One-Pot Garlic Butter Shrimp and Rice Recipe

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Cozy One-Pot Garlic Butter Shrimp and Rice Recipe, Made Simple

There’s something deeply satisfying about a meal that comes together effortlessly, filling the kitchen with comforting aromas while keeping cleanup a breeze. This One-Pot Garlic Butter Shrimp and Rice Recipe does just that—it’s the kind of cozy, toasty dish I turn to when I want both richness and freshness on my plate without the fuss.

I love how the garlic and butter create a fragrant, golden base that perfectly marries with tender shrimp and fluffy rice. You’ll find the balance of flavors here is just right—bright lemon juice wakes everything up while peas add a pop of sweet color and texture.

Whether you’re a longtime shrimp lover or just diving into seafood, this recipe welcomes beginners with open arms. It’s an intimate weekend kitchen chat you’ll want to revisit again and again.

Ingredient Lowdown

• Olive oil: Creates a silky base for cooking the shrimp and garlic without overpowering flavors.
• Shrimp: The star protein! Peeled and deveined ensures each bite is tender and easy to eat.
• Salt and pepper: Simple seasoning that brings out natural shrimp sweetness.
• Garlic: Four cloves pack a fragrant punch that fills the kitchen with warmth.
• Long-grain rice: Absorbs the broth beautifully, staying fluffy without clumping.
• Chicken or vegetable broth: The cooking liquid adds depth and richness to the rice.
• Frozen peas: Adds a touch of sweetness and bright green color—feel free to swap in fresh peas for spring freshness.
• Butter: Melts into the rice for a creamy finish, rounding out those garlic notes.
• Lemon juice: A squeeze of brightness that lifts the dish and balances richness.
• Fresh parsley: Garnish with flakes of green freshness and a subtle herbaceous contrast.

Set Up for Success

Before diving in, take a moment to prep each ingredient—this mise en place eases the flow and helps prevent overcooking. Have your shrimp peeled and seasoned, garlic minced, and broth measured out. Since this recipe comes together in a single pot, using a heavy-bottomed or nonstick pot helps ensure even heat and prevents sticking. No oven needed here—just stove top at medium heat.

Step-by-Step: One-Pot Garlic Butter Shrimp and Rice Recipe

1. Heat olive oil gently over medium heat in your pot until it shimmers softly. This sets the stage for juicy, lightly crisped shrimp.
2. Season the shrimp with salt and pepper—this simple touch boosts their natural sweetness. Add them to the pot and cook for 2 to 3 minutes, turning once, until they’re pink and firm. You’ll smell that irresistible seafood aroma as they cook. Remove the shrimp and set aside to keep from overcooking.
3. Add the garlic to the same pot and sauté for about 1 minute until fragrant, stirring often. Watch as the scent fills your kitchen with inviting warmth; don’t let the garlic brown or it’ll turn bitter.
4. Stir in rice and broth, scraping up any flavorful browned bits. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer for 15 minutes. The rice will soak up that rich, buttery broth, becoming tender and golden.
5. Stir in frozen peas for color and subtle sweetness, then nestle the cooked shrimp back into the pot. Add butter and fresh lemon juice, stirring gently until the butter melts into the rice, creating a silky, luscious finish.
6. Fluff the rice with a fork to separate the grains, garnish with freshly chopped parsley, and serve immediately. The fresh herbs add just the right herbaceous lift to this rich, garlicky meal.

Flavor Twists for One-Pot Garlic Butter Shrimp and Rice Recipe

• Add a pinch of smoked paprika or chili flakes with the garlic for a subtle smoky heat that wakes up the dish.
• Replace peas with fresh asparagus tips or chopped zucchini in spring and summer for a seasonal take.
• Stir in a handful of chopped sun-dried tomatoes before serving to add a sweet, tangy burst.
• For an herby boost, swap parsley for fresh basil or cilantro depending on your mood.
• Swap lemon juice for a splash of white wine to deglaze the pot, giving the rice a delicate acidity.

Storage & Make-Ahead Tips

• Refrigerate leftovers in an airtight container for up to 2 days; flavors meld nicely overnight.
• Freeze cooked shrimp and rice in portions for up to 1 month, though shrimp texture may soften slightly on reheating.
• Reheat gently on the stove with a splash of broth or water to loosen grains and avoid drying.
• Prepare components early: Keep peeled shrimp and minced garlic ready to streamline cooking on busy evenings.
• Add fresh lemon juice and parsley at serving to keep brightness fresh and vibrant.

One-Pot Garlic Butter Shrimp and Rice Recipe FAQs

• Can I use frozen shrimp? Absolutely—just thaw and pat dry before cooking to prevent excess moisture.
• Is this recipe gluten-free? Yes, as long as you use gluten-free broth, this dish is naturally gluten-free.
• What’s the best rice for this recipe? Long-grain rice works beautifully, but jasmine rice adds a subtle floral aroma if you have it on hand.
• Can I make this in advance? You can prep shrimp and measure ingredients ahead, but best to cook rice fresh for fluffiness.
• How do I avoid overcooked shrimp? Cook shrimp separately just until pink, then add back in at the end to warm without toughening.

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