Garlic Butter Shrimp and Rice

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

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!

Course Main Course

Cuisine American

Keyword garlic butter shrimp and rice, garlic shrimp and rice, instant pot shrimp rice, shrimp and rice

Prep Time 7

Cook Time 15

Total Time 22

Servings

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, 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.

Video

Notes

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.

Nutrition