Garlic Butter Shrimp with Rice – Quick Recipes for Dinner

Alright, picture this: it’s a busy weeknight, and you want something fast, tasty, and just a little fancy without the fuss. That’s exactly where this Garlic Butter Shrimp with Rice steps in like a superhero. The garlic sizzles in butter, filling the kitchen with that irresistible aroma, while the shrimp turn pink and tender in just minutes. Pair it with fluffy rice that soaks up all those buttery juices, and you’ll have dinner on the table before you know it. I can’t wait for you to try this because it’s quick, delicious, and feels so indulgent—like a little celebration for your taste buds after a long day.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped
• 2 cups cooked white rice (jasmine or basmati work great)
• 1 tbsp olive oil
• 1 tsp lemon juice

How I Make It

Step 1:

First, make sure your shrimp are thawed and patted dry. Heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat in a large skillet. Once the butter is melted and bubbly, toss in the shrimp in a single layer—don’t crowd the pan, or they’ll steam instead of sear.

Step 2:

Cook the shrimp about 2 minutes per side, until they just turn pink and opaque. Keep an eye on them; shrimp overcook in a flash and get rubbery.

Step 3:

Push the shrimp to one side of the pan. Add the remaining 1 tbsp butter and the minced garlic to the empty space. Let the garlic cook for about 30 seconds until fragrant—trust me, that smell will have you hooked.

Step 4:

Stir the garlic into the butter, along with the red pepper flakes (if using), salt, and pepper. Squeeze in the lemon juice for a bright, fresh note that balances the richness.

Step 5:

Toss everything together so the shrimp are coated in the garlicky butter sauce. Sprinkle over the fresh parsley for a pop of color and freshness.

Step 6:

Serve the shrimp hot over a bed of that fluffy cooked rice. Make sure to spoon plenty of the buttery garlic sauce over everything—this is where all the magic lives.

Variations & Tips

• Swap white rice for cauliflower rice for a lighter twist.
• Add chopped cherry tomatoes or spinach at the end for extra color and nutrition.
• Use smoked paprika instead of red pepper flakes for a smoky flavor profile.
• For a creamier sauce, splash in a bit of heavy cream along with the butter and garlic.
• If your garlic burns, lower the heat and add it a little later next time to avoid bitterness.

How I Like to Serve It

This dish is fantastic for a simple weeknight dinner that feels special. Toss a green salad with lemon vinaigrette alongside for freshness. During the warmer months, I love serving this outside with a chilled white wine. And when the weather’s cooler, pair it with roasted veggies to round out the cozy vibes.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently on the stove or microwave to prevent the shrimp from getting tough.

Closing: This garlic butter shrimp with rice is one of those effortless recipes that always feels like a little bite of comfort and indulgence on a busy day.