Description
This healthy garlic butter shrimp and rice stack is a quick, flavorful dinner that looks impressive but comes together in just 30 minutes. Juicy shrimp, garlicky butter, fluffy rice, and fresh herbs are layered for a nutritious, restaurant-worthy meal perfect for weeknights or special occasions.
Ingredients
Scale
- 1 pound large raw shrimp, peeled and deveined (fresh or thawed if frozen)
- 1 cup uncooked jasmine or basmati rice (white or brown)
- 3 tablespoons unsalted butter (can use plant-based butter for dairy-free)
- 4–5 cloves garlic, minced
- 1 tablespoon olive oil
- Juice of 1 lemon (plus extra wedges for serving)
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups chicken or vegetable broth
- Optional: A handful of baby spinach, peas, or diced bell pepper
- Optional: 1 tablespoon grated Parmesan cheese for serving
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, melt 1 tablespoon butter with olive oil over medium heat. Add half the minced garlic and sauté for 1 minute until fragrant.
- Stir in the rinsed rice and cook for 1 minute. Pour in broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes (white rice) or 35–40 minutes (brown rice) until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- While rice cooks, pat shrimp dry. Season with salt, black pepper, and red pepper flakes if using. Dice any optional veggies.
- In a large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add remaining garlic and sauté for 30 seconds. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Squeeze in lemon juice and sprinkle with half the parsley. Toss to coat.
- Fluff rice with a fork and stir in any extra veggies or spinach if desired.
- To assemble, pack a scoop of rice into a small bowl or ring mold and invert onto a plate. Layer shrimp on top and spoon any buttery juices over the stack. Garnish with remaining parsley and extra lemon wedges.
- Serve immediately. Optionally, sprinkle with Parmesan or add a dollop of Greek yogurt.
Notes
For best results, use wild-caught shrimp and jasmine rice. Don’t overcook the shrimp—remove as soon as they turn pink and opaque. Cooking rice in broth adds extra flavor. For a dairy-free version, use plant-based butter. Add veggies for extra nutrition and color. Store leftovers in the fridge for up to 2 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup rice and 4 oz shrimp)
- Calories: 400
- Sugar: 1
- Sodium: 700
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 28
Keywords: shrimp, garlic butter, rice, healthy, easy dinner, 30 minute meal, seafood, gluten-free, weeknight, meal prep