Creamy Garlic Butter Shrimp and Rice (One-Pot Wonder!)

Why This Recipe Works

✔ One-pot means easy cleanup
✔ Restaurant-quality in 30 minutes
✔ Creamy without heavy cream
✔ Perfectly cooked shrimp every time
✔ Endlessly customizable with veggies or spices

---

Ingredients

Serves 4

Main Components:

• 1 lb large shrimp (peeled & deveined)
• 1 ½ cups long-grain white rice (basmati or jasmine)
• 3 cups chicken or seafood stock
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• ½ cup frozen peas

Seasonings:

• 3 tbsp butter
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp turmeric (for color)
• ½ tsp cayenne (optional)
• 1 lemon (zest + juice)
• Salt & black pepper to taste
• ¼ cup parsley, chopped

---

Step-by-Step Instructions

1. Prep the Shrimp (5 mins)

1. Pat shrimp dry with paper towels
2. Season with salt, pepper, and ½ tsp paprika
3. Set aside in refrigerator

2. Sauté Aromatics (5 mins)

1. Heat butter and oil in large skillet/Dutch oven
2. Cook onion 3 mins until translucent
3. Add garlic, bell pepper – cook 2 mins more

3. Toast the Rice (3 mins)

1. Stir in rice, coating with butter
2. Add remaining paprika and turmeric
3. Toast 2 mins until slightly nutty

4. Cook the Rice (15 mins)

1. Pour in hot stock and bring to boil
2. Reduce heat to low, cover tightly
3. Simmer 12 mins (don’t peek!)

5. Add Shrimp & Finish (5 mins)

1. Nestle shrimp into partially cooked rice
2. Scatter peas on top
3. Cover and cook 5 more mins
4. Remove from heat, let rest 5 mins

6. Fluff & Serve

1. Gently fold in lemon zest/juice
2. Garnish with parsley
3. Adjust seasoning if needed

---

Expert Tips

🔥 For deeper flavor: Use shrimp shells to make quick stock
🍋 Brighten it up: Add lemon juice at the end
🧄 Garlic lovers: Double the garlic
🌶 Spice it up: Add diced jalapeños with bell peppers

---

Variations

• Cajun Style: Use Andouille sausage + Cajun seasoning
• Spanish Version: Add saffron + smoked paprika
• Coconut Rice: Substitute 1 cup stock with coconut milk

---

Serving Suggestions

🥗 Simple green salad
🍞 Crusty bread for soaking
🥑 Sliced avocado
🍷 Crisp white wine (Sauvignon Blanc)

---

Nutrition Info (Per Serving)

Calories: 480 | Protein: 28g | Carbs: 55g | Fat: 16g

---

FAQs

Q: Can I use frozen shrimp?
A: Yes! Thaw in cold water first and pat very dry.

Q: How to prevent mushy rice?
A: Use correct liquid ratio (1:2 rice to liquid) and don’t over-stir.

Q: Can I make this ahead?
A: Best fresh but keeps 2 days in fridge (reheat with splash of water).

---

Why You’ll Make This Weekly

✅ Foolproof one-pot method
✅ Balanced meal (protein + carbs + veggies)
✅ Kids and adults love it
✅ Easier than takeout

This might just become your new favorite weeknight dinner! 🍤🍚