Garlic Butter Shrimp Bowl Recipe – Easy Creamy Rice

Posted on December 9, 2025

Last summer, I found myself craving something indulgent yet fresh—a dish that felt like a vacation but didn’t require me to book a flight. That’s when the Garlic Butter Shrimp Bowl with Creamy Herb-Infused Rice was born. The first time I made it, I knew it was about to become a regular in my kitchen rotation. It’s a one-bowl wonder that tastes like it came straight out of a fancy seafood restaurant, but spoiler: it’s super simple to make at home.

Imagine juicy shrimp, coated in garlicky, buttery goodness, sitting atop a bed of creamy rice infused with fragrant herbs. The aroma alone is enough to make your mouth water. And the best part? It comes together in under 30 minutes. Seriously, this is weeknight magic—but it’s also impressive enough to serve guests (trust me, I’ve done it).

If you’re looking for a recipe that’s as Instagram-worthy as it is delicious, you’re going to love this Garlic Butter Shrimp Bowl. Let’s dive in!

Why You’ll Love This Recipe

Okay, let me just say it: this recipe is a game-changer. Here’s why I keep coming back to it:

Quick and Easy: From start to finish, you’re looking at about 25 minutes. Perfect for busy nights when you want something special without spending hours in the kitchen.
Restaurant-Level Flavor: The garlic butter sauce is rich and luxurious, while the rice is creamy and bursting with herby goodness.
One Bowl, No Fuss: Everything comes together in one bowl, making cleanup a breeze. Plus, it’s the kind of dish that doesn’t need fancy sides—it’s a complete meal on its own.
Customizable: Want to add veggies, swap out the shrimp, or make it dairy-free? No problem—you can tailor it to your taste or dietary needs.

Every time I make this, it feels like a little celebration. It’s comfort food with a fancy twist, and I can’t wait for you to try it.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: it’s simple, straightforward, and packed with flavor. You probably already have most of these in your kitchen!

Shrimp: ~1 lb (450g) peeled and deveined. I use jumbo shrimp for that extra wow factor, but medium-sized works too.
Butter: 4 tablespoons (60g), unsalted. Trust me, the butter is what makes this sauce sing. You can use salted butter, but adjust the added salt accordingly.
Garlic: 6 cloves, minced. I know it sounds like a lot, but it’s garlic butter shrimp—we’re not holding back!
Lemon Juice: 1 tablespoon for a bright, zesty kick. Freshly squeezed is ideal.
Rice: 1 cup (200g) uncooked long-grain rice. I usually go for jasmine or basmati because they’re so fragrant.
Chicken Broth: 2 cups (480ml). This is the secret to super flavorful rice—water just won’t cut it here.
Heavy Cream: ½ cup (120ml). This is where the creaminess comes from. You could use half-and-half for a lighter option.
Fresh Herbs: 2 tablespoons chopped parsley + 1 teaspoon thyme. These add a fresh, vibrant touch to the dish.
Salt and Pepper: To taste. Start small and adjust as needed.

Quick note: If you want to make this dairy-free, you can swap the butter for olive oil and use coconut cream instead of heavy cream. The flavor will be slightly different, but still delicious!

Equipment Needed

You don’t need a fancy setup for this recipe—just the basics will do.

Large skillet: For cooking the shrimp and garlic butter sauce.
Medium saucepan: To make the creamy rice.
Mixing bowls: I use one small bowl to toss the shrimp with spices before cooking.
Spatula: Perfect for flipping shrimp without breaking them.
Measuring cups and spoons: Precision is key, especially for the rice and sauce.

Optional but helpful: A microplane for grating fresh garlic and zesting your lemon. It’s one of those tools I didn’t know I needed until I bought one!

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s how I make my Garlic Butter Shrimp Bowl from start to finish.

Prep the shrimp (5 minutes): Toss the peeled and deveined shrimp in a bowl with a pinch of salt, pepper, and ½ teaspoon of paprika for a little extra flavor. Set aside while you prep the other ingredients.
Cook the rice (20 minutes): In a medium saucepan, combine the rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender. Stir in the heavy cream and fresh herbs, then cover and let it sit while you finish the shrimp.
Make the garlic butter sauce (5 minutes): Heat 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes per side, until they’re pink and opaque.
Combine everything (2 minutes): Once the shrimp are cooked, squeeze lemon juice over the top and stir to coat. Plate the creamy rice in bowls and top with the garlic butter shrimp. Garnish with extra parsley for a pop of color.
Serve: Dig in while it’s warm and enjoy! The buttery, garlicky shrimp paired with creamy rice is pure heaven.

