Garlic Butter Shrimp Rice Skillet

$To create a delicious Garlic Butter Shrimp Rice Skillet, you need the following ingredients: - 1 pound large shrimp, peeled and deveined - 1 cup jasmine rice - 2 tablespoons unsalted butter - 4 cloves garlic, minced - 1 small onion, finely chopped - 1 bell pepper (red or yellow), diced - 2 cups low-sodium chicken broth - 1 cup frozen peas - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) These ingredients come together to create a tasty and quick dinner. The shrimp adds protein, while jasmine rice makes the dish hearty. The garlic and onion bring great flavor, and the bell pepper adds color. The butter keeps everything rich and smooth. Don’t forget the lemon! It brightens the dish when served. You can easily find these items at your local grocery store. This recipe is simple, so you can whip it up on a busy weeknight. {{ingredient_image_1}} Rinsing jasmine rice is key for great texture. It removes extra starch, making the rice fluffy. To rinse, place the rice in a bowl and cover it with cold water. Swirl it around, then drain the water. Repeat this a few times until the water runs clear. This simple step sets up your dish for success. Start by melting 1 tablespoon of butter in a large skillet over medium heat. Add the finely chopped onion and diced bell pepper. Sauté these for about 3-4 minutes. You want the onions to become translucent. This adds a sweet flavor to your dish. Now, add the minced garlic. Cook it for just 1 minute. You will know it's ready when it smells amazing. Next, stir in the rinsed rice, paprika, and dried thyme. Mix everything well so the rice absorbs all the flavors. Pour in 2 cups of chicken broth, and season with salt and pepper. Bring this mix to a boil. Once it's boiling, lower the heat. Cover the skillet and let it simmer for about 15 minutes. The rice should soak up the broth. While the rice cooks, season 1 pound of shrimp with salt and pepper. In another pan, melt the remaining 1 tablespoon of butter over medium-high heat. Cook the shrimp for about 2-3 minutes on each side. You want them to turn pink and opaque. This quick cooking keeps the shrimp juicy. Once your rice is cooked, fold in the shrimp and 1 cup of frozen peas. Cover the skillet again and let it sit for 5 more minutes. This will warm the peas. Finally, fluff the rice with a fork. Taste and adjust the seasoning as needed. Serve this dish garnished with fresh parsley and lemon wedges. Enjoy your meal! To avoid mushy rice, rinse jasmine rice well. Rinse it under cold water until the water runs clear. This removes extra starch. Extra starch can make rice sticky. For heat adjustments, start on medium-high. Once boiling, lower to low heat. Cover the skillet to keep steam in while it cooks. To add a richer flavor, consider extra spices. Try a pinch of cayenne for heat or a dash of lemon zest for brightness. Fresh herbs like basil or cilantro can also boost taste. For garnishes, I recommend using fresh parsley. Chopped parsley adds a nice color and flavor. Lemon wedges on the side give a fresh kick. Timing is key for perfect shrimp. Cook them for about 2-3 minutes on each side. They should turn pink and opaque when done. If you overcook them, they can get tough. If you don’t have shrimp, use chicken or tofu as alternatives. Just be sure to adjust the cooking time based on the protein you choose. Pro Tips Rinse the Rice: Rinsing jasmine rice under cold water removes excess starch, resulting in fluffier rice. Perfectly Cooked Shrimp: Cook shrimp just until they turn pink and opaque; overcooking can make them tough. Seasoning Adjustment: Always taste the dish before serving and adjust seasoning as needed for the best flavor. Garnish for Flavor: Fresh parsley and lemon wedges not only enhance presentation but also add a burst of freshness when served. {{image_2}} If you want to swap shrimp, chicken works well. Simply cut it into small pieces. Cook it for about 5-7 minutes until it’s fully done. For a vegetarian option, use tofu. Press the tofu to remove moisture, then cube it. Sauté it until golden and crispy, about 5-6 minutes. You can use brown rice instead of jasmine rice. Brown rice takes longer to cook, about 40-45 minutes. You’ll need to adjust the liquid to about 2.5 cups of broth. Quinoa is another great choice. It cooks faster, around 15 minutes, and requires about 1.5 cups of broth. Adding seasonal vegetables can boost flavor and nutrition. Think about bell peppers, zucchini, or asparagus. Chop them into bite-sized pieces and add them when you sauté the onions. Use about 1-2 cups of veggies. Cook them until they’re tender, about 3-5 minutes. To keep your Garlic Butter Shrimp Rice Skillet fresh, store leftovers in the fridge. Use an airtight container. This helps keep it from drying out. Make sure it cools first before sealing. It will stay good for up to three days. When you reheat, use low heat to keep it moist. The best way is to use a skillet. Add a splash of water or broth to help. Heat for about 5-7 minutes, stirring often. You can also use a microwave. Heat in short bursts, about 1-2 minutes, checking in between. If you want to freeze it, let it cool completely first. Place it in a freezer-safe container. It can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat it as mentioned above for the best results. Making Garlic Butter Shrimp Rice Skillet takes about 30 minutes. You spend 10 minutes prepping. Then, the cooking takes around 20 minutes. This quick time makes it perfect for a busy weeknight meal. Yes, you can! If you don't have chicken broth, use vegetable broth. You can also use water, though it may not be as flavorful. For a richer taste, add a splash of white wine. If you want a different protein, consider using chicken or tofu. Chicken should be cut into small pieces and cooked until no longer pink. Tofu should be firm and cubed. Both options work well with this recipe. Yes, this dish can be made ahead. Cook it and let it cool. Then, store it in an airtight container in the fridge. It stays fresh for about three days. When ready to eat, reheat it on the stove or in the microwave. This blog post explored a delicious Garlic Butter Shrimp Rice Skillet. We walked through essential ingredients, including shrimp, jasmine rice, and spices. I shared step-by-step instructions to cook fluffy rice and perfectly tender shrimp. You also learned tips for flavor and variations, plus how to store leftovers. In the end, this dish is versatile and easy to make. With simple ingredients, you can whip up a tasty meal any night. Enjoy your cooking!$

Garlic Butter Shrimp Rice Skillet

A delicious and easy one-pan meal featuring shrimp, rice, and vegetables in a garlic butter sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 pound large shrimp, peeled and deveined
1 cup jasmine rice
2 tablespoons unsalted butter
4 cloves garlic, minced
1 small onion, finely chopped
1 bell pepper red or yellow, diced
2 cups low-sodium chicken broth
1 cup frozen peas
1 teaspoon paprika
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley, chopped
for serving lemon wedges

Instructions

Begin by rinsing the jasmine rice under cold water until the water runs clear. This helps to remove excess starch for fluffier rice.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and diced bell pepper. Sauté for about 3-4 minutes, until the onions are translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the rinsed rice, paprika, and dried thyme. Mix everything thoroughly to coat the rice with the flavors.
Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice has absorbed the liquid.
In the meantime, season the shrimp with a pinch of salt and pepper. In a separate pan, melt the remaining 1 tablespoon of butter over medium-high heat. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat.
Once the rice is cooked, fold in the cooked shrimp and frozen peas. Cover again and let it sit for another 5 minutes so the peas can warm through.
Fluff the rice with a fork and taste for seasoning, adjusting as necessary.

Notes

Serve garnished with fresh parsley and lemon wedges for added flavor.

Keyword butter, garlic, rice, shrimp, skillet