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    Home » Recipes » Instant Pot

    Garlic Butter Shrimp and Rice

    Published: Jun 16, 2023 · Modified: Jun 4, 2025 by Maria Doss · This post may contain affiliate links · 45 Comments

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    This Garlic Butter Shrimp and Rice recipe is buttery, garlicky rice soaking up shrimp flavors because it's all cooked in the one pot - Instant pot or stovetop! It's so good you will want to eat it straight out of the pot! 

    Jump to Recipe

    If you adore the flavor of garlic butter, then try my garlic butter shrimp or sauteed garlic mushrooms recipe next!

    one blue bowl with cooked rice and shrimp along with a black spoon.

    👉 This recipe has consistently been a favorite among our readers on Pinterest, and I have now updated it by including instructions for stove top and instant pot cooking methods.

    I wanted shrimp and rice recipe that's fragrant, light and fluffy, perfectly tender, and infused with buttery, garlicky goodness.

    This garlic butter shrimp and rice is a form of rice pilaf because it is long-grain rice cooked in hot butter 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 garlic fried rice recipe, this dish is a garlic lover's dream! It's perfect as a meal in itself or packed in lunch boxes.

    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.

    Jump to:
    • Reasons to love it
    • Featured comments
    • Ingredients you'll need
    • Stovetop instructions
    • Instant pot instructions
    • Serving suggestions
    • Storage and reheating instructions
    • Recipe tips
    • Recipe FAQs
    • More shrimp recipes
    • Garlic Butter Shrimp and Rice

    Reasons to love it

    Sauteeing the rice in garlic butter develops nutty notes, helps the individual rice grains maintain their integrity, and prevents clumping.

    Garlic lovers dream! 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.

    The rice absorbs the flavorful stock, enriching the grains with a deeper, umami-packed shrimp taste!

    Featured comments

    From Emily: 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. It turned out delicious, despite being worried because I probably used 1lb of shrimp instead ⭐️⭐️ ⭐️⭐️ ⭐️

    From Lee Smith: I've made this several times and it's always a hit....easy and simple ⭐️⭐️ ⭐️⭐️ ⭐️

    Ingredients you'll need

    Scroll down to the recipe card below for full information on ingredients and amounts.

    ingredients needed.
    • 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 - This garlic butter 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 - As in most garlic recipes, I use minced garlic for this garlic butter 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. 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.

    Stovetop instructions

    2 photo collage of cooking garlic in butter, in a white pot with red handles.
    2 photo collage of cooking rice in a white pot with red handles.

    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.

    2 photo collage of cooking rice and shrimp, in a white pot with red handles.
    2 photo collage of cooked rice and shrimp, in a white pot with red handles.

    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.

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    Instant pot instructions

    2 photo collage of cooking garlic in butter, in an instant pot.
    2 photo collage of cooking rice and shrimp, in an instant pot.

    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.

    2 photo collage of cooking shrimp rice, in an instant pot.
    2 photo collage of cooking shrimp rice, in an instant pot.

    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.

    Serving suggestions

    This garlic butter shrimp and rice is flavorful enough to enjoy on its own, yet quick enough for midweek meals when paired with a side salad or steamed vegetables. It also makes a great meat-free option for a delicious meatless Monday dinner.

    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.

    Recipe 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

    Do you have to rinse rice before cooking?

    Rinsing white rice in several changes of water in indispensable for garlic butter shrimp and rice to result in distinct and separate grains. It washes away the starches on the surface of the grains.

    How to mince garlic?

    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.

    Can I use frozen shrimp?

    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.

    How do I properly thaw frozen shrimp before using them in the 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.

    Can I use precooked shrimp?

    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.

    cooked rice and shrimp in a white pot with red handles.

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    one blue bowl with cooked rice and shrimp along with a black spoon.

    Garlic Butter Shrimp and Rice

    This Garlic Butter Shrimp and Rice recipe is buttery, garlicky rice soaking up shrimp flavors because it's all cooked in the one pot - Instant pot or stovetop! It's so good you will want to eat it straight out of the pot! 
    👉 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.
    3.9 from 98 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 7 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 4
    Calories: 397kcal
    Author: Maria Doss

    Equipment

    • instant pot

    Ingredients

    • 5 tablespoons unsalted butter divided
    • 6 cloves garlic finely chopped
    • ¾ pound shrimp peeled and deveined
    • 1 cup basmati rice rinsed and drained
    • 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 use as per 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
    Prevent your screen from going dark

    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.
    • 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.
    • Bring to simmer (edges will begin bubbling), put the lid on and turn stove down to low. Cook for 10 minutes - do not lift the lid.
    • Open, stir in shrimp, close immediately and continue cooking on low for 4 minutes.
    • 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 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 2 minutes.
    • 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

    Rice - I prefer 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.
    Salt - depends on the use of chicken stock. Adjust based on your taste.
    Stock - I used 33% reduced sodium stock. If you use regular or no sodium stock, adjust salt accordingly.
    Stove top- The stovetop method of shrimp and rice recipe cooks al dente rice. If you'd like your grains to be soft, use one and ¾ cups of chicken stock.
     

    Nutrition

    Serving: 1Serving | Calories: 397kcal | Carbohydrates: 42g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 698mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg

    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.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

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    Reader Interactions

    Comments

    1. Ashika | Gardening Foodie

      July 28, 2019 at 3:22 pm

      5 stars
      This recipe sounds amazing Maria. I love how easy it is to make too. The perfect weekday dinner. Absolutely delicious 🙂

      Reply
    2. Angie

      March 20, 2020 at 11:44 pm

      4 stars
      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?

