This Garlic Butter Shrimp and Rice is a flavorful one-pot meal with juicy, garlicky shrimp and buttery rice. The original Instant Pot version was a reader favorite, and after several requests, I’ve added a stovetop version too. Either way, it’s so delicious you’ll want to eat it straight from the pot!
If you are looking for easy meals using shrimp, try our air fryer shrimp tacos or the spicy shrimp sandwich recipe next!
Why You'll Love This Shrimp Rice Recipe
This has consistently been one of the most-loved recipes on my website! The original Instant Pot version quickly became a reader favorite, and after several requests, I’ve added a stovetop version too. So whether you make it in the Instant Pot or on the stove, you’ll end up with a delicious one-pot meal that’s hard to stop eating!
It’s also a garlic lover’s dream, made with plenty of garlic for bold, buttery, garlicky flavor, similar to our garlic fried rice. And the best part? It comes together with simple ingredients but tastes outrageously delicious.
Looking for more delicious ways to enjoy shrimp? Be sure to check out my other shrimp recipes!
-maria doss
★★★★★
"I've made this several times and it's always a hit....easy and simple"
-LEE SMITH
Jump to:
- Why You'll Love This Shrimp Rice Recipe
- Ingredients
- Tips for Success
- Shrimp and Rice FAQ'S
- More Quick & Easy Shrimp Recipes For Dinner
- Garlic Butter Shrimp and Rice
- How to make shrimp and rice on the stovetop
- How to cook shrimp with rice in an instant pot?
- Storage and reheating instructions
- More Shrimp Dish Recipes
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Rice – I like using long-grain rice like white or basmati because it cooks up light, fluffy, and not sticky for all rice recipes.
- Shrimp – Use frozen shrimp—it's actually fresher! Most shrimp are frozen right after being caught, while the “fresh” ones at the counter are usually just thawed and lose quality fast. Thaw the shrimp and pat it dry before using.
- Stock – I like using 33% reduced-sodium stock to better control the overall saltiness of the dish; if you're using regular stock, just adjust the seasoning to taste.
- Garlic – Freshly minced garlic is ideal here because it releases more flavor and spreads evenly throughout the rice and shrimp. Love garlic? Check out our roundup post of garlic recipes.
- Butter – Unsalted butter is best for cooking this butter garlic prawn dish since it lets you control the salt level more precisely.
- Parmesan – Freshly grated parmesan cheese melts more smoothly, but pre-shredded works fine too—just try to avoid the powdered kind from a green can.
- Parsley – You can use either fresh or dried parsley in this recipe; both add a nice pop of color and mild flavor.
Tips for Success
- Salt: The amount you need will depend on the type of chicken stock you use. I used 33% reduced-sodium stock, so adjust the salt to taste if using regular or no-sodium stock.
- Rice texture: The stovetop method makes rice that’s slightly al dente. For softer, more tender grains, increase the chicken stock to 1¾ cups.
- Choose the right rice: Use long-grain white rice or basmati rice for light, fluffy grains that hold their shape.
- Stock: Swap the chicken stock for vegetable stock.
Shrimp and Rice FAQ'S
I prefer basmati rice for this shrimp and rice recipe because it has a naturally nutty aroma and long, slender grains that cook up light and fluffy. The grains stay nicely separated rather than clumping together, whether you make the shrimp and rice on the stovetop or in the Instant Pot.
You can also use jasmine rice, which has a subtle floral aroma and a slightly softer, stickier texture. It will still taste delicious, but the grains may not stay as separate and fluffy as basmati.
Toasting the rice in butter before adding the liquid brings out its natural nutty flavor and helps the grains cook up light and fluffy instead of clumping together.
I also toast the rice directly in the garlic butter, which coats the grains with all that garlicky flavor before the stock is added. It’s a simple extra step, but it makes a noticeable difference in the finished dish.
I recommend large shrimp (31/35 count per pound) or medium shrimp (31/40 count per pound), for this recipe. They’re big enough to stand out in the dish but still easy to eat with a forkful of rice.
Shrimp cook much faster than rice—usually in just 3 to 4 minutes compared to 15 to 20 minutes for the rice. Larger shrimp give you a little more wiggle room, so they’re less likely to overcook and turn rubbery while the rice finishes cooking.
Shrimp are sold by “count,” which tells you approximately how many shrimp you’ll get per pound. The lower the number, the larger the shrimp.
Shrimp cook very quickly, so you might wonder if they’ll become rubbery when pressure cooked with the rice. The good news is that they don’t! I cook the shrimp and rice together in the Instant Pot, and the shrimp turn out tender and juicy.
The pressure-cooking environment cooks the shrimp gently and evenly, while their natural juices add rich umami flavor to the rice as it cooks. This gives the rice a deeper, more savory flavor than you get when adding the shrimp only at the end.
