Garlic Butter Shrimp and Rice

Garlic butter shrimp and rice is the kind of dinner that feels fancy but comes together faster than you can set the table. With buttery, garlicky shrimp nestled into creamy Parmesan rice, this recipe delivers restaurant-quality comfort in just 20 minutes.

Love More Shrimp Recipes? Try My Marry Me Shrimp Pasta or this One Pan Shrimp Scampi Orzo next.

Why You’ll Love This Recipe

• Ready in 20 minutes – Perfect for busy weeknights when time is tight but you still want real food
• One-pan wonder – Less cleanup means more time to relax after dinner
• Restaurant vibes at home – Tastes like you ordered takeout, but you made it yourself
• Kid-approved – Even picky eaters love buttery shrimp and cheesy rice
• Flexible and forgiving – Easy to customize with what you have on hand

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Ingredients You’ll Need

For the Rice:

• 1 cup minute rice (or any rice of your choice, prepared according to package directions)

For the Garlic Butter Shrimp:

• 6 tablespoons unsalted butter
• 4 cloves garlic, minced (fresh is best!)
• 12–16 ounces extra-large shrimp, peeled and deveined (tails on or off—your choice)
• ¼ cup shredded Parmesan cheese (plus extra for garnish)
• 3 tablespoons milk (whole milk works beautifully, but any dairy or non-dairy milk will do)
• 2 tablespoons chopped fresh parsley, plus extra for garnish
• Salt and freshly ground black pepper, to taste

Optional Finishing Touches:

• Extra Parmesan for sprinkling on top
• A squeeze of fresh lemon juice
• Pinch of red pepper flakes

Why These Ingredients Work

Butter forms the foundation of this recipe, creating a luxurious coating for both the rice and shrimp. When fresh garlic meets melted butter in a hot pan, it transforms into something extraordinary—mellowing into a sweet, aromatic base that fills your kitchen with the most inviting scent.

Extra-large shrimp are your best choice here. They hold their moisture better during cooking and give you more leeway before they overcook. Smaller shrimp can turn rubbery before you even realize what happened.

The Parmesan brings a savory, nutty quality that elevates simple rice into something memorable. Combined with just a splash of milk, it creates a light creaminess that reminds you of risotto without all the work.

Fresh parsley does more than look pretty on top. It adds a bright, herbal note that balances the richness of all that butter and cheese. Season generously with salt and pepper—these simple additions bring all the other flavors into focus.

Essential Tools and Equipment

• Large skillet or sauté pan – Big enough to hold the shrimp in a single layer
• Wooden spoon or silicone spatula – For stirring without scratching your pan
• Sharp knife and cutting board – For mincing garlic and chopping parsley
• Measuring cups and spoons – To keep everything balanced
• Pot for rice (if not using minute rice) – Or a rice cooker if that’s your go-to

Step-by-Step Instructions

Step 1: Cook the Rice

Start by preparing your rice according to the package instructions. If you’re using minute rice, this takes just 5 minutes—perfect for a quick dinner.

If you’re using regular rice, get it going first so everything finishes at the same time. Fluff it with a fork when it’s done and set it aside.

Step 2: Make the Garlic Butter

Melt the butter in a large skillet over medium heat. Once it’s bubbling gently, add your minced garlic and let it cook for 2–3 minutes, stirring frequently.

You’ll know it’s ready when your kitchen smells absolutely amazing and the garlic turns a light golden color. Watch it closely—garlic can go from perfect to burnt in seconds, and burnt garlic tastes bitter.

Step 3: Cook the Shrimp

Add your shrimp to the skillet in a single layer if possible. Let them sizzle for about 2 minutes, stirring occasionally, until they turn pink and opaque.

Shrimp cook fast—really fast—so don’t walk away! They’re done when they curl into a C-shape. If they curl into tight O’s, they’ve gone a little too long, but they’ll still taste delicious.

Step 4: Combine Rice and Shrimp

Stir your cooked rice right into the skillet with the shrimp and garlic butter. Toss everything together gently so every grain gets coated in that gorgeous buttery goodness.

This is where the magic starts to happen.

Step 5: Make It Creamy & Cheesy

Add the Parmesan cheese, milk, chopped parsley, salt, and pepper to the skillet. Stir everything together for 1–2 minutes over low heat until the cheese melts and the mixture becomes creamy and dreamy.

Taste it—this is your chance to adjust the seasoning. A little more salt? Another grind of pepper? Go for it.

Step 6: Finish & Serve

Remove the skillet from the heat. Give it one last gentle stir, then transfer everything to a serving dish or serve it straight from the pan (we’re all about easy cleanup here).

Sprinkle with extra Parmesan and fresh parsley, and maybe add a squeeze of lemon. Serve it hot.

You Must Know

The golden rule when cooking shrimp? Stop before you think you should. Shrimp transform from tender and succulent to tough and rubbery in mere moments. Stay close to your stove and trust what you see—pink color and a gentle curl mean they’re ready to go.

Fresh garlic makes all the difference in this recipe. The jarred minced variety just doesn’t have the same sweetness and depth. Since garlic plays such a starring role here, using fresh cloves will reward you with much better flavor.

If your skillet can’t fit all the shrimp in one layer, divide them into two batches. Crowded shrimp will steam instead of getting that lovely sear.

