. Reheat it in a skillet over medium heat. Add a splash of chicken broth to prevent drying out. Stir until warmed through, and enjoy! How long does it take to make Garlic Butter Shrimp Rice Skillet? It takes about 30 minutes to make this dish. You can prep in 10 minutes and cook in 20 minutes. This is a quick and easy meal for busy days. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just thaw them before cooking. This saves time and makes it easy to prepare. Is this dish gluten-free? Yes, this dish is gluten-free. The ingredients do not contain gluten. Always check your chicken broth to be sure. How many calories are in Garlic Butter Shrimp Rice Skillet? This dish has about 400 calories per serving. It is a filling meal with a good balance of flavors. What is the balance of protein and carbs in this dish? You get around 25 grams of protein and 45 grams of carbs per serving. It provides energy and helps keep you full. Can I make this recipe in an Instant Pot? Yes, you can make it in an Instant Pot. Sauté the onion, pepper, and garlic, then add rice and broth. Cook on high pressure for 8 minutes. Suggestions for a stovetop vs. oven preparation For stovetop, follow the recipe as written. For oven, use a Dutch oven. Bake at 350°F for 20 minutes. Just ensure the shrimp cook through. This blog post shared simple steps to make Garlic Butter Shrimp Rice Skillet. We covered the key ingredients, easy preparation and cooking steps, and techniques for great taste. I added tips for storage and variations to suit your preferences. Try this dish for a fast, tasty meal. It’s versatile, making it fun to customize. Your friends and family will love it, and you’ll feel proud serving it. Enjoy your cooking adventure!$

Garlic Butter Shrimp Rice Skillet

A delicious and easy one-pan meal featuring shrimp, jasmine rice, and vegetables, all cooked in a garlic butter sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 pound large shrimp, peeled and deveined
1 cup jasmine rice, rinsed
2 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 small onion, finely chopped
1 bell pepper red or yellow, diced
2 cups low-sodium chicken broth
1 cup frozen peas
1 teaspoon paprika
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley, chopped
for serving lemon wedges

Instructions

Start by rinsing the jasmine rice in a fine mesh strainer under cold running water. Continue rinsing until the water becomes clear; this will help eliminate excess starch and ensure your rice is fluffy.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and diced bell pepper. Sauté for approximately 3-4 minutes, or until the onions turn translucent and the peppers soften.
Incorporate the minced garlic into the skillet and cook for an additional minute, stirring frequently, until the garlic is fragrant.
Add the rinsed jasmine rice to the skillet along with the paprika and dried thyme. Mix everything well, ensuring the rice is evenly coated with the flavorful mixture.
Pour in the low-sodium chicken broth and season with salt and pepper according to your taste. Increase the heat and bring the mixture to a rapid boil.
Once boiling, reduce the heat to low. Cover the skillet and let it simmer gently for about 15 minutes, or until all the liquid has been absorbed by the rice.
While the rice is cooking, season the shrimp with a sprinkle of salt and pepper. In a separate pan, heat the remaining 1 tablespoon of butter over medium-high heat. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove the shrimp from heat and set aside.
When the rice is fully cooked, gently fold in the sautéed shrimp and frozen peas. Cover the skillet again and allow it to rest for an additional 5 minutes, enabling the peas to warm through.
Using a fork, fluff the rice mixture and taste for seasoning, adjusting salt and pepper as necessary before serving.

Notes

For an attractive presentation, serve the skillet directly from the pan, sprinkled generously with fresh chopped parsley and accompanied by lemon wedges on the side.

Keyword garlic butter, rice, shrimp, skillet