I’m excited to share my Garlic Shrimp Rice, a garlicky butter shrimp and rice creation from the Instant Pot that will make you eager to read on.

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I never thought a quick weeknight could feel this exciting. This Garlic Shrimp Rice hits like a small surprise — big, briny large shrimp, peeled and deveined, paired with punchy minced garlic that actually makes the rice sing.

I’ve tried a bunch of Instapot Shrimp Recipes and most are fine, but this one keeps pulling me back because the textures and little flavor pops keep changing as you eat. It looks effortless but there are tiny details that make you go huh, what was that?

I promise it’s not fussy, just weirdly addictive and you’ll wanna dig right in.

Ingredients

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Shrimp brings lean protein, quick cooking, slightly sweet briny taste, great with butter
Long grain rice soaks up flavors, gives carbs and comfort, keeps the dish filling
Butter adds richness, coats shrimp and rice, gives silky mouthfeel and savory notes
Garlic punches the flavor up, aromatic, small amounts go a long way, dont overdo
Lemon juice brightens, cuts fat, adds fresh sour zip and balance to richness
Smoked paprika gives warmth and subtle smokiness, color and savory depth without heat
Peas add pop of sweetness and fiber, parsley adds herb freshness and color theyre small

Ingredient Quantities

1 lb large shrimp, peeled and deveined, tails on or off, your call

1 cup long grain white rice, rinsed well so it dont stick

1 cup low sodium chicken broth

3 tablespoons unsalted butter, divided

4 cloves garlic, minced well

1 small yellow onion, finely chopped

1 tablespoon olive oil

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper or red pepper flakes, optional if you like heat

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

1/2 cup frozen peas, optional

2 green onions, sliced for garnish, optional

How to Make this

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1. Rinse 1 cup long grain rice under cold water until water runs clear, drain well. Pat 1 lb shrimp dry and toss with 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne or red pepper flakes if using, and a pinch of the kosher salt.

2. Set Instant Pot to Sauté, add 1 tablespoon olive oil and 1 tablespoon of the butter. When hot, add the finely chopped small yellow onion and cook 2 to 3 minutes until soft, then add 4 cloves minced garlic and cook 30 seconds so it smells amazing but not burned.

3. Add the rinsed rice to the pot, stir and let it toast in the oil/butter for about 1 minute so it wont stick and gets a little nutty flavor.

4. Pour in 1 cup low sodium chicken broth, 1 tablespoon fresh lemon juice, and the remaining 2 tablespoons butter (cut into a few pieces so it melts faster). Scrape the bottom to lift any brown bits so you dont get a burn notice. Add 1 teaspoon kosher salt (taste later) and the frozen peas now if you’re using them.

5. Gently spread the seasoned shrimp on top of the rice in a single layer. Dont stir the shrimp into the rice or you might end up with uneven cooking. Sprinkle the shrimp with any leftover paprika or salt.

6. Close the lid, set the valve to sealing, pressure cook on High for 1 minute. When the cook time ends, let the pot sit for a 10 minute natural pressure release (this finishes the rice and gently cooks the shrimp), then quick release any remaining pressure.

7. Open the lid, use a fork to gently fluff the rice and fold the shrimp in. If any shrimp look underdone, switch to Sauté for 30–90 seconds while stirring, they cook super fast so watch closely.

8. Stir in 2 tablespoons chopped fresh parsley, taste and adjust with a little more kosher salt or black pepper if needed. Garnish with sliced green onions if you like.

9. Serve hot with an extra squeeze of lemon if you want, and remember shrimp keep cooking from residual heat so dont overdo it when finishing.

10. Tip: rinsing rice and patting shrimp dry are the small steps that stop clumpy rice and watery shrimp. Also using natural release helps the rice cook through without turning shrimp rubbery.

Equipment Needed

1. Instant Pot or electric pressure cooker (6 qt)
2. Fine‑mesh sieve or small colander for rinsing rice
3. Measuring cups and measuring spoons
4. Chef’s knife
5. Cutting board
6. Large wooden spoon or silicone spatula
7. Tongs or slotted spoon for the shrimp
8. Fork for fluffing rice (dont overwork it)

FAQ

Q: How long do I cook the shrimp? A: Shrimp cooks super quick, about 2 to 3 minutes per side over medium-high heat until pink and opaque. Dont overcook it or it gets rubbery.

Q: Can I use frozen shrimp? A: Yes, but thaw fully and pat dry first. Thaw in cold water for 10 to 15 minutes or overnight in the fridge. Cooking from frozen adds extra liquid and can make the sauce watery.

Q: What if I dont have long grain white rice? A: Jasmine works the same. Brown rice needs more liquid and longer cook time (use about 1.5 to 2 cups broth and cook 35 to 45 minutes), so adjust timing and liquid accordingly.

Q: How do I make it spicier? A: Add more cayenne or red pepper flakes, a splash of hot sauce, or a pinch of chili powder. Add in small amounts and taste as you go, its easy to overdo it.

