This Shrimp and Rice recipe is buttery, garlicky rice soaking up shrimp flavors because it's all cooked in the same pot. It's so simple yet outrageously delicious and ready in under 30 minutes. This recipe has consistently been a favorite among our readers, and I have now updated it by including instructions for stove top and instant pot cooking methods. It's so good you will want to eat it straight out of the pot!
I wanted shrimp and rice recipe that's fragrant, light and fluffy, perfectly tender, and infused with buttery, garlicky goodness.
This shrimp and rice is a form of rice pilaf because it is long-grain rice cooked in hot fat before being simmered in a liquid. But there's much more! Parmesan adds umaminess, shrimp adds protein and flavor, and we all know garlic is everything. It's so simple, fast, and delivers a big flavor.
Like my mushroom fried rice, this recipe is a garlic lover's dream! It's perfect as a meal in itself or packed in lunch boxes like the garlic butter ramen noodles.
Choose the right rice. According to The Science of Good Cooking by America's Test Kitchen, rice with higher amylose and protein content, like long-grain rice, cooks into light and fluffy grains. Short or medium grains might cook up clingy or sticky.
💡Did you know? Long-grain rice has 22% amylose and 8.5% protein; medium grains have 18% amylose and 6.5% protein; short grains have 15% amylose and 6% protein.
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Why this recipe works?
I use long-grain white basmati rice, which is neutral in flavor, nutty, and flavorful. Sauteeing the rice in garlicky butter develops nutty notes, helps the individual grains maintain their integrity, and prevents clumping.
This recipe uses a whopping 6 large cloves of garlic! Garlic is sharpest when raw but transforms into a mellow taste that's almost sweet in flavor.
Shrimp and rice absorb the flavorful compounds from stock, infusing the grains with a richer and more complex taste, and elevating the umami factor!
What our readers are saying:
Lee "I've made this several times and it's always a hit....easy and simple."
Carol "I will be making this again and again! Absolutely delicious! Thank you for sharing it!"
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Rice - As I mentioned, I prefer to use a long-grain variety like white or basmati rice because it contains the most amylose, a type of starch molecule and protein than the medium and short-grain varieties, thus resulting in cooked grains that separate, light, and fluffy.
- Shrimp - Unlike my air fryer shrimp recipe that works better with large sizes, this shrimp and rice is flexible with any size you have at home.
- Stock - My favorite is to use 33% reduced sodium stock, so I get to control the saltiness. If you are using a different variety of stock, then season to taste.
- Garlic - I use minced garlic for this shrimp and rice because it produces a more garlicky flavor and is evenly distributed throughout the dish.
- Butter - Unsalted butter is better suited for cooking and baking because you control the salt better.
- Parmesan - Freshly grated melts smooth, but it is not a major deal breaker like in garlic butter shrimp pasta. Pre-shredded is ok, but please avoid the stuff from a green can.
- Parsley - Both fresh and dried parsley work.
Pro tip: Go for frozen shrimp! Almost all shrimp is frozen at sea, locking in the freshness. So the fresh ones you see at the seafood counter are thawed and put on display, and the flavor and texture decline rapidly.
How to make on the stovetop?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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.
Pro tip: Don't let your garlic brown! Raw pungent garlic transforms into a sweet, buttery flavor unlike any other. However, when you let the garlic cook longer and turn dark or brown, the sweet flavors change to bitter and harsh.
3. Add rice and cook, stirring constantly for one to two minutes, until the edges turn translucent.
Tip: Rinse your rice! Rinsing washes away starches on the grain's surface and helps them cook lighter and fluffier.
4. Stir in 1 ½ cups chicken stock, salt, pepper and red pepper flakes.
Rice to liquid ratio: I find the ratio of 3 parts liquid to 2 parts rice, results in perfectly cooked grains without being soft or sticky.
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!
Pro tip: The lid ensures that the liquid doesn't evaporate but eventually gets absorbed by the grains.
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.
Tip: If the heat is too high, it will bubble over, resulting in the grains scorching due to lack of liquid. Whereas, too low, the rice sits in hot water, expanding rather than absorbing.
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 shrimp and rice.
How to make in instant pot?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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 shrimp and rice warm.
How to serve?
