• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Contact
  • About
    • Privacy Policy

Home » Recipes » Easy garlic butter shrimp and rice

Easy garlic butter shrimp and rice

October 10, 2018 by Alida Ryder 31 Comments

Pin
Share
Jump to Recipe Print Recipe

This easy shrimp and rice recipe takes less than 30 minutes to cook and is delicious drizzled with garlic butter. Perfect for dinner tonight!

Easy garlic butter shrimp and rice

I am relying heavily on easy, one-pot (where possible) recipes lately and this shrimp and rice recipe with garlic butter has been a delicious constant in my kitchen.

I love buying good quality frozen shrimp/prawns and having them on stand-by in my freezer for dinner emergencies. They come in super handy with easy recipes like this one paired with rice and another freezer staple, frozen peas. This shrimp and rice recipe has a strong paella influence because it is one of my all-time favorite recipes but this version is a gazillion times easier and doesn’t require as many ingredients. However, if you wanted to, you could totally add chicken, sausage and other seafood to this recipe.

Easy garlic butter shrimp and rice

How do you make shrimp and rice?

Any white rice will work well with this recipe. I used jasmine (because that’s what I had) but you can use basmati or arborio as well. Cook an onion and chopped garlic in a splash of olive oil until soft and translucent then add the rice, stock, tomatoes and peas and allow to cook for 15-20 minutes until the rice has absorbed the liquid and is just cooked. While the rice cooks, sear the shrimp/prawns in another pan until golden brown then use that same pan to make the garlic butter sauce.

When the rice is cooked, I add the prawns to the rice, switch off the heat and cover with a lid to allow the rice and shrimp to steam for a few minutes. Serve with fresh lemon sliced, parsley and the garlic butter for drizzling.

Easy garlic butter shrimp and rice

How do you thaw frozen shrimp?

It’s always best to thaw frozen food overnight in the refrigerator. Place the shrimp in its packaging in a bowl and place in the fridge to thaw. However if you want to speed up the process you can thaw the shrimp in a bowl of cold water for 10-20 minutes until the shrimp is thawed throughout.

How do I cook frozen shrimp?

Make sure your shrimp is completely defrosted/thawed before you cook it. Remove the shrimp from the packaging it thawed in then dry with kitchen towel/paper towel. This will help the shrimp sear and turn golden brown. If you don’t pat the shrimp dry they will most likely simmer in the pan instead of sear.

Easy garlic butter shrimp and rice

What can I make with shrimp/prawns?

  • White wine garlic shrimp
  • Creamy lemon garlic shrimp pasta 
  • Prawn curry with homemade naan bread
Easy garlic butter shrimp and rice

Easy garlic butter shrimp and rice

This easy shrimp and rice recipe takes less than 30 minutes to cook and is delicious drizzled with garlic butter. Perfect for dinner tonight!
4.4 from 93 votes
Print Pin Rate
Course: Dinner, Easy Dinner
Cuisine: American
Keyword: Rice recipe, Shrimp and rice, Shrimp recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 553kcal
Author: Alida Ryder

Ingredients

  • 1 onion finely chopped
  • 4 garlic cloves crushed
  • 2½ cups white rice
  • ½ cup white wine optional
  • 400g/14 oz crushed tomatoes
  • 4 cups chicken/fish stock
  • 2 cups frozen peas
  • 1 tsp salt
  • pepper to taste

For the shrimp

  • 500g/1lb shrimp/prawns shelled and deveined
  • 2 tbsp olive oil
  • salt and pepper to taste

for the garlic butter sauce

  • 2 tbsp butter
  • 4 garlic cloves crushed
  • ½ cup white wine
  • ½ cup chicken/fish stock
  • 1 tbsp fresh lemon juice

to serve

  • chopped parsley
  • lemon slices

Instructions

  • Heat the olive oil in a large, deep sauté pan. Add the onion and garlic and fry until fragrant and translucent. 
  • Add the rice, stirring to coat the rice in the oil then add the wine (if using). Allow to simmer for a minute or two then add the tomatoes, stock and peas. Season with salt and pepper.  
  • Reduce the heat, cover and allow to simmer for 15 minutes or until the rice is just cooked and the liquid has been absorbed. 
  • In the meantime, fry the shrimp in a very hot pan until golden brown on both sides (at this stage it's not necessary to ensure the shrimp are cooked through as they'll steam for another 5 minutes with the rice later). 
  • Remove from the pan then add the butter and garlic and allow to cook for 30 seconds before deglazing the pan with the wine. Pour in the stock and lemon juice then allow to cook for 5 minutes until slightly reduced. 
  • When the rice has absorbed the liquid, remove from the heat then add the shrimp. Cover with a lid and allow to steam for 5 minutes. 
  • Serve the shrimp and rice with the garlic butter sauce, lemon slices and parsley. 

Nutrition

Calories: 553kcal | Carbohydrates: 74g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 220mg | Sodium: 1131mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 26.3mg | Calcium: 176mg | Iron: 3.7mg
Pin
Share

Filed Under: Dinner Recipes, Gluten Free, Recipes, Rice, Seafood Tagged With: easy shrimp recipe, prawns and rice, shrimp and rice, shrimp dinner recipe, shrimp recipe

Subscribe

Previous Post: « Kale and feta fritters
Next Post: My gran’s pumpkin fritters | Pampoen koekies »

Reader Interactions

Comments

  1. Jaclie

    July 31, 2021 at 11:23 PM

    I have made this recipe 3 or 4 times now. I’m hooked. Its so delicious and super quick and easy.
    I always try to have prawns in the freezer now! I used frozen mixed veg (all I had at the time), I perfected the consistency of the garlic butter on the 2nd go but it’s hard to mess up any of this recipe; the instructions are very clear. I like it the same with or without the white wine.
    I am excited to make it again. Thank you for a great meal and now a definite go to!

