One-Pot Garlic Butter Shrimp & Rice

4 servings · 10 minutes preparation · 25 minutes cooking · 5 minutes cooling, chilling or resting

Ingredients

• 450 g raw peeled deveined shrimp, thawed
• 200 g long-grain white rice, rinsed
• 450 ml chicken or vegetable stock
• 3 tbsp butter, divided
• 4 garlic cloves, minced
• ½ tsp paprika
• ½ tsp salt, adjusted for stock
• ¼ tsp pepper
• Juice of ½ lemon
• 2 tbsp chopped parsley

Step-by-step instructions

1. Melt 2 tbsp butter in a lidded skillet over medium heat. Add garlic and stir for 30 seconds.
2. Stir in rice, stock, paprika, salt, and pepper. Bring to a boil, cover, and reduce heat to low.
3. Cook 15 minutes without lifting the lid. Check rice; if still firm and dry, add 2 tbsp water.
4. Lay shrimp over the rice, cover, and cook 4–6 minutes until shrimp are opaque and reach 145°F (63°C).
5. Remove from heat, keep covered 5 minutes, then gently fold in remaining butter, lemon juice, and parsley.

Kitchen notes

Use long-grain white rice; brown rice needs different liquid and timing. Thaw frozen shrimp fully before cooking.

Storage & make-ahead

Cool promptly and refrigerate in a shallow container within 2 hours. Use within 2 days and reheat to 165°F (74°C) throughout.