One Pan Garlic Shrimp and Rice: A Cozy, Flavorful Dinner in Minutes

Picture this: a chilly evening, the kitchen windows fogged with warmth, and the scent of garlic and herbs filling the air. This one-pan garlic shrimp and rice is more than just a meal; it’s a hug in a skillet, a recipe whispered from my grandmother’s kitchen to mine. Perfectly tender shrimp nestled in fluffy, garlic-infused rice—it’s the kind of simple, soul-satisfying dish that turns an ordinary Tuesday into something special.

Why This Recipe Works

• One-Pan Wonder: Everything cooks together in a single skillet, minimizing cleanup and maximizing flavor as the shrimp juices mingle with the rice.
• Layered Garlic Goodness: Garlic is added at two stages—sautéed for a sweet base and stirred in raw at the end for a vibrant, pungent kick.
• Perfectly Cooked Shrimp: The shrimp are added partway through, ensuring they stay plump and juicy without becoming tough or rubbery.
• Rustic Simplicity: With pantry staples and fresh herbs, this dish feels gourmet but is incredibly approachable for any home cook.

Ingredients

• 1 ½ pounds large raw shrimp, peeled and deveined (tails on or off, as you prefer)
• 1 ½ cups long-grain white rice (like jasmine or basmati)
• 3 cups low-sodium chicken broth or seafood stock
• 1 large yellow onion, finely diced
• 8 cloves garlic, minced (divided)
• 1 lemon (zested and juiced)
• ¼ cup unsalted butter
• 2 tablespoons olive oil
• ½ cup dry white wine (like Sauvignon Blanc)
• ¼ cup chopped fresh parsley
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Equipment Needed

• Large, deep skillet or braiser with a tight-fitting lid (at least 12 inches in diameter)
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Microplane or zester (for the lemon)
• Juicer or fork (for the lemon)

Instructions

Step 1: Sauté the Aromatics

Place your large skillet over medium heat and add the olive oil and 2 tablespoons of the butter. Once the butter has melted and begun to foam slightly, add the finely diced onion. Cook, stirring occasionally with a wooden spoon, for about 5 to 7 minutes, until the onion turns soft and translucent, taking on a gentle golden hue at the edges. Now, stir in half of your minced garlic—that’s about 4 cloves’ worth—along with the smoked paprika and dried oregano. Let these fragrant friends dance together for just 60 seconds, until the garlic becomes incredibly aromatic but hasn’t taken on any color. This brief toast unlocks the oils in the spices, building a deep flavor foundation for our rice. A little tip from my own kitchen: if you’re using the optional red pepper flakes for a touch of heat, add them here as well.

Step 2: Toast the Rice and Deglaze

Add the 1 ½ cups of long-grain white rice directly to the skillet with the sautéed aromatics. Stir constantly for 2 to 3 minutes, allowing each grain to become lightly coated in the butter and oil and to toast slightly. You’ll know it’s ready when you hear a faint, nutty scent and the rice grains look opaque. This crucial step helps prevent the rice from becoming gummy later. Now, pour in the ½ cup of dry white wine. It will hiss and steam wonderfully—use your wooden spoon to scrape up any flavorful bits that have stuck to the bottom of the pan. Let the wine simmer and reduce for about 2 minutes, until the liquid has mostly evaporated and the sharp alcohol smell has cooked off, leaving behind its bright, acidic notes.

Step 3: Simmer the Rice to Perfection

Pour in the 3 cups of low-sodium chicken or seafood broth and add 1 teaspoon of salt and several grinds of black pepper. Give everything a good stir, then increase the heat to bring the liquid to a lively boil. Once boiling, immediately reduce the heat to low, cover the skillet tightly with its lid, and let it simmer undisturbed. Set a timer for 15 minutes. This gentle, steady heat allows the rice to absorb the liquid evenly. Resist the urge to peek! After 15 minutes, remove the lid—the rice should be tender, the liquid absorbed, and small steam holes will dot the surface. If it looks a bit wet, cover and cook for 2 more minutes. A pro tip: using broth instead of water is the secret to rice that’s flavorful from the inside out.