    Reply
    • Alida Ryder

      August 1, 2021 at 7:22 PM

      I am SO pleased to hear that. 🙂

      Reply
  2. Hannah Smith

    June 2, 2021 at 11:18 PM

    Gorgeous easy meal.
    Are the nutrition values per portion ??

    Reply
    • Alida Ryder

      June 6, 2021 at 2:42 PM

      Yes, per portion.

      Reply
      • Naeema Jassat

        March 1, 2022 at 7:43 PM

        Do u have a recipe for prawn fried rice,please?

        Reply
        • Alida Ryder

          March 27, 2022 at 7:09 PM

          I don’t but I’ll develop one.

          Reply
  3. Carol

    March 17, 2021 at 11:44 PM

    This was delicious! Thanks for such a flavourful, balanced dish

    Reply
  4. Mallory McCauley

    May 9, 2020 at 5:59 PM

    How many does this feed?

    Reply
    • Alida Ryder

      May 10, 2020 at 11:09 AM

      At least 4 but up to 6, depending on portion size.

      Reply
  5. Hannah Tilbury

    June 18, 2019 at 8:13 PM

    Do you have a preference on the White Wine to use?

    Reply
    • Alida Ryder

      June 19, 2019 at 4:03 PM

      Any dry white wine will work but I like cooking with Chenin Blanc/Sauvignon Blanc as it doesn’t overpower the food with too much woodiness as Chardonnay can sometimes do.

      Reply
  6. Mehnaz

    June 4, 2019 at 5:45 AM

    What can I substitute with white wine? Anything non alcoholic?

    Reply
    • Alida Ryder

      June 4, 2019 at 4:49 PM

      Any type of stock will work. 🙂

      Reply
  7. Baili

    March 7, 2019 at 12:03 AM

    Is the rice precooked or is it raw in this process? ??

    Reply
    • Alida Ryder

      March 8, 2019 at 9:56 AM

      The rice is raw when it goes into the pot.

      Reply
  8. Lauren

    November 14, 2018 at 8:24 AM

    Made it last night and loved it. Anything with shrimp is a winner in my book.

    Reply
    • Alida Ryder

      November 14, 2018 at 8:30 AM

      Same here!

      Reply
  9. christie

    October 25, 2018 at 6:31 PM

    i used brown rice and did the rice portion of the recipe in the instant pot using the sauté function then manual high pressure for 15 minutes. when it was almost done i seared the shrimp on the stove and made the sauce, then combined everything in the instant pot once the pressure was released. it was so delicious and easy! thank you for this recipe i will make again

    Reply
    • Alida Ryder

      October 27, 2018 at 5:10 PM

      I am so pleased to hear that! I just got an Instant pot so can’t wait to start playing with it!

      Reply
      • christie

        October 28, 2018 at 7:26 AM

        i hope you enjoy your instant pot! i use mine several times a week. i forgot to mention in my comment i added the peas at the very end, along with the shrimp and sauce, instead of while the rice was cooking so they wouldn’t get overdone.

        Reply
        • Alida Ryder

          October 28, 2018 at 2:03 PM

          Delicious!

          Reply
  10. Mary Williams

    October 17, 2018 at 11:57 AM

    thanks for sharing delious recipe love it

    Reply
    • Alida Ryder

      October 17, 2018 at 2:34 PM

      Thanks for your comment! 🙂

      Reply
  11. Karen

    October 11, 2018 at 7:24 PM

    My family and I loved this. So easy and very tasty.

    Reply
    • Alida Ryder

      October 11, 2018 at 7:25 PM

      That’s great to hear!

      Reply
  12. Carrie

    October 11, 2018 at 7:23 PM

    Total hit. Will definitely make it again.

    Reply
    • Alida Ryder

      October 11, 2018 at 7:25 PM

      Yay!

      Reply
  13. Shakira

    October 11, 2018 at 6:12 PM

    Super Easy recipe to Follow!!!

    ABSOLUTELY DELICIOUS!!!
    It was a winner in my kitchen.
    Just the post got me drooling and the real thing definitely hit the spot??

    Reply
    • Alida Ryder

      October 11, 2018 at 7:25 PM

      So chuffed you liked it!

      Reply
  14. Belinda

    October 10, 2018 at 9:43 PM

    Looks great!

    Reply
    • Alida Ryder

      October 11, 2018 at 7:25 PM

      Thanks!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Chicken Recipes

Hawaiian chicken skewers

Chicken Parmesan meatballs in tomato sauce with mozzarella

Chicken Parmesan Meatballs

Miso chicken noodle salad

Miso chicken noodle salad

Harissa grilled chicken wings

Curried Grilled Chicken Breast

Easy Curried Grilled Chicken Breast

Grilled chicken burgers

Easy Grilled Chicken Burgers

Seafood Recipes

Grilled garlic butter prawns

Grilled garlic butter prawns

Sticky honey sriracha salmon with coconut rice

Sticky honey sriracha salmon with coconut rice

Seared scallops with lemon caper sauce

Seared scallops with lemon caper sauce

Pasta vongole

Pasta Vongole

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2022 Simply Delicious on the Foodie Pro Theme Privacy