For this recipe, pressure cook the shrimp and rice together on High for 3 minutes, followed by a 10-minute natural pressure release. This timing has been tested to give you tender shrimp and perfectly cooked rice.
I recommend thawing the shrimp first and patting them dry before cooking. Adding frozen shrimp directly to the pot can release quite a bit of water as they cook, which can throw off the liquid ratio and leave you with soggy or watery rice.
Frozen shrimp can also take longer to cook through, and this recipe relies on a short cooking time to get the shrimp tender without overcooking them. Thawing them first gives you more consistent results and he
More Quick & Easy Shrimp Recipes For Dinner
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Garlic Butter Shrimp and Rice
Equipment
Ingredients
- 5 tablespoons unsalted butter, divided
- 6 cloves garlic, finely chopped
- ¾ pound shrimp, peeled and deveined
- 1 cup basmati rice, peeled and deveined
- 1 ½ cups chicken stock (I used 33% less sodium), refer notes (You will need 1 cup stock when cooking in IP and 1 ½ cups when cooking over stovetop)
- ¾ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- 2 to 4 pinches red pepper flakes
- 3 tablespoons grated parmesan
- 2 teaspoons dried parsley or 2 tablespoons fresh
Instructions
To make in the stovetop
- Saute aromtics. Melt 4 tablespoons butter (save the remaining 1 tablespoon for later), in a medium pot, placed over medium-low heat. Add chopped garlic and cook, stirring occasionally, until it turns pale golden.
- Toast rice. Add rice and cook, stirring constantly for about one minute to toast it. Stir in 1 ½ cups chicken stock, salt, pepper and red pepper flakes.
- Cook. Bring the mixture to a simmer (you’ll see small bubbles around the edges). Cover with a lid and reduce the heat to low. Cook for 10 minutes without opening the lid.
- Finish. Open the lid, quickly stir in the shrimp, and cover immediately. Continue cooking over low heat for 4 minutes.Remove the pan from the heat and stir in the remaining 1 tablespoon butter, Parmesan, and parsley. Cover and let it stand for 10 minutes. Fluff the rice gently with a fork and serve.
To make in the instant pot
- Saute aromtics. Set the Instant Pot to Sauté. Once hot, add 4 tablespoons of butter and let it melt. Stir in the chopped garlic and cook for about 2 minutes, stirring occasionally, until pale golden.
- Pressure cook. Add the rice and cook, stirring constantly, for 1 minute to lightly toast it. Press Cancel, then stir in 1 cup of stock, shrimp, salt, pepper, and red pepper flakes.Secure the lid and set the valve to sealing. Cook on high pressure for 3 minutes, then let it naturally release for 10 minutes.
- Finish. Turn the valve to venting to release any remaining pressure. Gently stir in the remaining 1 tablespoon butter, grated parmesan, and parsley. Fluff the rice with a fork and serve warm.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make shrimp and rice on the stovetop
Scroll down to the recipe card below for full information on ingredients and amounts.
1 & 2. Melt four tablespoons of butter in a medium pot, place over medium-low heat. Add chopped garlic and cook, stirring occasionally, until it turns pale golden
3. Add rice and cook, stirring constantly for one to two minutes, until the edges turn translucent.
4. Stir in 1 ½ cups chicken stock, salt, pepper and red pepper flakes.
5. Bring to a simmer (edges will begin bubbling), put the lid on, and turn the stove down to low. Cook for 10 minutes - do not lift the lid!
6 & 7. Open, stir in shrimp, close immediately, and cook on low for 4 minutes. Adding shrimp halfway through cooking ensures that it cooks succulent and juicy.
8. Remove pan from heat, stir in remaining butter, parmesan, and parsley, cover again and let stand 10 minutes with the lid on. The residual heat will melt butter and parmesan and let the rice finish cooking. Fluff and serve garlic butter shrimp and rice.
How to cook shrimp with rice in an instant pot?
Scroll down to the recipe card below for full information on ingredients and amounts.
1.Press Instant Pot to saute mode. When hot, add four tablespoons of butter and let melt.
2. Stir in chopped garlic, and cook, stirring occasionally, for 2 minutes, until garlic is pale golden in color and does not develop a darker color.
3. Add rice cook, stirring constantly for 1 minute to toast rice.
4. Press cancel, and stir in the stock, salt, pepper, and red pepper flakes.
5. Stir well to combine.
6. Pressure cook at high pressure for 3 minutes, then in warm mode for 10 minutes. Turn the knob to the venting position to release the remaining pressure.
7 & 8. Gently stir in 1 tablespoon of butter, grated parmesan, and parsley. Fluff rice with a fork, then serve garlic butter shrimp and rice warm.
