30-Minute Garlic Butter Shrimp Rice Skillet Recipe to Crave

Name: 30-Minute Garlic Butter Shrimp Rice Skillet Recipe to Crave
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 1 cup white rice, uncooked; 2 cups chicken or vegetable broth; 4 tbsp butter; 4 garlic cloves, minced; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped; 1/4 tsp red pepper flakes (optional)

Author: lia

Published: October 12, 2025

Jump to Recipe·Print Recipe

You know those nights when you’re starving, the clock’s ticking, and takeout sounds tempting? That’s exactly when my garlic butter shrimp rice skillet saves the day. I created this recipe during one of those chaotic weeknights when I needed something fast, satisfying, and – let’s be real – with minimal cleanup. The magic happens in one pan (yes, just one!) in about 30 minutes flat. Juicy shrimp bathed in garlicky butter, fluffy rice soaking up all those delicious flavors – it’s become my go-to when I want restaurant-quality taste without the fuss. Trust me, this dish is so good you’ll forget how easy it was to make.

Garlic Butter Shrimp Rice Skillet - detail 1

Why You’ll Love This Garlic Butter Shrimp Rice Skillet

This recipe is my kitchen superhero for so many reasons, and I bet it’ll be yours too. Here’s why:

One-pan wonder: Less dishes = more time to actually enjoy your meal (and maybe even relax!).
30 minutes flat: Faster than waiting for delivery, and oh, so much tastier.
Garlic butter magic: That rich, savory sauce clings to every bite of shrimp and rice—no bland bites here.
Pantry-friendly: Basic ingredients, big flavor. No fancy grocery runs required.
Healthy-ish but indulgent: Light yet satisfying, with a little kick from red pepper flakes if you’re feeling feisty.

Seriously, this skillet is weeknight gold. Even my picky nephew licks his plate clean!

Ingredients for Garlic Butter Shrimp Rice Skillet

Here’s everything you’ll need to whip up this flavor-packed skillet. I promise it’s all simple stuff you likely already have on hand (or can grab quickly):

1 lb shrimp, peeled and deveined (Go for fresh if you can—trust me, it makes a difference!)
1 cup white rice, uncooked (I use long-grain, but any kind works.)
2 cups chicken or vegetable broth (This gives the rice so much more flavor than just water.)
4 tbsp butter (Real butter only—no substitutes here!)
4 garlic cloves, minced (Fresh is best, but jarred works in a pinch.)
1 tbsp lemon juice (A little zing to brighten it all up.)
1/2 tsp salt (Adjust to taste, but don’t skip it!)
1/4 tsp black pepper (Just enough to balance the flavors.)
2 tbsp fresh parsley, chopped (For that pop of color and freshness at the end.)
1/4 tsp red pepper flakes (Optional, but I love the tiny kick they add.)

That’s it! Simple, right? Now let’s get cooking.

How to Make Garlic Butter Shrimp Rice Skillet

Okay, let’s dive into the good stuff! This recipe is so simple, but I’ll walk you through each step to make sure your skillet turns out perfect. Here’s how it all comes together:

Melt the butter in a large skillet over medium heat. (Pro tip: Don’t crank the heat too high—you don’t want the butter to brown before the garlic goes in!)
Sauté the garlic for about 1 minute until it’s fragrant. (Your kitchen will smell amazing already—just wait!)
Add the shrimp and cook for 2-3 minutes until they turn pink. (Don’t overcook them—they’ll finish cooking later!) Remove them to a plate and set aside.
Now, the rice! In the same skillet (all those garlic butter bits = flavor gold), add the rice and broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. (No peeking—let the steam work its magic!)
Bring it all together: Once the rice is tender, stir the shrimp back in along with the lemon juice, salt, pepper, and red pepper flakes. (Taste and adjust seasoning here—I usually add an extra squeeze of lemon!)
Finish with parsley for that fresh pop of color and flavor. Serve it straight from the skillet—less dishes, more compliments!