My Best Tips & Techniques

Alright, here are my secrets for making this dish absolutely foolproof:

Don’t overcook the shrimp: They cook quickly, so keep an eye on them. When they turn pink and opaque, they’re done!
Use fresh garlic: Garlic powder isn’t going to cut it here. Fresh garlic gives the sauce its bold, aromatic flavor.
Rice consistency: If the rice seems too thick after adding the cream, stir in a splash of chicken broth to loosen it up.
Don’t skimp on the butter: I know it’s tempting to use less, but the butter is what makes the sauce rich and luxurious. Just go for it!
Make it ahead: The rice can be made a day ahead and reheated with a bit of extra cream or broth. The shrimp is best cooked fresh, though.

Ways to Mix It Up

Want to put your own spin on this recipe? Here are some variations I love:

Spicy Kick: Add ½ teaspoon of crushed red pepper flakes to the garlic butter sauce for a little heat.
Veggie Boost: Stir in sautéed spinach, peas, or roasted cherry tomatoes to the rice for added nutrition and color.
Herb Swap: No thyme? Use basil or cilantro instead—they’ll add a different but equally delicious flavor.
Lemon Garlic Heaven: Add extra lemon zest to both the rice and shrimp for a brighter, tangy flavor.
Protein Alternatives: Swap shrimp for scallops, diced chicken breast, or even tofu if you’re vegetarian.

Make it your own and experiment—you might just discover your new favorite version!

Serving Ideas & Storage

This dish is incredibly versatile when it comes to serving and storing. Here’s how I make the most of it:

Serving Suggestions

Enjoy as-is for a satisfying one-bowl meal.
Pair with a crisp side salad for extra greens.
Serve alongside crusty bread to soak up that garlic butter sauce—it’s worth it.

Storage Tips

In the fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth to keep the rice creamy.
In the freezer: Freeze individual portions for up to a month. Defrost overnight in the fridge and reheat as above.

Pro tip: Leftover shrimp and rice make a killer base for fried rice the next day!

Nutritional Info & Health Benefits

Here’s why this recipe makes me feel good about serving it:

Nutritional Info (per serving)
Calories: ~450
Protein: 30g
Carbs: 40g
Fat: 18g

Health Highlights:

Shrimp is a lean protein source and rich in omega-3s.
Fresh herbs add antioxidants and flavor without extra calories.
Using chicken broth instead of water boosts the nutritional value of the rice.

It’s indulgent but packed with nutrients—perfect for a balanced meal.

Final Thoughts

So there you have it, my Garlic Butter Shrimp Bowl with Creamy Herb-Infused Rice! It’s quick, it’s easy, and it’s guaranteed to impress. Whether you’re cooking for yourself, your family, or a dinner party, this recipe is a winner every single time.

I hope you love it as much as I do. Once you taste that buttery, garlicky shrimp paired with creamy, herby rice, you’ll wonder where this dish has been all your life.

If you make it, I’d love to hear about it! Let me know how it turned out in the comments or tag me on Pinterest so I can see your creations. Happy cooking!

FAQs

Q: Can I use frozen shrimp?

A: Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Frozen shrimp can release extra water, so drying them helps them sear properly.

Q: Can I use brown rice instead of white?

A: Yes, but you’ll need to adjust the cooking time since brown rice takes longer to cook. Check your package instructions and add extra broth if needed.

Q: What if I don’t have fresh herbs?

A: No worries! You can use dried herbs instead—just reduce the amount to about 1 teaspoon of dried parsley and ¼ teaspoon of dried thyme. Fresh herbs are ideal but dried will still give you great flavor.

Q: Can I make the rice in a rice cooker?

A: Definitely! Cook the rice with chicken broth in your rice cooker, then stir in the cream and herbs once it’s done.

Q: Can I make this ahead of time?

A: Sort of! The rice can be made ahead and reheated with a little extra broth. The shrimp is best cooked fresh to keep its texture just right, but you can always reheat leftovers for a quick meal.

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