Storage and reheating instructions
Cooked garlic butter shrimp and rice will keep for up to 5 days in the fridge (I say 4 to be safe) or for up to 2 months in the freezer. I love to keep a batch of shrimp and rice in the freezer, like the instant pot shrimp fried rice, for when I need a quick, reheatable dinner. Thaw it in the fridge, then pop it in the microwave for a few minutes.
More Shrimp Dish Recipes
- Spicy Shrimp Sandwich features simple sautéed shrimp with a garlicky sriracha sauce, topped with creamy mashed avocado—an easy, flavorful meal ready in 30 minutes!
- Instant Pot Shrimp Pasta is a reader favorite! Shrimp and penne pasta are cooked in a luxurious tomato cream sauce.
- Creamy Garlic Butter Shrimp Pasta is a quick and easy pasta dish that's ready in just 30 minutes.
- Best Ever Indian Butter Shrimp is a must-try twist on the classic butter chicken!
- Creamy Shrimp Soup rivals those from your favorite Italian restaurant. Ready in just 20 minutes, it’s rich, luscious, and incredibly easy to prepare.
- Creamy Tuscan shrimp recipe features tender shrimp in a creamy white parmesan sauce with sun-dried tomatoes and spinach.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Ashika | Gardening Foodie
This recipe sounds amazing Maria. I love how easy it is to make too. The perfect weekday dinner. Absolutely delicious 🙂
Angie
It was delicious and the rice turned out perfectly on the rice setting, but the shrimp was definitely overcooked. The rice setting went for 12 min. Any suggestions how not to overcook the shrimp?
Maria Doss
Hi Angie, I will suggest.....
Heat IP in saute setting, add a dab of butter, cook shrimp in a single layer on both sides (in two batches if required), until each batch is cooked and transfer to a bowl. Add more butter, proceed with the recipe as instructed (minus the shrimp) . When the rice is done cooking, mix in the cooked shrimp. Hope it helps:)
Bethany
I've made this several times using cooking method 2 (3 minutes on manual, rest for 10 minutes) and it comes out perfectly every time. Since this way works for me, I would be hesitant to try the rice setting; seems too long. Hope this helps!
P.s. thanks so much for this recipe, it's a go-to for me and the whole family loves it!
Maria Doss
Thank you for the helpful tip Bethany:)
Tiffany
Do you cook your shrimp frozen or thawed when it comes out perfectly with option 2?
Thanks!
Maria Doss
Thawed! Frozen shrimp adds more moisture and will make your rice mushy. Hope it helps - maria
Lynn Sterling
Could I use vegetable broth instead of chicken broth. I have a family member that is allergic to meat.
Maria Doss
Hi Lynn, I haven't had any readers try this recipe with vegetable broth, so not sure about the taste. My sincere apologies for not being able to be of any help, Maria
Maria Doss
Hi Iris, You totally could!!! Thats a great idea, I don' see any reason for it not working. I'm curious to know the taste tho, Maria
Dawn
@Maria Doss,
I have made this twice with chicken using method two and it has turned out perfect and delicious! Thank you so much for this recipe!!!
Maria Doss
That sounds wonderful, Maria
Bethany
I haven't personally tried it, but I've made this a bunch of times (it's SO good and easy) and I think it would be perfectly fine with vegetable broth!
Maria Doss
Thank you Bethany 😍🤗🤗
KJ HENISA
Well, this came out very delicious. I used the Instant Pot & Basmati Rice plus a bit more than a cup of Stock for tender Rice as you suggested. Switched out the red pepper flakes for some paprika. My hubby loved it. I'm probably going to use the whole pound of Shrimp next time though. Anyway, this gal B'Boomer is loving her Instant Pot. Thank you so much for your recipe. 🏖 Kj in Tampa Bay 🤗
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Patti
I must've done something wrong. Way too gummy and thick. I kept adding broth to help but the rice soaked it right up. Manual cooked 4 min the NR for 15..too long?
Maria Doss
Hi Patti, I'm not exactly sure where it went wrong. May be, it was the constant addition of liquid, which broke down the starch from rice making it gummy. Natural release is normally not advised for rice, since it over cooks the rice.
Next time, I would try adding only 1 cup of liquid for 1 cup rice and using rice setting, releasing pressure after 3 to 4 minutes. hope helps:)
Breda
Hi Patti - this looks amazing! Can I double the recipe - using 2 cups rice and chicken broth?
Thanks!
Breda
Maria Doss
Hi Breda, We suggest not changing the cooking time when doubling the recipe (the instant pot will automatically take longer to come to pressure). Enjoy, Maria
Donna
How much time adjustment would be needed for precooked frozen shrimp?