Shrimp and rice is tasty enough to eat plain without any sauce and quick enough for midweek meals, when paired with a side salad or steamed vegetables. It would also be terrific to make a meat-free meal, like the firecracker shrimp for meatless Mondays.
Storage and reheating instructions
Cooked 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 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.
Helpful tips
- Salt depends on the use of chicken stock. Adjust based on your taste.
- I used 33% reduced sodium stock. If you use regular or no sodium stock, adjust salt accordingly.
- The stovetop method of shrimp and rice recipe cooks al dente rice. If you'd like your grains to be soft, use 1 and ¾ cups of chicken stock.
- Use long grain white rice or basmati rice for a fluffy texture.
- Use vegetable stock instead of chicken stock.
Recipe FAQs
Rinsing white rice in several changes of water in indispensable for shrimp and rice to result in distinct and separate grains. It washes away the starches on the surface of the grains.
Trim off the root end, and then crush the clove lightly with a meat mallet or the back of a small saute pan, to loosen the skin. Remove the skin, rest your fingers on top of the knife blade, use a rocking motion to mince the garlic.
Yes, make sure to thaw it completely and pat dry any excess moisture before using. This step is crucial to prevent additional liquid from being introduced into the shrimp and rice recipe.
Place frozen ones in a large bowl and cover them with cold or room temperature water. Allow the shrimp to sit for approximately 10 minutes until fully thawed (the duration may vary depending on the quantity). Drain the water and gently pat the shrimp dry using paper towels.
No. When you cook the shrimp along with the rice, it infuses the grains with briny, complex umami flavor and elevates the overall taste of shrimp and rice. It simply cannot be matched when tossing in cooked shrimp.
More shrimp recipes
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Shrimp and Rice
Ingredients
- 5 tablespoons unsalted butter, divided
- 6 cloves garlic, finely chopped
- ¾ pound shrimp, peeled and deveined
- 1 cup basmati rice, rinsed and drained well
- 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 as per your taste (refer notes)
- ¼ teaspoon ground black pepper
- 2 to 4 pinches red pepper flakes
- 3 tablespoons grated paremsan
- 2 teaspoons dried parsley or (2 tablespoons fresh)
Instructions
Stovetop instructions
- 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. Pro tip: Don't let your garlic brown! Raw pungent garlic transforms into a sweet, buttery flavor unlike any other. However, when you let the garlic cook longer and turn dark or brown, the sweet flavors change to bitter and harsh.
- Add rice and cook, stirring constantly for about one minute, to toast the rice. Stir in 1 ½ cups chicken stock, salt, pepper and red pepper flakes. Tip: Sauteeing the rice in garlicky butter develops nutty notes, helps the individual grains maintain their integrity, and prevents clumping.Pro tip: Rinse your rice! Rinsing washes away starches on the grain's surface and helps them cook lighter and fluffier.
- Bring to simmer (edges will beging bubbling), put the lid on and turn stove down to low. Cook for 10 minutes - do not lift lid!Pro tip: The lid ensures that the liquid doesn't evaporate but eventually gets absorbed by the grains.
- Open, stir in shrimp, close immediately and continue cooking on low for 4 minutes. Tip: If the heat is too high, it will bubble over, resulting in the grains scorching due to lack of liquid. Whereas, too low, the rice sits in hot water, expanding rather than absorbing.
- Remove pan from heat, stir in remaining butter, parmesan and parsley, cover again and let stand 10 minutes with lid on.Fluff rice using a fork or wooden spoon, and serve.
Instant pot instructions
- Press Instant Pot to saute mode. When hot, add 4 tablespoons butter and let melt. Stir in chopped garlic, cook, stirring occasionally for to 2 minutes. Tip: Cook garlic until it turns pale golden but not any darker.
- Add rice cook, stirring constantly for 1 minute to toast rice. Press cancel, stir in 1 cup stock, shrimp, salt, pepper and red pepper flakes. Close Instant pot, lock lid and set valve to sealing,
- Pressure cook at high pressure for 3 minutes, then in warm mode for 10 minutes. Turn the knob to venting position to release the remaining pressure.
- Gently stir in remaining 1 tablespoon butter, grated parmesan and parsley. Fluff rice with a fork, then 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.
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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
Iris
Can you substitute chicken for the shrimp.
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 😍🤗🤗
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
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