Personal Secret: Just before I bring this dish to the table, I add a small squeeze of fresh lemon juice and a whisper of lemon zest. This brightens every bite and cuts through the richness in the most beautiful way.

Pro Tips & Cooking Hacks

• Buy pre-peeled, deveined shrimp to save yourself 10 minutes of prep work—it’s worth every penny on a busy night
• Use a garlic press if mincing isn’t your thing, but make sure the garlic is fresh
• Don’t crowd the pan when cooking shrimp—they need space to sear, not steam
• Warm your milk slightly before adding it to prevent the sauce from breaking
• Add a splash of white wine to the garlic butter for an extra layer of flavor (cook it down for 1 minute before adding shrimp)
• Swap minute rice for leftover rice from last night’s takeout—it works beautifully and saves even more time
• If you don’t have Parmesan, try Pecorino Romano or Asiago for a similar salty, nutty flavor

Flavor Variations & Suggestions

Think of this recipe as your starting point for endless possibilities. Love a little heat? Sprinkle in some red pepper flakes or add a dash of your favorite hot sauce when you stir in the cheese.

For a bright, citrusy version that tastes like springtime, increase the lemon juice and add extra zest along with the parsley. It’s refreshing and light while still being satisfying.

Want to sneak in some vegetables? Sauté baby spinach, cherry tomatoes cut in half, or thin strips of bell pepper right after the garlic blooms and before the shrimp go in. They’ll add color, nutrition, and extra texture.

Cajun seasoning gives this dish a spicy Southern personality. Dust your shrimp with it before cooking and prepare for some serious flavor.

You can even take this in a Mediterranean direction by swapping Parmesan for crumbled feta and tossing in sun-dried tomatoes and kalamata olives. For an ultra-luxe finish, use arborio rice and stir in an extra pat of butter at the end for a risotto-style consistency.

Make-Ahead Options

This dish shines brightest when served fresh and hot from the pan. That said, you can definitely prep components ahead to streamline your dinner rush.

Cook your rice earlier in the day and keep it refrigerated. Just fluff it with a fork before adding it to your skillet. You can also mince your garlic and chop your parsley in advance, storing them in small covered containers in the fridge.

The shrimp can be patted dry, lightly seasoned with salt and pepper, and stored covered in the refrigerator for a few hours before cooking. But don’t cook them ahead—they’re at their absolute best when they’re freshly made.

Leftovers will keep in an airtight container in the fridge for up to 2 days. Just know that the shrimp may firm up slightly when you reheat them.

What to Serve With Garlic Butter Shrimp and Rice

This dish stands beautifully on its own, but a few simple sides transform it into a complete feast. A crisp green salad with a tangy vinaigrette cuts through all that buttery richness. Try arugula or mixed baby greens dressed with a lemon Dijon dressing.

Roasted or steamed vegetables add fresh crunch and color to your plate. Asparagus, green beans, or broccoli are all excellent choices. Warm, crusty garlic bread is perfect for soaking up every last drop of that incredible sauce.

If you’re serving guests, start with a light soup like creamy tomato bisque or a classic Caesar salad. For beverages, a chilled white wine like Sauvignon Blanc or Pinot Grigio complements the seafood perfectly. Or keep things casual with sparkling water and a lemon wedge.

Finish with something light and fruity for dessert—lemon sorbet or berry parfaits won’t weigh anyone down after such a buttery main course.

Allergy Information

This recipe contains shellfish (shrimp), dairy (butter, milk, Parmesan), and depending on your rice selection, it may be gluten-free (rice itself is naturally gluten-free).

If you’re allergic to shellfish, swap the shrimp for bite-sized pieces of chicken breast or thighs. Firm tofu works wonderfully for a vegetarian version.

For dairy allergies or lactose intolerance, replace the butter with high-quality dairy-free butter or olive oil. Use your preferred non-dairy milk like almond or oat milk. Nutritional yeast gives you a cheesy flavor without any dairy at all.

This dish is naturally gluten-free as long as you use plain rice. Always double-check your ingredient labels if you’re highly sensitive to gluten.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The rice will absorb some of the sauce as it sits, and the shrimp may become slightly firmer. It still tastes wonderful, though.

To reheat, add your leftovers to a skillet over low heat with a splash of milk or chicken broth to loosen everything up. Stir gently until warmed through—don’t overheat or the shrimp will get rubbery.

You can also reheat individual portions in the microwave. Use 50% power and heat in 30-second intervals, stirring between each one.

I don’t recommend freezing this dish. Shrimp and rice don’t thaw and reheat well together. If you absolutely must freeze it, freeze the components separately and combine them fresh when you’re ready to enjoy them.

Questions I Get Asked A Lot

What if I don’t have fresh parsley?

No problem! You can use dried parsley (about 1 teaspoon), or swap it for fresh basil, cilantro, or even chives. Fresh herbs add more brightness, but dried will still add flavor.

Can I make this with brown rice or cauliflower rice?

Yes! Brown rice takes longer to cook, so prepare it ahead of time. Cauliflower rice works beautifully for a low-carb version—just add it to the skillet after the shrimp and sauté for 3–4 minutes until tender.

My sauce looks greasy, what happened?

This can happen if the heat is too high or if the Parmesan doesn’t fully melt into the milk. Try lowering the heat and stirring continuously when you add the cheese. A splash more milk can also help bring it together.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you, and if you added your own special twist.