      Reply
      • Maria Doss

        March 22, 2020 at 1:41 am

        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:)

        Reply
        • Bethany

          April 02, 2020 at 10:01 pm

          5 stars
          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!

          Reply
          • Maria Doss

            April 03, 2020 at 2:41 pm

            Thank you for the helpful tip Bethany:)

            Reply
          • Tiffany

            May 23, 2023 at 4:19 pm

            Do you cook your shrimp frozen or thawed when it comes out perfectly with option 2?

            Thanks!

            Reply
            • Maria Doss

              May 23, 2023 at 6:12 pm

              Thawed! Frozen shrimp adds more moisture and will make your rice mushy. Hope it helps - maria

    3. Lynn Sterling

      January 14, 2021 at 3:51 pm

      Could I use vegetable broth instead of chicken broth. I have a family member that is allergic to meat.

      Reply
      • Maria Doss

        January 14, 2021 at 5:44 pm

        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

        Reply
        • Maria Doss

          February 03, 2021 at 12:26 am

          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

          Reply
        • Dawn

          October 22, 2021 at 10:55 pm

          @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!!!

          Reply
          • Maria Doss

            October 23, 2021 at 3:56 pm

            That sounds wonderful, Maria

            Reply
      • Bethany

        January 14, 2021 at 6:20 pm

        5 stars
        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!

        Reply
        • Maria Doss

          January 14, 2021 at 9:03 pm

          Thank you Bethany 😍🤗🤗

          Reply
      • KJ HENISA

        August 05, 2024 at 10:35 pm

        5 stars
        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 🤗

        Reply
        • Maria Doss

          August 06, 2024 at 12:02 am

          That’s so great to hear, so glad you loved it - Maria ♡

          Reply
    4. Patti

      January 15, 2021 at 11:40 pm

      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?

      Reply
      • Maria Doss

        January 16, 2021 at 1:52 am

        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:)

        Reply
    5. Breda

      January 18, 2021 at 11:04 pm

      Hi Patti - this looks amazing! Can I double the recipe - using 2 cups rice and chicken broth?

      Thanks!
      Breda

      Reply
      • Maria Doss

        January 19, 2021 at 6:25 am

        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

        Reply
    6. Emily

      February 04, 2021 at 4:15 am

      5 stars
      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.

      Reply
      • Maria Doss

        February 05, 2021 at 4:23 am

        Hi Emily, Glad you loved the recipe! Enjoy your new instant pot. Cheers, Maria

        Reply
    7. Lee Smith

      February 12, 2021 at 2:18 am

      5 stars
      I've made this several times and it's always a hit....easy and simple.

      Reply
    8. Fay

      February 27, 2021 at 1:55 pm

      Hi, would this work with jasmine rice too?

      Reply
      • Maria Doss

        February 28, 2021 at 6:56 pm

        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

        Reply
    9. Denise

      April 13, 2021 at 12:29 am

      5 stars
      This dish is so good!! The rice and shrimp are cooked perfectly and the flavor is amazing! It's definitely one of my favorites. 🙂

      Reply
    10. Sandy

      April 14, 2021 at 1:48 am

      1 star
      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!! ☹️

      Reply
      • Maria Doss

        April 14, 2021 at 2:16 pm

        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

        Reply
    11. Paige

      April 26, 2022 at 10:37 pm

      5 stars
      Delicious and so easy!!

      Reply
      • Maria Doss

        April 26, 2022 at 11:50 pm

        Yay!

        Reply
    12. Margaret

      May 30, 2022 at 7:27 pm

      5 stars
      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!

      Reply
      • Maria Doss

        May 31, 2022 at 4:12 am

        Sure Margaret, sounds delicious, Maria

        Reply
      • Margaret

        June 02, 2022 at 7:29 pm

        @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!).

        Reply
        • Maria Doss

          June 04, 2022 at 3:08 am

          Thank you for the details, it sounds delish - Maria

          Reply
    13. Carol

      October 20, 2022 at 2:21 am

      5 stars
      I will be making this again and again! Absolutely delicious! Thank you for sharing it!

      Reply
      • Maria Doss

        October 21, 2022 at 12:29 am

        Glad to hear, have a great day hun – Maria

        Reply
    14. Jessica

      January 31, 2023 at 10:02 pm

      Does anyone have the nutrition values for this?

      Reply
      • Maria Doss

        February 01, 2023 at 12:05 am

        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

        Reply
    15. Cris

      February 07, 2023 at 1:14 pm

      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.

      Reply
      • Cris

        February 07, 2023 at 1:19 pm

        5 stars
        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.

        Reply
      • Maria Doss

        February 07, 2023 at 2:53 pm

        Glad to hear and thank you for details - Maria

        Reply
    16. Michelle

      February 15, 2023 at 8:16 pm

      Can you use instant rice with cooking method 2?

      Reply
      • Maria Doss

        February 16, 2023 at 12:01 am

        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

        Reply
    17. Barbara

      April 27, 2024 at 8:49 pm

      5 stars
      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. 💖

      Reply
      • Maria Doss

        April 30, 2024 at 5:08 pm

        That’s so great to hear! So glad you love it – Maria ♡

        Reply
    3.88 from 98 votes (84 ratings without comment)

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