Garlic Butter Shrimp Rice Skillet - detail 2

See? Told you it was easy. The whole thing comes together in about 30 minutes, and the result is this creamy, garlicky, shrimp-loaded rice that’ll have everyone asking for seconds. (Fair warning: You might want to double the recipe!)

Tips for Perfect Garlic Butter Shrimp Rice Skillet

After making this skillet more times than I can count, I’ve picked up a few tricks to make it foolproof. First, fresh shrimp is key—if they smell fishy, skip ’em! For spice lovers, bump up the red pepper flakes (I sometimes add a pinch of cayenne too). If you’re using brown rice, just add an extra ½ cup broth and 10 minutes cook time. Oh, and don’t stir the rice while it simmers—that’s how you get that perfect fluffy texture. Last tip: Let it sit for 5 minutes off heat before serving. The flavors meld together beautifully!

Variations for Garlic Butter Shrimp Rice Skillet

One of my favorite things about this recipe is how easily you can switch it up! Feeling fancy? Toss in some chopped asparagus or bell peppers when you sauté the garlic. For a richer twist, swap half the butter for olive oil – it gives the dish this lovely Mediterranean vibe. Not a shrimp fan? Chicken or scallops work beautifully too! (Just adjust cooking times accordingly.) And if you’re craving extra greens, stir in a handful of baby spinach right at the end. See? One recipe, endless possibilities – that’s my kind of cooking!

Serving Suggestions for Garlic Butter Shrimp Rice Skillet

This skillet is pretty much a meal on its own, but I love pairing it with a few simple sides to round it out. A crisp green salad with lemon vinaigrette is my go-to—it balances the richness of the garlic butter perfectly. For something heartier, try some garlic bread to soak up every last bit of that delicious sauce. And if you’re feeling fancy, a glass of sauvignon blanc or sparkling water with lemon makes it feel like a special dinner. Trust me, it’s all about keeping it easy but delicious!

Storage & Reheating Instructions for Garlic Butter Shrimp Rice Skillet

Leftovers? No problem! (Though I rarely have any with this dish.) Simply let the skillet cool, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat gently in a skillet over medium-low heat with a splash of broth or water to keep it moist. You can also microwave it in 30-second bursts, stirring between each. Just avoid overheating—shrimp can get rubbery if zapped too long. Easy peasy!

Nutritional Information for Garlic Butter Shrimp Rice Skillet

Here’s the scoop on what’s in this tasty skillet—but keep in mind these are just estimates! Actual numbers can vary depending on your exact ingredients or brands. Each serving (about 1¼ cups) packs roughly 320 calories, 22g protein, and 12g fat. It’s light yet satisfying, with shrimp giving you that nice protein boost while the rice keeps it comforting. Just remember—nutrition info isn’t an exact science, especially when you’re eyeballing portions like I do!

Frequently Asked Questions about Garlic Butter Shrimp Rice Skillet

I get asked about this recipe all the time—here are the questions that pop up most often:

Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them really dry though—nobody wants watery shrimp ruining our garlic butter party!

What if I don’t have broth?
Water works fine in a pinch (I’ve done it!), but toss in an extra pinch of salt and maybe a bay leaf for flavor. The broth really takes it up a notch though—I keep those little bouillon jars around just for emergencies!

How spicy is this?
With just ¼ tsp red pepper flakes, it’s got a gentle warmth—perfect for my spice-wimpy sister. Want more kick? Double those flakes or add a dash of cayenne when you sauté the garlic. Your kitchen, your rules!

Can I make this ahead?
Honestly, it’s best fresh—the rice can get mushy when reheated. But if you must, cook the shrimp separately and stir them in when you reheat. Leftovers still taste great though—just ask my lunchbox!

Brown rice instead of white?
Yes! Add ½ cup extra broth and cook about 25 minutes. It’ll be slightly chewier but just as delicious. I sometimes do half-and-half when I’m feeling virtuous!

For more delicious recipes, check out our Pinterest page.