Garlic Butter Shrimp Rice

Fluffy jasmine rice sits beneath a pile of juicy shrimp, all swimming in a buttery garlic sauce that’s full of bold flavor. Stacking it all up makes this shrimp rice dish look super fancy—people will think you worked way harder than you did. The garlic and shrimp combo will have your kitchen smelling amazing, and the playful stack takes this meal from simple to totally impressive. The first time I brought this out was at my kid’s birthday. She looked so happy seeing dinner all dressed up, just like at a fancy place. Since then, we use the garlic butter for lots of dinners when we want a meal to feel extra special.

Irresistible Key Elements

Fresh Parsley: Snag crisp, bright parsley for vibrant color and a lively hit of flavorJasmine Rice: It stays fluffy and has a gentle scent, making each layer light and tenderEuropean Butter: Go for higher fat butter—the sauce turns smooth and rich and clings to every bit of riceBig Shrimp (16-20 count): Aim for shiny, firm shrimp that smell like the ocean—wild ones have awesome flavor and snapGarlic, Fresh: Pick tight, solid heads for deep taste—skip the jarred kind if you want real flavor punch

How To Build a Tasty Stack

Add The Finishing Touch:Scatter parsley on top after you drizzle extra garlic butter, letting it run down the sides to make it look as good as it tastesShape It:Pack warm rice into your ring mold to make a base, lay the shrimp around in circles on top, then carefully lift off the mold so it keeps its shapePerfect Those Shrimp:Drop shrimp into your garlicky butter in a single layer, let them get pink and curl into a nice C—that's when you know they're spot-onCraft the Sauce:Melt butter in a wide pan until it foams, toss in chopped garlic, cook it until it’s golden and smells awesome, stirring so nothing burnsMake the Rice:Give your rice a good rinse till the water’s clear, cook it in a heavy pan with a lid, simmer low and slow until it’s fluffy and ready to eat

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In my hometown by the sea, I learned that the only way to get great shrimp is using them super fresh and not overdoing the heat. My grandma taught me: 'Shrimp that make a tight C are just right—if they look like an O, you went too far.'

What Goes Great on the Side

Round out your shrimp creation with some roasted asparagus for crunch and color. A cold glass of Chablis cuts through the buttery goodness and keeps things refreshing.

Switch It Up Your Way

Go wild by sliding in some sautéed mushrooms between the rice and shrimp, or keep things fresh with thyme or tarragon melted in the butter. If you want it lighter, swap in cauliflower rice instead.

Making It Last

Pop any leftovers in airtight containers, keep shrimp and rice separate for up to two days. To warm up, add a splash of water to the rice and microwave, and reheat the shrimp super gently in a pan so they don’t get rubbery. After lots of times making this, I’ve realized it isn’t just about what goes in the pan—it’s about turning an ordinary night into something everyone remembers. Watching the garlic butter slowly soak into the rice, layering in all that flavor, is why I go back to this dish again and again.

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Frequently Asked Questions

→ Is it okay to prep early?

Go ahead and make the rice first, but cook the shrimp right before eating. Just warm the rice and build your stack with fresh shrimp.

→ Any tip for keeping the rice stack tall?

Mold the rice tightly while it's still hot. Use a damp mold so the stack pops out easily.

→ What's the best rice to use?

Jasmine or basmati is perfect, but sticky rice holds up in stacks too.

→ Are frozen shrimp alright here?

For sure. Thaw them all the way and pat dry so you get that nice crust.

→ Good ideas for what to serve with it?

Try it with roasted asparagus, a green salad, or some steamed broccoli.