Q: Can I add veggies or make it one pot? A: Yes, stir in frozen peas in the last 2 minutes of cooking, or sauté diced bell pepper with the onion at the start. You can finish everything in one pan for less cleanup.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge up to 3 days. Reheat gently in a skillet with a splash of broth or butter so the rice and shrimp dont dry out; microwave on medium with a cover works too.

Garlic Butter Shrimp And Rice Recipe Substitutions and Variations

Shrimp: swap for scallops (sear like shrimp, cook till opaque), boneless chicken thigh pieces (cook a bit longer till 165F), or firm tofu (press, cube and pan fry for a veg option).
Long grain white rice: use jasmine or basmati (same liquid and time), brown rice (use about 1 1/4 cups broth and plan for 40 to 45 min cooking), or cauliflower rice (stir in at the end and cook just a few minutes).
Low sodium chicken broth: use vegetable broth, seafood stock, or water with 1 tsp bouillon or a splash of white wine for extra flavor.
Unsalted butter: use olive oil or ghee for higher heat, or vegan butter for dairy free cooks; reduce oil a bit if using lean chicken so it doesnt get dry.

Pro Tips

– Pat the shrimp completely dry before seasoning, otherwise theyll steam and you get watery rice and bland shrimp. If you want more flavor keep the tails on while cooking and remove them after, or leave them off if you hate peeling at the table.

– Toast the rinsed rice briefly in the hot oil and a bit of butter so the grains separate better and wont stick. That little toasting step gives a nuttier taste and helps avoid the dreaded burn notice.

– Don’t stir the shrimp into the rice while pressure cooking, just set them on top. Use a short pressure time then let the pot sit for a natural release so the rice finishes and the shrimp finish gently from residual heat; shrimp keep cooking after you open the lid so err on the side of undercooked not overcooked.

– Taste and adjust seasoning at the end, not before. Frozen peas, extra lemon juice or a splash of butter added after fluffing bring everything together, and if a few shrimp seem underdone a quick 30 to 90 second sauté will finish them without turning them rubbery.

Garlic Butter Shrimp And Rice Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m excited to share my Garlic Shrimp Rice, a garlicky butter shrimp and rice creation from the Instant Pot that will make you eager to read on.

Servings

servings

Calories

419

kcal

Equipment: 1. Instant Pot or electric pressure cooker (6 qt)
2. Fine‑mesh sieve or small colander for rinsing rice
3. Measuring cups and measuring spoons
4. Chef’s knife
5. Cutting board
6. Large wooden spoon or silicone spatula
7. Tongs or slotted spoon for the shrimp
8. Fork for fluffing rice (dont overwork it)

Ingredients

1 lb large shrimp, peeled and deveined, tails on or off, your call
1 cup long grain white rice, rinsed well so it dont stick
1 cup low sodium chicken broth
3 tablespoons unsalted butter, divided
4 cloves garlic, minced well
1 small yellow onion, finely chopped
1 tablespoon olive oil
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper or red pepper flakes, optional if you like heat
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
1/2 cup frozen peas, optional
2 green onions, sliced for garnish, optional

Directions

Rinse 1 cup long grain rice under cold water until water runs clear, drain well. Pat 1 lb shrimp dry and toss with 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne or red pepper flakes if using, and a pinch of the kosher salt.
Set Instant Pot to Sauté, add 1 tablespoon olive oil and 1 tablespoon of the butter. When hot, add the finely chopped small yellow onion and cook 2 to 3 minutes until soft, then add 4 cloves minced garlic and cook 30 seconds so it smells amazing but not burned.
Add the rinsed rice to the pot, stir and let it toast in the oil/butter for about 1 minute so it wont stick and gets a little nutty flavor.
Pour in 1 cup low sodium chicken broth, 1 tablespoon fresh lemon juice, and the remaining 2 tablespoons butter (cut into a few pieces so it melts faster). Scrape the bottom to lift any brown bits so you dont get a burn notice. Add 1 teaspoon kosher salt (taste later) and the frozen peas now if you're using them.
Gently spread the seasoned shrimp on top of the rice in a single layer. Dont stir the shrimp into the rice or you might end up with uneven cooking. Sprinkle the shrimp with any leftover paprika or salt.
Close the lid, set the valve to sealing, pressure cook on High for 1 minute. When the cook time ends, let the pot sit for a 10 minute natural pressure release (this finishes the rice and gently cooks the shrimp), then quick release any remaining pressure.
Open the lid, use a fork to gently fluff the rice and fold the shrimp in. If any shrimp look underdone, switch to Sauté for 30–90 seconds while stirring, they cook super fast so watch closely.
Stir in 2 tablespoons chopped fresh parsley, taste and adjust with a little more kosher salt or black pepper if needed. Garnish with sliced green onions if you like.
Serve hot with an extra squeeze of lemon if you want, and remember shrimp keep cooking from residual heat so dont overdo it when finishing.
Tip: rinsing rice and patting shrimp dry are the small steps that stop clumpy rice and watery shrimp. Also using natural release helps the rice cook through without turning shrimp rubbery.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.