One pot, no fuss – rice and shrimp cook together

Garlic butter flavor in every bite

Shrimp stay juicy thanks to gentle steaming

Ready in under 30 minutes

Easy to customize with vegetables or herbs

Instructions

Step 1: Prep the shrimp
Pat the shrimp dry with paper towels and lightly season with a pinch of salt and black pepper. Dry shrimp sear and steam better, helping them stay juicy.

Step 2: Make the garlic butter base
Heat a medium pot or deep skillet over medium heat.
Add the butter and let it melt completely.
Stir in the minced garlic and cook for 30–45 seconds, just until fragrant. Do not brown the garlic.

Step 3: Toast the rice
Add the rice directly to the garlic butter.
Stir well so each grain is coated.
Toast for 1–2 minutes, stirring frequently. This step enhances flavor and keeps the rice from tasting flat.

Step 4: Cook the pilaf
Pour in the broth and stir once to combine.
Bring to a gentle boil, then reduce heat to low.
Cover with a tight-fitting lid and cook for 15 minutes without lifting the lid.

Step 5: Steam the shrimp on top
After the rice has cooked for 10 minutes, quickly lift the lid.
Arrange the shrimp evenly on top of the rice.
Cover again and cook for the remaining 5 minutes.
The shrimp will steam gently and cook through without drying out.

Step 6: Fluff, mix, and finish
Turn off the heat and let the pot rest, covered, for 2 minutes.
Fluff the rice with a fork, gently mixing the shrimp throughout.
Taste and adjust seasoning if needed.
Garnish with parsley or a squeeze of fresh lemon before serving.

Tips for Best Results
Keep the lid closed while cooking to ensure fluffy rice.

If shrimp are very large, add 1–2 extra minutes of steaming time.

For extra garlic flavor, add a small pinch of garlic powder at the end.

Lemon juice brightens the dish and balances the butter.

Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 2 days.

Reheat: Warm gently on the stovetop or microwave with a splash of broth to prevent dryness.

Easy Variations
Add frozen peas during the last 5 minutes of cooking

Stir in fresh spinach at the end until wilted

Sprinkle with Parmesan for a richer finish

Swap shrimp for scallops or diced chicken breast