Maria Doss
Hi Donna, I don’t recommend using pre-cooked shrimp for this recipe, as cooking raw shrimp directly with the rice adds incredible flavor that really enhances the dish. However, if you're using pre-cooked shrimp, be sure to thaw and pat it dry thoroughly. Since it's already cooked, simply stir it in after the rice is done—just enough to warm it through without overcooking - Maria
Emily
Hello,
I’m new to the Instapot world and I recently came across your recipe. This was one of my first recipes with my InstaPot Duo, I used method #2. It turned out delicious, despite being worried because I probably used 1lb of shrimp instead.
Maria Doss
Hi Emily, Glad you loved the recipe! Enjoy your new instant pot. Cheers, Maria
Lee Smith
I've made this several times and it's always a hit....easy and simple.
Fay
Hi, would this work with jasmine rice too?
Maria Doss
Absolutely!! We recommend using cooking method-2 for jasmine rice (you can check out more details on cooking instant pot jasmine rice here - https://www.rachelcooks.com/2018/06/07/instant-pot-jasmine-rice/), Maria
Denise
This dish is so good!! The rice and shrimp are cooked perfectly and the flavor is amazing! It's definitely one of my favorites. 🙂
Sandy
I cooked this using both methods for the rice...neither one was good, in my opinion! Not enough flavor, the rice was dry even though I added extra broth. Ate the dry shrimp and threw the rest away...again!! ☹️
Maria Doss
Hi Sandy, I'm so sorry that you did not like this recipe. This is an extremely popular reader favorite since it was shared. However, I understand that opinions differ - Maria
Paige
Delicious and so easy!!
Maria Doss
Yay!
Margaret
Hi! I'm making this tonight for the first time and am going to try 2 additional ideas: I'm going to add vermicelli and then toast the rice and vermicelli in the butter before adding the rest of the ingredients. This will make it more like Rice A Roni and toasting the rice and vermicelli will add more flavor. I'll let you know how it turns out!
Maria Doss
Sure Margaret, sounds delicious, Maria
Margaret
@Maria Doss, so...I need to get the liquid level correct to make up for the added pasta (vermicelli), but...toasting the rice in the garlic butter added a great level of flavor. And since my shrimp needed to be peeled & deveined, I tossed the shells in a pot with some water and simmered them for 15-20 minutes to make a quick, unsalted shrimp stock. I used 1/2 shrimp stock and 1/2 chicken stock and the whole thing was extra yummy (obviously, the original recipe was an excellent base to start with!).
Maria Doss
Thank you for the details, it sounds delish - Maria
Carol
I will be making this again and again! Absolutely delicious! Thank you for sharing it!
Maria Doss
Glad to hear, have a great day hun – Maria
Jessica
Does anyone have the nutrition values for this?
Maria Doss
Hi Jessica, we are in the process of updating nutritional value for all our recipes. Please give us couple of days for this rice recipe. Thank you , Maria
Cris
I made this recipe last night. My husband and I LOVED it. I used cooking method 1. That is to put it on the rice setting (mine is 12 minutes). My rice when done was still a little crunchy. I put the lid back on and let it set for 10 min and it came out fine. I believe the issue was (and I noticed this when I set it to the rice setting). On LESS/NORMAL/MORE, mine said LESS. It must be my default and had I put it to normal using basmati perhaps it would have been OK. I'm not sure, but this was so good I will be experimenting with the setting again! I forgot to mention because I like it, I put a little bit of lemon zest in with my rice and shrimp before cooking. That is the only thing I added to the recipe. Not many ingredients but oh so very delicious.
Cris
After talking with a friend she said instead of 5 minutes of natural release, try 8-10 minutes. By the way, someone mentioned their shrimp were over cooked, my shrimp turned out perfect.
Maria Doss
Glad to hear and thank you for details - Maria
Michelle
Can you use instant rice with cooking method 2?
Maria Doss
Hi Michelle, The given methods are for regular rice and not instant one. Here is an article from minuterice.com with details to cook instant rice in instant pot. Hope it helps - Maria
Barbara
First, I don't like having to scroll all the way down all of the comments to be able to post my comments.
2nd, I absolutely love Shrimp 🍤. This is a great recipe. I've made it a couple of times in my pressure cooker and it has turned out perfectly. Thank you for this wonderful recipe. 💖
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Teresa Sparks
The recipe listed is for Creamy Shrimp Soup. But, clicking on the link, the recipe is now Garlic Butter Shrim and Rice. I was very interested in the Soup, and very disappointed.
Maria Doss
Hi Teresa, Not sure about the source you came from—but you can find the creamy shrimp soup recipe right here: Shrimp Soup. Hope that helps!
Nota
This was really delicious and really simple to make.Perfect dish when you need something Good and it doesn’t take much time.