Step 4: Cook the Garlic Shrimp

While the rice is simmering, pat your 1 ½ pounds of peeled shrimp very dry with paper towels. This is essential for getting a nice sear. Season them generously on both sides with salt and pepper. Once the rice is cooked, push it gently to the sides of the skillet, creating a well in the center. Add the remaining 2 tablespoons of butter to the center. When it melts, add the shrimp in a single layer. Let them cook undisturbed for 2 minutes, until the bottoms turn pink and opaque. Flip each shrimp and cook for another 1 to 2 minutes, just until they are pink and curled—they should feel firm but still springy to the touch. Be careful not to overcook them, as they will continue to warm through in the next step. Total cook time for the shrimp should be about 3-4 minutes.

Step 5: Finish and Serve with Freshness

Now, gently fold the cooked shrimp into the bed of rice. Remove the skillet from the heat entirely. This is where the magic happens: stir in the remaining 4 cloves of minced raw garlic, the zest and juice of your lemon, and the chopped fresh parsley. The residual heat will soften the raw garlic just enough, preserving its bright, pungent character that contrasts beautifully with the sweet, cooked garlic from earlier. Give everything a final, gentle toss to combine. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed. Let the dish rest, covered, for 5 minutes off the heat before serving. This allows the flavors to marry perfectly. Serve it straight from the skillet for that rustic, family-style feel.

Tips and Tricks

For the most succulent shrimp, I always recommend buying them frozen and thawing them yourself in the fridge overnight. They’re often fresher than “fresh” shrimp at the counter, which may have been previously frozen. If you need to thaw quickly, seal them in a plastic bag and submerge in cold water for 30 minutes. Don’t skip drying the shrimp thoroughly—any excess moisture will steam them instead of letting them sear. If you don’t have a lid for your skillet, aluminum foil pressed tightly over the top works just fine for simmering the rice. For an even deeper flavor, you can use homemade shrimp stock. Simply simmer the shrimp shells in water for 20 minutes, strain, and use in place of the chicken broth. Finally, if your family loves greens, a handful of baby spinach or chopped kale stirred in during the last 2 minutes of the rice’s cook time wilts down beautifully and adds a pop of color and nutrients.

Recipe Variations

• Spanish-Inspired: Add 1 diced bell pepper and ½ cup of chopped chorizo with the onions. Use smoked paprika and a pinch of saffron threads steeped in the broth for a paella-like twist.
• Creamy Lemon-Herb: After cooking the shrimp, stir in ½ cup of heavy cream or full-fat coconut milk and an extra tablespoon of lemon juice. Finish with dill or chives instead of parsley.
• Spicy Cajun: Swap the smoked paprika and oregano for 1 tablespoon of Cajun seasoning. Add 1 diced celery stalk and ½ diced green bell pepper with the onion. Use andouille sausage slices cooked with the shrimp.
• Spring Vegetable: In the last 5 minutes of the rice cooking, add 1 cup of frozen peas and ½ cup of sliced asparagus. The steam will cook them perfectly. Finish with fresh mint.
• Tomato & Basil: Stir in 1 cup of diced canned tomatoes (with their juices) with the broth. At the end, replace the parsley with a ¼ cup of fresh torn basil leaves.

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely, and it’s often a great choice! Just be sure to thaw them completely in the refrigerator overnight or in a cold-water bath. Pat them very dry with paper towels before seasoning and cooking to ensure they sear properly instead of steaming and releasing too much water into the rice.

What can I use instead of white wine?

No worries if you prefer not to cook with wine. You can simply omit it and use an extra ½ cup of chicken broth in its place. For a similar bright, acidic note, you could also use a tablespoon of white wine vinegar or lemon juice added with the broth.

My rice is still hard after 15 minutes. What happened?

This usually means your heat was too low, your lid wasn’t tight enough, or you peeked too often, letting steam escape. Ensure the liquid comes to a full boil before reducing to low, keep the lid on, and trust the timer. If it’s still undercooked, add a few tablespoons of hot broth or water, cover, and cook for another 3-5 minutes.

Can I make this with brown rice?

Yes, but it requires an adjustment. Brown rice needs more liquid and a longer cook time. Use 3 ½ cups of broth and simmer, covered, for 40-45 minutes before adding the shrimp. You may need to add a splash more broth if the pan dries out.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to a skillet over medium-low heat, add the rice and shrimp, and cover until warmed through, stirring gently. This helps prevent the rice from drying out and the shrimp from overcooking.

Summary

This one-pan garlic shrimp and rice is a testament to simple, honest cooking. With juicy shrimp, fragrant rice, and layers of garlic, it delivers cozy comfort and vibrant flavor with minimal fuss and cleanup.

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