shrimp and rice recipe
The Best shrimp and rice recipe
What I love most about this recipe is how balanced it is. Shrimp is packed with protein and low in calories, while the rice gives you that satisfying, filling base. I usually add a side of steamed veggies or a fresh salad to round it out, making it a meal that’s both nutritious and delicious. Plus, it’s one of those dishes that reheats well, so leftovers are never a problem. Whether it’s a quick dinner after soccer practice or a laid-back weekend lunch, this shrimp and rice dish always delivers.
Garlic Butter Shrimp and Coconut Rice
A flavorful and aromatic dish featuring succulent shrimp cooked in garlic butter, served over fragrant coconut rice. This quick and easy recipe brings a taste of the tropics to your dinner table with minimal effort.
🥘Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 cup jasmine rice or long-grain white rice
- 1 cup coconut milk
- 1 cup water
- ½ tsp salt
- 1 tbsp unsweetened shredded coconut (optional, for garnish)
👨🍳Directions
-
1
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes. -
2
While the rice is cooking, pat the shrimp dry with a paper towel and season with salt and black pepper. -
3
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. -
4
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and opaque. Stir in the paprika, red pepper flakes (if using), and lemon juice. Cook for an additional 1 minute. -
5
Fluff the cooked rice with a fork and divide it among serving plates. Top with the garlic butter shrimp and garnish with chopped parsley and shredded coconut (if using). Serve immediately.
🔧Equipment
- Large skillet or sauté pan
- Medium saucepan with lid
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Shrimp and Coconut Rice Works
❓ Frequently Asked Questions About Garlic Butter Shrimp and Coconut Rice
1. Can I use frozen shrimp for this shrimp and rice recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which helps them sear better. Avoid refrozen shrimp, as they can become mushy when cooked.
2. What type of rice works best for this recipe?
Long-grain white rice, such as basmati or jasmine, works best for shrimp and rice dishes because it stays fluffy and doesn’t clump together. You can also use medium-grain rice like Arborio if you prefer a slightly creamier texture. Avoid short-grain rice, as it tends to be too sticky.
3. How do I prevent the shrimp from becoming rubbery?
To keep shrimp tender, avoid overcooking them. Shrimp cook quickly—usually in 2-3 minutes per side—until they turn pink and opaque. Remove them from the pan as soon as they’re done, as residual heat will continue cooking them slightly. Overcooking makes them tough and rubbery.
4. Can I make this recipe ahead of time?
Yes, you can prepare the rice and shrimp separately ahead of time and store them in the fridge for up to 2 days. Reheat the rice with a splash of water or broth to prevent dryness, and warm the shrimp gently in a pan or microwave. Combine them just before serving for the best texture.
5. What can I substitute for the seasoning if I don’t have Cajun or Old Bay?
If you don’t have Cajun or Old Bay seasoning, you can use a mix of paprika, garlic powder, onion powder, cayenne pepper (for heat), and a pinch of thyme or oregano. Smoked paprika or lemon pepper also work well for a different but flavorful twist. Adjust the amounts to taste.
